Instant Dosa is a quick and easy-to-make version of the traditional South Indian dosa, a popular fermented crepe made from rice and lentil batter. Instant dosa requires minimal preparation and cooking time, making it a convenient choice for a delicious breakfast, lunch, or dinner option. Here’s a unique Instant Dosa recipe:
About the Recipe:
Instant dosa is a popular variation of the traditional South Indian dosa that requires minimal preparation and cooking time. Unlike the traditional dosa batter, which involves soaking and fermenting rice and lentils overnight, instant dosa can be made quickly without any fermentation process. It is a convenient option for those who want to enjoy dosas without the waiting time.
Ingredients:
The main ingredients used in instant dosa include rice flour, semolina (rava), all-purpose flour (maida), and yogurt (curd).
These ingredients are mixed together with spices like cumin seeds and turmeric powder to create a smooth batter.
The addition of yogurt provides a slight tangy flavour and helps in achieving a soft texture.
The instant dosa batter is relatively thin compared to traditional dosa batter. It is poured onto a hot skillet or tawa and spread in a circular motion to form a thin and crispy crepe. Oil or ghee is drizzled around the edges to enhance the taste and facilitate the cooking process. The dosa is cooked until it turns golden brown and crisp on one side, and then flipped to cook the other side.
Since there is no fermentation involved, you can make dosas on the spot whenever you crave them. Instant dosas are often preferred for breakfast or as a quick meal option. They are light, crispy, and satisfying.
Therefore, instant dosas are a delicious and quick alternative to traditional dosas. They provide a way to enjoy the flavours and textures of dosas without the time-consuming fermentation process, making them a popular choice for people with busy lifestyles or for those who want to satisfy their dosa cravings instantly.
Serving Suggestions:
Instant dosas are versatile and can be served with a variety of accompaniments. They pair well with different chutneys, such as coconut chutney, tomato chutney, or coriander chutney.
Sambar, a lentil soup with vegetables, is another popular accompaniment for dosas. Some people also enjoy dosas with a side of yogurt or pickle.
Tips:
Adjust the consistency of the batter by adding more water if it’s too thick or more rice flour if it’s too thin.
For a crispier dosa, spread the batter thin on the skillet and cook it on medium-high heat.
Use a well-seasoned cast-iron skillet for a more authentic flavour and texture.
To make the dosa more nutritious, you can add finely chopped vegetables like onions, carrots, or spinach to the batter.
Variations:
Replace the rice flour with semolina (rava) and follow the same procedure to make crispy rava dosas.
Mix equal parts of oats and rice flour with semolina, yogurt, and spices to make a healthy and instant dosa batter.
Substitute the rice flour with wheat flour and prepare the batter following the same steps.
Instant dosa is a quick and easy alternative to the traditional fermented dosa batter, which requires soaking and fermenting. The instant version allows you to make dosas without waiting for the batter to ferment, making it a convenient option for busy schedules or impromptu meals.
Here’s a step-by-step guide to making instant dosas:
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Instant Dosa Recipe
- Total Time: 35 minutes
- Yield: 4 1x
Description
Instant Dosa is a quick and easy-to-make version of the traditional South Indian dosa, a popular fermented crepe made from rice and lentil batter. Instant dosa requires minimal preparation and cooking time, making it a convenient choice for a delicious breakfast, lunch, or dinner option. Here’s a unique Instant Dosa recipe:
Ingredients
- 1 cup rice flour
- ¼ cup semolina (rava)
- ¼ cup all-purpose flour (maida)
- ¼ cup yogurt (curd)
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- Salt to taste
- Water (as needed)
- Oil or ghee (clarified butter) for cooking
Instructions
- In a large mixing bowl, combine rice flour, semolina, all-purpose flour, yogurt, cumin seeds, turmeric powder, and salt.
- Gradually add water and whisk the mixture to form a smooth batter. The consistency should be slightly thinner than a pancake batter.
- Let the batter rest for 10-15 minutes. This allows the semolina to absorb some moisture and thicken the batter slightly.
- Heat a non-stick or cast-iron skillet on medium heat. Lightly grease it with oil or ghee.
- Pour a ladleful of batter in the center of the skillet and spread it gently in a circular motion to form a thin dosa.
- Drizzle some oil or ghee around the edges of the dosa and cook it until the bottom turns golden brown and crisp.
- Flip the dosa using a spatula and cook the other side for a minute or until it is cooked through.
- Remove the dosa from the skillet and repeat the process to make more dosas with the remaining batter.
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Serve with sambhar, coconut chutney, tomato chutney, or coriander chutney.
Notes
- Adjust the consistency of the batter by adding more water if it’s too thick or more flour if it’s too thin. The batter should have a pouring consistency.
- Use a well-seasoned skillet for better results. Non-stick or cast-iron skillets work well for making dosas.
- For a crispier dosa, cook it on medium-high heat. This ensures that the dosa gets a nice golden-brown colour and crispy texture.
- If you prefer softer dosas, cook them on medium heat and reduce the cooking time.
- Instant dosas are versatile and can be customised with various ingredients and flavours. To make the dosa more nutritious, you can add finely chopped vegetables like onions, carrots, spinach, or herbs like coriander leaves to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: South Indian
