Bread Dosa Recipe
Bread dosa is a quick and instant variant of dosa. It is one of the easiest dosa you can make. Though we always prefer the traditionally made Dosa with the ground and fermented dosa batter. Nothing beats the taste and texture of dosa made the traditional way. But at times one is looking for quick and easy breakfast solutions, so these instant recipes come in handy.
The bread dosa recipe had been requested by some readers. The first time I had made bread dosa was many years back and I do make this dosa variant rarely once in a while.
You do not need to ferment the batter to make these dosas. All you need is some bread, yogurt and the usual Indian spices and herbs.
To leaven the batter, I add fruit salt (Eno), but you can use baking soda instead. Keep in mind that the flavor and odor of baking soda may be felt in the dosa.
The taste of bread dosa is similar to Wheat Dosa if you use whole wheat bread. If you use white bread, the taste is similar to maida dosa (made with all purpose flour).
For this recipe, I have used whole wheat bread. I have added tempering in the dosa batter which adds lot of flavor to the dosa.
You could make this recipe, with white bread, brown bread or whole wheat bread. Do not use any seeded bread as then your dosa will also have these edible seeds or nuts, crushed or whole.
I have already shared a few instant dosa recipes like Rava Dosa and Oats Dosa.
Serve bread dosa with coconut chutney. You can also serve this dosa variant with Potato Masala and Coconut Chutney.
How to make Bread Dosa
Make Bread Batter
1. Firstly break or tear 9 medium-sized bread slices (210 grams) and add them in a grinder or blender jar.
Here I have used whole wheat bread. You could use brown bread or white bread. The bread can be fresh or a few days old.
2. Pulse or grind till you get fine breadcrumbs.
3. Now add ¼ cup rice flour, 2 tablespoons gram flour (besan), ¼ cup curd (fresh or sour).
Note that sour curd or yogurt will give a tangy taste to the dosa, which tastes good.
4. Next add 1.25 cups water.
5. Blend or grind till smooth and a fine consistency.
6. Remove the batter in another bowl or pan. You will get a medium batter with flowing consistency almost like dosa batter.
Keep in mind that the batter should have a medium consistency like Dosa Batter. Add water as required.
Depending on the freshness of bread, more or less water can be added.
7. Next add ¼ teaspoon salt or as needed. I usually add less salt as bread already has salt, but you can add salt as per your taste.
Mix very well. You can also add finely chopped onions, green chilies or crushed black pepper at this point.
Make Tempering
8. In a pan, heat 1 teaspoon oil and add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.
9. Then add ½ teaspoon cumin seeds. Saute for a few seconds, till the cumin seeds also crackle and change their color.
10. Lastly add 1 teaspoon chopped curry leaves and a pinch of asafoetida (hing). Mix very well. Do temper or fry on a low heat so that the spices do not burn.
11. Then add the tempering mixture together with the oil and fried spices in the dosa batter and mix very well.
12. Sprinkle ½ teaspoon fruit salt (eno) all over the batter. You can also use ¼ teaspoon baking soda instead of eno.
13. Mix very well.
Cook Bread Dosa
14. Heat a flat skillet or tawa. Keep the heat to a low and then take a ladle of the batter.
15. Spread the batter gently to a round circular shape. Spread dosa on a low heat. Otherwise, they break while spreading.
Do keep the heat to a low and let the skillet cool down a bit, when you spread the dosa batter.
If the skillet or tawa is very hot, then remove the skillet or tawa from the heat for some seconds and keep back again.
16. Cook the dosa on a low to medium heat. These dosas take a longer time to cook than the regular traditionally made dosa.
17. When the top side looks cooked, spread some oil all over the dosa.
18. Flip and then cook the other side for half to one minute.
19. Fold and serve bread dosa. Prepare all dosas this way in batches.
20. Serve bread dosa hot or warm with Coconut Chutney.
More Tasty Dosa Varieties
Step by Step Photo Guide Above
Ingredients
Main ingredients
- 9 bread slices – 210 grams, whole wheat bread. can also use white or brown bread
- ¼ cup Rice Flour
- 2 tablespoons gram flour (besan or chickpea flour)
- ¼ cup Curd – fresh or sour (yogurt)
- ¼ teaspoon salt or add as required
- 1.25 cups water or add as required
- ½ teaspoon fruit salt (Eno) or ¼ teaspoon baking soda
- oil as required, while preparing dosa
For tempering
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chopped curry leaves or 5 to 6 curry leaves – chopped
- 1 pinch asafoetida (hing)
Instructions
Making bread batter
- Firstly break or tear the bread slices and add them in a grinder or blender jar.
- Pulse or grind till your get fine breadcrumbs.
- Next add rice flour, gram flour, curd or yogurt and 1.25 cups water.
- Blend or grind to a smooth and fine batter.
- Remove the batter in a bowl or pan. You will get a medium batter with flowing consistency almost like dosa batter.
- Batter should have a medium consistency like dosa batter. Add water as needed while blending or grinding. Depending on the freshness of bread, you can add more or less water.
- Now add ¼ teaspoon salt or as needed. I usually add less salt as bread already has salt, but you can add salt as per your taste.
- Mix very well. You can also add finely chopped onions, green chilies or crushed black pepper to the batter.
Making Tempering
- In a pan, heat 1 teaspoon oil and add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.
- Then add ½ teaspoon cumin seeds. Saute for a few seconds, till the cumin seeds also crackle and change their color. Fry the spices on a low heat so that the spices do not burn.
- Lastly add 1 teaspoon chopped curry leaves or 5 to 6 chopped curry leaves and a pinch of asafoetida (hing). Mix very well and switch off the heat.
- Then add the tempering in the dosa batter and mix very well.
- Sprinkle ½ teaspoon fruit salt (eno) all over the batter. You can also use ¼ teaspoon baking soda.
- Mix thoroughly.
Making bread dosa
- Heat a well seasoned skillet or tawa. Keep the heat to a low and then take a ladle of the batter.
- Spread the batter gently to a round circular shape. Spread dosa on a low heat. Otherwise they break while spreading.
- Cook the dosa on a low to medium heat. These bread dosas take longer time to cook than traditionally made dosa.
- When the top side looks cooked, spread some oil all over the dosa.
- Flip and then cook the other side for half to one minute. Prepare dosa in batches with the remaining batter.
- Fold and serve bread dosa with coconut chutney.
Notes
- Feel free to add finely chopped onions, coriander leaves, green chillies etc to the batter.
- You can use either whole wheat bread, white bread or brown bread to make bread dosa.
- Depending on the freshness of bread, the water quantity will change. So while making the batter you can add less or more water.
- The recipe can be scaled easily to halve the serving or double it.
Nutrition
This Bread Dosa recipe post from the archives first published in December 2016 has been updated and republished on 7 September 2022.
After this recipe, we love bread more than ever! Thank you Dassana for this amazing recipe.
Glad to know and thanks for the lovely comment.
Hi.
Thanks for this wonderful receipe. It came out awesome. When I made d first dosa it didn’t come out well as d batter was quiet thick n then adding more of water made my dosas perfect.
One question
U have mentioned serving 3. That means 6 dosas, isn’t it?
thanks preeti for letting me know. servings 3 means serves 3 people.
Hello, I like your recipe , please Let me know can I use suji that is semolina instead of rice flour? One more question, is there any problem if I don’t want to add curd
you can use suji. but you may need to add some more water as sooji absorbs more water. an acidic ingredient is required for leavening, so you can add 1 to 2 tablespoons lemon juice instead of curd.
Can I make the batter the previous day without the eno salt? Thanks!
hanna, you can make the batter the previous day. but refrigerate the batter. add eno salt or baking soda just before preparing dosas.
Tq for the tips
Welcome leena
Hello! I like your recipes a lot. I tried this instant bread dosa today. The dosa became very soft and I was unable to spread it but the taste was good. Can you please tell me what went wrong?
anmol, spreading the bread dosa batter is a bit tricky. the pan should have less heat, meaning the flame should be very low to low. then only the batter can be spread easily. on a hot pan, the batter breaks while spreading. if using a cast iron pan, the sprinkle some water on the pan to bring the temperature down. if using non stick, then lift the pan for some seconds and then place it back on the flame.