Instant dosa recipe with step by step photos – quick and instant recipe of preparing crisp dosas. No fermentation required.
This instant dosa recipe is a follow up on the instant dosa mix that I had posted a few days back. Here I have used homemade instant dosa flour and prepared the dosas.
In this post I have mentioned both the recipes for the dosa mix and preparing dosas. Though for a detailed recipe with step by step on the homemade dosa flour, you can check this post – Instant dosa mix recipe.
The dosa recipe posted here uses 1 cup of instant dosa mix flour. 1 cup of flour yields 12 to 14 dosas. But if you want you can even use 2 cups of dosa mix. You can even ferment the batter and keep it for 4 to 5 hours or overnight.
For the leavening two ingredients are used:
- An acidic ingredient – you can use either sour curd and lemon juice as the acidic ingredient. Sour curd gives a nice sour taste similar to regular dosas.
- A leavening agent – both fruit salt (eno) and baking soda can be used. If using fruit salt, then add ½ teaspoon and if using baking soda, then add ⅛ to ¼ teaspoon.
The recipe works very well and Within some minutes you will have hot and crisp dosas ready. all you need is the instant dosa mix. So you can prepare the dosa mix and keep it stored at room temperature. The dosa mix stays good for months. you can also have a look at these similar recipes:
The taste and texture of these instant dosas cannot be compared to the dosas made from ground and fermented rice-lentil batter, but for an instant version these dosas are good. If you want to check the traditional method of preparing dosa, then you can check this post on How to prepare idli dosa batter in a mixer or grinder.
Few suggestions for making instant dosa
- The ratio of sour curd and water can always be played around with. For a more sour taste, you can even add ½ cup of sour curd and reduce the water accordingly.
- Also do note that the dosa batter does not spread smoothly like the fermented dosa batter. Its slightly tricky to get this part right. So keep the flame to its lowest or sim and then spread the dosa batter. On a medium hot pan, the batter gets cooked when you spread it and so the dosa does not turn out in a neat and round shape.
- You can cook these dosas on a medium flame, but when spreading dosa batter, do bring the temperature of the pan down.
- So if using a cast iron pan, sprinkle some water and wipe the pan.
- If using non-stick pan, remove the pan from the flame for some seconds.
- Serve the dosas hot as on cooling the crispness goes away.
The total yield of the dosa mix is 720 grams. you can easily make dosa 4 to 5 times with this mix. You can serve these instant dosa plain with coconut chutney or make Masala dosa.
If you are looking for more Dosa recipes then do check:
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for instant dosa mix
- 200 grams urad dal or 1 cup urad dal (split and husked black gram)
- ¼ teaspoon methi seeds (fenugreek seeds)
- 500 grams rice rava or 3 cups rice rava
- 20 grams besan or ¼ cup besan (gram flour)
- 1 teaspoon salt or add as required
for instant dosa batter
- 1 cup instant dosa mix
- 1 tablespoon lemon juice or ¼ cup sour curd (dahi or yogurt)
- 1.25 to 1.3 cups water or add as required
- ½ teaspoon eno or fruit salt
making instant dosa mix
- Heat a pan on a low to medium flame. Then lower the flame, add the urad dal. I have used organic unpolished urad dal. If using regular urad dal from the market, then rinse it a couple of times. Then spread the lentils on a plate or tray and let them dry naturally or in the sun. If keeping in the sun for a few hours, then you don't need to roast urad dal.
- Roast urad dal on a low flame for about 2 minutes, stirring often. Urad dal is roasted just to get rid of some moisture from them.
- Switch off the flame and then add ¼ teaspoon methi seeds. Keep the pan down. Also let this mixture cool completely. You can also cool this mixture on a separate plate.
- In a mixing bowl, take 3 cups idli rava. Keep aside.
- In a grinder jar add the urad dal and methi seeds and grind to a fine flour.
- Using a sieve, sift the flour directly in the rice rava bowl. Some urad dal grits will be there on the sieve. You can add them to your dals or discard.
- Add ¼ cup besan and 1 teaspoon salt. You can add more salt if required. I have added less salt.
- Mix very well with a spoon or a wired whisk.
- Then spoon the dosa mix in a jar. Seal tightly with its lid. Keep in a dry and cool place.
- Use the instant dosa mix to make crisp dosas when required.
making instant dosa batter
- Take 1 cup of the homemade dosa mix in a mixing bowl or pan.
- Add 1 tablespoon lemon juice. Instead of lemon juice, you can also add ¼ cup sour curd. You can also add some salt if you want.
- Then add 1.25 to 1.3 cups water or add as required.
- Mix very well. Break the lumps with the spoon or wired whisk if any.
- Take ½ teaspoon eno or fruit salt. You can also use ⅛ or ¼ teaspoon baking soda instead of fruit salt.
- Sprinkle the fruit salt all over the batter.
- Again mix very well. the batter consistency is like dosa batter - medium thick and flowing.
making instant dosa
- Heat a pan on a low flame or sim. Then take a ladle full of the dosa batter.
- Gently spread it on the tawa to a neat and round dosa.
- Cover with a lid and let the dosa cook on a low to medium flame.
- Let the top side get cooked first.
- Then spread some oil or ghee or butter on the dosa.
- Continue to cook till the base is nicely golden and crisp.
- Turn over and cook the other side.
- Flip and then fold and serve. Prepare all the instant dosas this way. Reduce the flame when spreading the dosa batter.
- Serve instant dosa hot with coconut chutney, sambar and potato masala.
How to make instant dosa recipe using dosa mix
1. Take 1 cup of the homemade dosa mix in a mixing bowl or pan.
2. Add 1 tablespoon lemon juice. Instead of lemon juice, you can also add ¼ cup sour curd. You can also add some salt if you want.
3. Then add 1.25 to 1.3 cups water or add as required.
4. Mix very well. Break lumps with the spoon or wired whisk if any.
5. Take ½ teaspoon eno or fruit salt. You can also use ⅛ or ¼ teaspoon baking soda instead of fruit salt.
6. Sprinkle the fruit salt all over the batter.
7. Again mix very well.
8. The batter consistency is like dosa batter – medium thick and flowing.
Making instant dosa
9. Heat a pan on a low flame or sim. Then take a ladle full of the dosa batter.
10. Gently spread it on the tawa.
11. Spread to a neat and round dosa.
12. Cover with a lid and let the dosa cook on a low to medium flame.
13. Let the top side get cooked first.
14. Then spread some oil or ghee or butter on the dosa.
15. Continue to cook till the base is nicely golden and crisp.
16. Turn over and cook the other side.
17. Flip and then fold and serve. Prepare all the instant dosas this way. Keep the flame to a low or sim when spreading the dosa batter.
18. Serve instant dosa hot With coconut chutney, sambar and potato masala.