200grams urad dalor 1 cup urad dal (split and husked black gram)
¼teaspoonmethi seeds(fenugreek seeds)
500gramsrice ravaor 3 cups rice rava
20gramsbesanor ¼ cup besan (gram flour)
1teaspoonsaltor add as required
for instant dosa batter
1cupinstant dosa mix
1tablespoonlemon juiceor ¼ cup sour curd (dahi or yogurt)
1.25 to 1.3cupswater or add as required
½teaspoonenoor 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.