This dosa batter is made using wheat flour, rice flour, gram flour, and rava. You can add ragi flour or millet flour to this batter. The key tip to making crispy Instant dosas is to keep the tawa hot and the batter thin. If the batter is thick, dosas will come clumpy and hard. To get lacy crispy dosas, ensure the batter is watery. If there is any leftover dosa batter, it can also be added to this. Check out my Instant Ragi Rava dosa, Millet Tomato dosa, Uppu huli khara dosa.
Instant dosa recipe- No fermentation required
In a wide bowl add the whole wheat flour, rice flour, gram flour, and rava.Add 2 tbsp of yogurt.Crush chopped green chili, cumin seeds and curry leaves with your fingers.
Add it to the bowl and add salt.Add 4 cups of water at regular intervals and mix well.Using your hands mix it nicely without any lumps.Instant dosa batter ready.You can rest this for 15 mins but it’s optional.
Heat a Tawa and once it is hot, smear the dosa batter on the pan.This is not like regular white batter dosa, so we can’t make a circle in the pan.Drizzle some oil.Let this cook on one side and then flip on to the next side.Do not flip the dosai, before it gets cooked, else it will tear and you won’t get proper dosa
Always mix the batter every time when are pouring the dosa, else the rava will get deposited in the bottom only.Crispy instant dosa is ready. Always serve hot.
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