Instant Dosa Recipe | Instant Dosa Mix
User Reviews
5
Instant Dosa Recipe | Instant Dosa Mix
Description
The Instant Dosa Mix recipe blends roasted urad dal, fenugreek seeds, idli rava, gram flour, and salt into a dry mix designed to simplify dosa preparation. The urad dal is lightly roasted at low heat to reduce moisture and bring out subtle toasted notes before being ground with fenugreek seeds to a fine flour. This flour is then sifted into idli rava and combined with gram flour and salt to form the instant mix. Adding water and optionally fermenting the batter transforms the mix into dosa batter ready for cooking.
The resulting dosas have a distinctive texture with a crispy exterior from the rice rava and a soft, slightly airy interior from the urad dal and gram flour. The batter consistency allows easy spreading on a hot griddle or pan, producing evenly browned, thin pancakes common in South Indian cuisine.
Homemade dosa made from this mix pairs well with chutneys and sambar and serves as a versatile base for savory or sweet toppings. The mix’s dry form also facilitates storage and quick batter preparation at any time by simply adding water, making it convenient for both immediate cooking and fermented dosa batters.
Notes advise using finely granulated or textured idli rava and good quality urad dal. The mix can be scaled easily for larger or smaller quantity needs. For fermentation, the mix can be combined with water and left to ferment 4 to 5 hours or overnight without adding yogurt or fruit salt, but quick dosas can be made immediately by preparing batter without fermentation.
Ingredients
- 200 grams urad dal or 1 cup urad dal (split and husked black gram)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 500 grams idli rava or rice rava or 3 cups idli rava, finely granulated or finely textured
- 20 grams gram flour or ¼ cup (gram flour)
- 1 teaspoon salt or add as required
Instructions
Making instant dosa mix
- Heat a pan on a low to medium heat. Then lower the heat, 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 heat and then add ¼ teaspoon methi seeds. Mix well.
- Keep the pan on the kitchen countertop. 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.
- 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 lentil recipes or discard.
- Add ¼ cup gram flour.
- Next add 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 flour in a jar. Seal tightly with its lid. Keep in a dry and cool place. You can also freeze or refrigerate the dosa mix.
- Use the instant dosa mix to make crispy dosas when required.
Making instant dosa with 1 cup of this dosa mix
- Take 1 cup of dosa mix flour in a mixing bowl.
- Add 1 tablespoon lemon juice or ¼ cup sour curd (sour yogurt). Then add 1.25 to 1.3 cups water or add as required. Mix very well.
- The batter consistency is medium thick and flowing like dosa batter consistency.
- Next add ½ teaspoon fruit salt or eno evenly all over the batter. Again mix very well.
- Then make instant dosa on tawa or a flat skillet. Keep the heat to a low, so that you can easily spread the dosa batter. On a medium to high heat, it becomes difficult to spread the batter.
- Heat a tawa or a flat skillet on a low flame or sim. Take a ladle full of the batter. Gently spread it on the tawa to a neat and round dosa.
- Cover with a lid and let the dosa cook.
- 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. Flip dosa with a spatula and cook the other side.
- Flip and then fold dosa and serve. Prepare all the instant dosa this way. Remember to reduce the heat when spreading the dosa batter.
- Serve Instant Dosa hot with coconut chutney, sambar and potato masala. Make sure to serve the instant dosa hot as on cooling the crispy texture goes away.
Notes
- Use finely granulated idli rava and good quality urad dal for best texture.
- The instant dosa mix can be scaled up or down easily for different batch sizes.
- For fermented dosa batter, mix the dry mix with water and let ferment for 4-5 hours or overnight without yogurt or fruit salt.
- You can also make instant dosas right away by mixing with water without fermenting.
User Reviews
Overall Rating
5
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