Instant Rice Flour Dosa
Instant Rice Flour Dosa is a quicker version of authentic South Indian Dosa, eliminating the need for fermented batter made from soaked dal and rice. Instead, it uses readily available flours with basic spices for flavors.
Equipment
- mixing bowl
- cast iron skillet
- stainless steel spatula
Ingredients
Batter for Dosa
- 1 cup rice flour chawal ka atta 160 gm
- ¼ cup fine suji or rava 45 gm
- ¼ cup gram flour besan 30gm
- ½ tsp sugar 3 gm
- 1/8 tsp soda 1 gm
- 2 tbsp Curd preferably sour 20 gm
- ½ tsp Salt adjust as per preference
- Oil to drizzle around dosa around 30-40 ml for 8 dosas
- 1.5 to 2 cups water For soaking suji/rava and for batter. Use as needed
Veggies and spices topping
- ¼ cup chopped onion 30 gm
- ¼ cup chopped capsicum 30gm
- ¼ cup chopped tomato 40gm
- A few sprigs chopped coriander leaves
- ½ tsp Red chili powder
- ¼ tsp salt regular salt or sendha namak
- ¼ tsp Dried mango powder
Instructions
How to make batter for Instant Rice Flour Dosa
- Firstly, soak semolina or rava in ½ cup water for 10 minutes.
- Then in a blender jar take rice flour, soaked semolina/rava, gram flour, curd/yoghurt, sugar and salt.
- To this add water and grind into a smooth flowy batter.
- Transfer the above batter into mixing bowl.
- Add water if required to make a medium thick pouring consistency of batter. Check for salt.
- Add a pinch of baking soda into batter. Mix well.
How to roast/cook Dosa
- Now heat a cast iron skillet/tawa. To season it, sprinkle water and wipe it with cloth. Now using a cut onion, spread a drop of oil on the skillet.
- Take a ladle of batter and spread it on skillet in circular motion to make a thin dosa.
- Sprinkle veggies such as chopped onions, coriander, capsicum and tomato on the dosa and dry spices mixtures.
- Apply oil all around dosa and roast dosa on medium-low flame. a.
- As dosa cooks, it turns golden brown in color and its edges begin to lift away from the skillet.
- When the dosa uniformly changes color and is crops fold into half or roll it over. Transfer to a serving plate and serve hot.
Video
Notes
- Do not be tempted to add water in one go. Initially add half a cup then add little at a time.
- Mix the batter well to get rid of lumps if any.
- If the curd is not sour, you made a few drops of lime juice or a pinch of citric acid to give a dosa like texture.
- Seasoning the skillet prevents batter from sticking to it. Alternatively, you could use nonstick pan.
- Need to be quick in spreading batter on the hot skillet.
- Use your creativity and preferences for topping. Any podi powder works great too.
- For enhanced flavors, I use a mix of extra virgin coconut oil, ghee and oil. You may have to rotate the skillet in to evenly roast the dosa.