It’s simple: just prepare the batter, fry it and then add any fillings of your choice or just have it plain with some fresh coconut chutney on the side as I have done, if you would like to make a nice chutney to go along with this recipe, just click here to view my recipe
Enjoying the sudden heat wave here in the UK, its been blue skies, white clouds and warm weather all week and totally loving it!!
I love dosas and most of the time don’t seem to have the time or energy to prepare the batter over night and ferment it (as traditionally done)… here is a quick instant dosa recipe without any baking soda or raising agents/ additives
I discovered it completely by accident one day and have cooked it ever since and really enjoy it once in a while for a quick snack
Cook Time: 10mins Prep time: 5mins
This recipe yields approx. 8-10 small dosas (enough for 2 adults)
- 150 grams of jumbo oats (soaked for 20 mins in 1 mug of cold water)
- 3 table spoons of whole wheat flour
- 3 table spoons of coarse rice flour
- 3 table spoons of samolina
- 3 table spoons of fresh grated coconut
- salt to taste
- a small piece of ginger (approx. 5-8 grms)
- 10 table spoons of cooking oil (for frying)
- 5-10 curry leaves
- 1 teaspoon of cumin seeds
Start by soaking the oats for 20mins, this is a good time to make some fillings or chutney
Then add the soaked oats (along with the water it soaked in) and the fresh grated coconut, ginger, curry leaves into a food processor and blend. The consistency should be slightly runny like pancake batter
Heat a pan/ skillet on medium and wait for a approx.3 mins until its hot enough,
While you are waiting for the pan to heat to the right temperature, remove the batter from food processor and store in a mixing bowl and add the rice flour, wheat flour, samolina, cumin seeds and salt to taste, mix well using a spoon.
Do a taste test here, to ensure the salt is the right amount. Then sprinkle a drop of water on the heating pan to check if it mildly sizzles, if yes then its the right temprature to add your batter
Using a ladle pour a single ladle full of batter and move the pan around or use the back of the ladle to spread the batter around, cook for 2 mins with the lid on until golden and flip to cook the other side for a minute
Remember to not put the lid back on once you flip it the first time.
Serve hot, right off the pan!
Tip: Don’t put the lid on after you have flipped the dosa the first time as your dosa will lose it crispy crust by doing so! The key with making good dosas is to master the right temperature of the pan – while adding the batter the pan should not be too hot and angry or warm or tepid.