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–+ servings

Instant rava dosa recipe | sooji ka dosa | instant dosa

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Rest time 20 minutes
Total Time 55 minutes
Course Breakfast
Cuisine Indian
Servings 6 servings

Ingredients
 

For instant dosa batter

  • 1 cup Rava - fine variety
  • 1 cup besan
  • Salt to taste
  • 1 tsp sugar
  • 3 cup buttermilk - or 1.5 cup sour curd
  • 1 cup water or as required to adjust consistency
  • ½ tsp baking dosa
  • Oil or butter to roast dosa

For masala

  • Chopped onion
  • Chopped capsicum
  • Coriander leaves
  • ½ tsp red chili powder
  • ½ tsp chaat masala
  • ¼ tsp black salt

For schezwan cheese dosa

  • Schezwan chutney
  • Chopped onion
  • Chopped capsicum
  • Coriander leaves
  • Grated cheese - optional

Instructions

For plain crispy dosa:

  • In a mixing bowl, add 3 cups of rava, 1 cup of besan, salt, 1 tsp sugar, and mix well.
  • Gradually add 3 cups of buttermilk and whisk to make a smooth, medium-thick, pouring-consistency batter.
  • Cover and let it rest for 15-20 minutes to allow the rava to puff up.
  • After resting, add 1 cup of water (or as required) to adjust the batter to a medium-thick, ribbon-like pouring consistency.
  • Now add ½ tsp of baking soda and a little water. Mix well.
  • Heat a tawa, sprinkle some water on it, wipe it with a cloth to cool it down slightly.
  • Pour 1.5 ladles of batter onto the tawa and spread it evenly.
  • Apply oil, and if needed, remove some excess batter for a crispier dosa texture.
  • Add some butter to the dosa and roast it over medium heat until crispy.
  • The crispy paper dosa is ready to be served hot.

For masala dosa:

  • Heat a tawa and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
  • Once the surface of the dosa dries, spread some butter on it.
  • Sprinkle chopped onions, capsicum, and coriander leaves over the dosa.
  • In a bowl, mix red chili powder, chaat masala, and black salt, and sprinkle this masala over the dosa.
  • When the dosa becomes crispy, fold it and serve hot with chutney.

For Schezwan dosa:

  • Heat a tawa and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
  • Once the surface of the dosa dries, spread some butter on it.
  • Spread 1 tsp of Schezwan chutney over the dosa.
  • Sprinkle chopped onions, capsicum, and coriander leaves.
  • Grate 1 cube of cheese on top.
  • When the dosa becomes crispy, fold it and serve hot with chutney.

Notes

  • Use fine-quality rava (semolina).
  • Sugar helps achieve the golden-brown color of the dosa.
  • Initially, make the batter thick so the rava can absorb the buttermilk and puff up.
  • Rava adds crispiness, while besan (gram flour) provides binding and flavor to the dosa.
  • The proportion of rava to besan should be 3:1.
  • The dosa batter should have a medium-thick, ribbon-like pouring consistency.
  • Allow the dosa tawa (griddle) to cool slightly before spreading the batter.
  • Remove any excess batter to make a market-style, crispy paper dosa.
  • Cook the dosa on medium heat and taste great when serve hot with chutney.