Instant Dosa Recipe (No Ferment)


Instant Dosa Recipe (No Ferment) with step by step pictures. Learn how to make crispy dosa batter in a blender with no fermentation required.

Instant Dosa Recipe (No Ferment)

I found that i have not posted separate dosa batter or soft idli batter, even though i experiment a lot with these. I made my dosa batter each time differently and note down the texture of each one and find the best among them.

You can check out my tiffin sambar recipe, chutney recipes for side dish.

This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. But this one is an exception, you don’t have to ferment it, Just grind it and use right away. I am telling you you don’t sacrifice the real taste of dosa.

This dosa turned out to be crispy and equally good to normal dosa. I served it with my tiffin sambar recipe and it was a total hit. I was really proud that i found a perfect recipe if you don’t have much time on hand. The cool thing is you can make this dosa batter in mixie, so no need to take heavy grinders out and you don’t waste time in washing that up. So try this out and let me know how it turned out for you.

 

Ingredients for No Ferment Dosa Recipe 

  1. Rice – 1 cup ( I used normal cooking rice )
  2. Whole Urad Dal / Ulundu paruppu – 11/2 cup
  3. Readymade Rice Flour – 1 cup
  4. Salt to taste
  5. Water as needed
  6. Oil or Ghee for Panfrying

 

 

How to Make Instant Dosa Recipe

  1. Wash rice and dal well in lots of water. Soak them overnight. Drain them and set aside.
  2. Now Take the soaked dal and rice in a blender, add rice flour and puree them. Add in water and blend them till they are well blended.
  3. Pour this in a bowl and add in salt. Add some water if needed and mix well. The batter shouldn’t be too thick or too thin.
  4. Now heat a tawa, pour a ladleful of batter in and make thin dosa. Drizzle some ghee or oil around the sides and cook on medium heat till it is golden.
  5. Fold and serve.

 

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

 

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Instant Dosa Recipe (No Ferment & Dosa Batter in Blender)

Instant Dosa Recipe (No Ferment) with step by step pictures. Learn how to make crispy dosa batter in a blender with no fermentation required.

Prep Time 15 mins

Cook Time 2 mins

Soaking Time 8 hrs

Total Time 8 hrs 17 mins

Course Breakfast

Cuisine South Indian

Notes

  • Wash rice and dal very well and then soak them.
  • While blending, the rice wont get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.
  • I used store bought rice flour for the dosa and it worked perfectly.
  • In this dosa, since there is no fermenting, the consistency of the batter is very important. You should make it little pouring consistency, not too thick or too thin like rava dosa.
  • Cook it on medium heat till it gets nice colour on the dosa.
  • You can store this batter in fridge for two to three days.
  • This dosa is best when made thin, don’t make it thick.
  • If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
  • Serve this dosa with sambar, coconut chutney or tomato chutney.

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Instant Dosa Recipe Step by Step Pictures

 

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I measured ½ cup rice and ¾ cup urad dal..
I actually doubled the recipe so you
will see double measurements in written recipe
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Take them in a bowl
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Wash it well and cover it with fresh water
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cover with a lid and soak
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Rice and dal is perfectly soaked
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Take them in a blender
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Add in rice flour
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Add some water
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Puree again
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Blend it till it is smooth
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transfer the batter in a bowl
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add in salt
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Mix well..The consistency shouldn’t be too thick or too thin
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Heat a non stick tawa or any dosa tawa
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take a ladleful of batter
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pour in hot tawa
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now use the back of the ladle and spread it
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spread it round
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Now drizzle some oil around

 

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let it cook and get brown
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fold and serve

Tips & Tricks

1)Wash rice and dal very well and then soak them.

2)While blending, the rice wont get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.

3)I used store bought rice flour for the dosa and it worked perfectly.

4)In this dosa, since there is no fermenting, the consistency of the batter is very important. You should make it little pouring consistency, not too thick or too thin like rava dosa.

5)Cook it on medium heat till it gets nice colour on the dosa.

6)You can store this batter in fridge for two to three days.

7)This dosa is best when made thin, don’t make it thick.

8)If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
9)Serve this dosa with sambar, coconut chutney or tomato chutney.





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