Crispy Instant Semolina Dosas
Delight in the crispy textures and savory flavors of these Instant Semolina Dosas, a popular South Indian breakfast dish that comes together in no time. Made with a mix of rice flour, wheat flour, and semolina, this recipe is enriched with curds and a variety of spices, making each bite a delicious experience. Perfect for busy mornings or leisurely brunches, these dosas are best served with sambar, chutney, or a filling potato curry, turning your meal into a delightful feast.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Rice flour
1 cup (None)
Wheat flour or maize flour
1 cup (None)
Semolina (rava)
1 cup (None)
Curds (yogurt)
1/2 cup (None)
Baking soda
1 pinch (None)
Green chilies
3, deseeded and chopped (Deseeded and chopped)
Mustard seeds
1 teaspoon (None)
Cumin seeds
1 teaspoon (None)
Gingerroot
1/2 inch, peeled and chopped fine (Peeled and chopped)
Peppercorns
10, coarsely pounded (optional) (Coarsely pounded)
Oil
1 tablespoon (For cooking)
Curry leaves
1 sprig, chopped (Chopped)
Asafoetida powder
1 pinch (None)
Salt
to taste (None)
Sugar
optional (None)
Instructions
1
In a large mixing bowl, combine rice flour, wheat flour (or maize flour), semolina, curds, baking soda, and salt to taste.
2
Gradually add water to create a batter with a pouring consistency, similar to pancake batter.
3
In a kadai, heat oil over medium heat and add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida, chopped green chilies, ginger, peppercorns (if using), and curry leaves.
4
Sauté the mixture until the cumin seeds turn golden brown and aromatic, then remove from heat.
5
Pour this seasoning into the batter and mix well. Allow the batter to rest for 3-5 minutes or up to an hour for best results.
6
When ready to cook, heat a non-stick frying pan over medium heat. Add a few drops of oil to coat the pan.
7
Pour a ladleful of batter starting from the outer edge of the pan, spiraling inward to fill the center. Ensure the batter is spread evenly to avoid gaps.
8
As the dosa cooks, small holes will form on the surface, indicating it's cooking properly. Cover the pan with a lid and let it cook for 3-5 minutes.
9
For enhanced crispiness, flip the dosa and cook the other side uncovered for an additional minute.
10
Serve the crispy dosa hot with your choice of sambar, chutney, or potato filling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Instant Semolina Dosas?
Crispy Instant Semolina Dosas are a quick South Indian breakfast dish made from a blend of semolina, rice flour, and wheat flour, characterized by their savory flavor and thin, crispy texture.
Do I need to ferment the batter for this recipe?
No, this is an instant recipe that does not require long fermentation. You only need to let the batter rest for 3 to 5 minutes, or up to an hour for the best results.
What flours are used in these dosas?
The recipe uses a combination of rice flour, semolina (rava), and either wheat flour or maize flour.
Can I make this recipe gluten-free?
While the standard recipe uses wheat flour and semolina, you can use maize flour as a substitute for wheat, though semolina itself contains gluten.
What is the purpose of adding curds (yogurt)?
Curds provide a slight tanginess to the batter and help in achieving a better texture and color when the dosa is cooked.
How do I achieve the right batter consistency?
Gradually add water to the dry ingredients and curds until you reach a pouring consistency similar to pancake batter.
What spices are included in the tempering?
The tempering includes mustard seeds, cumin seeds, asafoetida, green chilies, ginger, curry leaves, and optionally coarsely pounded peppercorns.
How do I pour the batter on the pan?
Pour a ladleful of batter starting from the outer edge of the pan and spiral inward to fill the center, ensuring even distribution.
Why are there holes in my dosa?
Small holes forming on the surface as the dosa cooks are a sign that it is cooking properly and achieving the characteristic texture.
Should I cover the pan while cooking?
Yes, cover the pan with a lid and let it cook for 3-5 minutes to ensure it cooks through.
How can I make the dosa extra crispy?
To enhance crispiness, flip the dosa after the initial cooking period and cook the other side uncovered for an additional minute.
What are the best side dishes for these dosas?
These dosas are best served hot with sambar, various chutneys, or a savory potato curry filling.
What is the role of baking soda in this recipe?
A pinch of baking soda helps the instant batter become light and airy, contributing to the crispy texture.
Is ginger necessary for this recipe?
Ginger adds a fresh, aromatic heat and aids in digestion, but it can be adjusted to your taste preference.
Can I use maize flour instead of wheat flour?
Yes, maize flour is a perfectly acceptable substitute for wheat flour in this recipe.
What type of oil should I use?
Any neutral cooking oil works well for tempering the spices and coating the frying pan.
How long does the tempering take to cook?
Sauté the seasoning mixture until the cumin seeds turn golden brown and become aromatic, which usually takes just a couple of minutes.
What is 'rava'?
Rava is another name for semolina, which provides the essential graininess and crunch to the dosa.
Can I skip the peppercorns?
Yes, the coarsely pounded peppercorns are optional and can be omitted if you prefer a milder flavor.
What is asafoetida powder?
Asafoetida, also known as hing, is a spice that adds a unique savory, umami flavor often used in South Indian cuisine.
Do I need to deseed the green chilies?
The recipe suggests deseeding the chilies to control the heat level, but you can leave them in if you prefer a spicier dosa.
What kind of pan is best for cooking these?
A non-stick frying pan is recommended to prevent the thin batter from sticking and to ensure easy flipping.
Is sugar required in the recipe?
Sugar is optional; a small amount can be added to balance the savory and tangy flavors.
How many ingredients are in this recipe?
There are 15 ingredients listed, including spices and pantry staples like salt and oil.
Can I prepare the batter in advance?
Yes, while it can be used after 3 minutes, letting the batter rest for up to an hour improves the texture of the semolina.
What is 'pouring consistency'?
It refers to a batter that is thin enough to flow easily from a ladle but thick enough to coat the pan, similar to a thin pancake or crepe batter.
Are these dosas vegetarian?
Yes, this recipe is entirely vegetarian.
Can I add curry leaves if they are dried?
Fresh curry leaves are preferred for their aroma, but dried ones can be used if fresh are unavailable.
Is this a good recipe for beginners?
Absolutely, because it is an 'instant' version that skips the difficult fermentation process, it is very beginner-friendly.
How do I serve the dosa if I have a potato filling?
Place the potato filling in the center of the cooked dosa and fold it over before serving hot.