We will see how to make an Instant Dosa. When we talk about Dosa, it is always with Rice and Urad Dal soaked in water overnight, ground and allowed to ferment. We will see here a recipe which does not require these soaking and fermentation. In fact, it does not require Rice and Urad Dal also. The origin of Dosa is very interesting. Dosa is indigenous to South India. One can see the reference in the old Sangam Tamil Literature of 1st Century AD itself. And there is a claim that it originated in the Karnataka region. May be because of the popularity it attained due to the many Udipi Restaurants. Now, Dosa is a very popular dish all over India and even in the main cities in other countries. The original Tamil Dosa was softer and thicker. And with the variation on its way, there are more than 150 varieties of Dosas now. And this instant Dosa is one such. Let us see how to make this tasty Dosa.
Rawa (Sooji / Semolina) – 1 cup
Rice Flour – ½ cup
Wheat Flour (Atta) – ½ cup
Onion – 1 (finely chopped)
Finely Chopped Cilantro – 3 tbsp
Curry Leaves – from 1 sprig
Cumin Seeds – ½ tsp
Salt – to suit one’s taste
Oil – for roasting the Dosa
Tomato – 3 (chopped)
Dried Red Chillies- 3
Ginger – 1” long piece
Blend Tomatoes, Dried Chillies, Ginger together in a Blender to a fine paste without adding any water. Transfer the paste to a mixing bowl. Add Sooji, Rice Flour and whole Wheat Flour. Add required water and make a batter with a little watery consistency like a Rawa Dosa batter.
Add chopped onions, cilantro, curry leaves, salt and cumin seeds. Mix well.
Heat a Dosa pan. Let it become hot. Pour a big spoon of the Dosa batter and spread it with the spoon on the hot Tawa. Spray some Oil on the Dosa. And allow it to cook in low medium flame for 2 minutes covered with a lid till the Dosa turns golden and crispy. There is no need to flip the Dosa.
Serve the tasty and healthy Instant Tomato Dosa hot with chutney of your choice.
Like Rawa Dosa, the batter tends to become slightly thick due to the Sooji. You have to add little water and mix well before pouring it into the Tawa.
The pan must be very hot while pouring the batter on it. And then reduce the flame to low medium when it cooks.
Ensure that the Tawa becomes very hot before pouring the batter for the next Dosa.