, semolina (rava/sooji), and a few simple spices.){kind=link}
Instant Dosa is a quick and easy variation of the traditional dosa, made with murmura (puffed rice), semolina (rava/sooji), and a few simple spices. Unlike the classic dosa, which requires hours of fermentation, this instant version can be prepared in just 15 minutes without the need for any special ingredients. The dosa turns out soft, spongy, and flavourful, making it a perfect choice whenever you crave dosa in no time. Serve it hot with spicy chutney or sambar for a wholesome and satisfying meal. Whether for breakfast, dinner, or even a light evening snack, this dosa is sure to delight your taste buds.
The key to making Instant dosa at home are
- firstly, Instant dosa batter is prepared using semolina (coarse rava) along with murmura (puffed rice), which helps make the dosa soft and spongy. To enhance the authentic flavor, add a little sour curd to the batter. You may also use slightly thick and sour buttermilk for soaking the rava.
- secondly dosa batter consistency should be medium-thick and flow easily in a ribbon-like manner when poured. For instant fermentation, add a pinch of baking soda; alternatively, you can use eno fruit salt for the same effect.
- lastly Instant murmura dosa tastes best when served hot and fresh, accompanied by spicy chutney or sambar.
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Recipe Video
Instant dosa recipe | instant sponge dosa | soft murmura dosa
Ingredients
For instant dosa
- 2 cup murmura
- 1 cup semolina - rava
- 1 cup sour curd
- 1 cup water or as required
- Salt to taste
- 1 tsp sugar
- ½ tsp baking soda
- 1 tsp lemon juice
- Oil for roasting
For chutney
- 1 tbsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 1/2 cup onion
- 2 garlic cloves
- 1 inch ginger
- ½ cup tomatoes
- 2 dry red chilli
- Salt to taste
- 1 tsp kashmiri red chill powder
- 1 small pieces of tamarind
- 1 tbsp jaggery - optional
- 3-4 tbsp water or as required
For chutney tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Some curry leaves
- Pinch of hing
Instructions
Making Instant Dosa
- In a mixing bowl, add 2 cups murmura (puffed rice) and wash it well. Then add 1 cup rava (semolina), 1 cup sour curd, and 1 cup water. Mix well.
- Cover and rest for 15–20 minutes so the rava puffs up and the murmura soaks properly.
- After resting, transfer the mixture into a blender jar and grind it to a smooth batter.
- Pour the batter back into the mixing bowl and whisk it for 2–3 minutes.
- Check the consistency — if the batter is too thick, add a little water. The batter should be medium-thick and of pouring consistency.
- Add ½ tsp baking soda and 1 tsp lemon juice. Mix well.
- Heat a tawa, sprinkle some water, wipe it with a cloth, and bring the tawa to the right temperature.
- Pour 2 small ladles of batter onto the tawa and spread it evenly.
- When the top surface of the dosa begins to dry, drizzle some oil around the edges.
- Cook on medium flame until golden brown. Fold and serve hot with chutney or sambar.
Making Spicy Chutney
- In a pan, heat 1 tbsp oil. Add 1 tbsp urad dal and 1 tbsp chana dal. Sauté until golden brown.
- Add ½ cup chopped onion, 2 garlic cloves, and 1-inch ginger piece. Sauté well.
- Add ½ cup chopped tomatoes and 2 dry red chilies. Cook until tomatoes turn soft.
- Switch off the flame, transfer the mixture to a plate, and let it cool.
- Once cooled, add it to a mixer jar. Add salt, 1 tsp Kashmiri red chili powder, a small piece of tamarind, and a small piece of jaggery.
- Add ¼ cup water and grind into a smooth chutney.
- For tempering, heat 1 tbsp oil in a small pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a few curry leaves, and a pinch of hing. Sauté briefly and pour the tempering over the chutney. Mix well.
- Spicy chutney is ready. Serve with instant dosa.
Notes
- Murmura adds softness to dosa.
- The proportion of murmura should be double that of rava (semolina).
- Use sour curd in the dosa batter for perfect taste.
- Soak the mixture for at least 10–15 minutes.
- The consistency of the dosa batter should be medium-thick with a ribbon-like pouring texture.
- If the dosa batter becomes too thin, add some rava to adjust its consistency.
- Cook the dosa on medium flame.
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