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Dosa paper recipe | instant rava dosa | sooji dosa

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Course Breakfast, Meal
Cuisine Indian
Servings 10 dosa

Ingredients
 

For instant dosa batter

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

For cheese masala

  • Chopped onion
  • Chopped capsicum
  • Coriander leaves
  • 1 tsp red chili powder
  • 1 tsp chaat masala
  • ½ tsp black salt
  • Grated cheese

For peanut chutney

  • 1/4 cup peanut
  • 1/4 cup roasted chana dal
  • 2 green chilli
  • 1 small size tamarind
  • Salt to taste
  • ½ cup water

Chutney tempering

  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp urad dal
  • 1 dry red chilli
  • Some curry leaves

Instructions

For Thin Paper Dosa

  • In a mixer jar, add 3 cups rava, 1 cup besan, salt to taste, and 1 tsp sugar. Grind well.
  • Gradually add 3½ cups buttermilk and whisk to make a smooth, thick batter with a pouring consistency.
  • Cover and let it rest for 15 minutes to allow the rava to absorb the liquid and puff up.
  • After resting, add ½ cup water (or as required) and mix well to achieve a medium-thick, ribbon-like pouring consistency. Do not make the batter too thin; otherwise, the dosa will not turn crispy.
  • Add ½ tsp baking soda and 1 tsp lemon juice. Mix well.
  • Heat a tawa, sprinkle some water on it, and wipe it with a cloth to cool it slightly.
  • Pour 2 small ladles of batter onto the tawa and spread it evenly.
  • Apply some butter and cook the dosa slightly. Then, using a slightly wet spatula, remove some excess batter to make the dosa thinner and crispier.
  • Add a little more butter and roast the dosa over medium heat until crispy.
  • The crispy and thin paper dosa is ready to be served hot.

For Cheese Dosa

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

To make peanut chutney:

  • In a mixer jar, add peanuts, roasted chana dal (dalia), green chilli, tamarind, salt, and water. Grind into a smooth paste and transfer it to a mixing bowl.
  • In a tadka pan, heat oil and add mustard seeds, urad dal, dry red chilli, and curry leaves. Sauté for a few seconds and add the tempering to the chutney. Mix well.
  • The peanut chutney is ready to serve with the poha idlis.

Notes

  • For instant dosa batter, use 3 parts rava and 1 part besan.
  • Rava gives the dosa a crispy texture.
  • Besan provides binding and adds crispiness to the dosa.
  • Do not add too much besan to the batter; otherwise, the dosa may become chewy.
  • You can use 1 cup of curd instead of buttermilk.
  • Initially, prepare a thick batter so that the rava can absorb the liquid properly and puff up.
  • The dosa batter should have a medium-thick, ribbon-like pouring consistency.
  • Before making the dosa, sprinkle a little water on the tawa to reduce its temperature.
  • Keep the flame low while spreading the dosa.
  • Cook the dosa on a low flame until crisp.
  • Remove any excess batter while spreading to make a thin, paper-style dosa.