Enjoy hot crisp Dosa anytime with this instant Dosa mix recipe.
Ingredients:-
DOSA MIX ( 4 cups )
- 1/4 cup Semolina / Suji
- 1 cup Black Gram / Urad dal
- 3 cup Rice flour / Chawal ka Atta
- 1/4 cup Split Chickpeas / Chana dal
- 1 tsp Fenugreek seeds / Meethi
DOSA BATTER
- 1 cup Dosa mix
- Salt to taste
- 1/4 cup Yogurt / Curd / Dahi
- 1/4 tsp Baking soda ( Optional )
- 1+1/2 cup Water or as per required
- Little Oil for roasting
Method:-
- Dry roast Sooji over low-medium heat till hot and crisp,its takes 2-3 minutes.Remove in a bowl.
- Dry roast Rice flour over low-medium stirring occasionally for 1-2 minutes.
- Remove and add to the bowl of sooji.
- Now combine Urad dal,Channa dal and Meethi seeds to dry roast over low-medium till it’d dry and crisp.Stir occasionally and it will take 4-5 minutes.
- Let it cool down and then grind it into a fine powder.
- Now combine it with the side kept mix of Rice flour and Suji.
- Also add Maida to it and our Dosa mix is ready.
- Take the Dosa mix in a bowl add Salt,Curd and Baking soda.Adding Water make a smooth Dosa like batter which is neither too thick nor too thin.
- Keep it covered for about 30 minutes.
- Heat a non stick Tawa / Griddle over medium.Sprinkle some Water over it.Take a spoonful of the batter and circularly spread the batter over low heat.
- You can then make Dosa over medium heat.
- After 1-2 minutes drop couple of teaspoons Oil over it.
- When crisp and golden brown beneath remove.
- Serve with Tomato or Coconut chutney.
Tips:–
- Refrigerate Dosa mix in an air tight container for a year.
- If Tawa is too hot batter won’t spread and if it’s cold still batter won’t spread.
- While spreading Dosa batter keep heat low.
- Spread the Dosa batter with light hand to avoid cracks.
- Instant Dosa batter doesn’t spread as smoothly as normal masala Dosa batter,so drop the batter in small quantities filling the gaps.
- To make Dosa crispy make over low heat.
