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Instant Semolina Dosa


 

Dosa is a fermented batter made with rice and lentil and then cooked on pan. But sometimes we are not organised enough to ferment and prepare in advance but crave a good Dosa instantly, well this recipe comes to rescue. You can make it as breakfast, lunch or dinner, no rules. It comes together in a jiffy and tastes absolutely delicious. 

INGREDIENTS

1 Cup Fine Semolina

1/2 Cup Rice Flour

1/4 Cup Almond meal or Plain Flour

1 Tsp Finely Chopped Ginger

1 Tsp Chopped Green Chilli

1 Medium Finely Diced Red Onion

1 Tbsp Chopped Coriander

1 Tsp Salt

1 Sprig Chopped Curry Leaves (Optional)

4 Cups Water

METHOD

1. In a big pot mix semolina, rice flour, almond meal or plain flour.

2. Then add ginger, chilli, red onion, coriander and curry leaves followed by salt. Give it a mix and then add water.

3. The consistency of the batter should be very thin. Leave this batter to rest for 10 min so semolina soaks some water and gets soft. 

4. On medium heat, In a non-stick pan add 1 tbsp oil and spread it. Give the batter a mix before pouring a small amount on the pan. Mixing helps in even mixing of semolina which tends to settle at the bottom.

There's 2 ways of spreading the batter on the pan.

First Method: Sprinkle Method

Wash your hands and then dip it in the batter and give it a stir before taking a small amount of batter in your palm. Sprinkle it going in circle starting from the edges. This method makes small holes in the Dosa. Don't worry about filling the holes it gives Dosa its authentic look.

Second Method: Pouring Method

Take 1/2 cup batter in a ladle or measuring cup and pour small amount (approx 1 tsp amount) on the pan starting from the edges, then move the ladle and pour more. You don't wanna pour all the batter in one spot, moving ladle helps in making even thin layer of Dosa. Don't worry about filling the holes it gives Dosa its authentic look.

5. Regardless of which method you try, Cook Dosa on one side until the batter looks a bit dry from top and little brown at the bottom. Pour 1 tsp oil on the edges and flip. Cook for another 2 min. Fold it and keep it aside. Make all the Dosas like this until you finish all the batter. Remember to give batter a mix between each Dosa.

Serve with tomato chutney or coriander coconut chutney (recipe below). 

CORIANDER COCONUT CHUTNEY

INGREDIENTS

3 Tbsp Chopped Coriander

1 Clove Garlic

1 Small Green Chilli

1/4 Cup Fresh coconut Sliced

1 Tsp Salt

1 Tbsp Lemon Juice 

1/4 Cup Water

METHOD

1. In grinder grind all the ingredients together. You can use a big mortar and pestle to for grinding. 

Consume within 7-10 days, tastes best when freshly made and eaten. 

FOR TEMPERING 

In a small pot on medium heat add 1 Tbsp oil..

Add 1 Tsp Mustard Seeds and let it splutter. Then add 1 Dry red chilli and 1 Sprig of Curry leaves.

Once curry leaves crackle pour chutney in the tempering and mix. 

 

 

 

 

 

 

 

 


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