Instant Dosa: The classic recipes of dosas rest on rice as the batter, and fermented dals, meaning that one must pre-batter the rice and allow it to ferment overnight. At a glance this dosa recipe is a morningsavior, no wet grinder savior of the people.
Rinsing and pouring rava, poha in a mixing bowl. Add salt, and grind. Add Eno or cooking soda, briefly mix and adjust batter consistency.
To prepare a perfect instant dosa, several ingredients are necessary which you would remember. The first thing that you will need is a good quality of rava or sooji that is finely ground. This will aid in attaining a crispy dosa texture.
Secondly, one should apply the appropriate mix of flour in order to make a delicious taste. And finally there will be also need to incorporate some yoghurt into the batter. This is because the yoghurt will make the baking soda sour hence it will add to the dosa its characteristic airy finish.
In order to prepare this easy instant dosa, you are to begin with cleaning the urad dal and rice in lots of changes of water. Once the dal and rice are washed add fresh water and then leave the mixture to soak in the water, 5 or 6 hours or even overnight.
Then, strain dal and rice and add it into a blender. Add in the rest of the ingredients, some sour curd to give it flavour, and stir until the batter becomes smooth and homogenous. Once the batter is too thick, one can add water to the batter so that he or she can pour and spread on a dosa pan.
Choose the appropriate Flour Blend
A typical breakfast in every South Indian household is dosa recipe. It is a very tedious process of planning and working in the night with the batter since it has to be soaked, ground and fermented.
This rava dosa restaurant-style breakfast recipe is however a relief to hectic work-goers who simply cannot get up in the morning and are forced to wait until the following day to have their breakfast.
In a mixer combine rava, wheat flour and curd. Mix well. Add water and puree. Ensure that there are no lumps in batter. Making it excessively thick, add more water.
Curd is sour, which reacts with baking soda and aids the fermentation process. This also enhances the texture of dosa and softens the dosa. This may also be put into a small yoghurt to add more flavour, and to promote the process.
However, omit eno/baking soda since it is essential to create the porous spongy dosa besides enabling it to interact with the curd so that it can give it that desirable sour taste.
Batter preparation – Smooth Batter
The most important ingredient of a perfect dosa is the batter. It is important to prepare a smooth, lump-free batter. The urad dal and the rice must be thoroughly washed in plenty of changes of water, and allowed to soak at least an hour or even overnight.
Similarly, wheat flour has to be finely ground in order to attain the fineness texture. Then, fine rava is added to it and mixed well to give it smooth and fine batter. Lastly, the sour curd is to be added to give the sorely required tangy taste.
To cook this instant dosa recipe, first be ready with the following ingredients and wash and add 1 cup rava and 1/2 cup poha into a mixing bowl. Then, put in a bit of salt and grind them. Then add 3 tbsp sour curd, and mix all the ingredients in order to obtain a smooth batter.
You can replace sour curd with a plain yogurt or butter milk in case you do not have the former. The batter is done, now all that you need is a pinch of eno/baking soda.
This is necessary in order to provide the dosa with a porous and spongy consistency. It also combines with the curd to impart dosa its nice golden brown colour when cooked.
Making it a Batter the Perfect Consistency
The traditional dosa recipes are made with rice and dal, and require significant forethought since the batter must be ground the day before and allowed to ferment overnight. But this instant form is a blessing to those who are apt to forget or lack time.
The only thing that has made this basic dosa recipe to be successful is whether the batter is of the right consistency. The batter should be pouring, so that it can be spread on the pan easily. To accomplish this, soaked rice and dal should be well strained and blended to get a smooth batter.
And,then add sooji or rava (fine) and salt. Blend to combine and then gradually add water as needed to make a smooth batter. And lastly, add pinch of eno or cooking soda to the batter.
This reacts with the curd and it aids in giving a porous touch to the dosa. Fried on both sides, and paired with your choice of chutney or sambar or kurma, dosa. One can also take this dosa during the afternoon.
Warming and Warming the Dosa Tawa
Most homemade preparations of Idli Dosa or Rava Dosa will require that a batter should be prepared a day before and left to ferment. This no-ferment rava dosa recipe is quick in preparation and has a very similar taste with the traditional ones.
They also can be quite different, with the introduction of different herbs and spices, like pepper rava dosa or masala rava dosa.
Start with wetting the rava and poha in a half hour (when softened in an hour nothing will occur). When done, add them to the blender along with rice flour and dal. Combine to a creamy batter, using water to adjust the consistency.
Lastly, pour in eno or cooking soda, and mix it briefly. Now place a dosa pan (iron tawa) on the burner, grease it.
When tawa is hot, drop in a laddle of batter and spread it. This will contribute towards achieving a netted texture on dosa that is good.
Allow to roast until its golden brown on both sides. Have these squishy and spongy Instant Dosa with your preferred chutney or kurma. Drizzle of butter or ghee may also be served on it to give it more flavour.
Instant cooking of dosa step-by-step
Dosa is a breakfast favourite of most of the South Indians. It is made with a mixture of rava (sooji), rice flour, wheat flour and sour curd. It requires a lot of planning and overnight work as it needs to be ground in wet grinder and allowed to ferment before using.
This instant rava dosa recipe is a boon for those who don’t have the time and capacity to prepare the batter at home.
The most important aspect in the preparation of this recipe is the right combination of flours, smooth batter nature and how to serve the dosa up in the dosa pan. A non-stick dosa pan or cast iron dosa pan will be used to ensure that all dosas are crispy and not too thick without clogging up with batter.
Moreover, to avoid burnt dosa on one side, a medium flame should be used to make sure that the dosa cooks evenly on both sides.
When the batter is prepared add 1/2 tsp eno or cooking soda. Quickly mix and adjust dosa batter consistency, if necessary.
Preheat a dosa pan and brush with some oil. Divide batter using a ladle. Add oil, and cook on medium fire until you determine them to be golden brown. And with your favorite Chutney / Sambar / Kurma serve hot.
Tips of Golden Dosa and Crispy
The right pan and batter consistency should be used to prepare a crispy dosa. The proper amount of ghee or oil should also be remembered to be added. Finally, and most importantly, is the mixing whereby it must be mixed properly to make sure that nothing has been left out.
The conventional recipes of rice as well as urad dal dosa need a significant amount of planning and overnight fermentation. However, a few times we simply lack time to do all of it and this fast rava dosa recipe will rescue us.
It is a fast and simple breakfast meal which can be prepared in 15 minutes without any deterioration in the crispness or taste.
High flame and a cast iron pan are important to get a crispy dosa. The batter should also be mixed thoroughly so that there are no lumps and it should be smooth. It is also advisable to put in a pinch of baking soda in the batter.
Rinse and dry poha and put into a mixing bowl. To a fine batter add rava, salt and grind.