Indian 101: Instant Dosa

• total time: 13 minutes

Ingredients

This isn't a standard dosa, for which you can find a great recipe in my Hoppers Cookbook, but an extra crispy semolina version (aka rawa dosa) that doesn't require overnight soaking, grinding and fermenting. It's dead easy (well...) and ready in minutes.

1/2 cup Semolina

1/4 cup Rice Flour

1 ½ tbsp Yoghurt

1/4 tsp Salt

1/2 tsp Cumin Seeds, optional

1/2 inch Ginger

1/2 small Onions, optional

1 tbsp Coriander, optional

Oil or Ghee, to cook

Directions

Mix together all the ingredients except the ghee to a thin batter. Let it sit for 10 minutes and then add more water if required. The batter needs to be very thin to get the characteristic holes in the dosa.

Heat a non stick pan over a medium heat. Then add the batter and allow it to cook for 30 seconds.

Drizzle some oil, ghee or melted butter all over and allow it to cook for 2-3 minutes until the edges turn golden. Optionally, scrape off any excess batter for a super crisp and thin dosa.

Peel off the pan and serve with your favourite chutneys. Look back at my coconut and tomato chutney recipes for inspiration.

If you like this recipe, I've got two more very popular South Indian snacks coming up soon....

Enjoy!