INSTANT RAVA & ATTA DOSA
Dosas form an integral part of our South Indian cuisine. In my house we have them for breakfast quite often. Thankfully, there are ever so many types of dosas that we simply don't tire of having dosas for breakfast!
Elsewhere in the blog, you will find recipes for some types of dosas such as:-
These days with time being at a premium, we are always looking for dishes which can be made quite fast and save us some valuable time. I came across one such dish recently and tried it out.
For making dosas, usually we would make the batter and let it ferment overnight etc. In this recipe for Instant Rava and Atta Dosa, we can make the dosa quickly as the batter need not be fermented.
Another advantage is that this dosa can be easily made on days when we want to avoid rice. It is also convenient for those who wish to avoid rice in their diets.
I have adapted from Instant Rava Wheatflour Dosa by Nisha Madhulika, the well-known cookery expert,We had this for our breakfast today and enjoyed it with chutney.
Since different types of rava/sooji are available, for today's recipe you should use the fine variety of rava. In case you have a thicker variety, you can run it once in the mixer to make it more fine.
- Fine Rava /Sooji (Semolina), 1 cup
- Atta (Wheat Flour), 1/4 cup
- Fresh Curds, 1 cup
- Salt, to taste
- Baking Soda, 1/4 tsp or Eno1 tsp
- Oil, to make the dosas