Thursday, May 6, 2021



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

In a bowl, mix together fine rava, atta, fresh curds, salt to taste, and water as required to make a batter which is free of lumps.We need the batter to be of the consistency used for the regular dosa. Cover and keep aside for about 15 minutes. 

After 15 minutes, you will find the batter has become thick by absorbing the water so add more water if required.

Now add the baking soda OR Eno fruit salt and mix well. The batter is ready to make dosas.

Heat a non-stick tawa,  and lightly grease it. Sprinkle a little water and wipe it off the tawa.
On medium heat, pour a ladle of the prepared batter and spread it in a circular motion to form a dosa 
Drizzle oil on top of and around the dosa and then cook on high flame till one side of the dosa gets done
Likewise, flip and cook the other side
Transfer the prepared dosas to serving plate and serve hot with chutney of your choice

* When making dosas, it is a good idea to spread the batter on low flame and then increase the flame to cook the dosa. It gets difficult to spread the batter of the tawa is overheated.  
* After making each dosa, sprinkle a little water on the tawa and wipe it off. This helps to make sure the tawa does not get overheated 


  1. Shwetha Arun NaikMay 7, 2021 at 8:08 AM

    Wow! Beautiful way of easy explanation n the procedure to make dosa in emergency... �������

    If we won't add curd n baking soda, will it not work, as sometimes these ingredients will not be there at home. Specially curd

  2. Thanks Shwetha. Both ingredients are essential.


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !