No Rice No dal Instant crispy dosa without rice flour /Easy Breakfast recipes
No Rice No dal Instant crispy dosa without rice flour /Easy Breakfast recipes
This No Rice No dal Instant crispy dosa without rice flour is quick and easy to make.Instant dosa is a versatile option for a quick and tasty breakfast without much effort. It allows you to enjoy the flavors and textures of a traditional dosa without the need for fermentation. However, it is recommended to let the batter rest for about 15-20 minutes to allow the flavors to meld.The addition of yogurt helps in fermentation and enhances the flavor. Feel free to adjust the batter consistency and seasonings according to your preference.Ensure the dosa batter is of a pourable consistency.
Add water gradually while mixing until you achieve a smooth, thin consistency. Do try this No Rice No dal Instant crispy dosa without rice flour using wheat flour alone.
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sambar without dal /Thakkali sambar for idli and dosa
Instant bonda recipe with leftover idli-dosa batter
Easy instant wheat roti /Godhumai adai Instant breakfast or dinner
No Rice No dal Instant crispy dosa without rice flour /Easy Breakfast recipes
INGREDIENTS:
Wheat flour/Godhumai maavu – 2 cups(250 gm)
Butter milk/moru – 1 cup
More water – to bring to dosa batter consistency
Salt as per taste
Oil – 3 tbsp/ 40 gm
Baking powder – 3/4 tsp
METHOD:
1.In a large mixing bowl, add the wheat flour (Godhumai maavu), salt, and oil. Mix well until it looks like bread crumbs.
2.Gradually add the butter milk and mix it into the flour. Make sure there are no lumps.
3.Add water as needed to bring the batter to a dosa consistency. The batter should be smooth and pourable.
4.Add Baking soda and beat well.
5.Allow the batter to rest for about 10 minutes. This will help the flavors to develop and the batter to ferment slightly.
6.After the resting time, heat a dosa tawa or griddle over medium heat. Grease it with a little oil.
7.Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
8.Drizzle a little oil and cook until the bottom turns golden brown and crispy.
9.Flip the dosa and cook the other side for a minute or so then you can spread with potato masala to make masala dosa.
10.Remove the dosa from the tawa and repeat the process with the remaining batter.
11.Serve the dosas hot with red chutney, sambar, or any accompaniment of your choice.
No Rice No dal Instant crispy dosa without rice flour /Easy Breakfast recipes
Ingredients
- Wheat flour/Godhumai maavu - 2 cups(250 gm)
Butter milk/moru - 1 cup
More water - to bring to dosa batter consistency
Salt as per taste
Oil - 3 tbsp/ 40 gm
Baking powder - 3/4 tsp
Instructions
- In a large mixing bowl, add the wheat flour (Godhumai maavu), salt, and oil. Mix well until it looks like bread crumbs.2.Gradually add the butter milk and mix it into the flour. Make sure there are no lumps.3.Add water as needed to bring the batter to a dosa consistency. The batter should be smooth and pourable.4.Add Baking soda and beat well.5.Allow the batter to rest for about 10 minutes. This will help the flavors to develop and the batter to ferment slightly.6.After the resting time, heat a dosa tawa or griddle over medium heat. Grease it with a little oil.7.Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.8.Drizzle a little oil and cook until the bottom turns golden brown and crispy.9.Flip the dosa and cook the other side for a minute or so then you can spread with potato masala to make masala dosa.10.Remove the dosa from the tawa and repeat the process with the remaining batter.11.Serve the dosas hot with red chutney, sambar, or any accompaniment of your choice.
Notes
- Ensure the dosa batter is of a pourable consistency. Add water gradually while mixing until you achieve a smooth, thin consistency.
- Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion using the back of the ladle.
- Make it as thin as possible for a crispy dosa.
- Allow the batter to rest for about 15-20 minutes.
- This resting time helps the flours to absorb the moisture and results in better texture.