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My family has an extremely soft corner for the popular Indian dish Masala Dosa. So I make this combination of Instant crispy dosa, potato bhaji (masala), chutneys and sambar to bring the restaurant-style Masala Dosa experience to our kitchen. We are starting with the crispy dosa recipe and will share the other recipes over the next few days.
Ingredients
- 2 cup Fine Semolina
- 1 cup Rice Flour
- 1/4 cup wheat flour
- 2 Cup Yogurt
- 3 Cups Paneer Whey
- 1/2 tsp Baking Soda
- Salt to taste
- Ghee for frying
Instructions
- Mix semolina, rice flour, wheat flour and yogurt with 2 cups of whey and keep aside for 20 mins
- After 20 mins mix again and add salt and 1 cup of whey to get the dosa consistency (batter should be semi thick consistency, not thick or runny. Add water accordingly).
- Add baking soda and mix
- Heat a pan on medium flame, apply a little oil with a paper towel, then reduce the flame to low and sprinkle water on the pan. Immediately wipe clean with a paper towel (you could also use a cloth)
- Take a little more than 1/4 cup batter and spread thin on pan (paper dosa style)
- Apply ghee or oil after the top of the dosa is dry
- Cook until the dosa starts getting brown and crispy from below then remove dosa
- Sprinkle water on the pan again. Wipe clean and fry all dosas in the similar method
- Serve Dosas with Chutney, Sambar and Potato filling
Notes
- If you don't have whey then you can mix it with water
- If you don't have fine rava (semolina), course rava can be ground to make it fine
- If the batter remains, you can refrigerate and use it the following day
- Water is sprinkled on the pan to bring the temperature down
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