Dosas are like savoury crepes, usually dunked in spicy chutneys or filled with an aromatic mixture of potatoes cooked with spices of course! They have crispy edges and are thin, light and airy, but filling at the same time.

Dosas are generally made with rice and urad dhal soaked overnight (separately).  The two are then ground the next morning.  The batter then rests for up to 12 hours till it is  lightly fermented. Too long to wait and too much prep time - no worries, here's our instant version:

You will need:
1 cup semolina (roasted lightly)
1 cup plain flour
1/4 cup yoghurt
1/4 teaspoon asafoetida (optional)
2 finely chopped green chillies
1 sprig curry leaf
2 teaspoons salt

  • Mix all the above ingredients together with enough water to get a pancake like consistency
  • Set aside for 15 minutes
  • Fry like pancakes on a Tava or frying pan.
  • Serve with chutney or Sambhar.