Instant Dosa

Instant Dosa - Rice Flour, Rava and Oats

This Instant Dosa works well for me since I rarely like to/remember to soak the ingredients before hand, grind them, ferment them etc.

Here's how I make Instant Dosa:
1 cup rice flour
1 cup fine rava (semolina)
1 cup quick cooking oats
1/2 cup yogurt (slightly sour if available)
Salt to taste
few curry leaves
1 or 2 green chillies

Grind all the ingredients together with about 2 cups water. Check salt and adjust as needed. You can also add finely chopped onions to the batter.

Heat non-stick skillet on medium heat. Pour a ladleful of batter and spread into a circle. Spread thinly for crisp dosa, slightly thicker for softer dosa.

Drizzle little oil and cook till golden brown on both sides

Serve hot with your favorite chutney or sambar.

This Instant Dosa goes to the Breakfast event at Cooking 4 All Seasons.

Leftover Instant Dosa batter can be given a new avatar the next day by using it to make Masala Toast:

For this, add finely chopped veggies of your choice to the batter - I use onions, grated carrots, bell peppers. Add little more salt, red chilli pwd, ginger paste and cilantro. Dip bread slices in the batter or spoon some batter on one side of a bread slice. Cook that side on the non-stick skillet with little oil. Spread batter on the other side, flip over and cook till both sides are nicely browned.

Serve hot with ketchup.