Instant Dosa Recipe With Idli Rava

Dosa is a popular South Indian dish served with a variety of accompaniments. It is made from a fermented batter of rice and urad dal, and is usually served with chutney and sambar. This delicious dish can be made in a variety of ways, and one of the most popular is the Instant Dosa Recipe With Idli Rava. This recipe is easy to make and is an ideal breakfast or snack.

Ingredients

For this Instant Dosa Recipe With Idli Rava, you will need:

• 1 cup idli rava (or idli flour)
• 1/2 cup rice flour
• 1/2 cup urad dal (or split black gram)
• 1/4 teaspoon baking soda
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• 1 tablespoon oil
• Water as required

Instructions

1. In a large bowl, mix together the idli rava, rice flour, urad dal, baking soda, asafoetida, and salt.

2. Add the oil and mix well. Add water gradually and mix to make a thick, smooth batter.

3. Heat a non-stick pan over medium heat. Grease the pan with a little oil.

4. Pour a ladleful of the batter onto the hot pan and spread it evenly to make a thin dosa.

5. Drizzle a few drops of oil around the edges of the dosa and cook for a few minutes until the bottom side is golden brown and crisp. Flip the dosa and cook for a few more minutes until the other side is also golden brown and crisp.

6. Transfer the dosa to a plate and serve hot with chutney and sambar.

Nutrition

This Instant Dosa Recipe With Idli Rava is an excellent source of carbohydrates, proteins, and dietary fiber. It is also low in fat and cholesterol. The ingredients used in this recipe provide essential vitamins and minerals, such as vitamin B6, iron, magnesium, and potassium.

Tips

• If the batter is too thick, add a little more water to it.
• To make the dosa crispier, add a little more oil to the pan.
• You can also add chopped vegetables like onions, carrots, and beans to the batter for added nutrition.
• To make the dosa more flavorful, add some chopped green chillies to the batter.
• You can also make this dosa with other flours, such as wheat flour, ragi flour, or besan flour.