One of my favorite breakfast recipes is a classic south Indian dosa. I love these crispy, flaky, healthy crepes of lentil-and-rice goodness with a passion, and I’ve shared with you many dosa recipes, including a classic, fermented south Indian dosa, adai, sorghum dosa, quinoa dosa and brown rice dosa. A dosa combines lentils and proteins, which makes it the perfectly balanced combination of proteins, nutrients and deliciousness! It’s good eats for any foodie who also wants to lead a healthy lifestyle. And a dosa is perfect for a tasty Indian breakfast or lunch. But making a classic dosa does require some planning ahead, and when I haven’t had time to do that, I fall back upon my absolutely yummy and also healthy instant dosa recipe. It needs just three ingredients and you can make it with a mix of flours to make it even healthier.
How to make instant masala dosa
Place the whole wheat flour, rice flour, baking soda and salt in a bowl. Whisk to mix. Add enough water to make a runny batter, the consistency of a crepe batter. Heat a cast-iron skillet or a non-stick skillet. Ladle out about ⅓rd cup batter in the center of the skillet and using the rounded bottom of a ladle spread the batter quickly in an outward, circular movement. (Watch my video on making dosa to see exactly how this is done). You can sprinkle some oil at the edges, if you want to, or spray the edges of the dosa with cooking spray (do so carefully by lowering the flame if using a gas stove). Once the top is dry, carefully remove the dosa to a plate using a thin spatula. Stuff with a few tablespoons of potato masala and serve immediately. Check to get new recipe updates by email.
Variations
Add a teaspoon of cumin and ½ teaspoon of cayenne or red pepper flakes for more flavor. Substitute the whole wheat flour with barley flour, quinoa flour or sorghum flour. Blend 1 cup spinach with ½ cup water and use it instead of water to make the batter. Add more water as necessary to make a runny batter. You can also use other greens or cilantro.
Tweaks for special diets
Gluten-free. I already have a gluten-free instant dosa recipe on the blog. That one uses brown rice flour instead of wheat, but you can also use other gluten-free flours, or a mix, including quinoa flour, sorghum flour and water chestnut (singoda) flour. Or just use a gluten-free all-purpose flour. Low-carb: A dosa has complex carbs that are good for you. But if you are watching carbs, use quinoa flour instead of rice flour.
Storage
I don’t recommend storing the cooked dosa because it will get tougher upon standing and won’t taste as good. You can, however, store the batter in the fridge for up to two days and make the dosa just before serving.
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