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Instant Dosa Recipe (No Ferment)

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Instant Dosa Recipe (No Ferment) with step by step pictures. Learn how to make crispy dosa batter in a blender with no fermentation required.

Instant Dosa Recipe (No Ferment)

I found that i have not posted separate dosa batter or soft idli batter, even though i experiment a lot with these. I made my dosa batter each time differently and note down the texture of each one and find the best among them.

You can check out my tiffin sambar recipe, chutney recipes for side dish.

This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. But this one is an exception, you don't have to ferment it, Just grind it and use right away. I am telling you you don't sacrifice the real taste of dosa.

This dosa turned out to be crispy and equally good to normal dosa. I served it with my tiffin sambar recipe and it was a total hit. I was really proud that i found a perfect recipe if you don't have much time on hand. The cool thing is you can make this dosa batter in mixie, so no need to take heavy grinders out and you don't waste time in washing that up. So try this out and let me know how it turned out for you.

 

Ingredients for No Ferment Dosa Recipe 

  1. Rice - 1 cup ( I used normal cooking rice )
  2. Whole Urad Dal / Ulundu paruppu - 11/2 cup
  3. Readymade Rice Flour - 1 cup
  4. Salt to taste
  5. Water as needed
  6. Oil or Ghee for Panfrying
 
 

How to Make Instant Dosa Recipe

  1. Wash rice and dal well in lots of water. Soak them overnight. Drain them and set aside.
  2. Now Take the soaked dal and rice in a blender, add rice flour and puree them. Add in water and blend them till they are well blended.
  3. Pour this in a bowl and add in salt. Add some water if needed and mix well. The batter shouldn't be too thick or too thin.
  4. Now heat a tawa, pour a ladleful of batter in and make thin dosa. Drizzle some ghee or oil around the sides and cook on medium heat till it is golden.
  5. Fold and serve.
 

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

 

📖 Recipe Card

Instant Dosa Recipe (No Ferment & Dosa Batter in Blender)

Instant Dosa Recipe (No Ferment) with step by step pictures. Learn how to make crispy dosa batter in a blender with no fermentation required.
4 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 2 minutes
Soaking Time: 8 hours
Total Time: 8 hours 17 minutes
Servings: 4 servings

Ingredients

  • Rice - 1 cup I used normal cooking rice
  • Whole Urad Dal / Ulundu paruppu - 11/2 cup
  • Readymade Rice Flour - 1 cup
  • Salt to taste
  • Water as needed
  • Oil or Ghee for Panfrying

Instructions

  • Wash rice and dal well in lots of water. Soak them overnight. Drain them and set aside.
  • Now Take the soaked dal and rice in a blender, add rice flour and puree them. Add in water and blend them till they are well blended.
  • Pour this in a bowl and add in salt. Add some water if needed and mix well. The batter shouldn't be too thick or too thin.
  • Now heat a tawa, pour a ladleful of batter in and make thin dosa. Drizzle some ghee or oil around the sides and cook on medium heat till it is golden.
  • Fold and serve.

Notes

  • Wash rice and dal very well and then soak them.
  • While blending, the rice wont get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.
  • I used store bought rice flour for the dosa and it worked perfectly.
  • In this dosa, since there is no fermenting, the consistency of the batter is very important. You should make it little pouring consistency, not too thick or too thin like rava dosa.
  • Cook it on medium heat till it gets nice colour on the dosa.
  • You can store this batter in fridge for two to three days.
  • This dosa is best when made thin, don't make it thick.
  • If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
  • Serve this dosa with sambar, coconut chutney or tomato chutney.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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Instant Dosa Recipe Step by Step Pictures

 
I measured ½ cup rice and ¾ cup urad dal..
I actually doubled the recipe so you
will see double measurements in written recipe
Take them in a bowl
Wash it well and cover it with fresh water
cover with a lid and soak
Rice and dal is perfectly soaked
Take them in a blender
Add in rice flour
Grind them
Add some water
Puree again
Blend it till it is smooth
transfer the batter in a bowl
add in salt
Mix well..The consistency shouldn't be too thick or too thin
 
Heat a non stick tawa or any dosa tawa
take a ladleful of batter
pour in hot tawa
now use the back of the ladle and spread it
spread it round
like this
Now drizzle some oil around
 
let it cook and get brown
fold and serve
enjoy
 

Tips & Tricks

1)Wash rice and dal very well and then soak them.

2)While blending, the rice wont get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.

3)I used store bought rice flour for the dosa and it worked perfectly.

4)In this dosa, since there is no fermenting, the consistency of the batter is very important. You should make it little pouring consistency, not too thick or too thin like rava dosa.

5)Cook it on medium heat till it gets nice colour on the dosa.

6)You can store this batter in fridge for two to three days.

7)This dosa is best when made thin, don't make it thick.

8)If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
9)Serve this dosa with sambar, coconut chutney or tomato chutney.


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Aarthi

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

  1. Kashmala Ashfaq

    Hey..
    If am out of rice flour..what can I use as an alternative?

    Reply

    • Rashmi

      5 stars
      Hello!
      I am from India and I live in Illinois currently, and it's very difficult to get fermentation for dosa batter.
      I tried your instant dosa recipe and it's wonderful! I made dosa in cast iron tava without any difficulty!
      Thank you so much! You made my life and cooking in the US 10 times better and easier!

      Reply

      • Aarthi

        Glad you found it helpful.

        Reply

  2. Suji Sasi

    Wow....this one's really helpful. ..thanks for sharing this recipe. ..

    Reply

  3. Nivedhitha Arvind

    Rice u used here s bit idly or dosa rice a..cooking rice means can we use mysore ponni which we normally use for lunch tym..can we use dat

    Reply

  4. durga kalyan

    looks yummyyyyyyy!!!!!!!!
    i wil try this today.

    Reply

  6. Aarthi

    @Kashmala AshfaqI am not sure about the alternative, rice flour gives the proper texture

    Reply

  7. Priety Maheshwari

    hey hi...whole urad dal nd normal urad dal is diff kya????

    Reply

  8. Anonymous

    Hi I just wanted to know if the rice is pacharisi or pilungal arisi?

    Reply

  9. இரா. கண்ணன்

    The photo shows only half cup of Whole Urad Dal / Ulundu paruppu - so let me know the correct measurement.. half cup or one & half cup.

    உங்கள் பதிவுகளை தொடர்ந்து படித்து வருகிறேன். மிகவும் பயன்யுள்ளதாக இருக்கிறது. வாழ்த்துக்கள்..

    Thanks
    R. Kannan

    Reply

  10. Anonymous

    can I use homemade rice flour?

    Reply

    • Anonymous...

      4 stars
      Hmm ...

      Reply

  11. Jayanthi Sekar

    Crispy dosa ,pass it to me right away,I can dosa for three times a day.hmmmm,thanks for the recipe.
    I tried ur oats brownies It was a hit in my family and my friends.thanks arthi
    Jayanthi

    Reply

  16. இரா. கண்ணன்

    @Aarthi

    Thanks.. I will try it

    Reply

  17. Anonymous

    can you do a post on how to make idli batter using mixie or blender. Thanks.

    Reply

  18. Anonymous

    Came across your fb page recently n i have wanted to drop a comment. Very helpful site and each recipe is explained in detail. Takes a lot of dedication to capture each step like that. Thank u so much for ur effort. keep it up!

    Reply

  19. Seema Dwivedi

    Hi Aarthi,

    Can I use split urad dal instead of whole one? Also, if I add some fruit salt to this batter, do you think we can make idlis out of it?
    Thanks a lot
    Seema

    Reply

  20. Aarthi

    @Seema DwivediI would suggest using whole urad dal, since it gives best result, but you can give a try.

    Amd i dont think this batter works wellfor making idlies.

    Reply

  21. Ushnish Ghosh

    Very nice

    Reply

  22. Ushnish Ghosh

    Very nice

    Reply

  23. Jo

    I love dosa but it long to prepare. I will try your recipe.

    Very good blog by the way! I'm from France and i 'm glad to have some real tamil recipes

    Reply

  24. Anonymous

    Is it really crispy?

    Reply

  26. sannya n

    Add 1/4 tsp fenugreek and soak with urad dal ...da dosa will more crispy...

    Reply

  27. Anonymous

    Your recipes are very helpful with the pics, notes and proper measurements. I have made soft idlis for the first time because of you and am planning to make this dosa soon. Thank you very much. May GOD reward you with goodness!!

    Reply

  28. Amita Choudhary

    Maira dosa batter smooth ni banta... halka danaidar rah jaata hai...Smooth batter kaise banega plz help??

    Reply

  30. shivani

    how much water should we put ? I mean what is the correct consistency ?

    Reply

  31. Aarthi

    @shivaniit should be thinner than idli batter

    Reply

  32. LoVeLy AsH

    Rice powder is of raw rice or white rice?

    Reply

  34. Anonymous

    Hi Arthi
    Can I use idli rice instead of cooking rice???please clarify my doubt? Thanks

    Reply

  35. Avni

    Hello Aarthi
    I made dosa it was yummy but.......when i made dis it was crispy but after few mins it brcame very soft ....n even its colour remained white not d exact colour like ur dosa......wat should i do.......
    Thanks & regards
    Avni

    Reply

  37. Aarthi

    @Avniit may be because of the pan which you used to make this too. Add tiny bit of sugar to the batter and make dosa it will turn brown

    Reply

  38. Ananta

    Hey aarthi, since u used had quantity for rice and urad even rice flour is half cup?

    Reply

  39. Aarthi

    @Anantayes the quantity mentioned has to be used

    Reply

  40. kiran kumar

    @Kashmala AshfaqUSE Poha dipped in water , or use cooked rice , or marmara dipped in water. We keep this to make dosha red.

    Reply

  41. Anonymous

    Hi..I only had half cup urad daal left at home. Will that affect my dosa outcome?
    Lovely recipes btw..Will definitely keep trying more☺

    Reply

  42. Aarthi

    @Anonymousthe mentioned amount of urad dal has to be used.

    Reply

  43. Becky

    Can you freeze these?

    Reply
4 from 3 votes (1 rating without comment)

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