Instant Dosa with No Fermentation, a recipe that comes handy when you don't have any time. All you need is soak rice and dal and grind together to make this dosa. Super quick convenient during busy weekdays. 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 idli dosa batter, even though I experiment a lot with these. I make my dosa batter each time differently and note down the texture of each one and find the best among them.
This dosa batter is a 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.
About Instant Dosa (No Fermentation)
Being a South Indian, Idli Dosa batter is a life saver. Every South Indian fridge would have at least one container of dosa batter. This comes handy when you don't have to cook other meals, a simple podi dosa would come as a savior.
Making idli dosa batter at home, needs some planning and pre preparation. Usually in my home, weekends are spent making batter that can last the whole week. Amma makes huge batch of idli dosa batter in her wet grinder.
Since batter needs fermentation, it has to be ground the previous day and left to ferment atleast 10 hours. So it needs some time.
Now think, what if you run out of dosa batter all of a sudden, and you found it only in the afternoon. Then this no ferment dosa recipe will come handy. you have to soak rice and dal together grind and can make dosa in an instant without fermetation. The results are pretty good crispy dosas.
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This dosa turned out to be crispy and equally good to normal dosa. I served it with my tiffin sambar recipe and coconut chutney 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.
The ratio of dal and rice for this no fermentation dosa batter is slightly different than regular dosa.
For regular dosa we use 1 cup urad dal to 4 cup of rice. But for this no fermentation dosa batter, we use 11/2 cup urad dal to 1 cup of rice. Along with this, we add 1 cup of rice flour. This measurement gives perfectly crispy dosa.
All you need is soak rice and urad dal together atleast 5 to 6 hours or overnight. Grind it with rice flour, mix salt and you are good to go. The dosa turns out like crispy dosa and taste so yummy.
Ingredients
- Rice - you can use idli rice or plain ponni rice for making the dosa batter.
- Urad Dal - whole white urad dal which has no skin is used to make the batter.
- Rice Flour - you can use store bought rice flour for making the batter. It helps create crispy texture in the dosa.
- Salt - taste and adjust salt in the dosa batter.
- Oil or Ghee - oil or ghee can be used to make dosa crispy.
Step by Step Pictures
Soaking Rice & Dal
1)Measure rice and urad dal and take them in a bowl. Wash rice and urad dal in several changes of water.
2)Cover dal and rice with fresh water. Allow them to soak for 5 to 6 hours or overnight. I prefer leaving them overnight.
3)Now you can see the dal and rice has soaked really well and got soft.
Grinding Batter
4)Now strain rice and dal. Take the soaked dal and rice in a blender.
5)Add in rice flour into the rice and dal.
6)Pour little water at a time and grind them to a smooth batter.
7)Just like this, add required amount of water as needed.
Consistency of batter
8)Transfer the batter into a container. Add salt to taste and mix well. Pour in some water to adjust the consistency of the batter.
9)Mix the batter really well, the batter should be pourable consistency. Since the batter doesn't need any fermentation, you can make it right away.
Cooking Dosa
10)Heat a cast iron skillet or dosa pan on medium heat. Pour a ladleful of the batter and make round dosa. If your dosa is not spreading smooth, you have to adjust the heat of the skillet and the consistency of the batter.
The batter should be pourable consistency. It shouldn't be thick.
11)Drizzle oil or ghee around the sides and let it cook till it gets golden brown.
12)If you let it cook longer, you don't have to flip the dosa. The top will be cooked on the heat.
13)Fold over the dosa. Serve with chutney or sambar.
14)Enjoy hot.
Expert Tips
Grind Batter - While blending, the rice won't get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.
Batter Consistency - 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. If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
Adjust Heat - Cook it on medium heat till it gets nice colour on the dosa. This dosa taste best when made thin, don't make it thick.
Serving & Storage - You can store this batter in fridge for two to three days. Serve this dosa with sambar, coconut chutney or tomato chutney.
📖 Get Recipe
Instant Dosa Recipe (No Ferment Dosa Batter made in Blender)
Equipment
Ingredients
- 1 cup Rice I used normal cooking rice
- 1½ cup Whole Urad Dal
- 1 cup Rice Flour
- 1 tablespoon Salt to taste
- Water as needed
- Oil or Ghee for Cooking Soda
Instructions
- Wash rice and dal really well in several changes of water. Take them in a bowl or container, cover with fresh water so the rice and dal is completely immersed. Soak them for 5 to 6 hours or overnight. Strain 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 and smooth.
- 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.
Kashmala Ashfaq
Hey..
If am out of rice flour..what can I use as an alternative?
Rashmi
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!
Aarthi
Glad you found it helpful.
Suji Sasi
Wow....this one's really helpful. ..thanks for sharing this recipe. ..
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
durga kalyan
looks yummyyyyyyy!!!!!!!!
i wil try this today.
Aarthi
@Nivedhitha ArvindYes u can use
Aarthi
@Kashmala AshfaqI am not sure about the alternative, rice flour gives the proper texture
Priety Maheshwari
hey hi...whole urad dal nd normal urad dal is diff kya????
Anonymous
Hi I just wanted to know if the rice is pacharisi or pilungal arisi?
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
Anonymous
can I use homemade rice flour?
Anonymous...
Hmm ...
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
Aarthi
@Priety MaheshwariNo it is urad dal which is whole and white
Aarthi
@AnonymousIt is pulungal arisi
Aarthi
@இரா. கண்ணன் It is not half cup it is 3/4 cup and i doubled the recipe so it is 11/2 cup urad dal
Aarthi
@AnonymousYes u can use
இரா. கண்ணன்
@Aarthi
Thanks.. I will try it
Anonymous
can you do a post on how to make idli batter using mixie or blender. Thanks.
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!
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
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.
Ushnish Ghosh
Very nice
Ushnish Ghosh
Very nice
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
Anonymous
Is it really crispy?
Aarthi
@AnonymousYes it is
sannya n
Add 1/4 tsp fenugreek and soak with urad dal ...da dosa will more crispy...
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!!
Amita Choudhary
Maira dosa batter smooth ni banta... halka danaidar rah jaata hai...Smooth batter kaise banega plz help??
Aarthi
@Amita Choudharyenglish please. dont understand hindi
shivani
how much water should we put ? I mean what is the correct consistency ?
Aarthi
@shivaniit should be thinner than idli batter
LoVeLy AsH
Rice powder is of raw rice or white rice?
Aarthi
@LoVeLy AsHit is store bought rice powder..
Anonymous
Hi Arthi
Can I use idli rice instead of cooking rice???please clarify my doubt? Thanks
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
Aarthi
@AnonymousYes u can use
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
Ananta
Hey aarthi, since u used had quantity for rice and urad even rice flour is half cup?
Aarthi
@Anantayes the quantity mentioned has to be used
kiran kumar
@Kashmala AshfaqUSE Poha dipped in water , or use cooked rice , or marmara dipped in water. We keep this to make dosha red.
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☺
Aarthi
@Anonymousthe mentioned amount of urad dal has to be used.
Becky
Can you freeze these?