Moment Dosa Recipe
Moment Dosa Recipe. Dosa is a slight and fresh flapjack or crepe produced using matured player of rice and urad dal (dark grams). It is a conventional dish famously delighted in South Indian food. In waterfront parts of Maharashtra, there are a few varieties of dosa – amboli, ghavan and dhirde (or dhirade) that exists. Amboli and Ghavan (like dosa) are meager rice crepes ready with matured player, while dhirde or dhirade is ready with hitter which isn’t aged.
Simply a nibble of those dainty, wafer-like crepes stacked with flavouful masalas presented with coconut chutney and vegetable sambar is a perfect pair! In a perfect world, a dosa requires 15 hours to plan, assuming that we follow the conventional or unique strategy that incorporates splashing and maturation.
Here is a fast stunt to make dosa significantly quicker and establish connections over individuals. Moment Dosa is a simple to-make dish that you can cook whenever for your friends and family in breakfast, lunch or even supper with a scrumptious sambhar and coconut chutney.
Elements of Instant Dosa
8 Servings
1 cup bubbled rice
1 1/2 cup water
salt as required
refined oil as required
1 cup rice flour
1/2 cup yogurt (curd)
1/4 teaspoon baking pop
For The Main Dish
1/2 cup wheat flour
Moment Dosa Recipe
Instructions to make Instant Dosa
Stage 1
Take a blender and add some cooked or bubbled rice in it alongside ½ cup of wheat flour and 1 cup rice flour in it. Mix once every one of the fixings to make a smooth hitter.
Stage 2
Add ½ to 1 cup of water to flawlessly mix combination. Add required water in clusters in the container and mix to a smooth glue.
Stage 3
On the other hand, add regular baking flour in the glue to make it more fresh and white in variety. Move the smooth glue to an enormous blending bowl, and add 1/4 cup of curd in it. You can add acrid curd in the hitter, alongside salt to taste and baking pop.
Stage 4
Utilizing sharp curd makes your dosa great, while the baking powder is discretionary as it assists with giving decent volume. Blend every one of the fixings well to get a dosa player consistency. As of now, you can add more water to change the consistency.
Stage 5
Presently, heat the frying pan on non-stick tawa and sprinkle a few oil on it and afterward clear off with a tissue. Yet again check as the tawa is hot, smear some water over the tawa and clear it off with a tissue paper.
Stage 6
Pour a ladleful of hitter and fanned out in a round movement, add pour some oil on top of the dosa.
Stage 7
Cook it covered briefly or till it becomes brilliant brown and fresh, and afterward overlap the dosa into half. Serve hot with coconut chutney and sambar. Appreciate!
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