What is Instant Dosa?
Traditionally dosa batter is prepared with rice and split black gram lentils that are soaked for 6-8 hours. They are then ground into batter and fermented for another 12 hours. These dosas are not only delicious, but they are also my comfort food. But, sometimes when I don’t have time to make the traditional dosa batter, I seek comfort in eating healthier, more nutritious, and protein-packed dosas. The instant versions are usually made with differents flours, lentils, or beans. These dosas are naturally vegan and can be gluten-free if rice flour is not used!
What are Instant Masoor Dal and Ragi Dosas?
This dosa is made with red lentils (masoor dal) and finger millet flour. I added carrots to sneak in some veggies, in my toddler’s meals. My mom heart always comes up with ways to hide veggies and pack some nutrition in all our meals. These dosas don’t need fermentation. The batter stays fresh for up to 3 days. If you wish to add some spice, I highly recommend adding garlic, ginger, and green chilies. They taste best when served hot! Serve them with beetroot chutney or tomato chutney!'
You Should Make This Recipe
It is naturally vegan and gluten-free. It is packed with plant-based protein and nutrients Rich in Iron and Folate, great for pregnant women Easy and Delicious To Make Any blender can grind this red lentil batter, so you don’t need to have any fancy high-powered blender.
Variations to Make this Instant Dosa
You can use yellow moong dal instead of red lentils (masoor dal) for these instant dosas. I added a carrot, but you can add any other veggies of your choice. I add beets, cucumbers, zucchini, and bottle gourd. To make it more spiced, add 2 cloves of garlic, a half-inch of ginger, and 1-2 Thai green chilies. You can add any millet flour you have on hand like foxtail millet, pearl millet, or sorghum millet.
Expert Tips to Make Instant Dosas
I like to wash the masoor dal thoroughly until the water runs clear. Then soak it with whatever veggie I am making the dosa batter with for 30-40 minutes. You should be able to break the lentils with your fingertips, to see if they are soaked for enough time.
I like to add cold water while grinding the batter a little at a time. A simple mantra is to use as little water as possible to make the batter and adjust the consistency later. If your batter becomes runny, add more millet flour, or besan (chickpea flour). I like to rest my batter for about 30-40 minutes before I start making the dosas. While this is completely optional, the longer the batter rests, the healthier it gets. Add fresh finely chopped cilantro. It makes these dosas look pretty! While making the dosas, place a ladle full of batter in the center of the pan. The pan should be on medium heat. Now go in a circular motion clockwise to spread the dosa batter, as thinly as possible.
Make sure the pan is not extremely hot while spreading the dosa batter, it won’t spread properly, and burn the dosas. Also, make sure the pan is not cold. The dosa batter will stick, and won’t spread. The pan has to be on medium heat. If the pan gets too hot. Sprinkle cold water, and wipe it with a paper towel.
Ingredients to Make this Instant Dosa
Red Lentils - Red lentils aka masoor dal is a great plant-based protein to make these dosas with. You can substitute red lentils with yellow moong dal. Carrots - Carrots are naturally sweet, to balance the bitterness from the millets, So work great for this recipe. Ragi Flour - Ragi flour is easily available at any Indian grocery store. Ragi in English is Finger Millet, which is a great source of iron, calcium, protein, and folate.
Aromatics and Seasonings - If you want the batter to be spiced add garlic, ginger, and Thai green chilies. I am adding only salt and some finely chopped cilantro to the batter. Water - You will need water to soak the lentils and then some more water to make the batter.
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