‘Almost Always’ is when I forget to soak rice and Urad dal (black gram) overnight, and I’m quite positive that there are many like me who realize this mistake ONLY the next day and end up vividly dreaming about a hot plate of crispy, buttery, golden brown dosas (crêpe) with delicious potato filling and spicy coconut chutney and a side of hot masala chai……….did I paint a nice little hungry picture there? Yes? Good! 😌
This beautiful mistake of mine made me venture into the world of Instant Dosas! After countless hours (yes…countless…the task of finding the right kind of dosa is divine) of googling and reading and more googling, I finalized my truly exceptional candidate – Moong Dal Dosa – no overnight soaking, no fermentation, no dosa-less nightmares….30 minutes is all it takes to make this super-easy dosa and 30 seconds is all it takes to devour it! 😁
P.S. I ended up going to a nearby restaurant and wolfing down a hot and delicious plate of Rava Masala Dosa with a dozen bowls of chutney after writing this post. True story. Oh, dosas! ❤
Instant Dosas – Moong Dal Dosa
- Moong Dal (Green Gram)
- Ginger – a medium-sized piece
- Green Chilies – 4
- Onion – 1 (for making dosas)
- Soak moong dal in water for 15 minutes.
- Grind soaked moong dal with a piece of ginger and green chilies into a medium-thick batter. Add salt. Use this batter straightaway for best tasting instant dosas.
- How to make dosas – Set a non-stick tawa/griddle over medium heat. Rub the griddle with a slice of onion before spreading dosas. This trick enhances the taste of dosas and also, prevents dosas from sticking to the griddle – especially ‘non’ non-stick griddles. Ladle ¼ to ½ cup batter in the center of the hot griddle. Quickly, spread batter outward in a circular motion using the bottom of the ladle, to a diameter of about 8 inches.
- Drizzle one teaspoon of oil over of top of the dosa. Cover griddle with a lid and let the dosa cook and brown gradually, for about 2 minutes.
- Use a spatula to carefully loosen dosa from griddle. Fold it in half. The bottom of the dosa will be a nice golden brown. Serve immediately with chutney/potato filling.
Thanks for reading! XO