People like to eat dosa for breakfast. Dosa is quite light and easily digested. Dosa is best to eat breakfast with less oil and spices. Traditional dosa is made by soaking and grinding rice and urad dal. But today we are telling you how to make dosa from semolina. For this, you will neither have to soak pulses and rice nor do fermentation. You can make instant dosa and eat it. Semolina Dosa neither breaks nor sticks to the pan during preparation. These are so light and crispy to eat that you will not be able to stop yourself even after eating 1-2 dosa. Take a quick note of the recipe of Semolina Dosa.
Semolina Dosa Recipe
First step- For this, add 1 cup semolina and one-fourth cup gram flour and grind it in a mixer jar. You have to prepare it dry by grinding it very finely. You want to make a fine powder. Now add half a cup of sour curd, a little salt and a cup of water and grind it until it becomes a smooth batter.
Second step- Take out the batter in a bowl and keep the batter as thick as dosa. Cover it and keep it for half an hour. This will make the batter rise well. If the semolina batter seems too thick, you can add some more water to it. Now add some salt to it and mix it. You do not have to put soda or Eno in it.
Third step- Take a non-stick pan and heat the pan well and then let it cool slightly. Now put 1 tablespoon of batter according to the size of the dosa in the middle of the pan and spread it in a circular motion in one direction only. Now bake the dosa on low medium flame and add some ghee or butter on top. When the dosa sinks properly from the bottom, it will start turning from the edges.
Now turn the dosa and take it out in a plate. Now serve dosa with peanut chutney, red tomato chutney or coconut chutney. You will love these crispy dosas. Plain dosa tastes very good. If you want, you can also fill it with potato masala. For children, you can add grated cheese in it.
