Ingredients:
Rice flour 1 cup
Onion finely chopped 1
Sooji rava(optional) 2 table spns
Chilli powder 1 tea spn
Jeera 1/2 tea spn
Coriander leaves finely chopped 3-4 strands
Salt
Method:
Mix all ingerdients with water to the consistency of dosa batter. Make thin dosas. Serve hot with chutney powder.
Serves : 3
Preparation time : 10min
Hii
I really enjoyed goin’ thru ur recipes. I’m from gowda saraswath Brahmin thoroughly bred in Mangalore and enjoy cooking various cuisines as much as i enjoy eating!!
The best compliment i have recd is from my hubby who says that i cook better than his mom n’ my MIl happily agrees to it. Don’t really know if its true !
I believe the main ingredient to any recipe is one needs to put their heart in what they cook…n’ its definite to taste gr8!!
happy cooking!
Seema
plese give me dosa mix recipies
Hiiiiiiiiiii
Really cool website so many variety of Dishes all in one roof
Thanks for craeting such website Guiding in proper way
Prachi
Hi,
I tried making dosa with rice flour but it did not spread well also although i did the same as above, it seemed something like a thick batter, should we make the mixture the same time or before? wud be glad if i get some tips…
can email me.
Shelly, the batter should be very thin like watery. You should just “throw” the batter on the hot tava, it can not be spread like urad dosas. This is an instant dosa, nofermentation required.
Looks yummy , will try tomm, BTW I tried the green egg masala and it turned out really well. Thanks
hi !!
I made this dosa for breakfast today.. liked it!! SO did my hubby..thank u. I did not add sooji though.. Planning to add it next time.. should i put in soojistraight from the packet or should i roast it??please answer..
Shilpa: Maithri, sooji is directly added. No roasting required.
Hi,
Great recipe. My mom-in-law makes this amazing akki roti dosa. It’s similar to the rice dosa but you add some coconut, hing, avrekalu in kannada and green chillies instead of red chilli powder to the above mentioned ingredients. Consistency of the batter should be dosa like..Thanks,
Sandhya
I tried it today and they turned out really YUMMMMMMYY with the ginger chutney from your site.
Tried a little variation. Stuffed with chopped tommato and chedder cheese after they were done and made it into a wrap.
Turned out fantastic.
–Swati
namaste
its great to learn all new cooking ideas
i am just happy to through yr site
fablous
namaste
it is great to try all this receipes here in Fiji
i am writing from Fiji Island. I hope u now where fiji is on the world map.
i would like to try most of this pure indian recipies. I love cooking in weekened when i am at home.
this way i also learn so many traditional cooking.
i also love to make friends through yr web my email address is [email protected].
iam married with two children. my age is 40. l would like make friendship at least i will be able to now more about india.
hope to get some friends
rgds parmila
Hi I tried this dosa this morning for breakfast and it really turned out very delicious.I just love this site,it has so many varieties in it.I really enjoy cooking oflate…thanks to this website.keep going and keep posting
Cheers
Shweta
Hi
Reallyy nice.Very good receipes.
Can you tell me some receipres for 19 months old baby.
jyoti
Hi
I just now I tried rice dosa.We also call it ghavney in marathi.I just liked it so much.I will prepare again.
Reagrds
Jyoti sawant
hey shilpa ..
can u pls help me with Neer Dosa …
specially the consistency of the Atta used?
Shilpa: Puja, the batter is almost like water. Since you do not spread it with ladle after pouring on tava, it is better to make it very thin.
Hi Shilpa!
Thanks a TON! for all this information. The breakfast receipes are very useful and interesting also. I really appreciate your initiation of creating this website.
All the recipes are very nice. Will again write to u after i try out few receipes.
Thanks again
love Sanju 😉
Hi, I tried this out today for the first time, however i added some grated coconut to it too along with cut green chilles. The dosa didnt crsip up instead it craked all over even before I could turn it (it had small visible cracks all over and when I trid turning, it just split into small pieces. I did try to make a thin enough batter. What could I be doing wrong, is it to dry coconut flakes? I have never made dosa’s at home before and i wanted to start with an easy instant one like yours. Thanks.
Can you tell me wgat proportion of the rice flour and urad dal flour to make dosas. Thank you
hey Shilpa, you can mix this bosa batter in curd..
tried this recipe came out real good…..
my husband & my 14 months kid just loved it
thanks a ton for this simple and superb recipe
keep the good work going on
Hi
I made this dosa today we all liked it very much
and i like your website recipes very much
Regards
Uthara
Excellent, Suberb, Inspiring website…… just simply awsome and the recipes are sooo good that i can just keep staring at them and get so hungry when i look at this site for recipes…
Congrats and all the very best for a great food site…
I treid this recipe but it did not turn out well.I made the batter of the consistency of neer dosa and it got stuck to the tava..not sure what went wrong…..
Hi,
I would love it, if you could provide the recipe on how to make true/authentic GOWDA STYLE – NON VEGETERIAN Recipes. I have been hunting the net for the same.
I would like to get recipes of how to make Doanne Biryani, Boti (intestines) fry and curry, gowda style chicken and mutton curry (thick curry; both the green and red color; that can be relished with ragi ball), mutton chops and mutton fry.
Thank you so much for your help in advance
Regards
Ajay
Hi Shilpa,
Can u make dosas with Iddiappam Flour? I have tons of iddiappam flour and I don’t enjoy the iddiappam making process so I want to use it for other stuff. Do u have any ideas.
Shilpa: No idea. Sorry.
hi,
this receipe z gr8 n v easy 2 do in jst 10 min when ever i am v v hungry i try 2 prepare this
i jst thank 4r shwng us this reciepe instant dosa n i really enjoy it eatng thm at evengs
well i jst enjoy cookng this reciepe
n thanks 4r guidnd bi
hav a gr8 day
Thanks Shilpaji for replying for instant dosa yes this is very nice and tasty will try.
and see other in Dosa corners
love your site
I tried this one and it came out well.Thanks
hey shilpa i tried the rice flour dosa and it came out very very well……my hubby liked it a lottt……..
hey tnk u shilpa
Hi Shilpa,
I have made this dosa so many times. Really liked the recipe. Thanks. Will be blogging about it soon.
i made this rice dosa for dinner, it came out well! thanks a lot. love ur recipes.
hey shilpa..
thnx for such simple and quick dosa recipe…i am a big fan of dosas and keep on trying out new variations…liked this one of urs..but also added lil bit of singoda flour and rajgira flour….delicioussss n nutritiouss tooo…
thnx dear!!
FLop show…..This is the firt time i tried preparing any dosa and turned out awesomely bad.Craked into pieces…I dont know what i am missing. How come it turned out good for others. I am just wondering if they really used the rice floor. I tried in evry possible way–lowring the flame,making batter more thin but no luck. I dont have good pan i dont know if this is the reason ….Please let me know whats going wrong with my preparation…
Dear Shilpa,
I am new to this blogsite and I wanted to tell u that i tried the above recipe and it turned out wow!!
thanks for sharing your recipe on the internet
can we make rice dosa from the batter obtained by soaked rice and not by rice flour
Yes
Hey Shilpa,
Can you please xplain what you mean by ‘dosa batter consistency’? I’m making dosas for the first time. My mom said it’s okay to use ragi flour instead of rice flour. So when I made the preparation the dosa batter itself made boiling motions. And then it got burnt. I thought it was too thing so I added a little more flour, but it still wasn’t roasting to the extent to which I could take it off of the tava – it was directly getting burnt. I think my proportion is wrong – can you help me out?
Ragi flour is hard to take off from tava. If you are trying first time, try with rice flour instead of ragi