Instant Semiya Dosa – South Indian Breakfast

Step 1: Roast Semiya and Rava

Take a thick-bottomed kadai and add 1 cup of semiya (vermicelli) and 3/4 cup of rava (semolina). Turn on the stove to low flame and roast both ingredients well for about 5 minutes until they turn slightly aromatic and light golden.

Step 2: Coarsely Grind the Roasted Mixture

Transfer the roasted semiya and rava to a separate bowl and let it cool completely. Once cooled, transfer it to a mixer grinder jar and blend it coarsely into a powder.

Step 3: Soak the Mixture

Transfer the coarsely ground mixture to another bowl. Add 1 cup of water and mix well with a ladle. Cover the bowl and let the mixture soak for 10 minutes, allowing the rava and semiya to absorb the water.

Step 4: Prepare the Dosa Batter

After 10 minutes, transfer the soaked mixture back into the mixer grinder jar. Blend it into a fine paste. Transfer the fine paste to a mixing bowl. Add salt to taste and 1/2 teaspoon of baking soda. Add about 2 tablespoons of water and mix thoroughly to achieve a smooth dosa batter consistency.

Step 5: Cook the Dosa

Heat a dosa pan on medium flame. Once hot, apply a little oil and wipe it with a tissue paper. Pour a ladleful of the dosa batter onto the pan and spread it thinly in a circular motion to make a crispy dosa. Drizzle a spoonful of oil or ghee around the edges of the dosa.

Step 6: Serve the Dosa

Cook the dosa on one side until it turns golden brown and crispy. Carefully flip the dosa to cook the other side for a few seconds. Once cooked, fold the dosa and transfer it to a plate. Repeat the process for the remaining batter. Serve the hot, crispy semiya dosa with your favorite chutney.

• Ensure the pan is well-heated to get crispy dosas.

• Adjust the consistency of the batter by adding water gradually to achieve your desired dosa thickness.

• Serve with tomato chutney or peanut chutney.