Mamta's Kitchen

Dosa-Semolina And Rice Flour Insant Dosa 2, A Savoury Pancake

Rava Aur Chawal Atta Dosa

Mamta Gupta

CurryFree From GarlicFree From GingerFree From TomatoIndianMainSideSnackVegetarian

This recipe comes from a small cafin Ahemdabad where we stopped for lunch recently (February 2007).


  • 1 cup semolina/rava

  • 1/3 cup rice flour

  • /3 cup plain, white flour or maida

  • Salt to taste

  • 1 1/2 cup buttermilk or chaach/maththa (if you do not have buttermilk, use half and half youghurt and water).

  • 1 tbsp. oil

  • 1 tsp. mustard seeds

  • 1 tsp. split, skinless urad dal

  • 1 tsp. split chana dal

  • 2 medium sized red onions, peeled and finely chopped

  • 3-4 green chillies finely chopped

  • 2 tbsp. coriander leaves, chopped or 10-12 curry leaves

  • Oil to pan frying dosas


  1. Place semolina, plain flour, rice flour and salt together in a bowl. Make into a custard like batter with buttermilk or yoghurt-water mix, adding a little at a time, so it doesn't get too runny. Make sure there are no lumps. Electric beater is good for this. Leave in a warm place for 3-5 hours. Add more water if it looks thick (semolina absorbs water and thickens on resting).

  2. Heat oil in a pan. Add mustard seeds, when the seeds start to splutter, add split Urad & Chana dals, green chillies and then onions. Fry until onions become translucent. Turn heat off and let it cool.

  3. Add it to the batter, along with the chopped coriander leaves. Mix and leave for 15-30min.

  4. Heat a griddle or dosa tawa with a teaspoon of oil.

  5. Pour a ladle full of the batter in centre of the pan and quickly spread it into a pancake, using outward spiral movement*. Dosa should be thin and about 7- 8 inches or 23-25 cm. in diameter. It should look like lattice work, with many bubbly holes.

  6. As it cooks, drizzle a little oil with a teaspoon from the edges and cook until it the edges begin to turn golden brown.

  7. Using a flat and thin spatula, carefully ease it off and flip over. Cook for a minute or two.

  8. Lift off the griddle and fold into half, with crisp side out.

  9. Serve hot with Coconut Chutney or Sambar.

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