masala dosa mix recipe | instant mix ready masala dosa recipe with detailed photo and video recipe. instant mix for masala dosa can make your life easy for a lazy weekend morning.
i always try to make my daily breakfast easy, instant, tasty and yet traditional. however, i do not want to compromise on with the side effects of this easy path. hence, i prefer homemade stuff and i try to prepare it by myself. instant ready mix for masala dosa is one such thing and delicious masala dosa can be prepared in jiffy. furthermore, you do not have a to go through the hassle of grinding and more importantly skip the entire fermentation process. isn’t it a worth to try and enjoy the morning breakfast.
basically, i have used the same recipe and ingredients of my previous post of mysore masala dosa. however, here i have dry roasted urad and rice flour to which i have added fermenting agent like baking soda to skip the fermentation process. certainly this instant ready mix for masala dosa will be a handy for those busy mornings and to lazy mornings as well. optionally, you can also add 2-3 tbsp of finely grounded poha powder too. in addition i would recommend to dry roast poha rice before grounding and adding them to instant ready mix.
finally, if you like my quick and easy recipe, then do check out my instant recipes. especially, instant bread dosa, instant dosa with cooked rice, instant rava dosa, instant bread medu vada. also do check my other dosa and idli recipes from south indian breakfast menu. specifically, sabudana idli, neer dosa, davangere benne dosa, plain dosa and set dosa.
masala dosa mix recipe | instant ready mix masala dosa video recipe:
recipe card for instant ready mix masala dosa recipe:
masala dosa mix recipe | instant ready mix masala dosa recipe
Ingredients
for masala dosa mix:
- 1 cup urad dal/ black gram
- 1/8 cup chana dal/ bengal gram, chickpea
- 1/8 cup toor dal / pigeon peas spilt and skinned
- ¾ tsp methi seeds / fenugreek seeds
- 3 cups rice flour
- ¼ cup bombay rava / sooji / semolina
- 2 tsp sugar powder
- 2 tsp salt, or as required
- 1 tsp baking soda
for masala dosa:
- 2 cups instant masala dosa mix, prepared
- ½ cup curd / yogurt, sour
- 1½ cup water, adjust as required
- oil for roasting
- 1 cup aloo bhaji, for stuffing
Instructions
instant dosa mix recipe:
- first of all, in a large kadai dry roast urad dal, chana dal, toor dal and methi seeds.
- roast them till they turn warm.
- and then transfer to a mixer jar and make smooth powder. keep aside.
- furthermore, dry roast the rice flour and rava.
- now, in a large mixing bowl transfer the roasted rice flour and rava.
- also add ground powder to it.
- in addition, add sugar powder, salt and baking soda.
masala dosa recipe from instant mix:
- in a large bowl, add 2 cups of instant masala dosa mix.
- also add half cup of sour curd to it and mix well.
- now add water as required
- in addition add water as required to get dosa batter consistency.
- keep aside for 15 minutes before you start preparing dosa.
- heat the griddle.
- furthermore, pour a ladleful of batter and spread out in a circular motion.
- add some oil on top of the dosa.
- cook for 15-30 seconds
- serve masala dosa hot with coconut chutney and sambar.
instant ready mix masala dosa step by step photo recipe:
instant dosa mix recipe:
- first of all, in a large kadai dry roast urad dal, chana dal, toor dal and methi seeds.
- roast them till they turn warm. because it helps to loose the moisture from dal and eases the powdering process.
- allow to cool completely.
- and then transfer to a mixer jar and make smooth powder. keep aside.
- furthermore, dry roast the rice flour and rava.
- roast till they turn warm.
- now, in a large mixing bowl transfer the roasted rice flour and rava.
- also add ground powder to it.
- in addition, add sugar powder, salt and baking soda.
- give a good mix.
- finally, transfer to a air tight container and use as required.
masala dosa recipe from instant mix:
- in a large bowl, add 2 cups of instant masala dosa mix.
- also add half cup of sour curd to it and mix well.
- now add water as required and give a good mix.
- in addition add water as required to get dosa batter consistency. (i have used almost 1½ cup of water)
- keep aside for 15 minutes before you start preparing dosa.
- heat the griddle. once the tawa is hot; smear some water over the tawa and wipe off with a tissue paper.
- furthermore, pour a ladleful of batter and spread out in a circular motion.
- in addition, add some oil on top of the dosa.
- cook them covered for a minute.
- add in potato sabzi filling center of the dosa. cook for 15-30 seconds or till it turns golden brown and crisp.
- fold the dosa into half or roll into circular.
- serve masala dosa hot with coconut chutney and sambar.
notes:
- first of all, adjust the dosa batter consistency before you prepare dosa.
- in addition, adding masala is optional, you can also prepare the dosa plain.
- most noteworthy, use sour curd to get nice texture to dosa.
- furthermore, skip toor dal and chana dal to make simple instant dosa ready mix.
- finally, you can dry roast poha and grind to fine powder. this helps to give nice texture.
For how many days can we store this mix & where?In the fridge or in the shelf?
it has 2-3 weeks of shelf life. not required to store in fridge
Thanks for the recipe. I tried, my dosas are very soft. Not sure what went wrong
did you follow the proper measuremnts? also i used cast iron tawa? what was yours?
How long (days)can we keep the dry mixture. ?
easily for 2-3 weeks
Thanks for the wonderful recipe. I tried them. But my dosas turned very soft. Not sure what went wrong. Can I add more semolina to make it hard ?
yes add some 2-3 tsp of more rava to make it crisp
What is the estimated shelf-life?
it should come atleast for 2-3 weeks
Looks great! Can sugar be skipped? Never seen sugar in dosa batter…
thanks a lot for those wonderful comments. i really appreciate it. yes it can be skipped. it gives good colour to your dosa though
I tried this instant mix, I did not liked the taste of it. I added all the ingredients according to the measurement given, somehow the taste was not that great. I had made aloo masala also.
ohh so sorry about it. between what was the taste as such?
Thanks for uploading all such wonderful and scrumptious recipes which, I feel, is a great way to connect to the roots. I personally agree with your finger licking comment about udnittu/uddina gojju also what we call in Kundapura.
thanks a lot for those nice comments 🙂
I don’t think you really tried this recipe before writing your comment. I tried the exact way as mentioned. The outcome was horrible. This is the worst recipe I have come across in the internet. The process is laborious and the outcome is inferior. My advice is: DO NOT BOTHER WITH THIS RECIPE AND FRUSTRATE YOURSELF.
sorry to see the recipe didnt work for you.. we have tried and shown the result with a video.. moreover, many have tried and shared photos with us..
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