Dosa is one of the most iconic South Indian breakfasts loved across India. But traditional dosa requires long soaking, grinding, and overnight fermentation, which is not always practical for busy mornings. That’s where Instant Dosa Without Fermentation comes to the rescue! This quick instant dosa recipe gives you crispy, golden, restaurant-style dosas using just rice flour, rava, and curd — and the best part? It’s ready in under 10 minutes.
Whether you’re a beginner, a student living alone, or a mom rushing to prepare breakfast, this instant dosa recipe is a lifesaver. The texture comes out wonderfully thin and crisp, and you can pair it with any chutney, sambar, or even pickle.
In this post, I’ll share ingredients, step-by-step photos-style guidance, troubleshooting tips, variations, and FAQ to make your instant dosa recipe absolutely perfect.
Why You’ll Love This Instant Dosa
Delicious Instant Dosa Recipe Variations
- ✔ No fermentation required
- ✔ No grinding required
- ✔ Uses simple pantry ingredients
- ✔ Ready in 10 minutes
- ✔ Crispy and tasty like regular dosa
- ✔ Perfect for breakfast, dinner, or tiffin box
Ingredients Needed
For Batter
- 1 cup rice flour
- ½ cup rava (semolina / sooji)
- 3 tbsp curd (optional but adds taste)
- 1 ½ – 2 cups water (adjust depending on batter consistency)
- Salt to taste
For Tempering (Optional but Flavorful)
- 1 tsp oil
- ½ tsp mustard seeds
- 1 green chili (finely chopped)
- 1 tsp cumin
- Few curry leaves
For Cooking
- Oil or ghee as needed
Step-by-Step Instructions
Step 1: Prepare the Batter
Take a mixing bowl and add:
✔ 1 cup rice flour
✔ ½ cup rava
✔ 3 tbsp curd
✔ Salt
Pour water gradually and mix into a thin, flowing batter. Instant dosa batter should be thinner than regular dosa batter, almost like thin buttermilk.
Let it rest for 5 minutes.
Step 2: Tempering (Optional but Amazing)
In a small pan, heat 1 tsp oil. Add:
- Mustard seeds
- Cumin
- Curry leaves
- Green chili
Sauté for 20 seconds and add this tempering to the batter.
This enhances aroma and gives the dosa a beautiful flavor.
Step 3: Check the Consistency
Instant dosa batter should be runny. When you pour it, it should spread by itself. If it looks thick, add 2–3 tbsp extra water.
Step 4: Heat the Tawa
Heat a non-stick or cast iron tawa on medium flame.
Very important: Wipe the surface with a little oil and onion slice (traditional method). This prevents sticking and makes dosa crisp.
The tawa should be hot but not smoking.
Step 5: Pour and Spread
This dosa is not spread like regular dosa. Instead:
Hold the batter bowl high and pour it in a circular motion, letting it naturally form holes and patterns.
This gives beautiful restaurant-style crispy pores.
Add ½ tsp oil around the edges.
Step 6: Cook Until Crispy
Cook on medium flame until dosa turns:
✔ golden
✔ crisp
✔ edges lifting easily
Instant dosa is usually made thin and folded without flipping.
But if you prefer softer dosa, you may flip for 10 seconds.
Step 7: Serve Hot
Serve immediately with:
- Coconut chutney
- Tomato-onion chutney
- Sambar
- Peanut chutney
- Dry chutney powder
This dosa tastes its best when served hot and crisp.
Serving Ideas
- Pair it with Kerala-style coconut chutney
- Serve with potato masala to make instant masala dosa
- Add a dollop of ghee for kids
- Roll it and pack in lunchbox
It stays crisp for long!
ariations You Can Try
✔ Instant Rava Dosa
Increase rava to 1 cup and reduce rice flour slightly. This gives extra crispiness.
✔ Instant Oats Dosa
Add 4 tbsp powdered oats for a healthy version.
✔ Instant Wheat Dosa
Replace rice flour with 1 cup wheat flour.
✔ Masala Instant Dosa
Add onion, coriander, cumin, and pepper directly into the batter.
✔ No Curd Dosa
Skip curd and add 1 tbsp lemon juice instead.
Storage & Meal Prep Tips
Batter
You can store this instant dosa batter for 2 days in the fridge.
Before making dosas, add a little extra water because rava absorbs moisture.
Dry Mix
Mix rice flour + rava + salt and store the dry mixture.
When needed, add water and curd — dosa ready in minutes!
FAQs
1. Why is my instant dosa not crispy?
Tawa wasn’t hot enough or batter was too thick.
2. Why doesn’t instant dosa spread?
Instant dosa batter must be very thin.
3. Can I make it on cast iron tawa?
Yes, just heat properly and apply onion rub to avoid sticking.
4. Why does dosa tear?
Batter too watery or tawa too cold.
“If you like easy breakfast recipes, you’ll also enjoy my Upma Recipe.”
“For another quick meal, check my Oats Banana Pancake Recipe.”