Instant semolina aval dosa is a soft dosa recipe from South India. Traditionally served for breakfast or snacks, it is often paired with chutney, kurma or sambar. This thin, crispy, and porous dosa features the unique flavor of aval and curd. It is a very easy recipe that doesn't take much time, as no fermentation is required.
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- 1 cup aval, poha or flattened rice, thin or medium variety
- 1 1/2 cups semolina or cream of wheat or rava, fine variety
- 1 to 2 red chilies, or to taste
- 1/2 cup fresh curd
- 1/4 cup gram flour or besan flour
- salt to taste
- 1/2 teaspoon baking soda
- 1 to 2 teaspoons oil or ghee, to sprinkle on dosa (optional)
- 1 cup water, to grind and to make batter
- In a bowl, add the aval or flattened rice.
- Add semolina or cream of wheat and red chilies. Add 1/2 cup of water or the minimum amount needed just to immerse the aval and semolina. Soak for 5 minutes. The semolina and aval will absorb all of the water and become thick and soft.
- After 5 minutes, transfer the soaked ingredients to a mixer jar.
- Add the fresh curd and gram flour. Add the required amount of water and grind to a smooth batter.
- Transfer this ground batter to a vessel or large bowl. Add salt to taste. Mix well. Add more water if required; the batter should not be too thick or too thin. It should have a flowing consistency.
- Add the baking soda and mix well.
- Heat a tawa over high heat. Pour a ladle full of batter on the hot tawa and spread gently in a circular motion to make a thin dosa.
- Sprinkle some drops of oil or ghee on the dosa (optional). Cover the dosa and cook over medium heat till the top of the dosa cooks completely.
- Once the dosa is cooked well and turns golden brown, flip and cook on the other side.
- Transfer the cooked dosa to a plate and serve hot with chutney or sambar of your choice.
Tips and Suggestions
- Always try to use fresh curd for this recipe, as sour curd may give the dosa a sour taste.
- The batter should be neither too thick nor too watery. It should spread out easily after pouring on the tawa.
- You can top this dosa with finely chopped onions or a mixture of onions, coriander leaves and finely chopped green chilies. This is optional.
- Always try to use a fine variety semolina to make perfectly roasted crisp dosa.
- For best results, the tawa must be hot enough before pouring in the batter.