Quick Set Dosa Recipe by Shital Muranjan
Cooking Instructions 20 minutes 1 Wash and soak poha for 5 minutes. In a mixer jar; combine sooji, poha, curd, and salt. Blend everything well. Let it rest for 15 minutes. 2 Adjust consistency of the batter by adding just a little water if required. Add eno and whisk it gently. 3 Heat dosa pan. Pour a serving spoonful of batter in the centre of the pan. Spread it just a little. We are looking for a thick and fluffy dosa. Let it cook on medium heat until the top part looks cooked and the bottom is golden. Pour a tsp on oil over it when the top surface dries out. Each dosa takes only 3 minutes to cook. Cook from both the sides. 4 Take it in a serving plate and sprinkle some podi masala over it. 5 Serve hot with sambar and chutney. 1 Wash and soak poha for 5 minutes. In a mixer jar; combine sooji, poha, curd, and salt. Blend everything well. Let it rest for 15 minutes. 1 Wash and soak poha for 5 minutes. In a mixer jar; combine sooji, poha, curd, and salt. Blend everything well. Let it rest for 15 minutes. 2 Adjust consistency of the batter by adding just a little water if required. Add eno and whisk it gently. 2 Adjust consistency of the batter by adding just a little water if required. Add eno and whisk it gently. 3 Heat dosa pan. Pour a serving spoonful of batter in the centre of the pan. Spread it just a little. We are looking for a thick and fluffy dosa. Let it cook on medium heat until the top part looks cooked and the bottom is golden. Pour a tsp on oil over it when the top surface dries out. Each dosa takes only 3 minutes to cook. Cook from both the sides. 3 Heat dosa pan. Pour a serving spoonful of batter in the centre of the pan. Spread it just a little. We are looking for a thick and fluffy dosa. Let it cook on medium heat until the top part looks cooked and the bottom is golden. Pour a tsp on oil over it when the top surface dries out. Each dosa takes only 3 minutes to cook. Cook from both the sides. 4 Take it in a serving plate and sprinkle some podi masala over it. 4 Take it in a serving plate and sprinkle some podi masala over it. 5 Serve hot with sambar and chutney. 5 Serve hot with sambar and chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegan Butter “Chicken” Mac & Cheese Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Peach pie of Champions Vegan Butter “Chicken” Mac & Cheese Chili Cheeseburger 🍔 Wraps Easy Butterscotch Pound Cake Peach pie of Champions Two types of rolls with crab sticks Blue Cheese Oysters Mackerel with paprika in the oven Beetroot muscoth halwa Sabudana Khichdi Onion pakoda Shorshe Ilish (Hilsa Fish cooked in mustard gravy) Air Fryer Sweet Potato Tuk Dragon fruit non cheesy cheese cake Diet cake, whole wheat flour sa Two types of rolls with crab sticks Blue Cheese Oysters Mackerel with paprika in the oven Beetroot muscoth halwa Sabudana Khichdi Onion pakoda Shorshe Ilish (Hilsa Fish cooked in mustard gravy) Air Fryer Sweet Potato Tuk Dragon fruit non cheesy cheese cake Diet cake, whole wheat flour sa