How to make Dosa Varieties without the Dosa Batter

How to make Dosa Varieties without the Dosa Batter
  • 1 cup Whole Wheat Flour
  • ¼ cup Rice Flour
  • 1 tsp Mustard Seeds
  • 1 tsp Jeera or Cumin
  • 8-10 Curry Leaves
  • 1 tsp Red Chilli Powder
  • 1 Finely Chopped Green Chili
  • A pinch of asafetida
  • Cooking OIl
  • Water
  • Salt to Taste
  1. To a large mixing bowl, add the whole wheat flour and the rice flour. Add the red chilli powder, asafoetida and cooking soda
  2. Add water to this while constantly stirring it to avoid any lumps
  3. The batter should be in pouring consistency and not too thick or watery.
  4. Once you are happy with the consistency, add the tempering of mustard seeds, cumin, chopped green chilies and curry leaves to the batter. Add salt and give it a good mix. Your wheat dosa batter is ready.
  5. Heat a non-stick tawa or a flat skillet. After the tawa is sufficiently hot, pour a ladleful batter on the tawa at the centre. Turn the flame to low
  6. Starting from the centre, spread the batter to the edges in a circular motion.
  7. Drizzle a teaspoon or two of cooking oil on top of the dosa. Turn the flame to high
  8. Cook the dosa on both sides till it becomes golden brown and crisp
  9. Serve Wheat Dosa with spicy tomato chutney or coriander chutney

Maida Dosa

An instant dosa variety that is a favorite of many. The reason is the crispy, light and fluffy texture that it has. This was one of the favourite dosas of Appa, my father. Personally, I don’t prefer this variety because of Maida – making it no nutrition, but all taste and flavour variety. It is a great dosa variant occasionally. And yes, this dosa takes a lot of skill to make the crispy Maida dosa.


Made of maida, this is a great take on the traditional batter-based dosa. Crispy and instantly made, this dosa is a must-try.

  • 1 cup Maida or All-Purpose Flour
  • ½ cup Rice Flour
  • 1 tsp Mustard Seeds
  • 1 tsp Jeera or Cumin
  • Few Curry Leaves
  • Cooking Oil
  • Water
  • Salt to Taste
  1. In a mixing bowl, add the Maida or All Purpose Flour and the rice flour.
  2. Add water slowly to make batter without lumps. Make sure the batter is not too thick or too watery.
  3. Add salt and mix well
  4. To this, add the tempering of mustard seeds, jeera, green chilli and curry leaves.
  5. Heat tawa or a flat skillet. Once hot, pour a ladleful of batter from a height on to the tawa (just like you would for rava dosa). You will get a speckled appearance of the dosa. Make sure the dosa doesn’t have too many gaping holes -else the dosa is likely to come apart while overturning.
  6. Drizzle a teaspoon of oil on the dosa now. Cook it to golden brown on both sides. Depending on how you like it, you can make the dosa crisp or soft.
  7. Serve Maida Dosa hot with chutney of your choice – tomato, onion or coriander. Coconut Chutney is usually not the preferred accompaniment to the Maida Dosa.

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