There is no soaking, blending or waiting needed for this three-ingredient, instant Masala Dosa. Serve this crispy south Indian style crepe with a savory stuffing of potato masala at breakfast or for any meal.
One of my favorite breakfast recipes is a classic south Indian dosa. I love these crispy, flaky, healthy crepes of lentil-and-rice goodness with a passion, and I've shared with you many dosa recipes, including a classic, fermented south Indian dosa, adai, sorghum dosa, quinoa dosa and brown rice dosa.
A dosa combines lentils and proteins, which makes it the perfectly balanced combination of proteins, nutrients and deliciousness! It's good eats for any foodie who also wants to lead a healthy lifestyle. And a dosa is perfect for a tasty Indian breakfast or lunch.
But making a classic dosa does require some planning ahead, and when I haven't had time to do that, I fall back upon my absolutely yummy and also healthy instant dosa recipe. It needs just three ingredients and you can make it with a mix of flours to make it even healthier.
Table of Contents
Ingredients
- Whole wheat flour. You can use all purpose flour.
- Besan. Besan is an Indian style lentil flour made with black chickpeas. Don't substitute more coarsely ground garbanzo bean flour in this recipe as you won't get the same results.
- Baking soda. Since this is not a fermented dosa batter, a tiny amount of baking soda is needed to add some lightness to the dosa.
How to make instant masala dosa
Place the whole wheat flour, rice flour, baking soda and salt in a bowl. Whisk to mix.
Add enough water to make a runny batter, the consistency of a crepe batter.
Heat a cast-iron skillet or a non-stick skillet. Ladle out about ⅓rd cup batter in the center of the skillet and using the rounded bottom of a ladle spread the batter quickly in an outward, circular movement. (Watch my video on making dosa to see exactly how this is done). You can sprinkle some oil at the edges, if you want to, or spray the edges of the dosa with cooking spray (do so carefully by lowering the flame if using a gas stove). Once the top is dry, carefully remove the dosa to a plate using a thin spatula. Stuff with a few tablespoons of potato masala and serve immediately.
Variations
- Add a teaspoon of cumin and ½ teaspoon of cayenne or red pepper flakes for more flavor.
- Substitute the whole wheat flour with barley flour, quinoa flour or sorghum flour.
- Blend 1 cup spinach with ½ cup water and use it instead of water to make the batter. Add more water as necessary to make a runny batter. You can also use other greens or cilantro.
Tweaks for special diets
- Gluten-free. I already have a gluten-free instant dosa recipe on the blog. That one uses brown rice flour instead of wheat, but you can also use other gluten-free flours, or a mix, including quinoa flour, sorghum flour and water chestnut (singoda) flour. Or just use a gluten-free all-purpose flour.
- Low-carb: A dosa has complex carbs that are good for you. But if you are watching carbs, use quinoa flour instead of rice flour.
Serve
Serve with a stuffing of potato masala. Or serve plain, with onion chutney or coconut chutney. A south Indian sambar is a classic pairing with dosa, or you can just dip the dosa into an Indian pickle, like lime pickle or carrot pickle.
Storage
I don't recommend storing the cooked dosa because it will get tougher upon standing and won't taste as good. You can, however, store the batter in the fridge for up to two days and make the dosa just before serving.
More South Indian recipes
Recipe card
Instant Masala Dosa
Ingredients
For the dosa:
- 1 cup besan (chickpea flour)
- 1 cup whole wheat flour
- ¼ teaspoon baking soda
- 1 teaspoon salt (adjust to your taste)
- 1 recipe potato masala (see notes for recipe link)
Instructions
- Place the whole wheat flour, rice flour, baking soda and salt in a bowl. Whisk to mix. Add enough water to make a runny batter, the consistency of a crepe batter.
- Heat a cast-iron skillet or a non-stick skillet. Ladle out ⅓rd cup batter in the center of the skillet and using the rounded bottom of a ladle spread the batter quickly in an outward, circular movement. (Watch my video on making dosa to see exactly how this is done). You can sprinkle some oil at the edges, if you want to, or spray the edges of the dosa with cooking spray (do so carefully by lowering the flame if using a gas stove).
- Once the top is dry, carefully remove the dosa to a plate using a thin spatula. Place a few tablespoons of potato sabzi in the center of the dosa and fold the dosa over. Serve immediately.
Notes
- Potato masala recipe for stuffing.
- Nutrition info is only for instant dosa.
Nutrition Information
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Becki says
Is it necessary that the flour be whole wheat? I have so much all-purpose at home, I don't want to run out and grab another bag that I'll rarely use.
Vaishali says
All purpose will work just as well!
Rachel says
I made this recipe, potatoes and all, tonight for dinner. My best friend’s mother used to make us dosas growing up, and I’ve always been too intimidated by the process to attempt them myself. This recipe was a perfect stepping stone for me! The dosas were perfectly crispy and the potatoes were wonderfully flavorful. I can’t wait to have the leftover filling for my lunch. Thank you so much for this simple, accessible recipe. It really hit the spot in terms of taste and nostalgia for me. 🙂
Vaishali says
So happy to hear that, Rachel!
Ruhina says
Hi 🙂 Thanks for this recipe.. I tried it out. Do have a look.
Wafa Sopariwala says
HI
For whole wheat flour - can we use roti flour (normal atta) or white flour (all-purpose flour)?
Mark says
Can gluten-free floor be used?
Vaishali says
Yes, see link to a gluten-free version of this dosa in the post above -- under "more south Indian dishes".
Alexa says
Made these last night and they were delicious! Dosas seemed like they'd be too intimidating to make at home but these were simple. I used 3 large potatoes and 2 tsp red chili flakes as I didn't have any whole red chilies. Thanks for the yummy recipe!
Melissa says
Anyone know of a gluten-free substitute for the wheat flour that works well?
Chhaya says
This is a High protein dosa. To add some fibre, substitute in part some oat flour. Nice.
Aneesha says
Hi, Is it possible to substitute whole wheat flour with amaranth flour? Would It work ok?
Thx
Vaishali Honawar says
I don't see why not! If you try, I'd be interested in hearing how it turned out.
sarah says
A local restaurant makes "vegan omlette" which is basically a dosa. It's delicious and I've taken to them for breakfast.
East Meets West Veg says
Yum!
Vaishali says
🙂
Lana says
I just made the dosa and potato sabzi for dinner. Delicious.
I didn't have whole wheat flour handy, so I used spelt flour instead...not a good idea. The dosas remained cream colored and did not brown. Nevertheless, it was very tasty.
Thanks
Anjali says
these turned out so good. I had my doubts if they would crisp up, but they did-and beautifully so 🙂 Thanks so much for sharing these. I plan to make them frequently once school starts. These are quick enough for the school-morning chaos.
Anjali says
Making these for breakfast tomorrow with potato bhaji and mint chutney. Can't wait for it to be morning 🙂
Vaishali says
Anjali, that's great. Let me know if you like 'em! 🙂
Kelsey M says
I've never tried making dosas before- I think I'll have to after reading this! I'm liking the idea of starting with something simpler 🙂
radha says
what a beautiful blog!! amazing clicks and so honest cooking and descriptions, wow!! am glad I came by, do share your gorgeous creations in my fb food page Your Everyday cook where I showcase stunning creations from other bloggers and a few of mine..cheers
Vaishali says
Thank you Radha, I will try and share.
Pallavi Kulkarni says
Baking soda in a dosa, who'd have thunk? But what a gorgeous looking dosa! I'm making this.