This recipe is a fast, 10-minute breakfast solution that results in soft, sponge-like mini dosas. It uses simple pantry staples and requires no long fermentation.
Ingredients
Rava (Semolina): 1 Cup (Chiroti rava or Bombay rava)
Avalakki (Poha/Flattened Rice): ½ Cup (Thick variety)
Grated Coconut: ½ Cup (Dry copra or fresh coconut)
Curd (Yogurt): 1 Cup
Water: 1 Cup (plus extra for consistency)
Sugar: 1 tsp (for golden color)
Salt: To taste
Cooking Soda: A pinch (or Eno fruit salt)
Oil: For greasing the pan (optional)
Preparation Steps
Grinding: * In a mixer/blender, add the rava, avalakki, grated coconut, sugar, salt, curd, and 1 cup of water.
Blend into a very smooth paste.
Resting: * Transfer the batter into a mixing bowl.
Let it rest for about 5 to 10 minutes to allow the rava to absorb the moisture.
Adjusting Consistency: * After resting, if the batter is too thick, add a little more water until it reaches a standard dosa batter consistency.
Add a pinch of cooking soda (or Eno) and mix gently. This makes the dosas light and fluffy.
Cooking: * Heat a non-stick tawa (griddle) and lightly grease it with oil (you can skip oil if preferred).
Pour small ladles of batter to make mini dosas. You can cook 3-4 at a time to save time.
Cook on medium heat until the top looks dry and starts forming small holes (like a honeycomb).
Flip and cook for a few seconds on the other side until golden brown.
Tips
Sugar: Adding a teaspoon of sugar is the secret to getting a beautiful golden-brown color on the surface.
Texture: The combination of coconut and poha ensures the dosas stay soft even after they cool down.
Variations: You can make one large dosa instead of several small ones if you prefer.
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