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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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.