By Simran Makkar
August 31, 2026
Authentic South Indian dosas do require a little patience, from soaking and grinding the batter to leaving it to ferment overnight. The instant version, on the other hand, skips all that waiting without skipping any flavour. With just 15 minutes of resting time, the batter is ready for the pan, giving you crisp, satisfying dosas without the need for overnight preparation.
– 2 tablespoons oil, some more for cooking – ½ cup semolina – ¼ cup all-purpose flour – 1 cup rice flour – 1 ½ cups water, or as needed – 1 cup yogurt – ¼ teaspoon baking soda – 1 teaspoon salt – 1 tablespoon coriander leaves, chopped – 1 green chilli, finely chopped
In a mixing bowl, combine the semolina, all-purpose flour and rice flour.
Stir in the yoghurt and mix well to make a thick paste.
Add the water little by little, whisking continuously until you have a smooth, pourable batter.
Mix in the green chilli, coriander leaves, and salt,
Allow the batter to rest for 15–20 minutes, giving the semolina time to soften and absorb the moisture.
Just before making the dosas, gently mix in the baking soda and 2 tablespoons of oil.
Heat a non-stick or cast-iron tawa and grease lightly with oil. Add a ladleful of batter and spread it thin in a circular motion.
Add a little oil around the edges and cook over medium heat until the base turns golden and crisp.
Fold or roll the dosa and serve hot with sambar and coconut chutney.