Maida Dosa

A quick, light, and crispy dosa made without fermentation, perfect for an instant breakfast or evening snack.

Ingredients

1. Maida (all-purpose flour)
2. Green chillies (chopped)
3. Mustard seeds (rai)
4. Oil – for tempering and cooking
5. Water – as needed
6. Salt – to taste

Instructions

1. Prepare the Batter

• Mix maida with enough water to form a smooth, lump-free, thin dosa batter.
• Ensure the consistency is similar to regular dosa batter—light and pourable.

2. Prepare the Tadka (Tempering)

• Heat oil in a small pan.
• Add mustard seeds and let them crackle.
• Remove the pan from heat and add chopped green chillies.
• Stir until the chillies turn light green.
• Pour this tadka over the batter.
• Mix well—preferably using your hand—to ensure even blending.

3. Make the Maida Dosa

4. Heat the tawa

   • Use a regular dosa tawa.
   • Maida batter is sticky, so it cannot be spread like a traditional dosa.

5. Pour the batter

   • Start pouring from the outer edge, forming a ring.
   • Gradually pour toward the center, allowing the batter to flow and fill the gaps.
   • Fill any empty spots immediately.

6. Add oil

   • Drizzle oil around and over the dosa.

7. Cook the dosa

   • Once it changes color and firms up, flip it.
   • Add a little oil around the edges.

8. Cook the other side

   • Fry until it turns golden brown and crisp.

9. Serve hot

   • Enjoy with sambar, coconut chutney, red chilli chutney, or even tomato sauce.