Step 1

Heat a pan on a low to medium heat. Then lower the heat, add the urad dal. I have used organic unpolished urad dal. If using regular urad dal from the market, then rinse it a couple of times. Then spread the lentils on a plate or tray and let them dry naturally or in the sun. If keeping in the sun for a few hours, then you don't need to roast urad dal.

Step 2

Roast urad dal on a low flame for about 2 minutes, stirring often. Urad dal is roasted just to get rid of some moisture from them.

Step 3

Switch off the heat and then add ¼ teaspoon methi seeds. Mix well.

Step 4

Keep the pan on the kitchen countertop. Also let this mixture cool completely. You can also cool this mixture on a separate plate.

Step 5

In a mixing bowl take 3 cups idli rava. Keep aside.

Step 6

In a grinder jar add the urad dal and methi seeds.

Step 7

Grind to a fine flour.

Step 8

Using a sieve, sift the flour directly in the rice rava bowl. Some urad dal grits will be there on the sieve. You can add them to your lentil recipes or discard.

Step 9

Add ¼ cup gram flour.

Step 10

Next add 1 teaspoon salt. You can add more salt if required. I have added less salt.

Step 11

Mix very well with a spoon or a wired whisk.

Step 12

Then spoon the dosa mix flour in a jar. Seal tightly with its lid. Keep in a dry and cool place. You can also freeze or refrigerate the dosa mix.

Step 13

Use the instant dosa mix to make crispy dosas when required.

Step 14

Take 1 cup of dosa mix flour in a mixing bowl.

Step 15

Add 1 tablespoon lemon juice or ¼ cup sour curd (sour yogurt). Then add 1.25 to 1.3 cups water or add as required. Mix very well.

Step 16

The batter consistency is medium thick and flowing like dosa batter consistency.

Step 17

Next add ½ teaspoon fruit salt or eno evenly all over the batter. Again mix very well.

Step 18

Then make instant dosa on tawa or a flat skillet. Keep the heat to a low, so that you can easily spread the dosa batter. On a medium to high heat, it becomes difficult to spread the batter.

Step 19

Heat a tawa or a flat skillet on a low flame or sim. Take a ladle full of the batter. Gently spread it on the tawa to a neat and round dosa.

Step 20

Cover with a lid and let the dosa cook.

Step 21

Let the top side get cooked first. Then spread some oil or ghee or butter on the dosa.

Step 22

Continue to cook till the base is nicely golden and crisp. Flip dosa with a spatula and cook the other side.

Step 23

Flip and then fold dosa and serve. Prepare all the instant dosa this way. Remember to reduce the heat when spreading the dosa batter.

Step 24

Serve Instant Dosa hot with coconut chutney, sambar and potato masala. Make sure to serve the instant dosa hot as on cooling the crispy texture goes away.