Maida Dosa

Here comes another instant dosa that does not require any fermentation.

Ingredients (Translation)

1 cup maida (all purpose flour)
1 cup rice flour
2 tbsp rava (not a must)
Salt to taste
2 cups water
2 green chillies cut into fine pieces
3 tbsp sour curds

Mix all ingredients together except oil to get a thick batter.

Make dosas with it but dont try to spread much like normal dosa batter. Spread some oil and when one side is cooked, turn it and cook on other side.

Serve hot with chutney or sambhar.

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Rajitha said...

the only reason i do not make i do not know when to stop eating!!

Happy cook said...

Wow this is a really easy way of making the dosa.
I loved the comment of Rajitha

Asha said...

I love it too but Arvind doesn't like them because they are chewy!:))
This recipe is more like Rava dosa than plain Maida dosa!Looks great!

vimmi said...

fermenting in the cold season is a prob, so this is a great recipe to try

Seema said...

I make this too, its nice if u can eat it hot hot & better if someone makes them for u:-) I make it once in a while... mine is Udad & maida combo.. Will post my version soon.

Ramya's Mane Adige said...

Saw a maida dosa in someone else's blog too!!! It looks gr8!

Taste of Mysore said...

I make them at home..but the only problem is it will not fill our stomuch. Always end up making upma or something along with those dosas :D

easycrafts said...

@ Food Lover ... thanks, til ladoo is made in maharashtra and not south india for sankranthi

@ Jayashree...thanks for ur comments

@ Sunita...thanks for the compliment and the info

@ Susantha...Do try out pongal sometime, it is a very popular dish in south india

@ Kamini..thanks, hope u have a jolly time

@Padmaja...ya, so that it will help those preparing for the first time

@ Happy cook...thanks a lot

@ Asha...thanks for the comment and the correction..i have corrected the same. Sankranthi is during 14-16th

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at