Instant Dosa Recipe | How To Prepare Instant Dosa Batter At Home

Instant Dosa Recipe pinit

A dosa is a culinary delight that originated in the Southern regions of India. It’s made from talcum-powdery batter, which gives it its signature thin and crispy texture. Dosa is high in carbohydrates-84% to be exact –and contains no added sugars or saturated fats since there are none used during preparation. This makes for an excellent breakfast option as they provide you with energy while not contributing much fat to your diet! One homemade plain dosa without oil has around 112 calories; this includes 84 grams of carbohydrate and 16 grams of protein – making them perfect after a workout session because their carbs will restore lost glycogen levels but won’t lead to excess weight gain like traditional fast food options might do.

Instant Dosa Recipe | How To Prepare Instant Dosa Batter At Home

Difficulty: Beginner Prep Time 10 min Cook Time 5 min Total Time 15 mins
Servings: 2 Calories: 59
Best Season: Suitable throughout the year


If you don’t have the time but yearn to eat something different for breakfast, try this quick dosa recipe to put some zing into your mornings.





  1. Mix both flours by sieving with salt. Add water gradually, making not too thin batter, which should coat the back of the spoon.

  2. Mix curry leaves, green chillies, coriander with the batter.

  3. Heat a thick dosa griddle or non-stick flat pan. Pour a ladleful of batter in the centre, spread thinly like a pancake. Drizzle oil on top. Allow the bottom to become golden brown, remove with a sharp edged spatula. Roll or fold and serve hot with chutney.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 59kcal
% Daily Value *
Total Fat 1g2%
Sodium 4mg1%
Potassium 44mg2%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


This may require a little more oil than a regular dosa to lift from the pan smoothly.

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