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3.50 from 2 votes

Home made Masala Dosa Mix

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy
Course Breakfast
Cuisine South Indian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 25
Author Jayasri

Ingredients

  • INGREDIENTS:
  • 2 1/4 cups of Rice flour
  • ½ Cup Urad Dal flour I use readymade powder
  • ½ Cup Aval/Poha
  • ½ Cup fine Semolina Upma Rava
  • 1 tbsp powdered Methi flour
  • 4 tbsp of Gram Dal flour Besan flour
  • 1 tsp Eno fruit salt check my notes

Instructions

  • Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
  • Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
  • TO MAKE DOSA BATTER
  • To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.