Didir Dosa, also known as Instant Dosa, is the classic ready-to-go breakfast or tiffin in South Indian homes. It is often served with piping hot sambar (vegetable lentil soup) as well as an assortment of chutneys (coconut, coriander or tomato based).
This is yet another classic from my Amma’s treasure chest of old recipes. To my knowledge, Didir Dosa is never served in any Indian restaurants. Hence, I hope to not only preserve this recipe for myself, but to also inspire all of you to try Didir Dosa.
Unlike other dosa recipes, Didir Dosa does not require grinding any ingredients before the cooking. This is what makes Didir Dosa “instant”, quick and easy.
Note: In Amma’s vegan and sattvic recipe, the Didir Dosa batter is made up of three flours; wheat, semolina and rice flour. But some people also use other ingredients like leftover rice and buttermilk to make the batter. Buttermilk is not vegan, and leftovers are not considered sattvic.
- Any Vegetable Cooking Oil
- 4 tbsp of Wheat Flour
- 2 tbsp of Semolina Flour
- 2 tbsp of Rice Flour
- 2-3 twigs of Curry Leaves (Kadi Patta)
- 4-6 small Green Chillies
- A pinch of Asafetida (Hing)
• Mix the three flours together. Pour water until the batter is semi-thick. (Note: The batter should be slightly thinner than readymade dosa batter)
• Chop the green chilies.
• Pluck out the curry leaves from their twigs.
• Add the curry leaves, green chilies and asafetida to the Didir Dosa batter. Allow the batter to ferment for 2-3 hours or overnight.
• Grease a flat pan with the vegetable cooking oil.
• Take a ladle of batter and pour into the flatpan, until it resembles a pancake. This pancake is the Didir Dosa.
• As the Didir Dosa cooks, you can add more vegetable oil as needed. Owing to the heat, the dosa may form perforations or holes. You can add vegetable oil to these holes.
• Cook until the Didir Dosa starts to brown. Then flip it over, and let the other side cook until it browns.
• Your Didir Dosa is now ready to be served! Bon Appetit!