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23 MINS delivery
Suji Dosa
Serves 4
20 mins
280 Kcal
Suji dosa is the crispy version of the classic dosa from South India, made from semolina (suji) instead of rice. This suji dosa recipe will help one try out a quick and simple alternative to the dosa. It takes minimum preparation time and less number of ingredients. Light, crispy, and enjoyed with chutneys or sambar makes it a wholesome meal. To make suji dosa, semolina is mixed with maida, a pinch of baking soda or Eno, and sufficient water to make a smooth batter; some would add some yoghurt or curd to help ferment it a little while improving its texture and flavour. The batter is seasoned with fine choppings of green chillies, ginger, and a few curry leaves for added flavour. The batter is allowed to rest for about 10-15 minutes before cooking. Once prepared, the suji dosa is made by spreading a very thin layer of the batter on a hot, greased skillet or tawa and then cooking it till it turns to light golden brown and crispy on both sides. The dosa turns out light and has crunchiness, slightly different from the traditional rice-based dosa, yet again quite delectable. This is a perfect dosa recipe made of suji for breakfast, brunch, or as a light evening snack. Fast and easy to prepare, very versatile, and great when served with coconut or tomato chutneys or spicy sambar, it's filling and healthy.
Ingredients required for Suji Dosa
- 1 cup suji
- 1/4 cup maida
- 1/2 cup rice flour
- Salt
- 1/4 cup grated coconut
- 1/2 cup onion
- 2 green chilli
- 1 tsp cumin seeds
- 1/4 cup coriander leaves
- 1 tbsp ginger
- 1 tsp cooking oil
Cooking steps for Suji Dosa
- 1Suji dosa is the crispy, savory Indian pancake that's basically a breakfast legend. It's light, flavorful, and super quick to whip up because it skips the whole fermentation drama. Perfect for those mornings when you want something impressive without too much effort.
- 2Start by grabbing 1 cup of semolina (suji), 1/2 cup of rice flour, and ¼ cup of all-purpose flour (maida). These three flours are your golden trio for that iconic dosa crispiness. Toss them into a mixing bowl and whisk them together.
- 3Now, slowly pour in 2 1/2 cups of water while whisking non-stop. The batter must be smooth, fluid, and lump-free, almost like pancake batter. Let the batter chill for about 15-20 minutes—this gives the semolina time to soak up some water and thicken just a tad.
- 4While the batter is doing its thing, prep the flavor party. Finely chop 1/2 cup of onions, ¼ cup of coriander leaves, 2 green chilies, and grate 1 teaspoon of ginger. Toss these into the batter along with ¼ cup of grated coconut, 1 teaspoon of cumin seeds, and a pinch of salt to taste. Stir it all together so every bite packs a punch of flavor.
- 5Heat up a non-stick tawa or dosa pan on medium flame. You'll know it's ready when a few water drops sizzle and vanish in a flash. Give the batter a quick stir, then grab a ladle full and pour it onto the hot pan. Don't try to spread it like a regular dosa—just flick and swirl the batter around. Its runny texture will naturally form that thin, lacy design.
- 6Drizzle a teaspoon of oil or ghee around the edges and let it cook for 2-3 minutes. Watch as the edges crisp up into that golden-brown perfection while the middle stays soft yet firm. Flip it over gently with a spatula and give it another minute or two on the other side.
- 7Fold it in half and slide it onto your plate. Keep the momentum going with the rest of the batter. Serve this delicious recipe of suji dosa with coconut chutney, sambar, or tangy tomato chutney for a next-level experience.