Instant Pancake Dosa recipe: A quick and savoury fusion delight for busy days

New Delhi: Pancake dosa is a fusion of the soft, fluffy texture of pancakes and the savoury, crispy delight of traditional South Indian dosa. Perfect for breakfast, brunch, or an evening snack, this recipe is quick, easy, and highly versatile. The batter, prepared from a mix of rice flour, semolina (suji), and yoghurt, is spiced and loaded with optional vegetables and herbs, making it a wholesome treat. Unlike classic dosa, pancake dosa does not require fermentation, which makes it an instant breakfast option for busy mornings or last-minute cravings.

The beauty of pancake dosa lies in its simplicity, as it can be customised to suit a variety of taste preferences. Add various spices for a savoury version, or experiment with the touch of sweetness offered by coconut for a creative twist.

How to Make Pancake Dosa

Here’s a simple recipe for making Pancake Dosa, a fusion of fluffy pancakes and crispy dosa.

Ingredients:

  • 1 cup rice flour (or dosa batter for a shortcut)
  • 1/2 cup semolina (rava)
  • 1/4 cup all-purpose flour (optional for extra softness)
  • 1/4 cup yoghurt (curd)
  • 1/2 teaspoon baking soda (for fluffiness)
  • 1/4 teaspoon salt (adjust to taste)
  • 1 cup water (adjust to get a thick batter)
  • Chopped green chillies – 1-2 (for a spicy kick)
  • Grated vegetables – carrots, zucchini, etc.
  • Chopped coriander leaves – 2 tbsp.
  • Oil or butter (as needed)
  • Non-stick pan or griddle

Instructions:

  1. In a bowl, mix rice flour, semolina, all-purpose flour, yoghurt, salt, and water.
  2. Whisk well to prevent lumps. Ensure that the batter has a pancake-like consistency, i.e., thick but pourable.
  3. Add baking soda, mix, and keep the batter aside for 10–15 minutes.
  4. After this, add the chopped vegetables to the batter.
  5. Heat a non-stick pan over medium flame and lightly grease it with oil or butter.
  6. Pour a ladleful of batter into the centre of the pan.
  7. Do not spread the batter into a thin layer like traditional dosa; rather, let it settle into a pancake-like round shape.
  8. Drizzle a few drops of oil or butter around the edges of the dosa.
  9. Cover and cook the pancake dosa on medium-low heat for about 2 minutes or until the bottom turns golden brown.
  10. Flip the dosa and cook on both sides for another 1–2 minutes.

Serve hot with coconut chutney, tangy tomato chutney, or sambar as a dipping accompaniment. Cooked to golden perfection, this thick, soft, and fluffy dosa, when paired with coconut chutney, tangy tomato chutney, or a steaming bowl of sambar, becomes a delectable dish to savour. Whether you are a fan of traditional Indian cuisine or wish to explore new flavours, pancake dosa is sure to become a favourite addition to your food repertoire.

Comments are closed.