Sooji Dosa Recipe – Crispy Indian Pancake with Coriander & Cumin

Last Updated on 2 months by Neha Deshmukh

Sooji Dosa Recipe – Crispy Indian Pancake with Coriander & Cumin

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little quicker, a little easier than the traditional fermented batter. That’s where this Sooji Dosa recipe comes in! It’s a fantastic alternative, delivering that same satisfying crispiness and flavour, but ready in under 30 minutes. I first stumbled upon this recipe when I was craving dosa but didn’t have time for the overnight fermentation. It’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This Sooji Dosa is a winner for so many reasons. It’s incredibly quick to make – no soaking or grinding required! The texture is wonderfully crispy, and the addition of coriander and cumin gives it a lovely aromatic flavour. Plus, it’s super versatile; you can adjust the spice level and even make it vegan or gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to whip up these delicious Sooji Dosas:

• 6 tablespoons sooji/semolina/rava (about 75g)
• 2 tablespoons rice flour (about 30g)
• 4 tablespoons maida/all-purpose flour (about 40g)
• 1 tablespoon finely chopped coriander leaves (about 7g)
• 1 teaspoon cumin seeds/jeera (about 5g)
• 1 medium onion (very finely chopped)
• 1 teaspoon green chillies (very finely chopped)
• 2 finely chopped curry leaves
• 0.5 teaspoon crushed ginger (about 2.5g)
• 2 tablespoons curd/yogurt (about 30g)
• 1 medium bowl water (approximately 150-200ml)
• 3 teaspoons oil (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Sooji/Semolina/Rava: Types and Uses
I prefer using the fine variety of sooji for this recipe, as it results in a smoother batter. But medium sooji works too, it just might have a slightly coarser texture.

Rice Flour: Choosing the Right Grind
Regular rice flour is perfect here. Don’t go for anything too coarse.

Maida/All-Purpose Flour: Alternatives for a Different Texture
Maida helps with the crispiness, but if you’re avoiding gluten, you can substitute it with an equal amount of rice flour. The dosa will be a little more delicate, but still tasty!

Cumin Seeds/Jeera: Roasting for Enhanced Flavor
For a more intense flavour, lightly dry roast the cumin seeds in a pan for a minute or two before adding them to the batter. Let them cool completely before grinding or adding.

Regional Variations in Dosa Batter

Dosa batters vary so much across India! Some families add a touch of methi (fenugreek) seeds, while others include urad dal (split black lentils). This recipe is a simplified version, perfect for a quick and easy meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the sooji, rice flour, maida, coriander leaves, cumin seeds, chopped onion, green chillies, curry leaves, and crushed ginger. Give everything a good mix.
2. Add the yogurt and mix well. Now, gradually add water, a little at a time, mixing continuously to form a thin, lump-free batter. The consistency should be like pouring cream.
3. Let the batter rest for at least 10-15 minutes. This allows the sooji to absorb the water and develop a better texture.
4. Heat a tawa/griddle over medium heat. Lightly grease it with oil. You only need a tiny amount!
5. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin layer.
6. Drizzle a little oil around the edges of the dosa.
7. Cook for 2-3 minutes, or until the base turns golden brown and crispy.
8. Gently fold the dosa in half and serve immediately with your favourite chutney or pickle.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Crispy Texture

The key to a crispy dosa is a thin batter and a hot tawa. Don’t overcrowd the tawa – cook one dosa at a time.

Troubleshooting Batter Consistency

If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of sooji and let it rest for a few minutes.

Tips for Non-Stick Tawa Use

Even with a non-stick tawa, a little oil is essential. Make sure the tawa is properly heated before pouring the batter.

Variations

Let’s get creative!

Vegan Sooji Dosa
Simply substitute the yogurt with plant-based yogurt (like cashew or soy yogurt).

Gluten-Free Sooji Dosa
Replace the maida with an equal amount of rice flour.

Spice Level Adjustment
Adjust the amount of green chillies to your liking. My family prefers a mild dosa, so I usually use just half a teaspoon.

Festival Adaptations (e.g., Ganesh Chaturthi)
During Ganesh Chaturthi, you can add grated coconut to the batter for a festive touch.

Serving Suggestions

Sooji Dosa is amazing with:

• Coconut chutney
• Tomato chutney
• Sambar
• Spicy peanut chutney
• A dollop of butter (my guilty pleasure!)

Storage Instructions

You can store the leftover batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before using.

FAQs

What is the best way to prevent the dosa from sticking to the tawa?

Make sure your tawa is hot enough and lightly greased with oil. A well-seasoned tawa also helps!

Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours.

What can I substitute for maida in this recipe?

Rice flour is the best substitute for maida.

How do I get a lacy, crispy texture like restaurant-style dosas?

A very thin batter, a hot tawa, and a generous drizzle of oil around the edges are key. Practice makes perfect!

What chutneys or accompaniments pair best with Sooji Dosa?

Coconut chutney and tomato chutney are classic pairings. But honestly, any chutney or sambar you love will work beautifully!