Instant Curd Dosa Recipe | Perugu dosa

A quick instant dosa which can be whipped up in literally twenty minutes from start to finish. The yogurt in the dosa gives slight sourness to the dosa which works  beautifully with the rice flour and the other ingredients.

 

It’s a great alternative to the traditional Dosa during the morning rush hours. Curd dosa is also a great evening snack recipe for the kids.

 

If you are looking for the traditional Dosa recipe – Check out my Sponge Dosa which is quite popular in my blog.

Recipe for Yogurt (Perugu) Dosa:
(Yields 5 to 6 Dosa)

Ingredients:

• Rice Flour – 1 Cup
• Curd/Yogurt/Perugu- ½ cup or more if you prefer sour dosa, lightly beaten
• Medium Red Onion- 1 finely chopped
• Green chili- 1 finely chopped
• Cumin Seeds – ¼th tsp
• Ginger – A tiny piece chopped
• Coriander leaves – 1 tbsps. finely chopped
• Water as needed
• Salt to taste
• Oil as needed to make the dosa

Procedure:

Add all the ingredients except water and oil. Mix.

Now slowly add the water little at a time to get the consistency similar to a rava dosa.

Basically the batter should be thinner than the regular dosa and when you make the dosa you will not be able to spread it.

Set a side for ten minutes.

Heat a non stick pan, Spread some oil and pour a ladle full of batter from outer side to inner portion. If the gaps are too big fill them with the batter. Add a tsp of oil and roast the dosa. Flip to the other side and cook for another 30 seconds.

Remove and serve immediately.

I served my Curd dosa with Grated mango Pickle (Thokku).

My Notes:

• Adjust the amount of curd depending upon how sour you like your dosa.
• If the dosa batter becomes too thin, there is a chance that the dosa will break.
• If that happens add some more rice flour to the batter.