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maida dosai

Maida Dosai

Jayanthi Padmanabhan
Easy, tasty instant dosai
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • Maida – 1 cup
  • Rice flour – 1-1/2 cups
  • Rava/Sooji – 3/4 cup
  • Water – 5 cups or more to make a very watery batter
  • Green chillies – 2-3 chopped fine
  • Onion – 2 large chopped fine
  • Jeera/Cumin seeds – 1 tsp
  • Whole black peppercorns – ½ tsp
  • Curry leaves – 2 stems
  • Salt to taste
  • Oil as necessary to fry dosais


  • Mix maida, rice flour and rava in a large bowl. Pour water little at a time and mix to make a thick, lump-free paste. Pour water to make a thin watery batter. Add cumin seeds, black peppercorns, curry leaves, chopped onions and green chillies and mix well.
  • Let batter rest for 1 hour.
  • Heat a tawa till hot. Stir the batter well every time before ladling out batter as the flours tend to sink to the bottom. Ladle about a ¼ cup of batter and pour on the tawa to make a rough circle. This batter doesn’t lend itself to spreading like regular dosai batter, so pour slowly in a rough circle filling out gaps. It doesn’t have to be perfect. Mine never are.
  • Drizzle a little oil all around the dosai. Cook till the underside is crisp and golden. Flip over and cook for half a minute.
  • Serve hot with coconut chutney.