Crispy Instant Vermicelli Dosa Recipe (No Fermentation)

20 minutes

695 reads

Crispy Instant Vermicelli Dosa Recipe (No Fermentation) - Plattershare - Recipes, food stories and food lovers

3.80 from 5 votes
South Indian

About Crispy Instant Vermicelli Dosa Recipe (No Fermentation)

Skip the fermentation and enjoy a delicious, crispy vermicelli dosa in minutes! This quick and easy South Indian breakfast recipe is a delightful twist on the classic, perfect for busy weeknights or a weekend brunch. The unique blend of vermicelli, rice flour, and whole wheat flour creates an incredibly light and airy texture, far crispier than a typical rava dosa.
The secret? Roasted vermicelli forms the base, lending a subtle nutty flavor that complements the other ingredients beautifully. A touch of fresh green chilies adds a pleasant kick, while the simple seasoning elevates the entire dish. This recipe has quickly become a family favorite, and I'm confident it will be yours too!
Get ready to impress your friends and family with this surprisingly simple yet incredibly flavorful dosa. It’s the perfect way to enjoy the taste of South India without the lengthy prep time!
30-Day Indian Vegetarian Weight Loss Meal Plan

Stop Thinking About What to Cook Every Day

Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.

Explore Meal Plans

Recipe Time & More

Prep5 minutes
Cook15 minutes
Total20 minutes
Calories366 kcal
Serves3
Served AsBreakfast
Recipe TasteCrunchySaltySpicy

Ingredients
 

Dry Ingredients

For Tempering

  • 1 tsp Mustard Seeds or 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds
  • 2 tbsp Oil for tempering and cooking dosas

Fresh Ingredients

  • 2-3 Chilies finely chopped, green
  • 1 inch Ginger finely chopped
  • 5-7 Curry Leaves finely chopped
  • 1.5 cup Water or as needed to adjust batter consistency
Start Focussed Cooking Mode →

Instructions
 

Prepare the Batter

  • Coarsely grind the roasted vermicelli in a blender. In a large bowl, combine the ground vermicelli with semolina, rice flour, and whole wheat flour. Add salt. Gradually add water, mixing until you achieve a smooth, slightly thick batter, similar in consistency to pancake batter.
  • Add the chopped green chilies, ginger, and curry leaves to the batter and mix well.
  • Let the batter rest for at least 30 minutes, or up to 1 hour, to allow the flours to absorb the water and the flavors to meld.

Make the Tempering

  • Heat oil in a small pan. Add mustard seeds (and cumin seeds, if using) and allow them to splutter. Pour this tempering into the batter and mix well. If the batter is too thick, add more water, a little at a time, until it reaches the desired consistency.

Cook the Dosas

  • Heat a non-stick dosa tawa or griddle over medium heat. Lightly grease the tawa with oil.
  • Pour a ladleful of batter onto the hot tawa, spreading it thinly in a circular or slightly oval shape, using the back of the ladle to create even thickness.
  • Drizzle a little oil around the edges of the dosa.
  • Once the edges begin to lift and the dosa appears lightly golden, flip it and cook the other side for about a minute, until golden brown and crispy.
  • Remove the dosa from the tawa and serve hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for the Perfect Vermicelli Dosa

  • Roast the Vermicelli: Roasting the vermicelli before grinding enhances its flavor and gives the dosa a lovely nutty aroma. Roast it in a dry pan over medium heat until lightly golden.
  • Batter Consistency: The batter should be slightly thicker than a typical dosa batter. If it's too thin, the dosa will be difficult to cook and will not crisp up properly.
  • Don't Overcrowd the Tawa: Cook the dosas one at a time to ensure even cooking and crispiness. If you overcrowd the tawa, the dosas may stick together or become soggy.
  • Serve Immediately: Vermicelli dosas are best enjoyed fresh off the tawa. Their crispy texture softens as they cool.

Related Posts You May Like

Explore Recipes by Tags diet friendly recipeshealthy recipesquick recipes

Please appreciate the author by voting!

3.80 from 5 votes

Recipe Nutrition

Calories: 366kcalCarbohydrates: 46gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 2g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

Articles: 165
30-Day Indian Vegetarian Weight Loss Meal Plan

Guest Post / Advertise on Plattershare

Writers, food bloggers & brands - collaborate with us

See Details

5 Comments

3.80 from 5 votes

Leave a Reply