Suji Dosa is a very delicious and quick to make snack or breakfast food. The great thing about this recipe is that it takes only a few minutes to prepare (unlike some recipes that require fermentation or grinding). This is a simple recipe and is our favourite go-to breakfast or snack with coconut chutney on a Sunday morning. We usually eat this dosa with coconut chutney but you can pair it with anything. It’s usually good with potato curry, sauteed vegetables, tomato chutney, achar (pickles) and even just plain or masala tea.
Although the dosa does not need to ferment, it still needs time to soak. The suji (semolina) will soak up the water very quickly and can make the consistency of the mixture quite dry. This will make pouring the mixture difficult and the dosas too thick as the mixture won’t be able to even out naturally. You can use either coarse or fine semolina, we prefer the grainy texture of the coarse semolina so we use that more often than fine semolina. The yoghurt in this recipe is also quite important as it adds a creamy texture and flavour to the suji dosa. If you’re vegan, try plain coconut or plant based yoghurt instead but avoid sweetened or flavoured ones.
You can experiment with the flavours once you get the hang of the flavour profile of this dosa. We have actually never tried to mess with the recipe as it is as good as it gets for us. But you could try adding herbs and spices or fresh leafy green vegetables to really experiment with the classic flavour.
We have found that cooking this dosa on low heat till the edges are crispy is the best way to achieve the desired texture. You can cook with butter or ghee on a tawa (or crepe pan) or even swap the ghee for a mild tasting oil if you’re vegan. I have used vegetable oil many times and have found the taste to be just as good as ghee. However, if you’re using olive oil make sure the flavour is mild or it will become too overpowering.
We also love cooking this dosa on the flat plate on the outdoor gas BBQ. The cast iron plate is fantastic for making crispy dosas but it does end up using more oil to avoid it sticking. Be sure to keep the heat low to allow the dosa to become crisp. You will be able to cook dosas on high heat but it will be soft and will burn very quickly.
2 Cups Suji (Semolina)
½ Cup Flour
1 Tsp Baking Powder
1 Cup Yogurt
1 Tbsp Jeera (Cumin Seeds)
Ghee or Oil as required
2 ½ Cups Water – or as required
Salt to taste
- Mix together semolina, flour and baking powder in a deep basin
- Then add yogurt, cumin seeds and salt to the basin and combine with water* to make a runny mixture (use a whisk to avoid any lumps)
- Put the mixture aside for 15 minutes to allow the semolina to soak water. Then add water in ½ cup increments till a runny consistency is achieved**
- Spread ghee (or oil) on the tawa or a flat pan and pour in a ladle (1 cup or 1 piyala) full of mixture and spread into a thin layer
- Once the edges begin to crisp and turn a nice golden colour, smear ghee on the front facing side of the dosa and turn over.
- Cook till nice and coloured on both sides and remove from heat
- Enjoy with coconut chutney, masala tea or any savoury dish.
*When adding water to the mixture, make sure not to add too much water at once or it may become too runny. Add water gradually in ½ cup increments, mix and check consistency before adding more.
**If mixture becomes thick again (semolina soaks more water), add more water in half cup increments till desired consistency is achieved.
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