Traditional dosa batter takes a day or more of soaking, grinding and fermenting. This instant version skips all of that. Jackfruit flour, rice flour and a little semolina are whisked with yoghurt and water, rested briefly, then poured into a hot pan for a thin, crisp dosa in the style of a rava dosa.

The jackfruit flour adds body and a gentle earthy flavour that works well with cumin, green chilli and curry leaves. Leave out the semolina and the dosa is naturally free from gluten.

Prep: 10 min | Rest: 20 min | Cook: 25 min | Total: 55 min | Makes: 8–10 dosa | Difficulty: Medium

Suitable for vegetarians. Can be made gluten-free (see ingredients).

Ingredients

For the batter

• 100 g jackfruit flour
• 100 g rice flour
• 30 g fine semolina (for gluten-free, replace with an extra 30 g rice flour)
• 150 g plain yoghurt
• About 350 ml water
• ¾ tsp salt

Flavourings (optional but recommended)

• ½ tsp cumin seeds
• 1 green chilli, finely chopped
• 8–10 curry leaves, torn
• 1 tbsp chopped fresh coriander
• ½ small onion, very finely chopped

To cook

• Sunflower or groundnut oil, or ghee

Method

1. Whisk the base. In a large jug or bowl, whisk the jackfruit flour, rice flour, semolina and salt. Add the yoghurt and whisk to a thick paste.
2. Thin the batter. Gradually whisk in the water until the batter is thin and pourable, roughly the consistency of single cream. It should run freely off a spoon.
3. Add the flavourings. Stir in the cumin seeds, chilli, curry leaves, coriander and onion.
4. Rest. Leave the batter for 20 minutes. The flours will absorb water and thicken it, so whisk in a splash more water before cooking to bring it back to a thin, runny consistency.
5. Heat the pan. Heat a non-stick or well-seasoned cast-iron pan over medium-high heat until very hot. Wipe it with a little oil on kitchen paper.
6. Pour the dosa. Stir the batter (the flour settles), then pour a ladleful from about 15 cm above the pan, starting at the outer edge and spiralling towards the centre. The batter should form a lacy, holey layer. Fill any large gaps with a little more batter.
7. Crisp it up. Drizzle ½ tsp oil or ghee around the edge and over the top. Cook for 2–3 minutes without moving it, until the underside is golden and the edges lift away from the pan.
8. Fold and serve. There's no need to flip. Fold in half or roll up and serve straight away. Stir the batter before each dosa.

Tips for success

• Thin batter = crisp dosa. If your dosa is thick and soft, add more water.
• Very hot pan. The batter should sizzle the moment it lands. Wipe the pan with oiled kitchen paper between dosas to keep the surface clean.
• Don't spread it. Unlike a fermented dosa, this batter is poured, not spread. Pouring from a height creates the lacy texture.
• Patience. Let it cook until the edges release on their own; lifting too early tears it.

Variations

• Masala dosa: fill with spiced potato (boiled potato, onion, mustard seeds, turmeric and curry leaves) before folding.
• Cheese chilli dosa: scatter grated cheese and chopped chilli over the top as it cooks.
• Plain dosa: leave out the flavourings for a neutral dosa to serve with any curry.

Serving suggestions

Serve with coconut chutney, tomato chutney or sambar. Also good alongside chicken or chickpea curry.

Storage

Dosa are best eaten straight from the pan. The batter keeps in a covered container in the fridge for up to 2 days; whisk well and add water to loosen before using.

FAQs

Do I need to ferment this batter? No. The yoghurt gives a little tang and the short rest hydrates the flours, so it's ready in 20 minutes.

Is it gluten-free? Jackfruit flour and rice flour don't contain gluten. Replace the semolina with rice flour and check your flour packaging for any "may contain" warnings if you're cooking for someone with coeliac disease.

Can I make it dairy-free? Yes. Use a plain plant-based yoghurt or replace the yoghurt with water and a squeeze of lemon juice.