While reminiscing about a decent breakfast or craving a cafe-style brunch at home, Masala Dosa has always been the top choice. It delivers a satisfying crunch and comforting spice. But, behind every perfectly golden dosa - there is a secret, the perfect batter, the right pan and a dash of love. 

Craving masala dosa but don’t have the time (or patience) to ferment batter overnight? Worry not! The year 2025 has brought a whole new wave of instant masala dosa recipes that are quick, healthy, and just as satisfying as the traditional version. Whether you’re looking for a protein-packed breakfast or a no-fuss dinner, these instant masala dosa recipes will become your go-to choices.

In this comprehensive guide with Foodism, we’ll walk you through the entire process of perfecting dosa at home - from fermentation to flipping - so you can bring this iconic dish to your kitchen with confidence. Here’s your ultimate guide to different types of instant masala dosa recipes. 

Rava Masala Dosa (Semolina Masala Dosa)

Ingredients for Rava Masala Dosa Batter:

• 1 cup rava (semolina/sooji)
• ½ cup rice flour
• ¼ cup all-purpose flour (optional)
• 2 tbsp curd
• 2½ cups water
• Salt to taste
• 1 tsp cumin seeds
• Chopped coriander (optional)

Method for Rava Masala Dosa:

1. Mix all ingredients to make a thin, watery batter.
2. Let it rest for 15 minutes.
3. Heat a non-stick or cast-iron tawa. Pour the batter from a height to form lace-like rava masala dosa.
4. Drizzle oil around edges. Cook until crispy and golden.
5. Add the potato masala in the center and fold.

Pro Tip: Always stir the batter before pouring each rava masala dosa, as the semolina settles to the bottom.

Wheat Flour Masala Dosa (Godhuma Dosa)

Ingredients for Wheat Flour Masala Dosa (Godhuma Dosa):

• 1 cup wheat flour (atta)
• ½ cup rice flour
• Salt to taste
• Water to make a thin batter
• 1 tsp cumin seeds
• ¼ cup chopped onions (optional)

Method for Wheat Flour Masala Dosa (Godhuma Dosa):

1. Whisk all ingredients to make a smooth, flowing batter.
2. Pour and spread like a pancake.
3. Cook both sides until golden brown.
4. Add masala and fold. Your Wheat Flour Masala Dosa (Godhuma Dosa)
5. Wheat flour masala dosa is a rustic, quick, no-fuss dosa for busy days.

Rice Flour Masala Dosa

Ingredients for Rice Flour Masala Dosa:

• 1 cup rice flour
• Salt to taste
• 2 cups water
• 1 tsp cumin seeds
• 1 tbsp chopped green chillies and ginger

Method for Rice Flour Masala Dosa:

1. Mix rice flour, water, salt, and seasonings to make a thin batter.
2. Pour onto a hot pan and swirl to spread.
3. Cook on one side till crispy.
4. Add masala and fold. Rice flour masala dosa is perfect when you're out of dosa batter and time.

Vendhaya Dosai / Fenugreek Seeds Dosa

Ingredients Vendhaya Dosai / Fenugreek Seeds Dosa:

• 1 cup rice
• ¼ cup urad dal
• 1 tbsp fenugreek seeds (vendhayam)
• Salt to taste
• Water as needed
• Oil or ghee for cooking

Method for Vendhaya Dosai / Fenugreek Seeds Dosa:

1. Soak rice, urad dal, and fenugreek seeds together for 6–8 hours.
2. Grind to a smooth batter using water. Let the Vendhaya Dosai batter ferment overnight.
3. Add salt the next day and mix.
4. Pour a ladle on a hot tawa and spread slightly thick.
5. Drizzle oil, cover, and cook until the Vendhaya Dosai is soft and cooked through.

Pro Tip: Fermentation improves flavour. Fenugreek seeds make Vendhaya Dosai naturally soft and good for digestion.

2-Min Set Dosa

Ingredients for 2-Min Set Dosa:

• 1 cup rice flour
• ¼ cup urad dal flour
• ¼ tsp baking soda
• Salt and water
• Ghee or oil for cooking

Method for 2-Min Set Dosa:

1. Mix rice flour, urad dal flour, salt, and water to make a thick batter.
2. Add baking soda and let it rest for 2 minutes.
3. Heat a pan and pour 3 small thick dosas together (like pancakes).
4. Cover and cook for 2 minutes — no need to flip.

Pro Tip: Keep 2-Min Set Dosa thick and soft. Perfect for kids or a quick breakfast!

Pesarattu / Moong Dal Dosa

Ingredients for Pesarattu / Moong Dal Dosa:

• 1 cup whole green moong dal
• 2 tbsp rice (optional)
• 1 green chilli
• ½ inch ginger
• Salt and cumin
• Oil to cook

Method for Pesarattu / Moong Dal Dosa:

1. Soak moong dal (and rice) for 4 hours.
2. Blend chilli, ginger, cumin, and water to make a smooth Pesarattu batter.
3. Pour batter on a hot tawa and spread thin.
4. Sprinkle onions if you like. Drizzle oil and cook until crisp.

Oats Masoor Dal Dosa

Ingredients for Oats Masoor Dal Dosa:

• ½ cup oats
• ½ cup split red lentils (masoor dal)
• 2 tbsp rice flour
• 1 green chilli
• ½ inch ginger
• Salt, water, oil

Method for Oats Masoor Dal Dosa:

1. Soak masoor dal for 2 hours.
2. Dry roast and grind oats into powder.
3. Blend dal with chilli and ginger, then mix with wheat flour, rice flour, and salt.
4. Pour on tawa and cook until golden on both sides.

Pro Tip: Add cumin for better taste. Oats Masoor Dal Dosa is a great protein-packed breakfast!

Garlic Wheat Flour Dosa

Ingredients for Garlic Wheat Flour Dosa:

• 1 cup whole wheat flour
• ¼ cup rice flour (for crispness)
• 5–6 garlic cloves (crushed)
• 1 green chilli (finely chopped)
• 1 tsp cumin seeds
• Salt, water, oil

Method for Garlic Wheat Flour Dosa:

1. In a bowl, mix wheat flour, rice flour, garlic, chilli, cumin, and salt.
2. Add water to make a thin batter for Garlic Wheat Flour Dosa.
3. Pour batter onto a hot tawa like a rava dosa — don’t spread.
4. Cook till golden and crisp. No flipping needed.

Pro Tip: Use crushed fresh garlic (not paste) for the best aroma in Garlic Wheat Flour Dosa.

Mysore Masala Dosa

Ingredients for dosa batter:

• 2 cups idli rice + ½ cup urad dal + 1 tbsp methi seeds (fermented batter)

For red chutney:

• 3 dry red chillies
• 1 onion
• 4 garlic cloves
• Salt + oil + tamarind

For potato filling:

• 2 boiled potatoes
• Mustard, green chilli, turmeric, salt

Method for Mysore Masala Dosa:

1. Make and ferment your regular dosa batter for Mysore Masala Dosa.
2. Prepare spicy red chutney by blending chillies, onion, garlic, tamarind, and salt.
3. Cook aloo masala like in aloo dosa.
4. Spread dosa, smear red chutney, add aloo filling, fold and serve.

Pro Tip: The secret of Mysore Masala Dosa lies in its spicy garlic chutney. Make it fresh!

Ulli Karam Dosa (Onion Masala Dosa)

Ingredients for Ulli Karam Dosa (Onion Masala Dosa):

• Regular dosa batter
• 1 onion
• 4 garlic cloves
• 2 dry red chillies
• 1 tbsp chana dal
• Salt and oil

Method for Ulli Karam Dosa (Onion Masala Dosa):

1. Grind onions, garlic, red chillies, chana dal, and salt into a thick paste for the ulli karam.
2. Spread dosa on a tawa, cook one side, then smear ulli karam paste on top.
3. Fold and roast till crispy.

Pro Tip: Ulli Karam Dosa is spicy and flavorful. Use ghee instead of oil for an authentic Andhra taste.

Instant Besan Dosa

Ingredients for Instant Besan Dosa:

• 1 cup besan (gram flour)
• 2 tbsp rice flour
• ½ tsp ajwain (carom seeds)
• Chopped onions, green chillies, coriander
• Salt
• Water 
• Oil 

Method for Instant Besan Dosa:

1. Mix besan, rice flour, ajwain, salt, chopped veggies, and water to form a smooth batter.
2. Pour batter on a tawa and spread gently.
3. Cook on both sides till your Instant Besan Dosa turns golden brown.

Pro Tip: Make sure Instant Besan Dosa batter is lump-free. Add a pinch of turmeric for a golden colour!

Sweet Corn Dosa

Ingredients for Sweet Corn Dosa:

• 1 cup sweet corn (boiled or frozen)
• ½ cup rice flour
• ¼ cup semolina
• ½ tsp chilli flakes
• Salt + water + oil

Method for Sweet Corn Dosa:

1. Blend sweet corn with a little water to make a paste.
2. Mix in rice flour, rava, salt, chilli flakes, and water for a thin batter.
3. Pour like rava dosa on a hot pan and cook till crisp.

Pro Tip: For a crispier Sweet Corn Dosa, make the batter thinner and rest it for 10 minutes before cooking.

Chilli Garlic Dosa

Ingredients for Chilli Garlic Dosa:

• Dosa batter (regular)
• 4 garlic cloves
• 2 dry red chillies
• Salt, oil
• Chopped onions (optional)

Method for Chilli Garlic Dosa:

1. Grind garlic, chillies, and salt into a thick paste.
2. Spread the dosa and cook one side. Smear chilli garlic paste on top.
3. Add chopped onions if using, fold the dosa, and cook until crisp.

Pro Tip: For bold flavour in Chilli Garlic Dosa, toast the garlic-chilli paste slightly in ghee before using.

Quinoa Dosa

Ingredients for Quinoa Dosa:

• 1 cup quinoa
• ½ cup urad dal
• 2 tbsp rice or poha (optional)
• Salt and water
• Oil or ghee

Method for Quinoa Dosa:

1. Rinse and soak quinoa and urad dal (with rice or poha) for 4–5 hours.
2. Grind the soaked ingredients to a smooth batter using water.
3. Let the Quinoa Dosa batter ferment overnight or for 8 hours.
4. Add salt and mix well before making dosas.
5. Pour the Quinoa Dosa batter on a hot tawa and spread it like a regular dosa.
6. Drizzle oil and cook until golden. Flip if desired.

Pro Tip: Rinse quinoa 2–3 times to remove bitterness. Well-rinsed quinoa ensures your Quinoa Dosa tastes clean and nutty.

Multi-Grain Dosa

Ingredients for Multi-Grain Dosa:

• ¼ cup each of ragi, bajra, jowar, oats, quinoa, and rice
• ½ cup urad dal
• 1 tbsp methi seeds
• Salt and water

Method for Multi-Grain Dosa:

1. Soak all grains and urad dal with methi seeds for 6–8 hours.
2. Grind everything into a smooth batter.
3. Ferment the Multi-Grain Dosa batter overnight.
4. Add salt and make thin, crispy Multi-Grain Dosa on a hot tawa.
5. Drizzle oil and cook until golden on both sides.

Pro Tip: Use a nonstick or cast iron pan for perfect Multi-Grain Dosa—the variety of grains can stick otherwise.

Oats Dosa

Ingredients for Oats Dosa:

• 1 cup oats (ground into flour)
• ¼ cup rice flour
• 2 tbsp semolina (optional, for crispness)
• Salt, chopped onions, green chilli, cumin
• Water and oil

Method for Oats Dosa:

1. Mix oats flour, rice flour, semolina, chopped onions, cumin, and salt.
2. Add enough water to make a thin, flowing batter for Oats Dosa.
3. Pour from a height on a hot tawa like rava dosa.
4. Let it cook without spreading. Drizzle oil, cook until edges lift.

Pro Tip: Always rest Oats Dosa batter for 10 minutes to let the oats absorb water and thicken slightly for a better texture.

Instant Dalia Dosa

Ingredients for Instant Dalia Dosa:

• 1 cup roasted broken wheat (dalia)
• ½ cup curd
• 2 tbsp rice flour
• ½ tsp cumin
• Salt, water, oil

Method for Instant Dalia Dosa:

1. Soak dalia in hot water for 15 minutes, then drain.
2. Blend with curd and rice flour to a coarse batter.
3. Add salt, cumin, and water for spreading consistency.
4. Pour Instant Dalia Dosa batter on a hot tawa and spread.
5. Cook on both sides till golden and crisp.

Pro Tip: For crispy Instant Dalia Dosa, use a mix of curd and water while grinding.

Kambu Dosa (Pearl Millet Dosa)

Ingredients for Kambu Dosa (Pearl Millet Dosa):

• 1 cup kambu (pearl millet)
• ½ cup urad dal
• 2 tbsp poha (optional)
• Salt and water
• Oil

Method for Kambu Dosa (Pearl Millet Dosa):

1. Soak kambu, urad dal, and poha for 5–6 hours.
2. Grind into a smooth batter and ferment overnight.
3. Add salt before making dosas.
4. Spread Kambu Dosa batter on a hot tawa and cook till golden on both sides.

Pro Tip: Kambu Dosa pairs beautifully with spicy tomato chutney. Use cast iron for better browning.

Instant Ragi Dosa

Ingredients for Instant Ragi Dosa:

• 1 cup ragi flour (finger millet)
• ¼ cup rice flour
• 2 tbsp semolina (optional for crispiness)
• Salt, cumin seeds, chopped onion, green chilli
• Water and oil

Method for Instant Ragi Dosa:

1. Mix ragi flour, rice flour, semolina, salt, cumin, onion, and chilli in a bowl.
2. Add enough water to create a thin, flowy batter for Instant Ragi Dosa.
3. Pour on a hot tawa like rava dosa—don’t spread.
4. Drizzle oil and cook until the edges are crispy and golden.

Pro Tip: Add a spoonful of curd to your Instant Ragi Dosa batter for added tang and softness in the center.

Mixed Dal Dosa

Ingredients for Mixed Dal Dosa:

• ¼ cup each of moong dal, masoor dal, urad dal, chana dal, toor dal
• 2 tbsp rice (optional)
• 1 green chilli, 1-inch ginger, cumin, salt
• Water and oil

Method for Mixed Dal Dosa:

1. Soak all dals (and rice) for 4–5 hours.
2. Blend into a smooth batter with chilli, ginger, cumin, and water.
3. Add salt and let the Mixed Dal Dosa batter rest for 20 minutes.
4. Pour on a hot tawa, spread and cook both sides till golden.

Pro Tip: A little rice in the batter makes your Mixed Dal Dosa crispier without compromising protein content.

Spinach, Coriander and Curry Leaves Dosa

Ingredients for Spinach, Coriander, and Curry Leaves Dosa:

• 1½ cups dosa batter (regular fermented batter)
• ½ cup spinach leaves
• ½ cup coriander leaves
• 10–15 curry leaves
• 1 green chilli
• Salt, water

Method for Spinach, Coriander and Curry Leaves Dosa:

1. Blend spinach, coriander, curry leaves, green chilli, and a splash of water into a green puree.
2. Mix this puree into the dosa batter to make Spinach, Coriander, and Curry Leaves Dosa batter.
3. Pour and spread the green dosa batter on a hot tawa.
4. Cook with ghee or oil until crisp and flavorful.

Pro Tip: This Spinach, Coriander, and Curry Leaves Dosa is perfect for kids - bright, healthy, and iron-rich. Serve with coconut chutney!

Instant Beetroot Dosa

Ingredients:

• 1 small beetroot (boiled, peeled, chopped)
• 1 cup semolina (rava/sooji)
• ½ cup rice flour
• 1 green chilli
• ½ inch ginger
• 1 tbsp curd (optional)
• ½ tsp cumin seeds
• Salt to taste
• Water as required
• Oil or ghee for cooking

Method:

1. Blend the boiled beetroot with green chilli, ginger, and a splash of water into a smooth puree.
2. In a mixing bowl, combine semolina, rice flour, cumin, salt, curd, and the beetroot puree to make the Beetroot Dosa batter.
3. Add enough water to form a thin, pourable batter. Let the Beetroot Dosa batter rest for 10–15 minutes.
4. Heat a non-stick tawa. Pour a ladle of Beetroot Dosa batter from a slight height to form lacy edges—no need to spread.
5. Drizzle oil or ghee around the dosa and cook until the Beetroot Dosa is crisp and golden at the bottom. 
6. Serve hot with coconut chutney or tomato chutney.

Pro Tip: For a vibrant breakfast platter, serve Beetroot Dosa with green mint chutney or white coconut chutney. 

Here are the top best Masala Dosa Recipes for you. If you have any healthy versions, do share them with our vibrant community by downloading Foodism Now!