Instant Bread Masala Dosa Recipe

instant bread masala dosa recipe

Instant Bread Masala Dosa Recipe: If you use whole wheat bread, the flavour of bread masala dosa is similar to that of wheat dosa. When using white bread, the flavour is similar to maida dosa. I used white bread for this post. Tempering has been added to the dosa batter, which adds a lot of flavour to the dosa. Bread dosa is a simple breakfast recipe.

This is a unique and modern method of making instant masala dosas or plain dosas. This dosa is for those who want a fresh south Indian breakfast but are always pressed for time in the morning. Nothing can replace the traditional rice and ural dal masala dosa, but this is no less than any other dosa.

This recipe for instant bread masala dosa eliminated the need to soak rice and urad dal and grind the batter later to allow it to ferment overnight. You may get a bread flavour from this dosa recipe, but if you eat it with a coconut chutney, chana dal chutney, or any chutney recipe, you won’t even notice that it’s made with bread slices.

In this recipe, we used regular sandwich bread, but you could also use multigrain or wholemeal bread. However, sandwich bread is ideal for this recipe because it adds a proper taste, colour, and crisp to your instant dosa. One could argue about the drawbacks of using white bread or plain flour bread, but I would counter with the theory of eating outside in a restaurant or street stall. Furthermore, it is acceptable to have once in a while.

You can also see my other Bread Recipes Collection, it Includes various Amazing Bread Recipes such as Bread Pakora RecipeBread Gulab Jamun Recipe and So on. 

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Instant Bread Masala Dosa Recipe Card:

Instant Bread Masala Dosa Recipe

Manita
Dosa made with bread that is super crispy and delicious. This dosa is not only simple to make, but it also tastes delicious with some chutney on the side.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course dosa
Cuisine South Indian
Servings 7

Ingredients
  

  • 8  slices bread
  • 1/2 cup  sooji / bombay rava / semolina
  • 2 tbsp  rice flour
  • 1/4 cup  curd / yogurt
  • 1/4 cup  water or as required
  • salt to taste
  • oil for roasting
  • aloo bhaji / potato masala / potato sabzi- for stuffing

Instructions
 

  • Cut the edges of 8 bread slices.
  • With your hand, crumble the bread slices. Make certain that there are no large pieces of bread.
  • Add half a cup sooji (rava / semolina), 2 tablespoons rice flour, 1/4 cup curd, 1/4 cup water, and salt to taste.
  • Allow them to soak for 20-30 minutes after thoroughly mixing them.
  • Place the soaked ingredients in a blender and blend until the dosa batter is smooth. If necessary, add water.
  • Warm up the griddle. smear some water on the tawa and wipe it clean with a tissue.
  • Apply some oil and wipe away with a tissue. (If using a nonstick pan, omit the oil)
  • When the tawa is hot, pour a ladle of batter onto it and spread it out in a circular motion.
  • sprinkling some oil on top of the dosa
  • Cook them for a minute, covered.
  • Fill the centre of the dosa with potato sabzi.
  • Cook for 15-30 seconds, or until golden brown and crisp.
  • Fold the dosa in half or roll it into a circular shape.
  • Serve the masala dosas hot, accompanied by coconut chutney and sambar.
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Notes:

  • First and foremost, if you want a good texture, add a pinch of baking soda. Bread, on the other hand, contains yeast, so I skipped it.
  • Furthermore, using sour curd enhances the flavour of your bread dosa.
  • Furthermore, adding masala is optional; you can make the dosa plain as well.
  • You can use any type of bread, such as wholegrain wheat bread or white bread.
  • Finally, to make uttapam, pour dosa batter thickly and top with onion and tomato toppings.

FAQ’s

How does bread masala dosa taste?

What exactly does dosa taste like? It’s a thin, crisp crepe or pancake, as described. Because of the fermentation, it has a slightly tangy flavour that is savoury rather than sweet. Without the filling, it is referred to as a ‘plain dosa,’ and it can be eaten with a variety of vegetable curries.

Which dosa is the healthiest?

Sada dosa, on the other hand, contains rice and urad dal, both of which are nutritious, particularly when fermented. Rava dosa is also not fermented. As a result, Sada dosa is more nutritious than Rava dosa. By replacing plain flour with oat flour, you can reduce the number of calories in rava dosa.

Is bread masala dosa good for losing weight?

Dosa is also a good source of carbohydrates. As a result, your body receives the energy it requires to keep you going throughout the day. So, if you want to lose weight, dosa is the best breakfast option for you.

Is it okay to eat dosa on a daily basis?

Dosa is high in healthy carbohydrates and proteins, making it a healthy and wholesome delight for weight-watchers because it contains everything you need to keep your nutrition count intact while also being delicious.

Why do we feel sleepy after consuming dosa?

The body uses this amino acid to produce serotonin, which is responsible for drowsiness. Carbohydrate-rich foods also aid in the production of serotonin and tryptophan, two amino acids found in the brain. This is why you feel drowsy after eating carbohydrate-rich foods.

Is Dosa good for acid reflux?

Heartburn is caused by sugar. Dosa is a fermented food product that can cause increased acidity in the stomach, resulting in heartburn or other symptoms such as frequent burps, bloating, cramps, nausea, or vomiting.

Which is better for you, dosa or chapati?

Glycemic indexes are a measure of how quickly a particular food can raise the level of blood sugar inside your body, causing an increase in insulin demand and hunger. Food with a Glycemic index of less than 55 is considered to have the best Glycemic index.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

Also Read: Bread Pakora Recipe