Go Back
+ servings
semiya dosa in a plate
Print

Instant Semiya dosa

Tired of making upma with semiya or vermicelli? Try this instant dosa or uttapam recipe once and you will repeat this every week!
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Sravanthi

Ingredients

  • 2 cups vermicelli I used Bambino brand semiya
  • ½ cup rice flour
  • ½ cup whole wheat flour
  • ½ cup yogurt optional
  • 3 cups water
  • ½ cup methi leaves
  • 1 onion finely chopped
  • 1 tsp green chili paste adjust according to your taste
  • ½ tsp ginger and garlic paste optional
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds powder
  • Oil to cook the dosa
  • Salt to taste

Instructions

  • Take a pan and roast vermicelli or semiya on a low flame for around 5 minutes.
  • Take all the ingredients into a mixing bowl - roasted vermicelli, rice flour, whole wheat flour, chopped onion, chopped methi leaves, green chili paste, ginger and garlic paste, cumin, salt.
  • Add water and curd to this bowl and mix it well. The batter should be of pouring consistency.
  • Now heat the dosa pan and add a tsp of oil. Pour a ladle full of semiya dosa batter and spread it slowly and evenly.
  • Cover it with a lid and cook on medium to low flame for 2 to 3 minutes.
  • Flip the vermicelli dosa and let it cook for a couple of more minutes on this side also.
  • Remove from the pan once the dosa is cooked well on both sides. Serve it hot!