Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Arisi Maavu Dosai (அரிசி மாவு தோசை)

Traditional 37. Arisi Maavu Dosai recipe

🧺 Ingredients

• 1 cup raw rice flour (fine, store-bought)
• 2 tbsp urad dal flour (or ¼ cup ground urad dal — blended dry)
• 2 tbsp semolina (rava/sooji) — adds crispiness
• 1.5 cups thin buttermilk (diluted curd — 1 part curd, 2 parts water)
• ½ cup water (additional — adjust for batter consistency)
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 10 curry leaves, finely chopped
• 2 green chilies, finely minced
• 1 tbsp fresh coriander, chopped
• 1 tsp salt
• Oil — for cooking
• If batter becomes too thick after sitting, add 2–3 tbsp cold water and stir

👩‍🍳 How to make Arisi Maavu Dosai

1. In a large mixing bowl, combine rice flour, urad dal flour, and semolina.
2. Add asafoetida and salt.
3. Add thin buttermilk gradually, whisking to prevent lumps.
4. Add water to reach the right consistency — this dosa batter should be THINNER than regular dosa batter, almost like very thin lassi (watery-thin).
5. Let batter rest 5 minutes for the semolina to hydrate.
6. Stir in cumin seeds, finely chopped curry leaves, minced green chilies, and coriander.
7. Mix.
8. The batter consistency when poured should spread into thin, lace-edged pools on its own — it should NOT be thick enough to require spreading with a ladle.
9. Heat cast-iron or non-stick tawa on high heat until very hot — hotter than for regular dosa.
10. This instant batter needs high heat to crisp up quickly since it has no fermentation bubbles.
11. Grease tawa with ½ tsp oil using a tissue.
12. The tawa should be very lightly oiled.
13. Pour a ladle (½ cup) of batter onto the HOT tawa.
14. Tilt and rotate the tawa immediately — the thin batter should spread and flow naturally into a large, thin, lacy circle.
15. Do not use the back of the ladle to spread.
16. The batter should be so thin that you can almost see through it in places — these thin spots create the characteristic lacy holes.
17. Drizzle ½ tsp oil around the perimeter and on the surface.
18. Cook on high heat for 2 minutes until the bottom is golden-brown with lacy crispy edges visible, and the top surface looks dry with no wet spots.
19. Instant rice flour dosa cooks on one side only — the top dries by the time the bottom crisps.
20. Slide a flat spatula fully under the dosa and transfer to a plate.
21. Serve immediately — it loses crispiness within minutes.

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