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Visiri Dosai from Chettinad is a lacy crepe made with different flours and is an instant dosa variety. This means there is no fermentation needed and if you are in a hurry to make something, this is the dish you will opt for!
I adapted it from this recipe and I have no clue why this dosa is called as Visiri. Visiri means a hand fan in Tamil though I hardly think this dosa has any resembles or reference to the hand fan. Whatever may the reason be for the name, this is one quick Dosa you can make and it really turns out really good. Though yes the recipe calls for 2 hours of resting period, I only did for an hour and it still turned out lacy.
Visiri Dosa is a wonderful option for this alphabet, while I did have other picks like Vermicelli Dosa, Vendiya Dosa and how does Vegan Dosa sound?
Anyway, though we have always been making some instant dosa variety or the other, the ones I have made for this series are outstanding and very delicious. I especially found these instant dosas very good and Hubby dear has said I should repeat these again. I will for sure do.
The days are hectic with hardly any time to pause or even think. Updating both the blogs are always on top of the mind and I haven’t even checked how my fellow marathoners are doing. I should surely catch up soon.
Meanwhile, you can check this easy to make dosa that I made for V, which is Visiri Dosa in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties. I had another funny incident when I realized what I did for V in the AtoZ Indian Flatbread, do check it out.
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa
P for Phanna Doddak
Q for Quinoa Dosa
R for Rava Onion Masala Dosa
S for Surnali Dosa
T for Thavalai Dosa
U for Ulli Karam Dosa with Cheese
PIN This for Later!
Step by Step Pictures for making Visiri Dosai
Visiri Dosai | Chettinad Visiri Dosai
Ingredients Needed:
- 1 cup Rice Flour
- 1/2 cup All Purpose Flour / Maida
- 1/2 cup Wheat Flour
- Water as required
- 1/2 cup Semolina / Rava
- Salt to Taste
- Sesame Oil
For the tempering:
- 2 tsp Sesame Oil
- Handful Shallots / Sambar Onions, finely chopped
- 2 nos Green Chillies finely chopped
- 1/2 tsp Mustard Seeds
- Handful Cashewnuts
Other Ingredients
- Handful Coriander Leaves finely chopped
- Handful Curry Leaves finely chopped
How to make the Visiri Dosai
- In a large bowl, mix all the flours with salt and add water slowly to get a smooth batter.
- Let the batter soak for 2 hours.
- Heat oil in a small pan for tempering and add the mustard seeds.
- When it splutters, add the onions, green chilies, chopped cashew nuts and fry over low flame till the onions turn soft and pink.
- Pour this into the batter. Add finely chopped coriander leaves and curry leaves.
- Adjust the water quantity in the batter. We will need a batter with pouring consistency.
- Heat a tawa over a low flame and grease it uniformly with oil. If you are using a nonstick pan, ensure you wipe it clean.
- When the tawa is hot, pour the batter using a ladle and swirl for the batter to spread evenly.
- Drizzle oil and cook over low flame until the dosa leaves the sides. Flip to cook the other side.
- Repeat the process for all the dosas.
- Serve with coconut chutney and sambar.
- 1cup Rice Flour
- 1/2cup All purpose flour / Maida
- 1/2cup Wheat flour
- 1/2cup Semolina / Rava
- Water as required
- Salt to taste
- Sesame Oil
- 2tsp Sesame Oil
- Handful Shallots / Sambar Onions, finely chopped
- 2nos Green Chillies finely chopped
- 1/2tsp Mustard Seeds
- Handful Cashewnuts
- Handful Coriander Leavesfinely chopped
- Handful Curry Leavesfinely chopped
-
In a large bowl, mix all the flours with salt and add water slowly to get a smooth batter.
-
Let the batter soak for 2 hours.
-
Heat oil in a small pan for tempering and add the mustard seeds.
-
When it splutters, add the onions, green chilies, chopped cashew nuts and fry over low flame till the onions turn soft and pink.
-
Pour this into the batter. Add finely chopped coriander leaves and curry leaves.
-
Adjust the water quantity in the batter. We will need a batter with pouring consistency.
-
Heat a tawa over a low flame and grease it uniformly with oil. If you are using a nonstick pan, ensure you wipe it clean.
-
When the tawa is hot, pour the batter using a ladle and swirl for the batter to spread evenly.
-
Drizzle oil and cook over low flame until the dosa leaves the sides. Flip to cook the other side.
-
Repeat the process for all the dosas.
-
Serve with coconut chutney and sambar.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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