Although this is called instant dosa, it takes a minimum of two hours for the dough to set before you can make the dosas. If you mix the flours and keep the mixture overnight, you'll get better tasting (crisper) and easy-to-make dosas.
Some people dislike the taste of mint in dosa. You can avoid it in such cases. I like to add mint to almost any recipe because of its nutritive value. The rest is your own creativity, you can try many variations according to your taste.
Wheat flour 1 cup
Rice flour 1/2 cup
Water 2 to 2 1/2 cups
Salt 1 tsp.
Green chillies 2
chopped Mint leaves (optional) a handful
chopped Coriander leaves 2 tsp.
Mix wheat and rice flours with salt and 2 cups of water to make dosa batter of pouring consistency.
Take care to remove lumps by mixing well. This takes a little time and patience.
Add more water if necessary to get the right consistency.
Leave covered for at least an hour. The longer you let it stay, the better is the dosa texture.
Chop onions, green chillies and mint and coriander leaves finely and add to the batter. The batter should be almost watery.
Heat a dosa pan and make dosas by pouring the batter in circles starting from the outside and filling the inside.
Do not spread. The heat should be slightly high.
Pour a teaspoon of oil around the dosa and turn in half a minute. It cooks very fast.
Let it cook for another half minute, then remove.
Slightly high heat gives the dosa a nice brown colour.