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Quick Dosa Recipe-Love Letter Dosa

Author:

Eesha enjoys writing about Indian culture, cooking, celebrations, and traditions.

quick-dosa-recipe-love-letter-dosa

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

2 servings

This Love Letter Dosa Is

- Much sugary.

- Made of ready-to-use batter.

- Kids' favourite.

- Having a soft and thin base.

- Good evening snack option.

Ingredients

For dosa batter:

  • 1 cup cup maida (all-purpose flour)
  • 1 egg (raw)
  • 3/4 cup milk (raw or boiled)
  • salt as per taste

For filling:

  • 2 tablespoons 2 tbsp ghee
  • 1 cup 1 cup grated coconut
  • 3-4 tablespoons sugar
  • 1 tablespoon crushed cashew
  • 1/4 teaspoon cardamom powder

Instructions

  1. For preparing the batter, take a bowl, add 1 cup of maida and some salt as per taste. Mix it well so that salt spreads evenly over the mixture.
  2. Break an egg into this mixture and whisk it adequately. Add milk part by part while whisking to obtain the thin batter consistency. Tip- Use mixie for fast mix experience.
  3. The batter is all set and now let's prepare the filling. Heat a pan and add 2 tbsp of ghee into it.
  4. Put in the crushed cashews and fry on low flame till the colour changes to brown.
  5. Then add 4-6 tbsp of sugar, ¼ tsp of cardamom powder and give a minor saute. Caution- Don't caramelise or melt the sugar.
  6. Now add in 1 cup of grated coconut and saute it well for about 30 seconds on medium flame. Switch off the flame and yes, the filling is ready.
  7. Next to cook love letter dosa, heat up the dosa tawa. Once it is hot, pour in some batter and swirl the tawa to achieve a thin layer of crust.
  8. Cook it in low flame for 30-40 seconds and flip it over. Then cook the flipped side for another 30-40 seconds.
  9. Now transfer it into a plate and spread 1-2 tbsp of filling over the dosa.
  10. Finally, roll the dosa to get the tasty, love-filled, love letter dosa. Tip- Spread a little milk at the end to lock the roll.

Comments

Danny from India on September 18, 2020:

Very quirky name and nice recipe. Thanks for sharing Esha.