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kadalai maavu dosa cooking on tawa until golden and soft

Kadalai Maavu Dosa Recipe | Easy Instant Veg Dosa (கடலை மாவு தோசை)

This kadalai maavu dosa recipe is an easy, instant, and healthy South Indian dosa made using besan flour and vegetables. No fermentation, no grinding, and very few ingredients are needed. It is protein-rich, beginner-friendly, and perfect for breakfast or dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 dosa
Course: Breakfast, dinner, tiffin
Cuisine: Indian, southindian
Ingredients Equipment Method Notes

Ingredients
  

For Dosa Batter
  • 1.5 cup Kadalai maavu (besan flour – (250 g)
  • 1 cup Water 125 ml (add as needed)
  • Capsicum – finely chopped
  • Carrot – grated
  • Coriander leaves – chopped
  • Curry leaves – finely chopped
  • 1/4 tbsp Omam
  • 1/4 tbsp Cooking soda
  • Salt – to taste
  • Oil – for cooking dosa

Equipment

  • 1 dosa tawa for cooking

Method
 

  1. Add kadalai maavu (besan flour) to a mixing bowl.
  2. Pour water little by little and mix well to avoid lumps.
  3. Add chopped capsicum, grated carrot, coriander leaves, and curry leaves.
  4. Add omam (ajwain) and salt. Mix everything well.
  5. Adjust water to make a smooth dosa batter consistency not too thick or too thin.
  6. Add cooking soda and gently mix once.
  7. Rest the batter for 15 minutes.
  8. Heat a dosa tawa and lightly grease it with oil.
  9. Pour a ladle of batter and spread gently into a dosa.
  10. Cook on medium flame until the bottom turns golden.
  11. Flip and cook the other side if needed.
  12. Remove and repeat with the remaining batter.
  13. Serve hot with your favorite chutney's

Notes

  • This dosa does not require fermentation, so it is perfect for instant cooking.
  • Always rest the batter for at least 15 minutes for better texture.
  • Cook on medium flame to avoid raw taste of besan.
  • To avoid burning:
    • Always cook the dosa on medium flame
    • Do not overheat the tawa before pouring the batter
    • Spread the batter lightly and evenly
    • Drizzle oil only around the edges, not too much
    Flip or remove the dosa once the bottom turns light golden, not dark brown.
  • To fix watery batter:
    • Add 1–2 tablespoons of kadalai maavu (besan flour)
    • Mix well and let the batter rest for 5–10 minutes
    • Check consistency — it should be like regular dosa batter, not runny
    Avoid adding more cooking soda again. Always adjust thickness before cooking.