Instant Dosas/ Pesarattu/ Ghavna

It is easy to find ready batter for idli or dosa these days. I am not particularly averse to get these ready available batter but still prefer to use home made. Hygiene is my biggest concern primarily. Anything that cannot be pre-washed should not be purchased.
So does it mean that I cannot have instant dosa ever? Well I have a few handy recipes for nearly instant and some real instant dosas.

Pesarattu(Origin - Andhra Pradesh)
Ingredients
2 cups of whole green dal (Mung dal)
1 inch ginger
2-3 green chillies
salt to taste
water

Method
1) Soak the green dal in water for atleast 4 hours (I normally soak before leaving for work)
2) Grind it in a blender along with rest of the ingredients. Use water as required only.
3) The batter should be of regualr pancake or dosa consistency.
4) The instant part of this pops up now, with no need to wait for the batter to ferment. Start making your dosas on your pan.
5) Heat a non-stick pan and drop a laddle of the batter in the centre. Using a quick movement start spreading the batter in a circular fashion.
6) Cover the pan in case you see a problem with the batter leaving the sides of the pan. This will help the dosa rise and allow you to quickly turn it over.
7) Serve with your choice of chutney.

Ghavana (Origin - Maharashtra)
Ingredients
3 cups of rice flour
salt to taste
water
1 tspn Cumin seeds
2 green chillies finely chopped
1 onion finely chopped
Method
1) Mix the flour, salt and water until it is of pan cake or dosa consistency.
2) You can use the batter as it is if you like.
3)Else, add the remaining the ingredients (cumin, green chillies and onion)
4) Let the batter stand for 5- 10 min. (thats it!)
5) Heat a pan and drop the batter in the centre.
6) Spread the batter in a thin layer. You will see bubbles forming on the batter, if not then your batter is lot thicker. You can thin it if you need crisp and thin dosas.
7) Cover the pan with a lid in case the dosas are not leaving the sides of the pans.
8) Flip over and let it stand for 1 more min.
9) Serve with your choice of chutney. Goes great with any sambhar or vegetable


Rava (Semolina) Dosa
Ingredients
2 cups of Semolina
1 cup of split black gram
salt to taste
Method
1) Soak the semolina and split black gram seperately for 4 hours. I soak thm in the morning and grind to paste and mix together
2) Add salt to taste and water if the consistency is not like dosa batter.
3) On a non stick griddle/ pan, drop the dosa batter and spread it evenly.
4) Cover the pan with a lid in case the dosas are not leaving the sides of the pans.
5) Flip over and let it stand for 1 more min.

6) Serve with your choice of chutney.