Dosa recipe / Dosai

Dosa is a crepe made from the fermented batter of rice and urad daal (bengal gram or maash ki daal). Though it’s a south Indian delicacy, it is relished by people all over the world.

Dosa is rich in proteins and carbohydrates and gives a kick start to your day when eaten as breakfast. It is served as breakfast, lunch, snack or even dinner.

Just team it up with mashed potato curry and tamarind groundnut chutney or any chutney of your choice to make a perfectly nutritious meal.

Cheese dosa can also be made by using the same batter which is an healthy kids meal.

Dosa recipe involves two steps making the batter and making rice crepes or rice pancakes.

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Print Recipe

Dosa recipe / Dosai

Course

Main Dish

Cuisine

Indian, South Asian

Keyword

dosa batter, dosa recipe, dosai recipe, idli batter, South Indian breakfat, uttapam batter

Prep Time

30 minutes

Passive Time

8-12 hours

Servings

people

Ingredients

For dosa batter

• 2 cups rice (any variety of rice)
• 1 cup urad daal/black gram (de-husked split or whole)
• 2 pinch methi seeds/ fenugreek seeds
• 1 tablespoon Sugar
• 1/2 teaspoon Salt

For making dosa

• 1/4 teaspoon oil (for drizzling on one dosa)
• 2 tablespoon water (for drizzling over hot tawa before spreading batter)
• 1 cup water for adjusting thickness of batter
• 1/2 teaspoon Salt or as per taste

Course Main Dish Cuisine Indian, South Asian Keyword dosa batter, dosa recipe, dosai recipe, idli batter, South Indian breakfat, uttapam batter Prep Time 30 minutes Passive Time 8-12 hours Servings people Ingredients For dosa batter 2 cups rice (any variety of rice) 1 cup urad daal/black gram (de-husked split or whole) 2 pinch methi seeds/ fenugreek seeds 1 tablespoon Sugar 1/2 teaspoon Salt For making dosa 1/4 teaspoon oil (for drizzling on one dosa) 2 tablespoon water (for drizzling over hot tawa before spreading batter) 1 cup water for adjusting thickness of batter 1/2 teaspoon Salt or as per taste

Instructions

Making dosa batter

1. Wash and soak rice, urad dal and methi seeds for 6-8 hours.

   
2. Drain the water and grind them into a fine paste by adding little water if required.

   
3. Add salt and sugar while grinding the last batch and mix this thoroughly with the rest of the batter. Cover with a lid. Leave it over the counter at room temperature and allow this batter to ferment for at least 8-12 hours.

   

Making dosas.

1. Add water to the fermented batter to make a pouring consistency yet thick batter which can be easily spread on girdle or Tawa. Adjust salt as per your taste. Mix well.

   
2. Heat the Tawa or girdle on high flame. Now grease it will oil and then give a dab of water to it and wipe with a cloth. This makes your Tawa nonstick and prevents the batter from sticking on the surface.

   
3. Now pour ladle full of batter on the Tawa at the centre and spread it evenly into a round crepe moving the bottom of the ladle in a circular motion, so that the batter spreads evenly from the centre to the corners making a round dosa.

   
4. Now drizzle about 1/4 teaspoon of oil on the corners and centre on dosa and cook on high flame for about 1 minute or until the edges turn golden in colour.

   
5. Flip and cook on another side for 30 seconds. Then again flip and fold as you wish. That's it. Dosa is ready. Serve hot.

   

Recipe Notes

1. Adding sugar and methi to the batter makes the dosas more crispy, besides giving them a nice golden colour, beautiful flavour and texture.
2. Don't add excess water while grinding. You can add water later after fermentation to adjust the consistency of the batter.
3. Add water little by little while adjusting the consistency of the fermented batter, this helps prevent the batter from becoming too runny. The batter should be of pouring consistency yet thick.
4. Use nonstick pan if you are making the recipe for the first time.
5. I recommend soaking for 8 hours and 12 hours of fermentation, but if you are in a hurry then 6 hours soaking and 8 hours fermentation will also do.
6. If you do not have time for fermentation then add a cup of curd to the batter along with a half teaspoon of baking soda for making instant dosa.
7. The batter can be stored for 3-4 days in the refrigerator.