Dosa Recipe | Dosa Batter | Sada Dosa

Dosa is the ever-popular South Indian breakfast of crispy crepes made with floor rice and lentil batter that’s fermented. With only a handful of components be taught to make the traditional Dosa recipe from scratch with my simple video and step-by-step images. I additionally cowl making your individual dosa batter in a blender or mixer-grinder, recommendations on fermentation and cooking dosa that will help you make one of the best dosa – crispy, tender and so good to dunk in a bowl of Coconut Chutney or piping sizzling Sambar.

two folded, golden, crisp placed next to white bowls filled with sambar and coconut chutney on a white plate

About Dosa

Dosa additionally referred to as as Dosai (in Tamil language) is a well-known and standard South Indian breakfast or snack in India as properly in the remainder of the world. Dosa are mainly crispy or tender crepes made with floor and fermented lentil and rice batter.

To make the batter, first the lentils and rice are soaked in water for 4 to five hours. They’re then floor individually to a wonderful consistency.

Then each the lentil batter and the rice batter are combined with salt in a large bowl or pan. This batter is then allowed to ferment in a single day or for 8 to 9 hours.

After the batter is fermented, it will increase in quantity, has a nice fermented aroma and a barely bitter style. A well-fermented batter makes one of the best dosa. Additionally, you will see many tiny air-pockets within the batter.

Making the batter after which fermenting it’s such a pleasure that I at all times look ahead to making fermented meals like dosa and Idli.

The fermented batter is poured on a seasoned cast-iron pan or skillet (tawa) and unfold like a pancake and cooked until crispy and golden with a drizzle of oil or ghee.

Which Lentils To Add

The lentils used to make dosa batter are husked and break up Black Gram. These are also referred to as Urad Dal in Hindi. The opposite English names of urad dal are Black Matpe Bean, Mungo Bean and Vigna Mungo (botanical identify).

Urad dal is out there complete in addition to break up. To make dosa, you should utilize both the husked complete urad dal or the husked and break up urad dal. Each these kind of urad dal have an off-white colour. The black husks on them have been eliminated.

For a crispy dosa including 2 to three tablespoons chana dal (husked bengal gram) works splendidly. Some variations additionally embrace including each 2 tablespoons of chana dal and a pair of tablespoons of tur dal (pigeon pea lentils).

It’s also possible to add about ¼ cup moong lentils to the batter. Although urad dal types the majority of the lentils, however for a combination of assorted proteins, think about including 2 to three tablespoons of lentils like chana dal, tur dal, moong dal or masoor dal (crimson lentils).

Which Rice To Use

The rice used to make dosa batter may be quick or medium-grained white rice or parboiled idli rice.

A fundamental dosa recipe will simply have rice, urad dal and salt. The proportions for making dosa range and by altering the proportions you possibly can alter the feel by having a tender thick dosa to a skinny dosa or a crispy dosa.

The addition of some extra components like flattened rice (parched rice or poha), several types of lentils additionally modifications the feel. The colour additionally varies from being an opaque white to pale golden or reddish or golden.

Many readers ask me what’s parboiled rice and idli rice. So I’ll point out it.

  • Parboiled rice is rice which is partially cooked of their husks. Later they’re dried and milled. They’re also referred to as transformed rice. Parboiled rice is used for making steamed rice, savory rice porridge (which we name kanji) and snacks too.
  • Idli rice is a kind of parboiled rice and is particularly meant to make idli or dosa. However I’ve additionally cooked them and so they style nice with sambar or another curry or stew. Observe that you should utilize additionally make the batter with solely common white rice. I personally favor the Indian styles of sona masuri or parmal rice.
  • Common rice is polished white rice the place its husk, bran and germ have been eliminated.

So we are able to sum up that there are various styles of dosa that may be made with textures starting from crisp to tender to fluffy to gentle.

These various textures are as a result of proportion of the rice, urad dal and different components used within the dosa batter recipe. That mentioned, dosa will also be made with brown rice or hand-pounded rice.

Why This Dosa Recipe Works

Plain dosa can be referred to as as Sada dosa. The phrase “Sada’ means plain or easy. Really in order this humble Sada dosa is served with out the potato stuffing (potato masala). So that you relish the dosa with simply the coconut chutney and sambar.

The Sada Dosa recipe I’m sharing here’s what I usually make. The dosa batter recipe makes use of 3:0.75 proportions for rice and lentils respectively. Other than the rice, I additionally add some flattened rice (poha) for softness and fenugreek seeds (to assist in fermentation).

Including flattened rice provides a contact of softness to the dosa. So this dosa recipe makes for crisp in addition to tender textured dosa. That is how we favor them at residence.

On this recipe, I’ve used a mixture of idli rice and common rice. However you may also simply use idli rice or common rice. Each sona masuri and parmal rice additionally work properly within the recipe. Within the video, I’ve proven making the dosa with idli rice solely.

The dosa batter that’s made with this recipe will end up the entire batter in a day for a household of three to 4. In summers, I often make a lesser proportion because the batter tends to get bitter shortly. Whereas in winters, I double the proportions.

I’ve additionally floor the rice and lentils collectively as this a lot amount my mixer-grinder can accommodate with out grinding them individually. However should you improve the proportions, then do grind the lentils and rice individually.

It is a foolproof tried and examined dosa recipe and you’ll simply scale the recipe. If doubling or tripling this dosa recipe, then soak urad dal + methi seeds in a separate bowl. Grind urad dal and methi seeds individually. Grind rice individually. Then combine each the batters in a big bowl or pan.

This dosa batter is a 2 in 1 batter as it may be used to make Idli, Uttapam and Paniyaram. The most effective a part of this dosa batter is that you may make the dosa skinny, crisp in addition to thick. It’s as much as you. I make each. With the identical batter, you may make quite a lot of dosa.

close up shot of crisp sada dosa folded next to a bowl of coconut chutney on a white plate

Step-by-Step Information

The best way to make Dosa Recipe

Soaking the lentils, rice, making the batter, fermenting the batter requires time, planning and a few prep work. So to your ease of understanding, I’ve divided this step-by-step information into 4 major elements:

  1. Soaking rice and lentils
  2. Making dosa batter in a blender or mixer-grinder
  3. Fermenting dosa batter
  4. Making dosa

Soak Rice and Lentils

1. In a bowl take ½ cup idli rice or parboiled rice together with ½ cup common rice. As a substitute of including common rice, you may also make the dosa with a complete of 1 cup idli rice as I’ve proven within the video.

Kindly observe that the video has the recipe components doubled in proportion.

making dosa batter and dosa recipe

2. To the identical bowl, add ¼ cup urad dal and ⅛ teaspoon fenugreek seeds (methi).

making dosa batter and dosa recipe

3. Rinse the rice, lentils and methi seeds collectively a few instances and preserve them apart.

making dosa batter and dosa recipe

4. In a separate bowl, take 2 tablespoons of thick poha (flattened rice or parched rice).

making dosa batter and dosa recipe

5. Rinse poha a couple of times in water after which add to the bowl containing the rinsed rice+lentils+methi seeds.

making dosa batter and dosa recipe

6. Add 1.5 cups of water and blend. Cowl with a lid and soak every little thing for 4 to five hours.

making dosa batter and dosa recipe

Make Dosa Batter

7. Drain all of the water and add the soaked components to a mixer grinder or a blender.

making dosa batter and dosa recipe

8. Add ⅔ to ¾ cup water and grind or mix until you get a wonderful grainy consistency of rice within the batter. A clean consistency of the batter can be wonderful.

If the mixer will get heated up, then cease and look ahead to some minutes. When the mixer cools down, grind once more.

Relying on the jar capability, you possibly can grind every little thing as soon as or in two batches. I floor in two batches and added a complete of ¾ cup water.

making dosa batter and dosa recipe

9. Now take the batter in a big bowl or pan. In case the dosa batter turns into skinny, then add a number of tablespoons of rice flour to thicken it. Combine the rice flour very properly within the batter.

making dosa batter and dosa recipe

10. Add ½ teaspoon of edible rock salt. Combine very properly. As a substitute of rock salt, you should utilize non-iodized salt or sea salt crystals or Himalayan pink salt.

making dosa batter and dosa recipe

Ferment Dosa Batter

11. Cowl and permit to ferment for 8 to 9 hours or extra. The time of fermentation will range relying on the temperature situations, local weather and altitude.

In winters, the time of fermentation can go as much as 14 to 24 hours. In case you stay in a chilly metropolis or excessive altitude then I extremely suggest fermenting the batter in an Immediate pot if in case you have one.

I’ve listed under extra fermentation ideas and solutions together with fermenting dosa batter in an Immediate pot. So do learn these useful and useful ideas.

Within the under picture, you see the dosa batter after 11 hours of fermentation. A correct fermentation will double or triple up the quantity of the batter with a lightweight bitter aroma.

making dosa batter and dosa recipe

12. Now flippantly stir the batter, earlier than you start to make dosa. Additionally, you will see many tiny air pockets within the batter. As you see within the under picture, the batter could be very properly fermented.

making dosa batter and dosa recipe

Make Dosa

1. Warmth a forged iron pan. When the pan turns into sizzling, unfold ¼ to ½ teaspoon oil all around the pan with a spoon or with a thick paper towel dipped in oil. For a richer style, you possibly can cook dinner the dosa with ghee or butter.

Observe that the oil must be unfold evenly or else it turns into troublesome to unfold the batter. If the pan is properly seasoned you don’t have to unfold oil. I recommend protecting a separate skillet or tawa to make solely dosa.

Do preserve the warmth on low to low-medium flame, so that you’re simply capable of unfold the batter. If the pan base could be very thick, then preserve the flame to medium.

For a low-fat choice, simply make the dosa with none oil. However ensure that your pan is properly seasoned. In any other case the dosa will follow the pan.

making dosa batter and dosa recipe

2. Now take a ladle filled with the dosa batter or about ¼ cup of the batter. Pour the batter and gently unfold the batter ranging from the middle and shifting outwards. Within the under picture you will notice a well-spread dosa batter.

dosa batter spread neatly on tawa or skillet

3. Prepare dinner the dosa on low to medium warmth. Do regulate the warmth as per the pan dimension and thickness. You possibly can even cowl the dosa with a lid and let it get cooked from the underside as I do.

dosa covered with glass lid

4. Prepare dinner until the bottom is properly golden and crisp. The bottom will depart the pan and the sides separate when it will get cooked.

Once you see the batter on the highest cooked properly and the bottom has turn out to be golden, then sprinkle ¼ to ½ teaspoon oil on the sides and middle. With the spoon unfold the oil on the dosa.

In case you favor, you possibly can flip the dosa and cook dinner the highest aspect for a minute.

a few oil drops on the cooked dosa

6. When the dosa has properly browned from the underside and the floor appears to be like properly cooked, tender with none specks of undercooked batter, then fold with a spatula and raise it from the pan.

Make the remaining batches of dosa this fashion. Preserve the leftover batter within the fridge for 1 to 2 days or you possibly can freeze it for per week.

folded sada dosa on the skillet or tawa

9. Serve Dosa sizzling with coconut chutney, potato masala and sambar. It’s best to serve these crispy dosa sizzling.

If you wish to serve with potato curry (potato masala), then do verify my recipe of Masala Dosa. It’s also possible to verify this recipe of Poori Masala which makes for a tasty potato curry.

When you’ve got any batter remaining, then retailer in an air-tight container for two to three days within the fridge. It’s also possible to freeze the batter for per week. Earlier than making dosa, thaw the batter at room temperature.

two crisp and golden dosa with a bowl of coconut chutney on a white plate

Professional Suggestions for Dosa Batter Fermentation

  1. Temperature: Do take into consideration the temperature of town through which you reside, as temperature is without doubt one of the most necessary elements for correct fermentation.
  2. Urad Dal:  Ensure that the urad dal you employ is contemporary and inside its expiry date.
  3. Salt: Use non iodized salt. I take advantage of edible rock salt. You possibly can even use pink salt or sea salt.
  4. Rice: You may make this dosa recipe with solely parboiled rice recipe (idli rice) or common white rice or with a mix of idli rice and common rice.
  5. Fermenting Batter in cooler climates:
    • Preserve the batter bowl in a heat place – e.g close to a heater or in a heat place in your kitchen.
    • It’s also possible to preheat your oven at a low temperature (80 to 90 levels Celsius) for about 10 minutes. Then swap off the oven and preserve the batter bowl inside – I take advantage of this technique when it turns into very chilly exterior.
    • Alternatively, in case your oven has lights, then preserve the lights on and place the batter inside.
    • Addition a little bit of sugar does assist in fermenting the batter – I take advantage of this technique at instances within the winters right here.
    • Skip including salt to the batter as salt retards the fermentation course of. Typically I add each salt and sugar collectively. I at all times use edible rock salt within the idli batter.
    • Preserve the batter for an extended time to ferment, like 14 to 24 hours.
    • Do do not forget that even when you don’t see the batter doubled or tripled, you need to see tiny bubbles within the batter. You must also get the standard faint bitter fermented aroma from the batter.
    • Including ¼ to ½ teaspoon of instantaneous yeast (dissolved in 2 to three teaspoons water) 30 to 45 minutes earlier than you make the dosa additionally helps. However do that technique when the batter has not fermented properly. The draw back of this technique is that it’s a must to use all of the batter directly. In case you refrigerate then the batter will get too yeasty.
    • It’s also possible to add ¼ to ½ teaspoon baking soda after which ferment the batter in chilly seasons.

The best way to ferment dosa batter within the Immediate Pot

For cooler or colder climates or seasons, the Immediate Pot is available in very useful to fermenting the batter. For fermenting all my idli and dosa batter throughout the cooler seasons, I’ve been utilizing the Immediate Pot.

After you will have made the batter, both place it in a bowl or pan or pour the batter within the metal insert of your IP. I often place the bowl of dosa batter on a small trivet contained in the metal insert.

Place the moment pot glass lid. Press the yogurt button and select the low mode setting of the yogurt choice. Don’t select the conventional mode as it would cook dinner your batter very slowly and also you don’t need that.

Set the time to eight to 12 hours. The time to ferment will depend upon the the local weather, season, temperature and altitude of the place you’re dwelling in. In hotter or hotter season, the batter ferments within the Immediate Pot in about 7 to eight hours and in winter it takes 10 to 12 hours.

The best way to make dosa batter in a moist grinder

Based on me, each the a moist grinder and a blender or mixer-grinder work properly. For big batters, a table-top moist grinder (stone grinder) does a superb job.

A mixie or mixer-grinder is sweet for small to medium portions of batter. I’ve used each moist grinder in addition to mixer-grinder.

For big portions of batters, I do use a moist grinder, however currently I take advantage of mixer-grinder, because the one I’ve is just too giant and lifting and washing it’s one large job.

So I take advantage of my Preethi mixer-grinder (Blue Leaf platinum MG 139 750-watt) and it provides me good outcomes each time. The batter doesn’t turn out to be sizzling or heat. Vitamix can be an amazing blender to whip up a dosa batter in minutes.

In case you plan to grind the batter in a desk high moist grinder, then double or triple the proportions of the components for this recipe. For a moist grinder, you’ll need so as to add some extra water whereas grinding. The urad dal batter actually turns into fluffy and light-weight like whipped cream in a moist stone grinder.

I’ve listed the proportion of water that it’s essential add whereas grinding the components in a table-top moist grinder.

  • For ½ cup of urad dal, add 1.5 cups water
  • For two cups of rice, add 2.5 cups water

Add the water in elements when grinding urad dal along with the fenugreek seeds, in order that it turns into properly fluffy and will increase in quantity.

After you will have floor the urad dal, you don’t have to take away it. Simply let the batter stay within the moist grinder. Add the rice and proceed to grind.

The best way to season a skillet or tawa for making any dosa selection

One other level to be thought of is the usage of a seasoned tawa or pan. If utilizing a forged iron tawa, it needs to be properly seasoned. By seasoning I imply the pan is used usually to make dosa. In case you make roti on a tawa and use the identical tawa, then there’s a risk that the dosa will stick.

To season a pan, warmth it on a medium to excessive warmth. Smear the pan with oil throughout. Swap off the warmth and preserve it apart for two to three days.

Earlier than making dosa, warmth the pan. Take away the residue oil with a kitchen paper tissue. Once more unfold oil throughout. Warmth for some seconds after which once more take away the oil. Once more unfold oil and use the pan for making dosa.

If the pan will not be seasoned, the dosa will stick on it. Forged iron pans are one of the best to make dosa. You possibly can even make it in a non-stick pan, however do attempt as soon as making in a forged iron pan and you’ll discover the distinction.

Extra In style Dosa Recipes To Attempt!

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Rava Dosa

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dosa on white plate next to white bowls filled with sambar and coconut chutney

Dosa Recipe | Dosa Batter | Sada Dosa

It is a plain dosa or sada dosa recipe which is a well-known breakfast or snack each in India in addition to exterior India. Dosa is mainly a wholesome crepe produced from floor rice and lentil batter which has been fermented.

4.89 from 34 votes

Prep Time 9 hrs

Prepare dinner Time 30 minutes

Whole Time 9 hrs 30 minutes

Soaking Lentils and Rice

  • In a bowl take the idli rice or parboiled rice together with the common white rice. As a substitute of including common rice, you may also make the dosa with a complete of 1 cup idli rice as I’ve proven within the video. The video has the recipe components doubled in proportion.

  • To the identical bowl, add urad dal and fenugreek seeds.

  • Rinse the rice, lentils and methi seeds collectively a few instances and preserve apart.

  • In a separate bowl, take the flattened rice.

  • Rinse it a couple of times in water after which add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds.

  • Pour 1.5 cups water. Combine. Cowl with a lid and soak every little thing for five to six hours.

Making dosa batter

  • Drain all of the water and add the soaked components in a moist grinder jar.

  • Add ⅔ to ¾ cup water and grind until you get a wonderful grainy consistency of rice within the batter. A clean consistency of batter can be wonderful. 

  • If the mixer will get heated up, then cease and look ahead to some minutes. When the mixer cools down, grind once more. Relying on the jar capability, you possibly can grind every little thing as soon as or in two batches. I floor in two batches and added total ¾ cup water.

  • Now take the batter in a big bowl or pan.

  • Add ½ tsp rock salt. Combine very properly. Cowl and permit to ferment for 8 to 9 hours or extra. Time of fermentation will range relying on the temperature situations.

  • A correct fermentation will double or triple up the quantity of the batter and you will notice tiny air pockets within the batter with a lightweight bitter aroma.

  • Now flippantly stir the batter, earlier than you start to make dosa.

Making Dosa

  • Warmth a forged iron pan. When the pan turns into sizzling, unfold ¼ to ½ teaspoon oil all around the pan. Do preserve the warmth on low to low-medium warmth, so that you’re simply capable of unfold the batter. If the pan base could be very thick, then preserve the flame to medium.

  • Don’t unfold oil if you’re utilizing a non stick pan, as you received’t have the ability to unfold the batter.

  • Now take a ladle filled with the batter. Pour the dosa batter and gently unfold the batter ranging from the middle and shifting outwards.

  • Cowl it with a lid and cook dinner the dosa on a low to medium warmth. Do regulate the flame as per the pan dimension and thickness.

  • Once you see the batter on the highest has cooked properly and the underside has turn out to be crisp and golden, then sprinkle ¼ to ½ teaspoon oil on the sides and middle.

  • With the spoon unfold the oil on the dosa.

  • Prepare dinner until the bottom is properly golden and crisp. The bottom will depart the pan and the edges may also get separated when it will get cooked.

  • Fold and serve sada dosa sizzling. Make all dosai this fashion.

  • Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

Recipe Notes:

  1. Scaling: You possibly can simply halve, double or triple this sada dosa recipe. If doubling or tripling the dosa recipe, then soak urad dal + methi seeds in a separate bowl. Grind urad dal and methi seeds individually. Grind rice individually. Then combine each the batters in a big bowl or pan. Grind soaked rice in two to a few batches.
  2. Rice: As a substitute of including common rice, you may also make the dosa with complete of 1 cup idli rice as I’ve proven within the video. The video has the recipe components doubled in proportion.
  3. Temperature: Do take into consideration the temperature of town through which you reside, as temperature is without doubt one of the necessary elements for correct fermentation.
  4. Urad Dal:  Ensure that the urad dal you employ is contemporary and inside its expiry date.
  5. Salt: Use non-iodized salt. I take advantage of rock salt. You possibly can even use pink salt.

Suggestions for dosa batter fermentation in cooler climates:

  1. Preserve the batter bowl in a heat place – e.g close to a heater or in a heat place in your kitchen.
  2. It’s also possible to preheat your oven at a low temperature (80 to 90 levels Celsius) for about 10 minutes. Then swap off the oven and preserve the batter bowl inside – I take advantage of this technique when it turns into very chilly exterior.
  3. Alternatively, in case your oven has lights, then preserve the lights on and place the batter inside.
  4. Addition a little bit of sugar does assist in fermenting the batter – I take advantage of this technique at instances within the winters right here.
  5. Skip including salt to the batter as salt retards the fermentation course of. Typically I add each salt and sugar collectively. I at all times use rock salt within the idli batter.
  6. Preserve the batter for an extended time to ferment, like 14 to 24 hours.
  7. Do do not forget that even when you don’t see the batter doubled or tripled, you need to see tiny bubbles within the batter. You must also get the standard faint bitter fermented aroma from the batter.
  8. Including ¼ to ½ tsp of instantaneous yeast (dissolved in 2 to three tsp water) 30 to 45 minutes earlier than you make the dosa additionally helps. However do that technique when the batter has not fermented properly. The draw back of this technique is that it’s a must to use all of the batter directly. In case you refrigerate than the batter will get too yeasty.
  9. It’s also possible to add ¼ to ½ baking soda after which ferment the batter in chilly seasons.

Making dosa batter in a wet-grinder:

  1. Double the proportion of the dosa batter recipe if making in a moist grinder. So for ½ cup of urad dal, add 1.5 cups water. For two cups of rice, add 2.5 cups water. Add the water in elements when grinding urad dal and fenugreek seeds, in order that the batter turns into properly fluffy and will increase in quantity.
  2. After you will have floor the urad dal and fenugreek seeds, you don’t have to take away it. Simply let the batter stay within the moist grinder. Add the rice and proceed to grind.
  3. Then take away the batter in a big bowl. Combine salt. Cowl the bowl and let the batter ferment. 

Vitamin Information

Dosa Recipe | Dosa Batter | Sada Dosa

Quantity Per Serving

Energy 74 Energy from Fats 18

% Day by day Worth*

Fats 2g3%

Saturated Fats 1g6%

Sodium 75mg3%

Potassium 13mg0%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Vitamin Ok 1µg1%

Calcium 6mg1%

Vitamin B9 (Folate) 1µg0%

Iron 1mg6%

Magnesium 3mg1%

Phosphorus 15mg2%

Zinc 1mg7%

* P.c Day by day Values are primarily based on a 2000 calorie food plan.

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This Dosa Recipe from the archives first revealed on Could 2016 has been republished and up to date in January 2023.

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