Dosa Recipe

Indian flatbread (DOSA)

Dosa is a traditional South Indian crepe made from fermented rice and lentil batter. It's crispy, golden, and perfect when served with chutney and sambar.

Ingredients

For the Batter:

  • 2 cups rice (regular or parboiled)

  • ½ cup urad dal (split black gram)

  • ¼ cup poha (flattened rice, optional for crispiness)

  • ½ teaspoon fenugreek seeds (methi, for fermentation)

  • 1 teaspoon salt

  • Water (as needed)

For Cooking:

  • Oil or ghee (for greasing the pan)

Instructions

Step 1: Soaking the Ingredients

  1. Rinse the rice, urad dal, and fenugreek seeds separately.

  2. Soak rice in water for 4-6 hours.

  3. Soak urad dal and fenugreek seeds together for 4-6 hours.

  4. If using poha, soak it 30 minutes before grinding.

Step 2: Grinding the Batter

  1. Drain the soaked dal and grind it with little water until smooth and fluffy.

  2. Grind the rice and poha together into a smooth paste.

  3. Mix both batters in a large bowl, adding salt and enough water to form a pourable consistency.

Step 3: Fermenting the Batter

  1. Cover the bowl and let the batter ferment overnight (8-12 hours) in a warm place.

  2. The batter should rise and become airy. If not, keep it in a warm oven or near the stove.

Step 4: Making the Dosa

  1. Heat a non-stick or cast-iron pan over medium heat. Grease lightly with oil.

  2. Pour a ladleful of batter onto the center and spread it in a circular motion to make a thin dosa.

  3. Drizzle oil around the edges and cook until golden brown.

  4. Flip (optional for a softer dosa) or fold and serve.

Serving Suggestions

  • Coconut chutney (blended coconut, green chilies, and tempered mustard seeds)

  • Sambar (spiced lentil and vegetable stew)

  • Tomato chutney (spicy and tangy accompaniment)

Pro Tips

✔ Use well-fermented batter for the best texture.
✔ Adjust batter consistency with water if too thick.
✔ For extra crispiness, add a spoonful of semolina to the batter before cooking.

Enjoy your homemade crispy dosa!