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Dosa Recipe

Easy Dosa Recipe

This authentic dosa recipe will help you create golden, crispy South Indian crepes that rival any restaurant version. These thin, savory pancakes are made with fermented rice and lentil batter, creating the signature tangy flavor and airy texture that makes dosas so special. Perfect for breakfast or snack when served with coconut chutney and sambar.
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Prep Time 15 minutes
Cook Time 30 minutes
Fermentation Time 9 hours
Total Time 9 hours 45 minutes
Servings: 16 dosas
Course: Breakfast, Snack
Cuisine: Indian, South Indian
Calories: 74
Ingredients Equipment Method Notes

Ingredients
  

For Soaking and Grinding
  • 1/2 cup idli rice or parboiled rice
  • 1/2 cup regular white rice
  • 1/4 cup urad dal (black gram lentils) husked whole or split
  • 1/8 teaspoon fenugreek seeds
  • 2 tablespoons thick poha (flattened rice)
  • 1.5 cups water for soaking
  • 3/4 cup water for grinding
  • 1/2 teaspoon rock salt or sea salt non-iodized
For Cooking
  • oil as needed for cooking

Equipment

  • large mixing bowls
  • Blender or mixer grinder
  • Cast iron pan or non-stick skillet
  • Ladle
  • Spatula

Method
 

  1. Combine and rinse ingredients: Mix both types of rice with urad dal and fenugreek seeds in a large bowl. Rinse everything together several times until water runs clear.
  2. Add poha: Rinse the flattened rice once in a separate bowl, then add it to the rice mixture.
  3. Soak everything: Pour 1.5 cups water over all ingredients and mix well. Cover and soak for 4 to 5 hours.
  4. Grind the batter: Drain soaking water and transfer ingredients to a blender. Add 2/3 to 3/4 cup fresh water and grind until smooth with slightly grainy texture.
  5. Add salt and ferment: Transfer batter to a large bowl, add rock salt, and mix thoroughly. Cover and ferment for 8 to 9 hours at room temperature.
  6. Heat the pan: Warm a cast iron pan over medium-low heat. Spread 1/4 teaspoon oil evenly across the surface.
  7. Spread the batter: Pour one ladle of batter onto the center of the pan. Quickly spread in circular motions from center to edges.
  8. Cook until golden: Cover with a lid and cook on low to medium heat. When the bottom turns golden and edges lift, sprinkle oil around the edges.
  9. Fold and serve: Once the dosa releases easily from the pan, fold in half with a spatula and transfer to serving plate. Repeat with remaining batter.

Notes

Fermentation Tips: In cold weather, place batter near a warm spot or use oven with light on. Adding a pinch of sugar helps speed fermentation in winter. Batter should double in size with tiny bubbles and pleasant sour aroma.
Storage: Fresh batter stays good in refrigerator for 2-3 days. Can freeze for up to one week. Thaw completely before use.
Troubleshooting: If dosas stick, ensure pan is properly seasoned and heat isn't too high. If batter is too thick, thin with water. Always use fresh urad dal and non-iodized salt for best fermentation.