Dosa, a beloved South Indian breakfast and all day snack delicacy, has won hearts and bellies of millions across the country and the world as a versatile and delicious dish. In this blog post, we’ll explore the secrets of creating the perfect dosa at home, from crafting the batter to achieving the ideal fermentation and finally the delicious accompiments. Whether you’re a dosa enthusiast or a first-time dosa maker, this guide will walk you through the steps to create this crispy, golden delight.
Dosa is crafted through the fermentation of rice and lentils; Raw rice and skinned urad dal (black gram). Some recipes incorporate poha (flaked rice), fenugreek seeds, and cumin, each contributing to kickstarting the fermentation process and enhancing the flavor. Personally, I opt for finely ground rice flour, eliminating one entire step from the process. The rice and lentils are soaked for a few hours, ground with water to create a batter, left to ferment, and ultimately cooked until golden and crisp by spreading it thinly like a crepe. In essence, this is Dosa
Ingredients Needed:
- Raw Basmati Rice or Idli Rice or for an easier option Rice flour I like brown rice flour.
- Skinned urad dal (black gram)
- Poha (flaked rice) optional
- Fenugreek seeds
- Cumin seeds
- Water
- Oil or Ghee
- Salt (to taste)
- Links to ingredients are visual suggestions they’re not sponsored. Smaller bags of ingredients are available in local brick-n-mortar Indian grocery stores, fresher as inventory moves faster and at better prices.
Accompaniments:
- Masala Potato Sabzi
- Sambar (vegetable stew)
- Chutneys recipe follows
L(freshly ground batter), R (fermented batter ready to cook)
Homestyle vs. Restaurant Style:
Dive into the world of dosa, where homestyle versions offer a lighter, less greasy alternative to the theatrical sized and ultra crisp dosas found in restaurants. While restaurants often use more oil for aesthetics and ultra crispiness, homestyle dosas can be replicated and enjoyed with a veg-heavy sambar stew and a variety of accompaniments, making them a satisfying and healthier meal option.
Gluten-Free, Vegan, and Nutrient-Rich:
Dosas are naturally gluten-free, and most recipes are vegan. Additionally, when cooked in ghee, dosas become a vegetarian delight. The combination of rice and lentils with a little quality oil or ghee provides a complete form of the 3 macros. The fermentation process, despite destroying friendly bacteria during cooking, results in a lighter batter with more bioavailable nutrients, making dosa a practically perfect food.
Science Behind Dosa Batter:
Understanding the science behind dosa batter is key to achieving the perfect texture and flavor. The combination of a grain and legume in the batter initiates fermentation. Airborne friendly wild bacteria feeds on the carbohydrates of the rice and lentil under warm, moist conditions. Fenugreek seeds and optional chana dal increase the batter’s alkalinity and contributes to the traditional flavor of authentic dosa.
How to Make Dosa Batter:
- Rinse well, soak rice and lentils separately for 4-6 hours until hydrated and plump.
- Blend rice and lentils separately, gradually adding soaking liquid. The lentils should be smooth, creamy and foamy, the rice should be creamy yet slightly thick.
- Combine both mixtures, vigorously stir to incorporate air, resulting in a smooth batter with a steady pouring consistency.
Fermentation Process:
- Fermentation time varies (2-24 hours) based on environmental factors.
- Keep the batter in a draft-free, warm environment (80°F – 110°F).
- I prefer low-tech methods like covering the batter bowl with a plate or damp kitchen towel and placing the batter bowl in a draft free cupboard or turned OFF oven. (leave the pilot light ON for some steady warmth, use a kitchen thermometer to check the temperature). Warning: Don’t forget the batter you have in the oven and accidentally preheat without retrieving it first, I leave a sticky note on the oven door as a reminder to the family. True story, Ive done it!!
- Alternatively ideal temperature conditions can be achieved with all kinds of modern contraptions like a proofing box, yogurt setting on an Insta pot.
- Check for doneness by observing bubbles, a pleasantly sour taste, a swollen surface, and a hollow sound when knocked.
Temperature Tips:
- Warm, summer or tropical temperatures fermentation happens in 4 to 8 hours.
- Cooler, winter temperatures may need up to 24 hours.
- Floating a spoonful of batter on water indicates readiness.
If you don’t want to go through the hassle of making your own batter. Dosa Batter is readily available in most Indian grocery stores and sold by many Indian restaurants, just ask. Simply take the amount of batter needed and bring it to room temperature before cooking.
Cooking the dosas
To prepare a dosa crepe, you’ll need a flat seasoned cast-iron griddle, a large frying pan, or a crepe pan. A traditional cast-iron griddle (I own this and love it) without sides is ideal, but your similar alternative will work well. Follow these steps for perfect dosas:
- Preheat the Pan:
- Warm the pan over medium heat. It should be warm, not hot. If the pan is too hot, the batter won’t spread easily.
- Grease the Pan:
- Lightly grease the warm pan with a quick one-second spray. This provides enough traction for the batter without making it too slippery.
- Batter Placement:
- Pour about 1/3 cup of batter in the center of the pan.
- Spread the Batter:
- Use the back of a large spoon or ladle to move the batter in concentric circles, pushing it out and thinning it to form a large circle, similar to a crepe. This might take some practice, but you’ll get the hang of it with a few tries.
- Cooking Time:
- Allow the dosa to cook until the top looks set (approximately 2-3 minutes).
- Add Ghee or Oil:
- Drizzle a little ghee or oil on top for browning and crisping.
- Adjust Thickness:
- If the dosa is thick, you can either place a lid on top to steam until done or flip it to brown the second side. If properly fermented, it will release easily without much scraping.
- Release and Serve:
- Slide a spatula around the dosa to release it from the pan. Fold it in half or roll it and serve with your favorite fixings.
Remember, practice makes perfect, so don’t be discouraged if the first few dosas aren’t perfect. Enjoy your dosa even if they’re not perfect.
Dosa
Ingredients
- 1½ cups Rice, see description or rice flour(skip grinding if rice flour is used, go straight to soaking) rinsed until water runs clear
- ½ cup urad dal, skinned black gram rinsed until water runs clear
- ½ tsp fenugreek seeds
- 2 tbsp chana dal, optional optional
- 2 tbsp poha, flattened rice optional
- 1 cup water to blend
- ½ tsp sea salt or kosher salt, non iodized
- oil as needed for frying
Potato Masala Filling
- 1½ lbs potatoes, I like Yukon gold or medium sized red potatoes
- 2 medium onion, sliced or chopped
- 1-2 green chillies, chopped or slit use less or more as needed.
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp urad dal, optional
- 1 tbsp channa dal
- ½ tsp ground turmeric
- 1 cup water
- ¼ tsp asafetida, optional but recommended
- 1 tbsp ginger chopped
- ½ tsp kosher salt
- ½-1 cup peas, frozen are fine optional
- ½ cup chopped cilantro for garnish
- 1 tbsp lemon juice
- ½ cup water
Instructions
- Make the dosa batter: Place rinsed rice in a bowl, cover with water and leave it to soak and hydrate for 4-6 hours. Place the urad dal, (optional chana dal, poha) and fenugreek seeds in a another bowl, rinse well and cover with cold water. Set aside 4 to 6 hours to hydrate.
- Drain rice and dal-fenugreek mixture and save the soaking liquid. Place the rice in a food processor/blender or wet-dry grinder. Add a little soaking liquid to help grind to a smooth paste. Depending on the power of your blender or food processor's power it will take up to 5-7 minutes. I prefer to work in batches to achieve perfect consistency.If using rice flour skip the soaking of rice for 4-6 hours and grinding. Simply add enough water to rice flour and lentil paste to make a batter with steady pouring consistency.
- Combine the rice and lentil pastes in a large mixing bowl. Whisk together so both pastes are well incorporated, adding enough water to obtain a medium-thick batter that should have a steady pouring consistency.
- Cover bowl with a kitchen towel and set in a warm place(see detailed description). Leave it to ferment until the surface is frothy, bubbly with a pleasant sour taste, this will take anywhere from 8-16 hours. Check frequently. Stir in the salt before cooking. The batter is ready to use. To use later use, transfer the batter to a tightly covered container, and refrigerate.. (Batter will keep for up to a week, refrigerated. Thin with water if necessary.)
- To make dosas, set a griddle or cast-iron skillet over medium heat. Spray or brush with very little ghee or any neutral oil. Ladle ¼-⅓ cup batter in the center of griddle(depending on the size of the pan).
- Using bottom of ladle, quickly spread batter outwards in a circular concentric motion to a diameter of about 6-8 inches. Drizzle ½ teaspoon oil over the top. (with practice it will get faster and even perfectly)
- Allow the dosa to cook and crisp, the outer edges crisp first, then it gets golden all over but not completely. Cook for about 2 minutes, if the center has thick batter cover the dosa with a large lid so the steam will cook it through or carefully flip to cook.
- With a wooden spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully golden and the top should be firm and cooked. Serve immediately with the accompaniments. Continue making dosas with the remaining batter one at a time.
Potato Masala Filling (make this before you make the Dosas)
- Warm the oil in a skillet or saute pan over medium heat. Add mustard seeds, urad dal, Chana dal and cumin seeds. Allow for the seeds to sizzle pop and turn slightly golden, about 1 minute, then add onion, salt and green chillies if using.
- Cook, stirring until onions have softened, about 3-5 minutes. Add turmeric, asafetida, ginger, curry leaves.
- Add the water and bring it up to a boil.
- Add the pre boiled potatoes peas if using. Cook, stirring well to combine, until liquid has evaporated, about 3-5 minutes. Mash potatoes a little with the back of a spoon to breakdown any large pieces. Season well with salt if needed, Garnish with chopped cilantro and lemon juice. Potato filling may be prepared up to a day in advance.
Coconut Chutney
Equipment
- Blender or Food Processor
Ingredients
- ¾-1 cup grated fresh or grated frozen coconut if frozen defrosted(you can find this in all Indian or most Asian grocery stores.
- ⅓ cup roasted Dahlia also called Bengal gram or Indian chickpea
- 1-2 hot green chili
- 1 fat inch piece ginger, chopped
- ½ tsp cumin seeds
- 1-2 sprigs curry leaves about 7-10 leaves
- salt to taste
- 1 tbsp lemon juice or tamarind
- water as needed
Tempering
- ½ tsp mustard seeds
- 1 tsp any neutral oil or ghee
- ⅛ tsp asafetida
- ½ tsp urad dal
- 1 sprig curry leaves
Instructions
- Add all the ingredients for chutney into a blender jar. Pulse a few times so all the ingredients are chopped well, then add a little water and blend into a smooth paste, you don't want the chutney to be very creamy, it should have a little coarse yet smooth texture. Remove the chutney into a serving bowl.
- For green coconut chutney, blend a small handful of cilantro leaves.
- Heat the oil in a small pan for the tempering, when the oil is hot, lower the heat and add the urad dal and mustard seeds. Allow the seeds pop and splutter. Reduce the heat to low and add asafoetida, and curry leaves, and saute for a minute until the urad dal turns light brown.Take it off the heat, and pour the tempering over the chutney. Mix well. Enjoy with dosa!
The recipe is perfect and our dosas turned out perfectly. Thanks for the details, beautifully written.
Hi Sandhya, Happy you enjoyed the recipe, and thank you for sharing your experience.
Thanks for the detailed recipe. I’m going to try the recipe.
Thank you so much Jack. Hope you enjoy the recipe.