Dosa | Indian Dosa | Dosa Batter

Dosa who don’t know dosa ? Well if you call yourself big fann of Indian Food then yes, this is the most popular Indian food. What you will find in this post ? If you have such question then let me clear you will get all information with answers to all your question. All recipes you find here is tried and tested in my kitchen, so no surprises. I made it simply for beginners with picture of every small steps with tips and trick from Indian kitchen. If you still have difficulty or question just post in comment, I will personally guide you with traditional approach of cooking.

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Stat your morning with first bite of Indian breakfast with crispy dosa crunch dipped in coconut chutney and tangy sambhar.
5 from 3 votes
Total time : 9 hours 30 minutes
Tried this recipe?Mention @GoFooddy or tag #GoFooddy!
Masala dosa

Let me clear with all general question I expect from beginners. If you are health conscious or concern about ingredients this is best part to go through.

What is Dosa ?

Dosa is Indian Dish (original from south India). Its rice and lentils batter fermented for hours. Dosa is thin crispy layer, which is served with chutney (home made coconut sauce) and sambhar (tangy curry like). Dosa comes in different variety based on stuffing and batter ingredients. Mostly served as breakfast (one of India’s healthy breakfast), but you can eat it whole day believe me 😉

What is Dosa made of ?

Well, Simply its only about 3 ingredients. Yes, you read it right ! 3 ingredients which are not only healthy but easily available in every kitchen. They are rice, udad dal (lentil : husked whole or split black gram) and methi seeds (fenugreek seeds). This is all but yet not limited too, Twist it with stuffing. Keep on reading to know what actually we stuff inside dosa. For best result read the tips and trick in post.

Is dosa Gluten Free

Yes, Its naturally gluten free. Very light and healthy dish. Good option to start your day with light breakfast. For best result read the tips and trick in post.

Is dosa Healthy

Yes, its is a healthy option. Only consist of 3 ingredients. Suitable for people with low calorie intake.

Is dosa Vegan

Yes, Instead of butter vegetable oil could be used. Coconut oil is also good alternative.

How to make crispy dosa

In order to make dosa crispy , ratio of ingredients are very important. Ratio of rice to dal must be 2:1 with 1/8 th teaspoon of fenugreek seeds (methi seeds) soaked. For best result read the tips and trick in post.

Try some delicious Indian recipe

Preparation of Dosa Batter

  • For smooth dosa batter, proper soaking is necessary. Soak 2 cups of rice separately in bowl.

   Rice   

  • 1 cup of Lentils (udad dal) and ⅛ teaspoon of fenugreek seeds (methi seeds) together in another bowl.

soaked dal

  • Don’t add more fenugreek seeds than mentioned, it will make your batter taste bitter.

     

    Note: Make sure its soaked in enough water (water should be 1 finger above the ingredients in bowl).

  • Cover both the bowls with lid and keep at warm place for 5 to 6 Hours.

How to make Dosa Batter

  • After 5 to 6 hours of soaking, drain the extra water from both the bowls. In order to check soaking you can break the rice with nails, is its properly soaked it will break easily.

  Dal in grinder

  • Add the soaked rice and mixture of lentils (udad dal) and fenugreek seeds (methi seeds) to grinder.

grind rice

  • Grind it finely, make sure its smooth in texture. Small granules are okay but should not be too big. 

Mixing Batter

  • If all ingredients doesn’t goes together then add it twice or thrice in parts to grinder.

    Dosa batter soaked
    Note: Don’t add excess of water, start with no water (as already soft after soaking). If water need then add it later. We want batter consistency like toothpaste 😉
    Grinded Dal
  • Later, once you finish grinding. Take a large bowl, add all the batter together and mix it well.

     
    Batter consistency
    [If you had accidentally added much water then don’t worry this step will help in recover]
  • Leave the grinded batter for 4- 5 hours, at warm place covered with lid.

     

    [This step will help in fermentation, remember more the time better the batter ]

How to make Dosa

  • Finally, we arrived to this step. All your handwork will be paid off. Mix the batter, add some salt to taste and mix it well. And now check the taste 😛

Dosa rice

  • If you found batter now thick then add some water (should flow like paste)
     

    Note: You will find small bubbles in batter or puffed batter.

  • Heat the non stick pan on medium flame, make sure the surface of pan is cleaned (with no oil initially).

Batter ready

  • Once you find pan is hot, its time now. Take enough batter in deep spoon, pour it in middle of pan and spread it evenly from edges in circular motion.

Ready Batter for dosa

Making dosa

  • Allow it to get cooked, you can see it’s surface getting dry. Apply some butter or oil with brush or spoon on surface of dosa.
  • When you see it getting golden or light brown then its time to roll or fold.

How to Make Masala Dosa

Filling Dosa

  • You can also stuff it with potato filling. Add tomato sauce, finely crushed beetroot or cheese.

Tomato Filling

  • [Traditionally dosa comes with potato (shallow fried with spice) stuffing, but also people love to eat it without stuffing by dipping in chutney]

  Mixing Dosa Stuffing

  • In case, you add stuffing or cheese or tomato mix it with help of flat ladle and roll it.

     
    Rolling Dosa
    [Don’t forget the chutneys, dosa is incomplete without it]
    Rolled Dosa
  • Clean the surface for another round.

     

    [If you found flame is too high for you, make it medium but not too low]

Notes

Some tips and trick to remember:

 
  1. Adding more Fenugreek seeds (methi) will make your batter bitter, experienced in my first trial 😛
  2. Soak is necessary but fermenting is mandatory, what I mean is the more time you give for fermenting the better you get dosas. [ I start preparation a day before, In afternoon I soak ingredients and before going to bed I grind and keep it for fermentation for whole night. And morning starts with dosa (well makes my day) ].
  3. Non sticky pan is heart of making dosa, just heat it till right and keep surface clean.
  4. Spreading dosa is art, and you are artist ! If I can spread it in first trial then obviously you can do it too. [ Just no pressure, keep on moving your hand in circular until no batter below your spoon]
  5. Check pictures, I posted each and every step’s picture so that you don’t miss a single thing.
  6. Eat and enjoy!
Masala dosa

Indian Dosa Recipe

Stat your morning with first bite of Indian breakfast with crispy dosa crunch dipped in coconut chutney and tangy sambhar.
5 from 3 votes
Print Pin Rate Save to My Collection
Course: Breakfast
Cuisine: south Indian
Keyword: Dosa, Indian dosa, Masala Dosa
Prep Time: 9 hours
Cook Time: 30 minutes
Total Time: 9 hours 30 minutes
Servings: 4 people
Calories: 507kcal
Author: Sumi

Equipment Required

Ingredients

Ingredients for Dosa Batter

  • 2 cups Rice (200 grams )
  • 1 cup Udad dal (white lentils)
  • teaspoon Methi seeds (fenugreek seeds)
  • Salt (as per taste)
  • butter or oil

Instructions

Preparation of Dosa Batter

  • For smooth dosa batter, proper soaking is necessary. Soak 2 cups of rice separately in bowl.
    1 cup of Lentils (udad dal) and ⅛ teaspoon of fenugreek seeds (methi seeds) together in another bowl.
  • Don't add more fenugreek seeds than mentioned, it will make your batter taste bitter.
    Note: Make sure its soaked in enough water (water should be 1 finger above the ingredients in bowl).
  • Cover both the bowls with lid and keep at warm place for 5 to 6 Hours.

How to make Dosa Batter

  • After 5 to 6 hours of soaking, drain the extra water from both the bowls.
  • Add the soaked rice and mixture of lentils (udad dal) and fenugreek seeds (methi seeds) to grinder.
  • If all ingredients doesn't goes together then add it twice or thrice in parts to grinder
    Note: Don't add excess of water, start with no water (as already soft after soaking). If water need then add it later. We want batter consistency like toothpaste 😉
  • Later, once you finish grinding. Take a large bowl, add all the batter together and mix it well.
    [If you had accidentally added much water then don't worry this step will help in recover]
  • Leave the grinded batter for 4- 5 hours, at warm place covered with lid.
    [This step will help in fermentation, remember more the time better the batter ]

How to make Dosa

  • Finally, we arrived to this step. All your handwork will be paid off. Mix the batter, add some salt to taste and mix it well. And now check the taste 😛
  • If you found batter now thick then add some water (should flow like paste)
    Note: You will find small bubbles in batter or puffed batter.
  • Heat the non stick pan on medium flame, make sure the surface of pan is cleaned (with no oil initially).
  • Once you find pan is hot, its time now. Take enough batter in deep spoon, pour it in middle of pan and spread it evenly from edges in circular motion.
  • Don't apply any pressure, you just have to spread it in circular motion (clockwise).
    Note: If you have difficulty, please watch the video of spreading dosa on pan in this post.
  • After you reach to end, you don't have batter left below your spoon to spread then stop!
  • Allow it to get cooked, you can see it's surface getting dry. Apply some butter or oil with brush or spoon on surface of dosa.
  • When you see it getting golden or light brown then its time to roll or fold.
  • You can also stuff it with potato filling. Add tomato sauce, finely crushed beetroot or cheese.
  • [Traditionally dosa comes with potato (shallow fried with spice) stuffing, but also people love to eat it without stuffing by dipping in chutney]
  • In case, you add stuffing or cheese or tomato mix it with help of flat ladle and roll it.
    [Don't forget the chutneys, dosa is incomplete without it]
  • Clean the surface for another round.
    [If you found flame is too high for you, make it medium but not too low]

Notes

Some tips and trick to remember:
  1. Adding more Fenugreek seeds (methi) will make your batter bitter, experienced in my first trial 😛
  2. Soak is necessary but fermenting is mandatory, what I mean is the more time you give for fermenting the better you get dosas. [ I start preparation a day before, In afternoon I soak ingredients and before going to bed I grind and keep it for fermentation for whole night. And morning starts with dosa (well makes my day) ].
  3. Non sticky pan is heart of making dosa, just heat it till right and keep surface clean.
  4. Spreading dosa is art, and you are artist ! If I can spread it in first trial then obviously you can do it too. [ Just no pressure, keep on moving your hand in circular until no batter below your spoon]
  5. Check pictures, I posted each and every step’s picture so that you don’t miss a single thing.
  6. Eat and enjoy!
 
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About Sumi

Being foodie by birth, I love to cook and explore the recipes. From street food to restaurant. Food is always close to my heart. As I say "It's not just recipes, its a story behind each" ♥

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