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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
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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 :P
  • 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 :P
  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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