Dosa ( South Indian Recipe)


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Dosa (  South Indian Recipe)

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डोसा - हिन्दी में पढ़ें (Dosa ( South Indian Recipe) in Hindi) 
ઢોસા - ગુજરાતી માં વાંચો (Dosa ( South Indian Recipe) in Gujarati) 

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Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! Enjoy them hot and crisp, with chutney and sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while.

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Dosa ( South Indian Recipe) recipe - How to make Dosa ( South Indian Recipe)

Soaking time:  2 hours   Preparation Time:    Fermenting time:  12 hours   Cooking Time:    Total Time:     Makes 18 dosas (18 dosa )
Show me for dosas

Method
    Method
  1. Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
  2. Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours.
  3. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
  4. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well.
  5. Cover and ferment in a warm place for 12 hours.
  6. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
  7. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  8. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
  9. Fold over to make a semi-circle or a roll.
  10. Repeat with the remaining batter to make 17 more dosas.
  11. Serve immediately with coconut chutney and sambhar.

Dosa ( South Indian Recipe) recipe with step by step photos

Recipe Notes to make perfect Dosa:

  1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter.
  2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa.
  3. If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.
  4. If using cast iron tawa, please pre-season it well ahead of time.
  5. If using non-stick pan then do not sprinkle water very often otherwise the coating will get weaken and starts to wear out.
  6. The consistency of the batter is also the crucial part. If it is too thin or not fermented well, it will surely stick to the pan. The consistency should be flowy and not thick or runny.

Method Soaking the dal-rice:

  1. For making the South-Indian dosa at home, gather all the ingredients and measure them.
  2. For the batter of dosa firstly, in a large bowl, take urad dal and methi seeds. Fenugreek seeds aid in the fermentation procedure of the dosa batter.
  3. Soak it in enough water for 4 hours. Do not over soak the urad dal as they start smelling.
  4. Cover with a lid and keep aside.
  5. In another bowl, take rice. Here we have used raw variety of rice.
  6. Add the parboiled rice. This rice is specially used by south Indians, even in their daily meals.
  7. Also, add the thick rice flakes. Adding poha makes the dosa soft.
  8. Combine and soak it in enough water for 4 hours.
  9. Cover with a lid and keep aside.

Grinding the dal-rice:

  1. After 4 hours, drain the urad dal and fenugreek seeds using a strainer. You can reserve the drained water and use it while blending if required. Urad dal soaked water helps to fasten the fermentation process of the dosa batter.
  2. Transfer the drained dal into a mixer jar. You can even make use of a wet grinder if you have. The mixer
  3. Blend in a mixer to a smooth paste using approx.
  4. Transfer the mixture into a deep bowl and keep aside. The container should have enough room for the batter to rise and ferment.
  5. Drain the rice, parboiled rice and thick rice flakes.
  6. Transfer into the same mixer jar. There is no need to wash it.
  7. Blend in a mixer to a smooth paste using approx. 1 cup of water. Sometimes the mixer grinder may get heated up, if that happens wait for some time, let it cool down and then start grinding again. Check feel the texture between your finger and grind accordingly till you get a smooth paste.
  8. Transfer the mixture into the same bowl.

Fermenting the batter:

  1. Cover and ferment in a warm place for 12 hours. The time required for fermentation may vary depending on the climatic conditions. In winter it may require longer time and in summer it may require less time to ferment. We will place a thali below so, if the batter over ferments it will not spoil the kitchen.
  2. After fermentation, the batter will increase in volume.
  3. Mix the batter gently so that the air bubbles do not escape. Add water if required and start making the dosa. If you are not making the dosa immediately then refrigerate the batter but, ensure that whenever you wish to make the dosa, the batter has been removed at least half an hour prior and brought to room temperature.

Making plain dosa recipe:

  1. For making the plain dosa, heat a non-stick tava (griddle). Sprinkle a little water on the tava (griddle). The temperature of the tawa should not be too hot or too low for making the perfect dosa.
  2. Wipe it off gently using a cloth or kitchen towel.
  3. Spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. If you wish to make uttapam, then make small thick uttapa from the same batter.
  4. Smear a little ghee over it and along the edges. You can also use butter or oil to roast the dosa.
  5. Cook on a high flame till the dosa turns brown in colour and crisp. No need to flip and cook on the other side.
  6. Fold over to make a semi-circle or a roll.
  7. Repeat with the remaining batter to make more dosas. Serve the South-Indian dosai immediately with coconut chutney and sambhar.
  8. This is the most basic variety of dosa but you can make dosa using semolina, oats, ragi, moong dal, etc. Check our section of Different Types of Dosa recipes to learn how to make these unique delights.
  9. Bread dosa, Onion tomato uttapam and instant oats dosa are few of my personal favorite dosa recipes from this dosa recipe section.
Accompaniments

Chutney Podi ( Thengai) 
Coconut Chutney ( Idlis and Dosas) 
Sambhar 
Tomato Chutney ( Idlis and Dosas) 

Nutrient values (Abbrv) per dosa
Energy133 cal
Protein2.7 g
Carbohydrates18.8 g
Fiber1.1 g
Fat5.2 g
Cholesterol0 mg
Sodium3.3 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Reviews

Dosa ( South Indian Recipe)
5
 on 30 Oct 18 03:41 AM


Hi, if I don’t use the batter all at once, how long can you let it ferment for?
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Tarla Dalal    The fermentation process is continuous. While dosa batter can be preserved for a week, keep in mind that it might get a little sour after 2-3 days, especially in the summer. This does not mean that the batter is spoilt, it just imparts a mild sourness to the dosas, which is also quite enjoyable. But, if you do not like it then make a lesser quantity of batter to last just 2-3 days. Store the batter in an air-tight container and refrigerate.
Reply
30 Oct 18 09:11 AM
Dosa ( South Indian Recipe)
5
 on 08 Jun 18 12:55 PM


Thanks for sharing such nice recipe .
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Tarla Dalal    Hi Aasifa, Thank you so much for your kind words. Do try the recipe and share with us your feedback.
Reply
08 Jun 18 02:09 PM
Dosa ( South Indian Recipe)
5
 on 18 May 18 09:38 PM


dear sir/madam hope doing well with your group&thank you very much for you site&your service. we have some question ? can you help or guide please? 1- in iran we dont have urad dal(split black lentils)can we used others kind urad(lentils)? 2- what you mean?about beaten ric(poha) thank you very much
| Hide Replies
Tarla Dalal    Hi Sabet, We have a wide variety of dosa recipes on our website. You can search for Rava Dosa, Quick Rice Dosa, Sanwa Dosa, Rice Rava Dosa which are made without Urad dal and poha. Do try the recipe and let us know how you enjoyed them. Happy cooking!
Reply
21 May 18 12:15 PM
Dosa ( South Indian Recipe)
5
 on 11 Mar 18 12:41 AM


I tried this recipe and it turned out to be the best one. I have been making sodas for the past 28 years and decided to try this recipe on a whim. This is how I make my dosas now.
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Tarla Dalal    Hi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Reply
12 Mar 18 08:42 AM
Dosa ( South Indian Recipe)
5
 on 06 Mar 18 08:14 PM


Good recipe tried, get compliments from every one thank you so much
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Reply
07 Mar 18 08:51 AM
Dosa ( South Indian Recipe)
5
 on 02 Mar 18 01:24 PM


Dosa ( South Indian Recipe)
5
 on 18 Dec 17 07:45 PM


Absolutely loved it. Dosa, Idli, sambhar and chutneys came out perfect using your receipes. Thank you.
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
19 Dec 17 08:28 AM
Dosa ( South Indian Recipe)
5
 on 09 Nov 17 08:14 PM


my dosa came very hard.what to do
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Tarla Dalal    hi, Make sure you ferment the batter properly...
Reply
10 Nov 17 08:30 AM
Dosa ( South Indian Recipe)
5
 on 07 Nov 17 12:48 AM


Dosa ( South Indian Recipe)
5
 on 19 Feb 17 11:08 PM


I had tried your dosa, sambhar & coconut chutney''s recipes. Sambhar & coconut chutney were too good. Dosa batter didn''t ferment, don''t know which step i missed. ...that batter is left. Can that be used to make something. ...
| Hide Replies
Tarla Dalal    Hi Seema, you can keep the batter for more time and let it ferment, it is very important to keep it in warm place, you can still use this batter for fermenting and use to make your dosas. Do try and share your feedback. happy Cooking!!
Reply
20 Feb 17 05:21 PM
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