dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa

by Tarla Dalal

add to my cookbook add to shopping list

डोसा रेसिपी | सादा डोसा | डोसा बैटर के साथ | दक्षिण भारतीय डोसा - हिन्दी में पढ़ें (Dosa ( South Indian Recipe) in Hindi)

ઢોસા - ગુજરાતી માં વાંચો (Dosa ( South Indian Recipe) in Gujarati)

Added to 174 cookbooks This recipe has been viewed 835428 times

dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | with 22 amazing images.

Dosa has put South India on every culinary hot spot of the world. We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter.

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! . Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost.

To make dosa, first you need to make the dosa batter. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. 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. 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. Cover and ferment in a warm place for 12 hours. Further, to make dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. 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. Fold over to make a semi-circle or a roll. Serve South Indian dosa immediately

Enjoy dosa hot and crisp, with coconut 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.

Enjoy dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | detailed step by step recipe with photos and video below.

Add your private note

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

Tags

Soaking Time: 4 hours Preparation Time: 10 mins Fermenting Time: 12 hours Cooking Time: 45 mins Total Time: 101516 hours 55 minutes 18Makes 18 dosas (18 dosa )
Show me for dosas

Ingredients

For Dosa
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup parboiled rice (ukda chawal)
2 tbsp thick beaten rice (jada poha)
salt to taste
ghee for cooking

For Serving With Dosa
sambhar
coconut chutney
milagai podi

Method

For dosa

Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours.
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.
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.
Cover and ferment in a warm place for 12 hours.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
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.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 17 more dosas.
Serve the dosa immediately with coconut chutney and sambhar.

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

Recipe Notes to make perfect Dosa:

If you have made dosa batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter.
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.
If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa | South Indian dosa | how to make dosa | will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.
If using cast iron tawa, please pre-season it well ahead of time.
If using non-stick pan then do not sprinkle water very often otherwise the coating will get weaken and starts to wear out.

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.

Soaking dal-rice for the batter

For making the South-Indian batter dosa at home, gather all the ingredients and measure them.
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.
Soak it in enough water for 4 hours. Do not over soak the urad dal as they start smelling.
Cover with a lid and keep aside.

In another bowl, take rice. Here we have used raw variety of rice.
Add the parboiled rice. This rice is specially used by south Indians, even in their daily meals.
Also, add the thick rice flakes. Adding poha makes the dosa soft.
Combine and soak it in enough water for 4 hours.
Cover with a lid and keep aside.

Grinding dal-rice for the batter

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.
Transfer the drained dal into a mixer jar. Add approx. 1 cup of water. You can even make use of a wet grinder if you have.
Blend in a mixer to a smooth paste.
Transfer the mixture into a deep bowl and keep aside. The container should have enough room for the batter to rise and ferment.
Drain the rice, parboiled rice and thick rice flakes.

Transfer into the same mixer jar. There is no need to wash it.
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.
Transfer the mixture into the same bowl. Add the salt and mix well.

Fermenting the batter:

Cover and ferment the dosa batter 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 the dosa batter. We will place a thali below so, if the batter over ferments it will not spoil the kitchen.
After fermentation, the batter will increase in volume.

Mix the dosa 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:

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.
Wipe it off gently using a cloth or kitchen towel.
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.
Smear a little ghee over it and along the edges. You can also use butter or oil to roast the dosa.

Cook on a high flame till the dosa turns brown in colour and crisp. No need to flip and cook on the other side.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make more dosas. Serve the South-Indian dosai immediately with coconut chutney and sambhar.
This is the most basic variety of dosa recipe | South Indian 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.
Bread dosa, Onion tomato uttapam and instant oats dosa are few of my personal favorite dosa recipes from this dosa recipe section.