Dosa Recipe
Dosa
Rated 5.0 stars by 1 users
Servings
12
Prep Time
12 hours
Cook Time
25 minutes
Calories
123
Dosa (fermented dosa batter) is a popular South Indian breakfast dish usually accompanied by chutney, potato masala, and sambar. The batter is made from rice and lentils and fermented overnight. Start your day with this delicious recipe!
Kitchen Science

Ingredients
½ cup Urad dal or whole-skinned black gram
¾ to 1 cup Water
1½ cups Rice (regular raw rice or basmati rice, ½ cup water to blend rice, may need
2 tbsps more)
2 tbsp Chana dal (Bengal gram)
½ tsp Fenugreek seeds(methi seeds) (optional)
2 tbsp Poha (flattened rice)
½ tsp Rock salt or non-iodized salt, or crystal salt
½ cup Whole urad dal(skinned whole black gram)
¾ to 1 cup Water (to blend dal)
1½ cup Rice (regular raw rice or basmati rice, refer to notes)
½ cup Water (to blend rice, may need 2 tbsps more)
½ tsp Methi seeds (fenugreek seeds)
2 tbsp Poha (flattened rice, or substitute ¼ teaspoon methi seeds)
½ tsp Rock salt or non-iodized salt, or crystal salt
Directions
Combine urad dal, chana dal, and methi seeds in a large mixing bowl. Rinse them thoroughly several times, and then discard the water.
Soak them for 4 to 5 hours in plenty of fresh water.
After that, rinse the rice several times in another bowl. Fill with fresh water and soak for 4 to 5 hours.
Soak the poha in ¼ cup of water for 30 minutes before blending the batter.
Drain the water from the dal and methi. Add it to a blender jar with salt, soaked poha, and 3/4 cup water. If you live in hot weather, omit salt at this stage. Add it to the batter before making dosas.
Soak the poha in ¼ cup of water for 30 minutes before blending the batter.
Blend until smooth and bubbly or frothy. If necessary, add 2 to 4 tablespoons more water. It will have a thick pouring consistency and will not be very runny. Transfer to a large pot.
Place the rice in the jar after draining it. Then add ½ cup of water.
Blend to a smooth or slightly coarse batter. It will have a thick pouring consistency and will not be very runny.
Pour this into the urad dal batter and combine it with a clean hand. Warmth in hand will aid fermentation. If the batter is too thick or too runny, it will not ferment.
Cover and set aside the pot to ferment until the batter rises and becomes bubbly. Leave it on the counter overnight if you live in a warm climate. Depending on the temperature, it could take anywhere from 5 to 16 hours.
Preheat the oven to the lowest setting (140 °F or 60 °C) for 10 minutes to ferment in colder climates. Turn off the oven while leaving the dosa batter inside and the oven light on.
You can also ferment with your instant pot using the yogurt settings. Instead of the IP lid, use an external lid. You can only leave it in the oven and IP for 7 to 8 hours to ferment.
Check to see if the batter has been properly fermented: A properly fermented dosa batter will rise and expand in volume. It will be bubbly and frothy.
To test, place a half-spoon of this batter in a water bowl. A properly fermented batter will float rather than sink.
Once, give the dosa batter a good stir. Make dosas with a portion of this mixture. Refrigerate the remaining ingredients for up to 2 weeks.
Because fermented batter tends to become thick, add just enough water to thin it out. It must be pourable but thick at this point.
Make this potato masala or any chutney from here if making masala dosa.
Using a few drops of oil, grease a dosa pan or tawa. You can also rub the oil with an onion slice. This helps to keep the dosas from sticking to the pan.
Heat it until it reaches the desired temperature. To test, drizzle a little water over the pan. It will sizzle if it is ready.
In the mixing bowl, thoroughly combine the batter. Pour a dosa batter into the center of the hot griddle/tawa.
To make a thin crepe, immediately spread it evenly from the center in a clockwise circular motion.
Increase the heat to medium-high and cook for a minute before adding oil or butter to the edges.
When the dosa is done, the edges will begin to leave/come off the pan.
Continue to toast the dosa until it turns golden and crispy.
Only thicker dosas are required to be cooked on the second side. If you want to cook on the other side, flip it when the edges of the pan begin to rise. Then flip and toast until the base is crisp and golden.
Reduce the heat to low before making the next dosa. You can also rub the cut onion into the batter before pouring it.
Plate the dosas with coconut chutney, potato masala, and tiffin sambar