Dosa recipe, Learn how to make dosa batter at home. This is a detailed post that will guide you to make dosas of all kinds – soft, crispy, restaurant style, home style and healthy dosas. No matter you are a beginner or an experienced cook the tips & tricks mentioned in this post will help you to master the techniques of making the best South Indian dosa.
If you are new to South Indian cuisine, then read on to know more
What is dosa?
Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste.
Dosas became very popular with the rise of udupi restaurants which serve the best dosa varieties – plain, set and masala dosa. Dosa is made by soaking and blending black gram lentils (urad dal) and rice to a batter. Then the fermented batter is spread like a crepe on a hot griddle or tawa.
Is dosa healthy?
Yes Dosa is a healthy protein rich breakfast. Urad dal is high in protein & calcium. It makes a great food to start our day.
I consider it to be one of the best health foods that can nourish our body so I try to keep the ratio of urad dal more & rice to minimum or only as needed without compromising the taste and crispness.
Idli and dosas are made regularly at my home for breakfast and sometimes even for dinner. There are so many kinds of dosas one get to find on a tiffin or a fast food center menu.
Dosas can be made with so many different ratios of rice and urad dal. I am sharing 4 recipes here on this post which I follow. You may experiment with any of these dosa recipes to suit your taste or dietary need.
Blender or a wet grinder – which is better?
I do not use a wet grinder though I have one since I personally do not prefer the cleaning and lifting the stone works. Years ago we used to have frequent guests home from India, So we used to make batter once in a week.
It is a good deal to have and use a wet grinder if you have many people at home to eat idli dosa frequently. For the past 6 years I am happy with my mixer grinder (blender) though we are a family of 4 and make dosas at least 3 times a week.
The batter rises very well even when ground in the mixer if it is a good one and doesn’t make your batter warm while grinding.
However I have shared making batter in a wet grinder and also in a blender. All the ratios shared in this dosa recipe post will work even if making batter in a wet grinder.
Which kind of rice is suitable for dosa?
There are many kinds of rice available in the market. All the recipes posted here have been tried with raw rice, idli rice and parboiled rice. But you will get the best results with raw rice. Even a combination of the raw rice & parboiled rice gives good results.
The results with parboiled rice are not the same always. It depends mostly on the weather conditions.
Please note that all parboiled rice are not suitable. Only short grain like ponni or sona masuri have worked out well for me.
So overall you need to experiment to see which rice works well for you.
When to add salt?
When to add salt to dosa batter? while grinding, before fermenting or after fermenting is one of the most common question.
This you will have to experiment and check what works good for you. Since this depends on the climatic conditions and the water used to blend the batter.
In cool places or cold countries, batter takes long hours to ferment without the addition of non-iodized salt. When kept for long hours the batter may turn smelly.
So to avoid the smell it is good to add a non-iodized salt like rock salt or sea salt before fermentation. These salts assist in quick fermentation.
But in hot places and hot season, it is good to add salt just before making the dosas i.e after fermentation else the batter turns sour and smelly.
In India most people add salt after fermentation unless living in cool places like Bangalore. Taste wise yes there is a difference in adding before and after. So please experiment what works good for you.
Avoid iodized salt by all means if you are adding it before fermentation as it prevents the batter from fermenting.
For more dosa recipes, you can also check
Instant Wheat flour dosas
Set dose
Pesarattu
Cheese dosa
Oats dosa
Ragi dose
Jowar dosas
Recipe 1 – Crispy dosa recipe
This recipe yields one of the best tasting brown & crispy dosa. This batter can be used to make masala dosa, crispy plain dosas, uttapam, masala paniyaram and sweet paniyaram. I follow this recipe the most for my regular breakfast.
The masala dosa shown in the first pic is made using this recipe. It can be served with any Chutney, potato masala or Tiffin sambar.
Typically most proportions yield red to brown color dosa only when made on cast iron tawa, but this dosa recipe yields brown crispy dosas even when made on non-stick.
How to make dosa batter
Soaking lentils & rice
Recipe 1
1. Add ½ cup urad dal (skinned black whole lentils), 2 tablespoon chana dal (bengal gram) and ½ teaspoon methi seeds to a large pot.
2. Add 1½ cups rice to another pot.
3. Rinse dals thoroughly a few times and soak in lots of water for 4 hours. During cold weather they can be soaked up to 6 hours or even overnight.
4. Rinse rice too a few times until the water runs clear. Soak in enough water for 4 hours. Same here as well, during cold weather they can be soaked up to 6 hours or even overnight.
5. 30 mins before blending the batter, rinse and soak 2 tablespoons poha with ¼ cup water for 30 mins.
Making batter
6. Add soaked poha to the grinder jar or container first. Drain the water completely from dals and add them along with ½ teaspoon non-iodized salt and ¾ cup water.
You can also try skipping salt during summer, add it the next morning when you are about to make dosas. It will still ferment well without salt. I use salt when I grind the dal otherwise my batter doesn’t ferment well.
7. Blend until smooth, frothy and bubbly. If needed add more water. I add another 2 to 4 tablespoons water. But do not make it thin or runny. It must be a thick batter yet of pouring consistency. (Check video for consistency)
8. Transfer the batter to a a large pot or bowl. Drain rice completely and add to the blender jar. Pour ½ cup water. I use another 2 tbsps more.
9. Blend to a smooth batter.
10. Add the rice batter to the urad dal batter. Mix both of them well with your hand. The warmth in the hand is said to help in fermentation. The prepared batter must be of pouring consistency yet thick and not runny.
If it is too thick you may pour some water at this stage and mix. Thick batter won’t ferment well. If it is slightly runny, it is still fine. (check video for consistency)
When I double the recipe, I use 2 glass or ceramic pot to ferment and refrigerate the dosa batter. I divide and distribute the batter to 2 pots. Undisturbed batter stays good in refrigerator for longer without going sour.
How to ferment dosa batter
11. Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
12. When I made this, I had to ferment for 16 hours in a closed kitchen cabinet. When properly fermented, the batter raises and turns light, fluffy with lots of pores & bubbles. The batter was half of the bowl before fermentation. It rose a little over ¾ of the same bowl.
Fermentation test: To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
13.This is a closeup shot of how the batter looks after fermentation. For a good fermentation 4 things matter the most – quality of dal, non iodized salt, temperature and the consistency of the batter. You can find more tips & tricks for fermentation on the soft idli post which I shared earlier.
14. Do not over ferment the dosa batter as it turns sour and the batter is not so good to spread on the griddle. This is a picture of over fermented batter just for your reference.
15. Once your dosa batter is well fermented, keep it in the refrigerator.
How to make dosa
16. The batter will be thick after fermentation. Transfer the required portion to a mixing bowl. Pour little water as needed to make it of a pourable and spreading consistency. (please check video for consistency).
17. Add few drops of oil to a griddle or pan. Rub well with a kitchen tissue or cloth until the oil is absorbed. Make sure there is no excess oil on the pan. You can also use a slice of onion to rub the oil.
18. Heat the pan on a medium high heat. You can sprinkle few drops of water and check if it is hot and ready. It will sizzle immediately. Do not sprinkle water often on a hot non stick tawa that’s going to wear out even the best non stick coating.
19. When the pan is hot enough, regulate the heat to medium. Stir the batter in the bowl and pour a ladle full of batter in the center of the pan.
20. Immediately begin to spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe.
Troubleshooting tip: If you are unable to spread the batter because it got stuck on the pan, this means either the pan is too hot or the batter is too thick. Reduce the flame and cool down the pan slightly. If that doesn’t work then pour little more water to your batter to bring to right consistency.
21. Keep spreading it from the center making circles till you reach the edges.
22. Regulate the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. The edges of the dosa will begin to leave/ come off the pan when done.
23. When it turns golden or brown on the base, flip it and cook if you like. Not all dosas require cooking on the other side, if needed you can cook. Since I made the masala dosa, I used this potato masala for filling. Plain dosa is most commonly served with coconut chutney.
Serve the dosa right away when it is hot. They begin to soften as they cool down.
Recipe 2
Soft idli & crispy dosa (2-in-1 batter)
These ratios yield good crispy as well as soft dosas and can be used to make soft idlis as well. Just mixing the batter matters. A runny batter yields soft dosas. Making with moderately thick batter, but of spreadable consistency yield crispy dosas.
This can also be used to make masala dosa, paniyaram, uttapam and also soft idli. The only difference from the first recipe is the color. These do not turn as red or brown like the other one but will be golden.
If you like to make your idli and dosa batter in one go in the same blender or wet grinder, then this may be for you.
Ingredients
½ cup whole skinned urad dal
1 ½ cups rice for blender – 2 cups for wet grinder
½ tsp methi seeds
2 tbsp poha (flattened rice) (substitute ¼ tsp methi seeds)
Non iodized Salt as needed
Recipe 3
Restaurant style crispy masala dosa
If you have ever wondered how dosas made in restaurant or tiffin centers turn out so flavorful, crisp and delicious, then you will have to put in little more effort and try this karnataka restaurant style masala dosa. These are very aromatic and unique.
Recipe 4
Sada dosa recipe
This batter can also be used for idli if the quality of urad dal is very good. Aged dal or dal from old harvest won’t work here.
These ratios yield good crispy as well as soft dosas. Just mixing the batter matters here as well. A runny batter yields soft dosas. Making with moderately thick batter, but of spreadable consistency yield crispy dosas.
This can also be used to make idli, paniyaram, uttapam. This dosa batter recipe needs just 3 ingredients
Ingredients
½ cup whole urad dhal
1 ½ cup rice
Non-iodized or crystal salt as needed
Recipe 5
Healthy plain dosa recipe
Healthy, high protein and high calcium dosa. These are made in most telugu speaking homes. Great food for all, including folks recovering from illness, kids and babies above 9 months and even for under nourished.
I make this sometimes when the hubby asks for it since he loves the flavor.These have a unique flavor & taste of urad dal. If you like it, you may not look for any other recipe.
They must be served right out of the pan as they turn lightly crisp, not as crisp as the other recipes I have shared in this post.
I highly recommend this, if you have babies & kids at home (especially underweight kids). Also good for those looking for high calcium foods and even for breastfeeding mothers.
Ingredients
Half cup whole urad dal
1 cup rice
Related Recipes
Recipe card
Dosa recipe | How to make dosa batter
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Recipe 1 – Ingredients for crispy dosa
- ½ cup urad dal (or whole skinned black gram)
- ¾ to 1 cup water (to blend dal)
- 1½ cups rice (regular raw rice or basmati rice, Refer notes)
- ½ cup water (to blend rice, may need 2 tbsps more)
- 2 tablespoon chana dal (bengal gram)
- ½ teaspoon fenugreek seeds (methi seeds) (optional)
- 2 tablespoon poha (flattened rice)
- ½ teaspoon rock salt (or non iodized salt or crystal salt)
Recipe 2 – Idli & dosa batter (2-in-1)
- 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 notes)
- ½ cup water (to blend rice, may need 2 tbsps more)
- ½ teaspoon methi seeds (fenugreek seeds) (makes dosas golden)
- 2 tablespoons poha (flattened rice, or substitute ¼ teaspoon methi seeds)
- ½ teaspoon rock salt (or non iodized salt or crystal salt)
Instructions
Preparation
- Firstly add urad dal, chana dal & methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.
- Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
How to make dosa batter
- Soak poha in ¼ cup water 30 mins before blending the batter.
- Drain the water from the dal & methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.
- Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.
- Drain the water completely from rice & add it to the jar. Then pour ½ cup water.
- Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.
- Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
Fermenting dosa batter
- Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
- To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
- Check if properly fermented: Well fermented dosa batter will rise & increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
- Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.
- The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)
- If making masala dosa, you will have to make this potato masala or any chutney from here.
How to make dosa
- Grease a dosa pan or tawa with few drops of oil. You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.
- Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.
- Stir the batter well in the bowl. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa.
- Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.
- Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.
- The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.
- Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp & golden.
- Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.
- Serve dosa with coconut chutney, potato masala & tiffin sambar.
Notes
Notes for dosa recipe
- What kind of rice to use?
The taste & texture of the dosa depends on the kind of rice used. Here are my latest updates: You can use basmati rice or any short grain regular raw rice like sona masuri or ponni.
You can also use 1 cup regular raw rice and ½ cup parboiled rice or idly rice.
You can also use ¾ cup raw rice and ¾ cup parboiled rice or idly rice.
Experiment with the above proportions and find what works for you the best in terms of taste and texture. - I have shared troubleshooting tips along with the step-by-step photo instructions. If you are a beginner, you may follow that.
- The actual amount of water needed to make the batter depends on the kind of urad dal and soaking time. If you soak them longer, you will need lesser water.
- To make the batter in wet grinder, Soak the methi seeds separately. First add the soaked methi seeds to the wet grinder container. Begin to grind sprinkling water little by little. After sometime it will become fluffy, thick and frothy. Then add the urad dal and poha blend until fluffy. Followed by rice. If your wet grinder does a very good job, then you can also add dal, rice and poha together.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
what is the watt of your mixer grinder??
Hi Swathi, I tired the recipe 1 but the dosa was sticking to the pan and not coming out, how can I fix this please? I dont want to throw out the batter
Hi Deborah,
You can find the troubleshooting tips here. It will help you to fix.
I am making hotel like dosas for last two years following your recipe and those are enjoyed by my entire family. Thank you for sharing all the minute tricks.
So glad to know that. Thank you so much for leaving a comment.
🙂
Hi , when you say poni rice is it parboiled or raw poni rice. Thanks
Hi Kay
Yes it is raw ponni rice.
It came out so good.just wanted to know if basmati rice can be used for making dosa batter
Hi Dia
Yes you can use
Hi swasthi, what kind of poha to use for the batter, thick or thin?? Or either will work??
Hi Sarah,
Yes either will work.
Thanks will definitely try this recipe
Hi Swasthi, thank you very much for another yum recipe, I have been making dosa with just rice & urad dal but Chana dal & poha made it restaurant like dosa crispy & soft.
Hi Sarah
So glad to know they turned out good. Thank you!
Dear Swasthi
Thank you for helping us with your recipes. I have been following your blog for more than 3 years now. Every dish I have tried has turned out great. I wish you had a separate post on the equipment and cookware you use. This will help people like me a lot. I want to know what is your choice between Indian mixer grinder and vitamix or blendtec. Is there a place in Singapore where I can look for vitamix. Any help is much appreciated. TIA
Hello Aparna
Thanks for following. Glad to know! I prefer the Indian mixer grinder because they are made of steel and can also blend batter for vada. I don’t like the polycarbonate or plastic jars especially to blend rice or any hard grains as they scratch the jars while blending. But currently good heavy duty Indian mixer grinders are not available in SG. You can find both Vitamix and blendtec in a lot of stores in Orchard. I did see them recently. Hope this helps
Thank you. Yes I agree about the plastic blenders. I found from your posts you use many different blenders please suggest me something that is be available here. Please..
Hi Aparna
I have one from ULTRA which is the best but not available here. I bought in HYD a few yrs ago. Sorry cant suggest one because there are not many good brands available now. If you are not left with any options look for Panasonic. It is available now but not so good. Takes slightly longer to blend. Hope this helps
When do we add salt?
Hi Vidya
Pls go through the recipe. I have mentioned it.
Thanks for all your detailed and excellent recipes… Made dosa your way for a large group of people… Was a bit worried initially as fermentation was indeterminate but all turned out well in the end.
Thanks so much😊
Glad to know Grishma!
Hi Swasthi, very nice recipe!!! I always make dosa using this recipe only.
Can you please tell me the shelf life of the fermented batter if we keep in the refrigerator?
Thank you.
Hi Stuti,
Thank you! You can keep it for 4 to 5 days if not over fermented. It actually depends at what stage of fermentation you store. To store it longer, ferment it lesser. Hope this helps
Great recipe
Thank you
The first time I made them I tried skipping the methi and poha since I did not have it and it did not ferment enough due to cold climate. Try number 2 – I followed your recipe exactly and even used my yogurt setting on my Instant Pot. I believe I may have let it over ferment as it was very stinky. The first 8 hours it did not do much and set it for another 8 hours overnight and to be honest it probably sat an extra 3 hours beyond that. Nevertheless, the texture was perfect and made the crispiest doshas I had ever had. I did hesitate to eat it since it seemed a tad over fermented and truly quite smelly. I drizzled Garlic Olive oil around the edge and sprinkled some Himalayan sea salt on them. YUM! Thank you for your recipe- LOVE IT!
Hello Jacqueline,
Yes it over fermented. In similar situations, I mix some rice flour or millet flour to bring down the sourness of the batter. Usually 1 to 2 times the amount of urad dal works. More than that, dosas will turn hard. So for this recipe you can use any where from half to 1 cup rice flour. Mix the rice flour with little water to make a thick paste like batter & mix that with the fermented batter. Hope this helps. Thanks for leaving a comment.
🙂
Hi Swasthi,
Thank you for that fabulous recommendation!
After finishing eating the overfermented ones I made them again and they were total perfection! I LOVE them soooo much and am very excited to FINALLY know how to make them successfully as I have actually tried many times over the years! Your recipe and tips are WONDERFUL!!! THANK YOU! I was looking for the recipe just now and saw your helpful reply. Ready to start making my next batch! 🙂
Hi Swasthi, thank you so much for your detailed recipe. I am not a person who loves cooking and dosa is not at all my favorite food. But I wanted to make it one day, so I came up to your recipe… all your details came so much handy… mostly the adding salt part. Thank you! I liked my dosa this time
Hello Rima,
You are most welcome! Glad to know the recipe helped. Thanks for leaving a comment.
🙂
Hello! Thank you for all the details and tips and tricks. Super helpful. I am planning on using a Vitamix to grind the batter. Another video said to grind urad dal on speed 10 for 60 secs and grind rice on speed 7 for 45 secs. Can anyone suggest if this will work?
Hello Purvi
It depends on the quantity of the rice and dal. If the video says so it should be right. Just go by the texture of the batter so you don’t go wrong.
How many dosas can be made from your recipe of 11/2 cups rice and 1/2 cup urad dal?
Hi Swathi,
You will get around 12 to 14 depending on the size. It’s mentioned in the recipe card
Hi,what is the Bengal gram added for? What is it s exact purpose in the dosa recipe
Hi Akhila
It gives a unique flavor and deep golden color
hello
for dosa, urad dal and rice are soaked separetely , it’ o.k
but before grinding, can we mixed together for grinding, because dal is in low quantity {some grinded dal is waste in grinder}
pls. let me clearthanx
Hi,
Yes you can grind dal and little rice together just to help dal blend well. We do them separately because dal has to be smooth, frothy and well blended so it ferments well. But rice can be slightly coarse & don’t need to blend longer.
Hi Swasthi.. followed this recipe for new year eve dinner.. the dosas came out superb! Also made the sambar powder as I didn’t have the store brought one. The batter fermentation took a little longer due to cold region I live in. But finally it did in oven though I had to pre heat it a few times as it used to get cool soon. Love the way you detail the steps. You already have the answer in next line to the question reader may have in mind 🙂
Keep posting..
Hello Gauri,
So happy to know! Thank you so much for trying and sharing the outcome.
🙂
Hi Swashti,
Thank you for this dosa recipe! I did my best with it and the rice and dal mix did ferment. However, when I tried to make the dosa, the batter stuck to the spoon instead of spreading in the pan. I tried spreading the batter with a plastic and a metal spoon but in both cases the batter stuck to the spoon and would not spread. The batter was of a pouring consistency. I used a non-stick pan. Any idea why this is happening?
Kind regards
Lynn
Hi Lynn
Welcome! Please take a look at my video. I feel it is still the consistency. If you think your batter is of the same consistency as seen in the video then the other reasons could be overfermentation or the kind of rice.
To fix, just sprinkle some water and stir the batter continuously with a spoon until it deflates a bit. If the batter is too airy it will get stuck to the spoon. Hope this helps.
Dear Swasthi,
I made this yesterday for the first time. I soaked overnight and then ground the dal and rice. All good, but then nothing much happened overnight and I left at our room temp (Bristol in Uk in Nov!) for the rest of the day and only then did I get the frothing. I put it into the fridge overnight which seemed to hold it at that stage.
It seemed to work and my expert friends said it was as good as any they’d had.
So my observation is that it can be significantly slower (at least to “get started”) than the basic recipe – quite temp dependent? Fair comment?
And, secondly, I wonder how long it takes to go over and become sour? And, can you smell that on the batter, so you then know when it is no good. It seems to “hold” well in the fridge.
Excellent recipe and site. Many thanks for what you’ve done here. Tim
Hello Tim,
Glad to know the recipe worked well. Yes it is temperature dependent. To speed up the fermentation if possible you may try using dechlorinated water for grinding.
The cultures in the fermented batter continue to grow even during refrigeration. If it over ferments it smells sour & sometimes an yellow layer forms on top. It is unlikely to go sour before 7 to 8 days considering the temperature in your place.
We usually make pancakes with over fermented batter. You may check the recipe here – Uttapam recipe. veggies are used to neutralize the sour taste. Hope this helps.
Hello Swasthi,
MAny thanks for the reply. I make sourdough bread and this is not unrelated. One other question, and this certainly applies to sourdough, can it “overferment”. I gave half of the batter to some Indian friends (who used it immediately and approved it!) but I left ours for a day plus more in the fridge and the batter didn’t work as well…… it was more “bubbly” and didn’t “hold together” in the pan as well as it did initially. So my suspicion is it was over fermented. I will give the dechlorinated water a go. Maybe fresh rain water…..we have lots of that! I liked your point about iodinated salt!
Hello Tim,
Yes it can overferment.
Yes the batter may have overfermented. This happens with me as well when I use more parboiled rice or use only parboiled rice. So I think the kind of rice can be the cause. Dosa batter is best made with raw rice or a combination of raw rice & parboilied rice. (the proportion of parboiled rice has to be lesser). I think you should try with rice that is labeled as raw rice. Experiment in smaller quantities with different brands until you find something that works well for you. Hope this helps
Hi Swasthi
I will try this recipe for the first time. Never tried making dosa before. Will follow your recipe. Just wanted to know I stay in quite warm & humid place. Temperature is around 29 to 30° celcius and humidity quite high 79 to 84%. In such warm condition can i keep the batter overnight for fermentation? Will it not turn sour? Or can i blend it by night 11.30 pm and then keep it till morning 7 or 7.30am?
Hi Lipika,
You can blend it by 9 pm and it should be ready by 7 am without turning sour. Since this is your first try, you may adjust the fermentation time in your subsequent trials. For dosas even less fermented batter is just fine but some amount of fermentation & rising should happen otherwise they will come out hard. Hope this helps.