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.
How can I make dosa at home?
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.
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.
Step-by-step photos
Preparation for making dosa batter
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.
Make dosa batter for crispy dosa recipe
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.
Recipe 2 – Soft idli & crispy dosa batter recipe (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
For more dosa recipes, you can also check
Instant Wheat flour dosas
Set dose
Pesarattu
Cheese dosa
Oats dosa
Ragi dose
Jowar dosas
Recipe
Dosa recipe | How to make dosa batter
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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 (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 (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.
Video
NUTRITION (estimation only)
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 1½ cups regular rice like sona masuri or ponni.
You can also use 1 cup regular 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.
© Swasthi’s Recipes
Moumita says
Hi Swasthi ,
I don’t know how to thank you for this recipe. My fussy son eats only dosa for breakfast and I always use store bought batter. Now because of the lockdown, we could hardly go out to buy dosa batter and your step by step recipe saved my life. I followed exactly the way you wrote. It came out really well . I am storing the batter In the refrigerator in a steel container , is it ok?
Thanks a ton for the recipe. God bless you.
Moumita
swasthi says
Hi Moumita,
You are welcome! Glad to know! Yes you can store it in a steel container. For longer shelf life, I usually ferment and store as well in a glass or ceramic container. Sometimes the batter turns sour in steel containers even after refrigerating. Storing in glass jar prevents that. Hope this helps. Thank you so much!
Stay safe!
Moumita says
Thankyou so much !!! Take care ..
Shreya says
Hello Swasthi,
My batter is fermenting. I am excited to make the dosas for dinner tonight.
I followed the recipe quantities and I live by myself. How long can I keep the batter in the fridge?
Thank you :))
swasthi says
Hi Shreya
You are welcome! You can keep the dosa batter for 7 to 10 days in the fridge. If it turns sour after 5 to 6 days, you can make uttapam. If you intend to keep it longer say for 4 to 6 weeks, then transfer a part of the batter to another container after blending and refrigerate. Ferment it when ever needed. Refrigerated batter takes a little longer to ferment. Hope this helps
Shreya says
That is really helpful, especially for meal prepping.
Thank you. Sending hugs from Australia!
swasthi says
Welcome Shreya
Thank you so much!
muhammad aminuddin bin izhar says
hi can i know can i use fragrant rice to make batter for dosa and idli? thank you
swasthi says
Hi,
I haven’t tried with fragrant rice any time. It should work for dosa. Not sure about idli. But raw ponni rice works for both
Bhavisha says
Hello Swashthi. Tried making dosa batter from your recipe and the dosas turned out super good. Thank you so much for sharing!
swasthi says
Hi Bhavisha,
You are welcome! Glad they turned out good. Thank you
Rosemary says
Hi Swasthi,
Is it okay to make 1/2 the quantity of the recipe as we will only eat 2 dosas per day?
or
Do you happen to know from this recipe the approximate number of dosas that will be made in total?
swasthi says
Hi Rosemary,
Yes you can halve the recipe. This recipe makes about 12 dosas. Some times it can vary depending on the fermented batter. Hope this helps
Anant says
Hi Swasthi,
I really liked the details provided for making Dosas. I’m new to Dosa making and would like to learn more about the process behind it. I think it will help me do develop an intuition to mix different Dals and Rice to experiment making different types.
Can you suggest me a good source (book / articles) which provides more details?
Thanks,
swasthi says
Hi Anant,
You are welcome! I do not follow any cook books. So I have no idea.
Rom says
Hi Swasthi, I made dosa using your recipe. I followed everything to the last letter!. Dosas came out very good exactly like you showed in those pictures. However, I am not getting the restaurant type dosa taste. I used cast iron griddle thinking it might help to replicate the taste of restaurant dosa. I even applied a little bit of ghee on one side of the dosa. No luck! I am wondering what do these restaurants do that we can not do at home to get that taste? I tasted dosa in several restaurants all over US, in UK and of course in India. Wherever I tried, the taste is pretty much the same. Is it something I am doing wrong? Do you have any idea?
swasthi says
Hi Rom Garu,
Restaurants follow the same recipe as my masala dosa with an addition of chiroti rava, all-purpose flour and rice flour. Their proportion of chana dal is also high. I will update my masala dosa post with more details soon. Thank you for trying the recipes.
Rom says
Hello Swasthi
Thanks for your response. Yes! please update the recipe with the ingredients you mentioned. Btw what is ‘chiroti rava’? never heard this one.
swasthi says
Hi Rom garu,
Chiroti rava is a very fine semolina. The texture is in between the upma rava and flour. It is mostly used in Karnataka restaurants for making dosas, crisp puri and many snacks. Yes I will update the post in a day or 2. Thank you!
Rom says
Swasthi, thanks for your response. In fact I have the fine semolina that I use as one of the ingredients for making pizza dough. But I am not familiar with that word “chiroti” It could be a Kannada word. Anyway, I will be looking forward to seeing your update on the dosa recipe. Will you be adding this new modification to the dosa recipe you already have or will you be creating a whole new recipe with a different heading? Please let me know. Thanks again.
swasthi says
Hello Rom garu,
Not sure if it is the same. Yes chiroti is a kannada word. I have updated my previous masala dosa post. Hope it works out.
Ananya says
Ma’am which company’s dosa tava do you use for making dosa?
swasthi says
Hi Ananya,
The one I have used in this post if from TEFAL Brand – model titanium pro.
I also use a cast iron pan.
Heenal says
Why can’t we soak urad dal mixture n rice together ? Also , what is the difference if we grind then seperately or together. ?
A says
My mom used to soak dal and rice together. Dosas came out great. I also wonder why they are soaked and blended separately. There must be a reason.
swasthi says
Sorry Heenal, I forgot to reply you. Yes it is good to soak them separately. Dal has to be ground to smooth and fluffy texture. But rice to slightly coarse texture. It takes time for the dal to become finer while the rice needs very less time to get the right texture. Dal batter turns more fluffy & will be more in volume when blended without the addition of rice. We believe this gives the best texture to idlis and dosas.
Hi A,
Each one of us have different experiences & ways to cook.It is not wrong to soak them together either. We just do them separately since we blend a lot of dal. Adding both at one time may overload the mixie. Thank you!
Parul Zaveri says
Dosas were very crispy and good in taste. Thank you very much.
swasthi says
Hi Parul
You are welcome! Glad to know your dosas turned out good. Thank you
Mary says
This was so good. Whole family loved it and I have finally a great gluten free option when the rest tuck into naan 🙂
swasthi says
Hi Mary,
Glad you liked the dosas. Thank you so much for the comment!
Cheri says
Thank you ! Perfect – looking so forward to digging in to doing this. Love ALL your recipes!! So glad I found you!
swasthi says
Hi Cheri,
You are welcome! Hope you enjoy the dosas! Thank you!
Cheri Schatz says
I am dedicated to learn how to make Masala Dosa’s at home – I love them ! I want to use a healthier ( less ) oil than some restaurants do – ( not Canola !) so I love this sight you have ! Thank You so much ! I will try the non stick pan method – although I have used a great cast iron tawa I have had for many years.
Question for the mixer are you talking about regular baking mixer ( like for cakes and cookies?) or can I use a magic bullet? I don’t know what a wet grinder is, so a mixer or magic bullet? Does it matter?
Thank You
Cheri in Mission Viejo CA
swasthi says
Hi Cheri,
You are welcome! No it is not the baking mixer. It is just a high speed grinder which is capable of blending the lentils well. You can try magic bullet or any other smoothie blender. You can also use vitamix. Using a powerful blender grinds the lentils to fluffy batter. If the lentils are not ground to a fluffy texture, the dosas may not taste good and can turn out dense. Hope this helps.
Dan says
I’ve always loved eating Dosa at restaurants and wanted to try making some at home.
Aside from me buying (and using) black Urid dal not the white one – I followed your recipe and it turned out really well. Had to set my oven to 30 degree to ferment as it’s winter in the UK
Also I made your potato masala which is also delicious
Thanks for sharing your recipes
swasthi says
Hi Dan,
You are welcome. Glad you liked the dosa and the potato masala. Thank you for the comment!
Ayesha Ali says
Hi Swasthi im a big fan of your recipe they are a life saver.
My husband is really fond of indian food and he wishes to have dosas too, we live in pakistan and i have no clue how would i find the same category of rice required for the dosa please help!
Can i use any kind of rice?
swasthi says
Hi Ayesha,
Thank you so much! Actually dosas turn out best with raw rice. You can use any kind of rice that is not boiled or parboiled & preferably short grain rice. Keep trying with different kinds of rice available in your place until your dosas come out the way you like. This takes several trials and just be patient. Feel free to comment back here with any problems you face. I can help you.
🙂
Ayesha Ali says
Thanks dear, I shall try in this week itself.
I am an Indian married to a Pakistani, So basically all my family members and relative expects me to make ‘famous indian food’ for them.
P.S.
Its only you who can save me 😅😁
swasthi says
You are welcome Ayesha!
Glad to know you! Hope the recipes are helpful. My pleasure to help you!
🙂
Berlin says
Hi Swasthi, I’m a avid follower of your recipes..and today I tried the crispy dosa recp 1, and I’m over the moon as the dosa turned out too good. This had made my day.. I followed the exact measurements and instructions.
The many times I did dosas before never turned out this good..
Thank you for sharing your love through your recipes..God bless.
swasthi says
Hi Berlin,
You are welcome. So glad to know your dosas turned out good. Thank you so much!
🙂
Rao says
why do you add channa dal and menthi to dosa recipe
swasthi says
Hi,
Chana dal and methi both add a unique aroma to the dosas, apart from imparting a deep golden color. Sometimes dosas turn tough without the addition of methi. They help to reduce the toughness yet retain the crisp texture.
Nandini says
Thank you. It came out good and tasty.
swasthi says
Welcome Nandini
Leela says
Thank you very much . You’re kind effort with the step by step photos and detailed instructions and tips is really really helpful. You seem to read my thoughts .. You are answering my questions !! That shows that you have the student in mind and are very careful to explain the do and don’ts .
Thank you once again for you kindness in sharing your ‘secrets’ . Hare Krishna
swasthi says
Hare krishna Leela!
You are welcome. Glad the tips and recipe is helpful. Thank you so much!
Joachim says
Dear Swasthi,
First of all thank you for the recipe and thank you for all the other ones 🙂
This site became my unique source of trust when it comes to Indian cuisine!
Concerning the batter, once fermented and ready to be used, if I want to keep it in the fridge, how long can it last?
I’d love to prepare myself some Dosas for breakfast, but I don’t see myself having more than one… Even though I could hahaha.
Thanks in advance for your answer.
Cheers,
Joachim
Joachim says
Dear Swasthi,
First of all thank you for the recipe and thank you for all the other ones 🙂
This site became my unique source of trust when it comes to Indian cuisine!
Concerning the batter, once fermented and ready to be used, if I want to keep it in the fridge, how long can it last?
I’d love to prepare myself some Dosas for breakfast, but I don’t see myself having more than one… Even though I could hahaha.
Thanks in advance for your answer.
Cheers,
Joachim
swasthi says
Hello Joachim,
You are most welcome. Thank you so much for the trust. Fermented batter can last upto 10 days but again depends on the weather conditions & refrigerator. Keeping beyond that sometimes makes the batter too sour as it continues to ferment. If you intend to keep the batter for longer. Just transfer the unsalted & unfermented batter to smaller containers & store it in the fridge. You can add salt and ferment when ever needed. But it takes a little longer to ferment as it will be cold. Since these are homemade you should be able to eat atleast 2 for breakfast. You can also make them softer by making the batter a bit more runny. Hope this helps.
Deepika says
Hi dear… I read your all dosa recipe and they are very well explained…i live in Australia… I also make dosas but it becomes more crisp… I take 1 cup urad dal split one, 1/4 tsp methi dana some times i also add chana da and 3 cups of sona masori raw rice..but never add poha.. Rest process is same like yours…. In winters i keep the batter in preheated oven… Now i don’t know why my dosas are so crispy… Please suggest i want less crisp and a lil thick dosa.. Thanks
swasthi says
Hi Deepika,
Thank you. The excess starch in the raw rice makes the dosas hard or extremely crisp. So poha makes it slightly softer yet keeping them fairly crisp. If you are not accessible to poha, you can experiment with more methi seeds. I generally use 1 tsp methi for 1 cup dal & 3 cups raw sona rice. Depending on the weather sometimes it just doesn’t work out even with more methi. Other options
1. For 1 cup dal – 2 cups raw rice and 1 cup parboiled rice. The results are good during cold season and not so good during summers.
2.You can also try with 1 cup dal and 2 cups ready rice flour.
Hope this helps.
Deepika Sharma says
Thank you so much for your reply… This time i will add poha and a little more quantity of methi seeds… Can i add some chana daal… Let’s see the results… Thanks once again
swasthi says
Hi Deepika
Yes you can add chana dal. Yes do give a try. Would love to hear back from you on how the dosas turned out.
🙂
Deepika Sharma says
Thank you so much swasthi.. This time my dosa is better… But the authentic taste is still missing… And tips for soft and spongy idli please.
swasthi says
Hi Deepika,
I feel it is the kind of rice that makes the difference. Keep trying with different brands & proportions until you are satisfied with something. Also try using dechlorinated water if you haven’t. I feel the taste is different. You can find all the tips to make soft and spongy idli here.
Deepika Sharma says
Thanks for quick reply… I used the same rice raw sona masori but this time I added poha too.
swasthi says
Okay!
Rasananda Das says
Namaste Swasthi,
Besides enjoying your recipes and the general get-up of your website, I was wondering if you happen to know about a particular nutritional fact that is of concern to me as a doctor: Are you aware that fermented things like idli, dosha, uttapam as well as presumably pickles, have significant amounts of Vitamin B12 that is lacking in most non-fermented vegetarian foods. My question is, you you happen to know any place on the internet where the composition of fermented items like the ones I mentioned are published? Or, can you drect me to some place where there are?
swasthi says
Namaste Dr.Rasananda Das,
Thanks for reading. You can find some details on researchgate.net and Us national library of medicine. I will mail you the details.
Meenal says
Mam your recipes are just awesome..tried this dosa recipe and it went so well.. crispy and tasty.. my family loved it.. thank you for your amazing recipes.. keep writing! Keep inspiring!
Best wishes!
swasthi says
Hello Meenal
Thank you so much! Glad to know. Sure will keep sharing.
🙂