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Dosa recipe | How to make dosa batter at home | Crispy dosa recipe

By swasthi , on February 9, 2019, 99 Comments

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Dosa recipe, Learn 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.

masala dosa recipe

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 that is made of 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 spreaded 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 and 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 need.

Mixer 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 3 years I am happy with my mixer grinder 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 mixer. All the ratios shared in 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. Please note that all parboiled rice are not suitable, only short grain like ponni or sona masuri etc are suitable.

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 sea salt before fermentation as it assists 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.

Recipe 1 – Crispy masala 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 enjoyed 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. You can find the step by step pictures below along with the link to potato curry recipe and the detailed recipe in the recipe card.

dosa

Recipe 2 – Restaurant style crispy flavorful masala dosa recipe

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 3 – 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 uraddal
1 ½ cups rice for mixie – 2 cups for wet grinder
¼ tsp methi
2 tbsp poha / avalakki
Non iodized Salt as needed

crispy plain dosa recipe

Recipe 4 – Sada dosa recipe – can also use the batter for idli if the quality of dal is very good

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

plain dosa recipe

Recipe 5 – Healthy plain dosa recipe

Healthy, high protein and high calcium dosa. These are made in some 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 uraddal
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

Dosa recipe

dosa recipe

Dosa recipe | How to make dosa batter

Dosa recipe – South Indian Lentil crepes made with fermented dosa batter. These are known as dosa or dosai and are a popular breakfast food. These are served with chutney, potato masala and sambar.

Print
Course Breakfast
Cuisine South Indian
Keyword authentic, crispy, easy, plain, sada
Prep Time 12 hours
Cook Time 25 minutes
Total Time 12 hours 25 minutes
Servings 12 dosas
Calories 123 kcal
Author Swasthi

Ingredients (240 ml cup used)

Ingredients for crispy dosa recipe – 1

  • ½ cup Urad dal (or whole skinned black gram)
  • 1½ cups Rice (Refer notes)
  • 1 tbsp chana dal (or bengal gram)
  • ½ tsp fenugreek seeds or methi seeds (optional)
  • 2 tbsp poha or attukulu or beaten rice
  • non iodized salt or crystal salt as needed
  • fresh water as needed (do not use lentil soaked water)

Ingredients for plain dosa recipe – 2

  • ½ cup whole urad dal or skinned whole black gram
  • 1 ½ cup rice (raw rice or parboiled rice or sona masuri)
  • ¼ to 1/3 tsp methi seeds or fenugreek seeds (makes dosas golden)
  • Non-iodized or crystal salt as needed

How to make the recipe

Preparation for dosa batter recipe

  1. Firstly wash urad dal, chana dal, methi seeds several times. Soak them together in enough water for 4 hours.

  2. Wash rice until water runs clear. Soak separately in ample water for 4 hours.
  3. Lastly wash and soak poha just 30 mins before grinding.

How to make dosa batter

  1. Add dals, methi and poha along with salt to a mixer jar. 

  2. Pour water just as needed. Grind to a smooth paste until bubbly or frothy. You can skip using salt during summer. Add it just before you make dosa.
  3. Transfer this to a large pot if using a mixer. If using a wet grinder, you can just keep the urad dal batter in the container if making in small quantity as much mentioned in the recipe.
  4. Add rice to the jar and then very little water. Blend to a thick paste.
  5. Add this to the urad dal batter and mix. 
  6. Check the consistency. It must not be very thick or very thin otherwise the batter will not ferment well. Check the salt as well and adjust.

Fermenting dosa batter

  1. Keep this in a warm place until fermented. It may take anywhere from 5 to 16 hours depending on the temperature.

  2. Next morning gently stir the batter once. Add water enough to thin it down to make it of a pouring consistency yet thick.

  3. If making masala dosa, you will have to make potato masala from the link mentioned in step by step photos (step 15).

How to make dosa

  1. Grease a dosa pan or tawa with few drops of oil. If using a iron tawa, grease tawa with oil and a slice of onion.

  2. Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.

  3. Drizzle oil and allow to cook on a medium high heat until red or golden.
  4. Flip it when the edges begin to rise from the pan.
  5. Cook on both the sides if you desire.
  6. Repeat making more on the hot tawa.
  7. Serve dosa with chutney and potato masala.

Recipe Notes

Notes for dosa recipe

1. 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.
2. You can skip either poha or methi seeds in the recipe. Use at least one of them.
3. During summer you can skip both methi seeds and poha if you live in a hot climate.

Nutrition Facts
Dosa recipe | How to make dosa batter
Amount Per Serving
Calories 123
% Daily Value*
Sodium 1mg 0%
Potassium 36mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Protein 4g 8%
Vitamin C 0.4%
Calcium 1.1%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

Preparation for making dosa batter

1. Add dal, chana dal and methi to a large pot.

washing dals for dosa recipe

2. Add rice to another pot.

washing rice to make dosa recipe

3. Wash dals thoroughly a few times and soak in ample water for 4 hours. During cold weather they can be soaked up to 6 hours.

soaking urad chana dals for dosa recipe

4. Wash rice too a few times until the water runs clear. Soak in enough water for 4 hours.

soaking parboiled rice for dosa recipe

5. Wash and soak poha for 30 mins before grinding.

soaking poha for dosa

How to make dosa batter for crispy dosa recipe

6. Add poha to the grinder jar or container. Drain the water completely from dals and add them along with salt and little 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. Using dal soaked water turns my batter very sour, so i do not use.

grinding lentil batter for dosa recipe

7. Blend until smooth, frothy and bubbly. If needed add more water. But do not make it thin it must be a thick batter. If making in a mixer like me, then transfer this to a large pot. If using a wet grinder, you can just keep it in the container and continue.

smooth frothy urad dal batter for dosa recipe

8. Drain rice and add to the jar. Add just little water.

blending rice

9. Blend to a smooth paste.

parboiled rice paste for dosa recipe

10. Add the ground rice and mix well.

mixing lentil rice batter

How to ferment batter for dosa recipe

11. Cover the pot and ferment it for 5 to 16 hours depending on the climate. During hot summers it may rise in just 4 to 5 hours during winters it may need up to 16 hours. When I grind more batter, I use 2 ceramic pots to ferment and refrigerate. I divide and distribute the batter to 2 pots. Undisturbed batter stays good in refrigerator for few more days without going sour.

fermenting batter for making dosa recipe

12. When i made this, I had to ferment for 16 hours. Singapore is hot most times, but still it takes very long to ferment the batter in my home. During summers do not allow to ferment too much as it leaves a sour smell & taste. You can refrigerate when it rises a bit. 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 the details of these on the soft idli post which i shared before.

dosa batter recipe

How to make dosa

13. Add few drops of oil to a tawa / 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. If using a cast iron or a iron tawa then you will have to season it the previous night for best results.

Dilute the batter by adding little water as needed to make it of a pourable and spreading consistency. You can sprinkle few drops of water and check if it is ready. It begins to sizzle. Do not sprinkle water often on a hot non stick tawa that’s going to wear out even the best non stick coating. When the pan is hot enough, pour a ladle full of batter in the center of the pan.

making spreading dosa on tawa

14. Spread it evenly in a circular way to make a thin crepe. Add oil or butter towards the edges.

make circular shape for plain dosa

15. When it turns golden or brown , 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. It is most commonly served with coconut chutney.

golden fried masala dosa recipe
dosa recipe

Filed Under: Andhra recipes, Dal recipes, Popular Indian recipes, Recipes, Recipes for kids, Snacks Recipes, South Indian Recipes, Veg recipes

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About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Comments

  1. Rakhi says

    December 25, 2018 at 11:43 pm

    Hi Swasthi,

    Thanks for your detailed recipe. Since I started making dosa batter in the wet grinder, my dosa doesn’t turn crispy. I was interested in your recipe 3 where you said 1 & 1/2 cups rice for mixer and 2 cups for wet grinder, just wondering why this difference in quantity? Thanks.

    Reply
    • swasthi says

      December 26, 2018 at 3:43 am

      Hi Rakhi,
      Wet grinder makes the dal more light, fluffy & airy when compared to the blender or mixer grinder. The quantity of dal batter will also be more in wet grinder. So the texture of dosa will be not be crispy and may have a prominent taste of dal. To balance that we use more rice which makes the dosas crisp. You need to experiment and check what works good for you. I also know a lot of people using 1:5 ratios of dal:rice along with some methi seeds or poha.

      Reply
  2. Th says

    December 9, 2018 at 2:56 pm

    This was the first time in months I got the Dosa recipe right and the Dosa turned out GREAT. Thank you so much. I didn’t know what I was doing wrong But this time followed your recipe (recipe 2) exactly except that I soaked dal and rice and methi seeds together as I didn’t read the post accurately . Nevertheless, it turned out fine.

    Reply
    • swasthi says

      December 9, 2018 at 3:06 pm

      Hi Th,
      You are welcome. For years Dosa has been an everyday affair at home but still half of the times they don’t turn out good. I feel it is the rice & climate that impacts the texture,color & taste of the dosa a lot. Just check if any of these 2 is the reason. Thanks for the comment.

      Reply
      • Th says

        December 9, 2018 at 7:46 pm

        Climate is certainly a factor. I live in a cold country and have learnt to use the oven for fermentation in the cold months . The two changes I noticed between my previous recipes/process and this one is (1) ratio of rice is 1.5 vs my previous ratio of 1 cup (2) soaking for 4 hours as per your recipe (previously I would soak overnight). Thanks again!

        Reply
  3. Ramya Bangera says

    November 22, 2018 at 9:43 am

    Wooww… Looks Very delicious 😋 so clearly explained and picturised… Tried aloo bonda… And came out so well… Thank you so much for the Recipes

    Reply
    • swasthi says

      November 25, 2018 at 10:12 am

      Welcome Ramya
      Thanks for trying.
      🙂

      Reply
  4. Harjeet says

    November 7, 2018 at 4:42 am

    Hello Swasthi,
    I aman ex Malaysian/Singaporean now residing in Australia (last 30+ years).
    Born and brought up in Malaysia, I grew to love dosa, sambhar and vadas which were readily available. While we do get dosas in restaurants here and dosa batter is also available, but I still prefer to soak and grind the ingredients and find it’s worth the labour making them that way.
    Thank you for the recipes and the hints.

    Reply
  5. Aude says

    September 11, 2018 at 10:03 pm

    Thanks for this delicious recipe! So well explained…
    I read that if it is difficult to get in a home the right temperature for fermentation, one can use and immersion circulator at 110 deg. F. I use mine to make yogurt as well.
    It worked out very well.

    Reply
    • swasthi says

      September 12, 2018 at 9:48 am

      Welcome Aude
      Thanks for trying and sharing the info on immersion circulator. I never knew it can be used for fermenting dosa batter.
      🙂

      Reply
  6. Pc says

    September 10, 2018 at 1:25 am

    Hi Swasthi,
    My dosa batter is rising up very well but too smelly and not sour at all. Dosa turned out sweet

    Reply
    • swasthi says

      September 10, 2018 at 2:00 am

      Hi PC
      I guess it is the rice that made it sweet. Try using raw rice like sona masuri or ponni or any similar south Indian kind. Next time just reduce the fermentation time. Don’t allow the batter to double. If your bowl has half batter before fermenting, allow to rise upto 3/4. Try a few times in small quantity with different kinds of rice and adjust the fermentation time too. Check what works out well in your place. Hope this helps

      Reply
      • Pc says

        September 10, 2018 at 5:21 am

        Thanks for the quick reply . I used idli rice . I will try out with sona masuri. Thanks again.

        Reply
  7. Samiul haque says

    September 7, 2018 at 6:27 pm

    I love you chef.
    She is a good incredible author.
    They are nothing that chef who does not follow her recipe.
    Dear chef i am following your all recipe .
    Dear thank you for your all word from my heart.

    Reply
    • swasthi says

      September 8, 2018 at 11:17 am

      Welcome Samiul haque
      Thank you so much for following my blog. Very happy to know you like it.
      Thanks again!

      Reply
  8. Rasmi says

    September 5, 2018 at 6:38 am

    Hi Swati. Thank you so much for your dosa recipes. I have tried all of them and they all turned out delicious!

    Reply
    • swasthi says

      September 6, 2018 at 10:53 am

      Welcome Rasmi
      Thanks for trying the recipes. Glad to know they came out good.
      🙂

      Reply
  9. Nani says

    August 19, 2018 at 8:35 pm

    Wow!!! 😋 my Sambar tasted exactly how I wanted….. so much 😍

    Reply
    • swasthi says

      August 20, 2018 at 3:07 am

      Thank you so much
      Glad to know you liked the sambar

      Reply
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