Table of Contents
What is Dosa?
Dosa is a thin, crispy pancake made from a fermented rice and lentil batter. It’s a beloved part of South Indian cuisine. Though dosa is usually eaten with podi masala, sambar, and coconut chutney, tomato chutney, it’s delicious enough to enjoy on its own.
The batter is made from rice and urad dal (split black gram lentils). These ingredients are soaked separately in water for a few hours before being blended into a smooth batter.
Once blended, the batter is left to ferment for 5-12 hours, which gives dosa its slightly tangy taste and helps it develop a light, airy texture when cooked. The fermentation also makes the batter easier to digest and brings out natural flavors.
In India, warm weather helps the batter ferment quickly, but in cooler climates like many parts of the US, you can leave the batter near a warm oven or in an Instant Pot with the yogurt setting.
Ingredients
See the recipe card for exact measurements of the ingredients.
- White Urad Dal- Skinned urad dal or split white dal.
- Rice– I have used basmati white rice. you can use idli rice, par boiled rice or any non-sticky rice.
- Fenugreek seeds- (Methre)
How To Make Dosa Batter from Scratch
Step 1. Soak Dal and RIce
Wash rice and urad dal (and fenugreek seeds) separately. Soak them in water for 4 to 6 hours.
Step 2. Grind the dal
Drain the urad dal and fenugreek seeds. Grind them to a smooth, fluffy batter using a little water.
Step 3. Grind the rice
Drain the rice and grind it to a slightly coarse batter using water.
Step 4. Mix the batters
Combine both batters in a large bowl. Mix well with your hand or spoon until smooth.
Step 5. Ferment
Cover the bowl and let the batter ferment in a warm place for 5 to 12 hours or until it rises and becomes slightly bubbly. It takes about 5 hrs in a warm climate place like India.
Step 6. Add salt and stir
Once fermented, add salt and water to the batter and mix gently.
The dosa batter is ready to use!
Expert Tips
- Wash the rice and dal 3-4 times to remove excess starch and improve fermentation.
- Use cold or room temperature water when grinding to avoid overheating the batter.
- Grinding urad dal first helps make it fluffy, giving softer dosas.
- Ferment in a warm spot like inside your oven with the light on if it’s cold.
- The same dosa batter is used for making both dosa, Uttapam, and idlis. The idli batter is usually thicker than the Uttapam, which in turn is thicker than the dosa batter.
Recipe FAQs
For dosa batter, the typical ratio is 1 part urad dal to 3 parts rice. This helps make dosas that are crispy and have a light texture.
If your dosa batter isn’t fluffy, it may not have fermented well. Make sure to soak and grind the dal properly and keep the batter in a warm place to ferment.
Rice and dal absorb water differently, so soaking them separately helps them soften properly for grinding. While dal should be ground to a smooth, fluffy texture, rice can be left a bit coarser. This slight texture in the rice gives dosas a crispy finish. Soaking separately ensures a balanced batter.
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How To make Dosa Batter
Making dosa batter at home is easier than you might think. This simple fermented batter of rice and lentils is a South Indian staple that turns into thin, crispy dosas perfect for breakfast or dinner.
Ingredients
- 1 cup White Urad Dal soak separately
- 3 cups Rice I have used basmati. You may use parboiled rice or idli rice too
- 1 teaspoon Fenugreek seeds (Methre)
Instructions
Step 1. Soak Dal and RIce
Wash rice and urad dal (and fenugreek seeds) separately. Soak them in water for 4 to 6 hours.
Step 2. Grind the dal
Drain the urad dal and fenugreek seeds. Grind them to a smooth, fluffy batter using a little water.
Step 3. Grind the rice
Drain the rice and grind it to a slightly coarse batter using water.
Step 4. Mix the batters
Combine both batters in a large bowl. Mix well with your hand or spoon until smooth.
Step 5. Ferment
Cover the bowl and let the batter ferment in a warm place for 5 to 12 hours or until it rises and becomes slightly bubbly. It takes about 5 hrs in a warm climate place like India.
Step 6. Add salt and stir
Once fermented, add salt and water to the batter and mix gently.
The dosa batter is ready to use!
Video
Notes
- Wash the rice and dal 3-4 times to remove excess starch and improve fermentation.
- Use cold or room temperature water when grinding to avoid overheating the batter.
- Grinding urad dal first helps make it fluffy, giving softer dosas.
- Ferment in a warm spot like inside your oven with the light on if it’s cold.
- The same dosa batter is used for making both dosa, Uttapam, and idlis. The idli batter is usually thicker than the Uttapam, which in turn is thicker than the dosa batter.
| Nutrition Facts | |
|---|---|
| Serving size: 1 dosa | |
| Servings: 25 | |
| Amount per serving | |
| Calories | 77 |
| % Daily Value* | |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 15.5g | 6% |
| Dietary Fiber 2.9g | 10% |
| Total Sugars 0.1g | |
| Protein 3.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 16mg | 1% |
| Iron 3mg | 16% |
| Potassium 98mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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