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How to Make Dosa Batter

How to Make Dosa Batter, Dosa Recipe, Dosa Ingredients

Anand Raj
Dosa is a delicious and versatile South Indian dish that is enjoyed by people all over the world. The key to making perfect dosa is a well-fermented batter that is made from a combination of rice and lentils.
Prep Time 9 hours
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 16 Dosa

Ingredients
  

  • ½ Cup  idli rice or parboiled rice or regular rice - 100 grams
  • ½ cup regular rice – 100 grams
  • ¼ cup urad dal – 50 grams (husked whole or split black gram)
  • tbsp fenugreek seeds or 2 pinches (methi seeds or methi dana)
  • 2 tbsp thick poha (flattened rice)
  • 1.5 Cups water – for soaking both rice and lentils
  • ¾ cup water – for grinding, do add water as required
  • ½ tbsp rock salt edible and food grade or non-iodized salt or sea salt crystals or Himalayan pink salt
  • oil oil

Instructions
 

  • Step 1: Soaking the Rice and Urad Dal
  • Step 2: Grinding the Rice and Urad Dal
  • Step 3: Mixing the Rice and Urad Dal
  • Step 4: Adding Salt and Fenugreek Seeds (Optional)
  • Step 5: Fermenting the Batter
  • Step 6: Preparing the Dosa
  • Step 7: Serving the Dosa

Notes

  •  Make sure to rinse the rice and lentils thoroughly before soaking to remove any impurities.
  • Soaking the rice and lentils for at least 4 hours or overnight will make it easier to grind them and also aid in fermentation.
  • Use a wet grinder or a blender to grind the rice and lentils into a fine paste for best results.
  • The consistency of the batter should be smooth and flowing like a cream.
  • The fermentation process can take anywhere from 8-12 hours, depending on the temperature and humidity. Keep the batter in a warm place to ferment.
  • Before making dosa, check the consistency of the batter by pouring a small amount of it from a spoon. If the batter is too thick, add more water to it. If it is too thin, add more rice or lentils to it.
  • Be patient with the fermentation process and let it ferment for enough time.
  • For crispier dosa, use more lentils and less rice in the batter. For softer dosa, use more rice and less lentils.
  • Use a non-stick tawa or pan and heat it on medium-high heat to make dosa.
  • Serve dosa hot with chutney or sambar for best taste.
Enjoy your homemade dosa!
Keyword How to make dosa batter