Dosa is a thin, crispy Indian pancake made from fermented rice and lentil batter. It’s best served with sambar and coconut chutney.
Ingredients for Dosa Batter:
2 cups rice (regular or idli rice)
½ cup urad dal (split black gram)
¼ cup poha (flattened rice) (for softness)
½ tsp fenugreek seeds (methi dana)
Salt, to taste
Water, as needed
Step 1: Soaking
Rinse rice, urad dal, and fenugreek seeds separately.
Soak rice and poha together in water for 4-6 hours.
Soak urad dal and fenugreek seeds in water for 4 hours.
Step 2: Grinding & Fermentation
Drain and grind urad dal + fenugreek seeds to a smooth paste, adding little water.
Grind rice + poha separately to a slightly coarse paste.
Mix both batters in a large bowl, add salt, and stir well.
Cover and ferment for 8-12 hours (overnight) in a warm place. The batter will rise and become airy.
Step 3: Making Dosa
Heat a tawa or non-stick pan on medium-high heat.
Grease with a few drops of oil/ghee and wipe with a tissue.
Pour 1 ladle of batter in the center and spread it thinly in a circular motion.
Drizzle ½ tsp oil/ghee on top and cook until the edges turn golden.
Once crispy, fold and serve (no need to flip).
Serving Suggestions:
With Coconut Chutney & Sambar – Classic combo!
Masala Dosa – Stuff with spiced potato filling.
Cheese Dosa – Add grated cheese for a twist.
Enjoy your homemade crispy dosa! Let me know if you need chutney or sambar recipes. 😊🍽️
