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Dosa is a popular South Indian crepe made from fermented rice and lentil batter. Here's a recipe for making dosa at home:

Ingredients: For Dosa Batter:

  • 1 cup rice (preferably parboiled or idli rice)
  • ¼ cup urad dal (skinned black lentils)
  • 1 tablespoon fenugreek seeds (optional, for fermentation)
  • Water (for soaking and grinding)
  • Salt (to taste)

For Making Dosas:

  • Dosa batter
  • Oil or ghee (clarified butter) for cooking

Instructions: Preparing the Dosa Batter:

  1. Rinse the rice, urad dal, and fenugreek seeds (if using) separately in water.
  2. Soak the rice, urad dal, and fenugreek seeds (if using) in water for 4-6 hours or overnight. Ensure there is enough water to fully submerge the ingredients.
  3. Drain the soaked rice, urad dal, and fenugreek seeds. Add them to a blender or a wet grinder.
  4. Grind the soaked ingredients to a smooth batter, adding water as needed. The batter should have a slightly thick, pouring consistency. It should not be too runny.
  5. Transfer the batter to a large bowl. Add salt to taste and mix well.
  6. Cover the bowl with a lid or a clean cloth. Allow the batter to ferment in a warm place for 8-12 hours or overnight. Fermentation helps develop the characteristic tangy flavor of dosas.

Making Dosas:

  1. Once the batter has fermented, give it a gentle stir. The batter should be slightly bubbly and have a slightly sour aroma.
  2. Preheat a non-stick dosa tawa (griddle) or a flat pan over medium heat. You can lightly grease the surface with oil if needed.
  3. Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion using the back of the ladle or a circular motion of the tawa itself. Start from the center and work your way outwards to form a thin, even dosa.
  4. Drizzle a little oil or ghee around the edges of the dosa and a little on top. This helps in achieving a crisp texture.
  5. Cook the dosa on medium heat until the bottom turns golden brown and crispy. This usually takes 1-2 minutes.
  6. Flip the dosa using a flat spatula and cook the other side for about 1 minute. You can fold it in half or roll it if desired.
  7. Transfer the dosa to a plate and repeat the process with the remaining batter, adjusting the heat as needed.
  8. Serve the dosas hot with coconut chutney, sambar, or any other accompaniments of your choice.

Remember to adjust the batter consistency if needed. If it's too thick, you can add a little water to thin it out, and if it's too thin, you can add a little rice flour to thicken it. The cooking time may vary depending on the thickness of the dosa and the heat of your stove, so adjust accordingly. Enjoy your homemade dosas!

The above recipe takes approximately 12 hours in the making as you are required to soak ingredients a night before. We have an option where you can get crispy dosa in under 10 minutes. We have just launched two variants of dosa mixes, all you need to do is add water into the mix, wait 5 mins for fermentation to kick start and then pour onto a hot pan. Voila you have hot and crispy dosa ready to eat. 

1. Millet Dosa Mix :

2. Millet Dosa with Ragi :

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