crispy dosa

Instant Masala Dosa – Crispy & Delicious

2-3 Boiled Potato, medium size, peeled

tbsp Coconut Oil, oil

tsp Mustard Seeds/Rai,

tsp Chana Dal,

tsp Dhuli Urad Dal,

Curry Leaves,

2-4 Green Chilli, chopped

Onion, chopped

Ginger, grated

Salt,

tsp Turmeric Powder,

tbsp Fresh Coriander, chopped

Sooji,

tbsp Poha/Rice Flakes, or rice flour

tbsp Whole Wheat Flour,

Curd,

Water,

tsp Sugar,

tsp Baking Soda,

Cooking Oil,

Potato Masala-step-1

Heat some oil in a pan and then add mustard seeds, chana dal, urad dal. Let them sizzle for a few seconds.

Potato Masala-step-2

Add onion, green chili, and ginger. Saute for a minute or two till the onions are translucent. Do not brown them.

Potato Masala-step-3

Add turmeric powder and mix it well.

Potato Masala-step-4

Mash potatoes and add them to the pan. Add salt and mix everything well.

Potato Masala-step-5

Switch off the flame. Add chopped coriander and mix. Set aside.

Dosa Batter-step-1

In a mixer grinder, add sooji and poha/rice flakes. Grind them first into a fine powder.

Dosa Batter-step-2

Transfer it to a bowl and add whole wheat flour, salt, and sugar to it. Just mix it well.

Dosa Batter-step-3

Add curd and whisk everything well. It will be difficult to whisk. Then add water 1/4 Cup at a time. Keep whisking.

Dosa Batter-step-4

Add more water and whisk till you get a lump-free, medium consistency batter.

Dosa Batter-step-5

Dosa Batter-step-6

Once you are ready to make dosa, add baking soda and whisk it well. 

Prepare Dosa-step-1

Prepare Dosa-step-2

Sprinkle some water and wipe it off. It reduces the temperature of the hot pan.

Prepare Dosa-step-3

Take around half a ladle of the batter and pour it at the center of the pan. Spread it in a circular motion using the back of the ladle.

Prepare Dosa-step-4

Add around a teaspoon of cooking oil over it.

Prepare Dosa-step-5

Once the dosa starts to turn golden brown, scrape it off from the sides first. Put the potato masala on one half of the dosa and spread it a little. Fold it in half and serve hot.

Prepare Dosa-step-6

To make the next dosa, again sprinkle some water on the pan, wipe it off, and then proceed further. You need to repeat this step with every dosa you make.

Prepare Dosa-step-7

Now take a bite and enjoy the crispy sound. Ahhh...Exciting Right? Enjoy your happy meal.

Are you ready to make a restaurant-style dosa at home? We learned it the hard way but you don't need to. Learn from our mistakes. Learn from the tips we shared here. Do Not worry. It will be just perfect. 

Learn how to make the best crispy dosa&#039;s from scratch with homemade dosa batter, along with all the tips and tricks to get the perfect crispy dosa&#039;s every time!

How to make Dosa (Crispy Dosa Recipe)

Urad Dal (dehusked split

Rice rice

Split Chickpeas (Chana dal)

Toor Dal (Split pigeon peas)

Fenugreek seeds (Methi dana)

Poha (Flattened rice) (soak

Non-iodized Salt (rock salt (sendha namak))

Ghee

Add urad dal, rice, chana dal, toor dal and methi seeds to a large bowl.

Rinse till the water runs clear. Soak in about 6 cups of water for 4-5 hours.

Soak poha in water about 20 minutes before grinding the batter.

Soaking

Drain water from the soaked dal and rice, poha. Add to a high speed blender jar.

Add about 3/4 to 1.5 cup cold water as needed to grind the batter to a smooth paste. Start with less water and add as needed. Transfer the batter to a large steel bowl or the instant pot steel insert. Make sure to use a large bowl so there is space for the batter to rise.

Add salt and mix the batter well using your clean hands for a couple of minutes. You can skip salt here if you live in a warm place. Make sure to not use iodized salt, as that affects the fermentation process.

The batter consistency should neither be thick nor runny, but rather it should be free flowing.

Grinding the batter

Cover the steel bowl with batter and place it in a warm place. If you live in a cold climate, keep in the oven with the lights on or on the counter in warm climate.

It can take 6-14 hours for the batter to ferment. The time varies depending on where you live. Once the batter is fermented, it should have increased in volume and must be frothy and airy on the top.

You can check if the batter is fermented well by dropping a teaspoon of batter in a bowl of water. It should float on top and not sink.

Stir the batter. You can transfer the batter needed to make dosa in a bowl. You can store this batter in the refrigerator for up to 5 days.

Fermenting batter

Place the steel insert in the instant pot and cover with a glass lid (do not use the instant pot lid, as sometimes batter can overflow and lock the lid). 

Set the instant pot to Yogurt mode for 12 hours by pressing the Adjust and + buttons. After the time is complete, the batter would be fermented and ready to use. If the batter has not risen well, ferment it for couple of more hours.

Fermenting in Instant Pot

Stir the batter you have taken in a bowl to make dosa. Make sure it is pouring consistency. You might need to add some water, as sometimes the batter becomes thicker while fermenting. If you skipped salt when fermenting, then add it now and mix well.

Heat a cast iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa&#039;s.

Make sure the tawa is heated well before making dosa. You can sprinkle some water to and it should sizzle right away.

Put a few drops of oil on the tawa and spread with a paper towel all over the tawa. You can also use an onion cut in half and use the flat side to spread the oil. This helps to cool down the tawa and spread the batter in a thin layer. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter.

Take a ladle full of the batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.

Drizzle oil or ghee around the egdes of the dosa and also some at the center. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges.

You typically only need to cook one side of the dosa. If you have spread the dosa thick, then you might want to flip it and cook on the other side.

Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately.

Before making next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase heat to high.

Serve dosa with sambar, chutney and potato masala.

Making Dosa

Cut the dosa from the center out to any edge using a sharp knife. Then pick one side of the dosa and start rolling holding one cut edge in your fingers to the other egde, and shape it like a cone. Kids love cone shaped dosa!

Cone shaped dosa

Can not wait to try it!! My favorite is Masala Dosa!!

Superb recipe.
Tried this recipe turned out super crispy and tasty dosa,loved by family ❤️Thank you so much for sharing all details.

Meeta, all your recipes are excellent. I enjoy cooking and doing so for half a century. Your recipe site is my fav. 
Thanks for your hard work and detailed recipes. Each and every recipe always turns out perfect. 
Thanks. 😋

Why not soak everything separately before grinding, like idli? Is massoor dal ok? Some recipies call for rava, is it a good substitute for poha? 
Thanks

I love this dosa recipe 
Thank you so much

Dosas are delicious traditional South Indian crepes made from fermented rice and lentil batter. The batter is made by soaking, grinding, and fermenting rice and urad dal separately, creating a crispy, golden pancake. Serve with chutneys or fill with your favorite foods!

 Indian Pancakes – Easy, Crispy Homemade Dosas

semolina

salt

Oil, as needed (oil spray recommended)

Griddle or flat non-stick pan

Spatula

Wet grinder or powerful blender

Cloth

Rinse rice and urad dal separately under running water until water runs clear.

Soak rice and dal in separate bowls, covering with plenty of water. Allow them to soak for at least 6 hours or preferably overnight (8-12 hours).

Drain water completely from soaked rice and dal.

Using a wet grinder (or blender), grind rice separately into a fine, smooth batter. Transfer rice batter to a large bowl.

Next, grind the urad dal separately until smooth and fluffy, adding a little water if needed.

Mix both rice and dal batter together thoroughly, adding semolina or poha and salt. Stir well to combine.

Cover the bowl with a lid that allows slight airflow (not airtight).

Place the batter in a warm location (ideally around 80-85°F/27-29°C) overnight for fermentation. Batter will nearly double in volume and become bubbly after fermentation.

Heat griddle or pan on medium-high heat. Sprinkle a few drops of water; if it immediately sizzles and evaporates, the pan is ready.

Prepare an oil-water mixture by combining ½ tablespoon of oil with 2 cups water in a small bowl. Use this mixture to grease and clean the griddle between dosas.

Spray or lightly drizzle oil onto the hot griddle.

Dip a clean cloth lightly into the oil-water mixture, squeeze out excess liquid, and quickly wipe the griddle to evenly distribute the oil.

Pour about ½ cup of dosa batter onto the center of the griddle. Immediately swirl outward in circular motions using the back of the ladle, creating a thin, even crepe.

After approximately 8-10 seconds, drizzle or spray some oil around edges and on top of dosa.

Cook until the dosa turns golden brown and crispy around the edges (about 1-2 minutes).

Optionally, add your choice of filling (e.g., potato masala, cooked veggies, or meat) to the center.

Carefully fold the sides of dosa over the filling or serve plain.

Serve hot with coconut chutney, tomato chutney, or traditional sambar.

I love dosas! Only tried making my own once and the batter didn't turn out too great. Thanks for the tips and great recipe. 

Followed your instructions—best dosas I've made at home! Thanks!

First time making dosas—surprisingly easy, even with the slightly scary fermentation part (don't worry, it's easy!). Loved it!

I added green chilies to my dosa batter—great results! I fermented for 8 hours and it seems like it was almost perfect timing, even if my kitchen isn't super hot.

Very authentic, my mom makes them like this!!

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