dosa recipe

Dosa pancakes are an Indian staple made from gram (chickpea) flour. They&#8217;re incredibly versatile too. This recipe is great for brunch or as a savoury option on Pancake Day. We&#8217;ve served our dosas with fried eggs, making them an excellent brunch or light lunch option, but they would work just as well as a side with a selection of curry dishes. &nbsp;

Dosa pancakes

Rapeseed oil

mustard seeds

gram (chickpea) flour

plain flour

semi-skimmed milk

To serve

eggs

coriander

Sliced red chilli

Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.

Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.

Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.

Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.

Dosa recipe - South Indian Lentil crepes made with fermented dosa batter. These are known as dosa or dosai and are a popular breakfast food. These are served with chutney, potato masala and sambar.

Dosa recipe | How to make dosa batter

urad dal ((or whole skinned black gram))

water ((to blend dal))

rice

water ((to blend rice, may need 2 tbsps more))

chana dal ((bengal gram))

fenugreek seeds ((methi seeds) (optional))

poha ((flattened rice))

salt

whole urad dal ((skinned whole black gram))

methi seeds ((fenugreek seeds) (makes dosas golden))

poha ((flattened rice, or substitute ¼ teaspoon methi seeds))

Firstly add urad dal, chana dal &amp; methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.

Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.

Preparation

Soak poha in ¼ cup water 30 mins before blending the batter.

Drain the water from the dal &amp; methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.

Grind to a smooth batter until smooth &amp; bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.

Drain the water completely from rice &amp; add it to the jar. Then pour ½ cup water.

Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.

Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick &amp; too runny otherwise the batter will not ferment. (Check video to understand the consistency)

How to make dosa batter

Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.

To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven &amp; IP.

Check if properly fermented: Well fermented dosa batter will rise &amp; increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float &amp; not sink.

Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.

The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)

If making masala dosa, you will have to make this potato masala or any chutney from here.

Fermenting dosa batter

Grease a dosa pan or tawa with few drops of oil.  You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.

Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.

Stir the batter well in the bowl. Take a ladle full of dosa batter &amp; pour on the center of the hot griddle/ tawa.

Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.

Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.

The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.

Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp &amp; golden.

Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.

Serve dosa with coconut chutney, potato masala &amp; tiffin sambar.

How to make dosa

https://www.youtube.com/watch?v=qsp1wBxan6Y

Dosa is a crepe made with fermented rice and lentil batter. This is a basic recipe to make South Indian Crisp dosas at home. Serve them with chutney, sambar and potato masala. 

Full written recipe here: https://www.indianhealthyrecipes.com/dosa-recipe-dosa-batter/

Crispy Dosa Recipe (Basic dosa batter recipe)

This is a plain dosa or sada dosa recipe which is a famous breakfast or snack both in India as well as outside India. Dosa is basically a healthy crepe made from ground rice and lentil batter which has been fermented.

Dosa Recipe | Dosa Batter Recipe

rice rice

rice (- 100 grams)

urad dal

fenugreek seeds

water (-

oil (as required)

In a bowl take the idli rice or parboiled rice along with the regular white rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. The video has the recipe ingredients doubled in proportion.

To the same bowl, add urad dal and fenugreek seeds.

Rinse the rice, lentils and methi seeds together a couple of times and keep aside.

In a separate bowl, take the flattened rice.

Rinse it once or twice in water and then add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds.

Pour 1.5 cups water. Mix. Cover with a lid and soak everything for 5 to 6 hours.

Soaking Lentils and Rice

Drain all the water and add the soaked ingredients in a wet grinder jar.

Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of batter is also fine. 

If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.

Now take the batter in a large bowl or pan.

Add ½ tsp rock salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions.

A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.

Now lightly stir the batter, before you begin to make dosa.

Making dosa batter

Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan. Do keep the heat on low to low-medium heat, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.

Do not spread oil if you are using a non stick pan, as you won't be able to spread the batter.

Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.

Cover it with a lid and cook the dosa on a low to medium heat. Do regulate the flame as per the pan size and thickness.

When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ teaspoon oil on the edges and center.

With the spoon spread the oil on the dosa.

Cook till the base is nicely golden and crisp. The base will leave the pan and the sides will also get separated when it gets cooked.

Fold and serve sada dosa hot. Make all dosai this way.

Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

Making Dosa

https://content.jwplatform.com/videos/bHYm9Rkh.mp4

This is a crispy and tasty Plain Dosa Recipe where the dosa batter has been made in a mixer-grinder.

Plain Dosa Recipe

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. 

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Top 4 dosa recipe recipes from across the web

The most viewed dosa recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dosa pancakes

Dosa recipe | How to make dosa batt...

Dosa Recipe | Dosa Batter Recipe

Instant Masala Dosa – Crispy & Deli...

The most viewed dosa recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine