How to make Dosa
Dosa is a delicious South Indian breakfast made with fermented rice and urad dal batter. It is crispy on the outside and soft inside, and tastes great with coconut chutney or sambar.
Ingredients
For dosa batter
Makes about 10–12 dosas
Rice
2 cups
Urad dal (black gram, split and skinned)
½ cup
Fenugreek seeds (methi)
½ teaspoon
Salt
As needed
Water
As needed
Oil or ghee
For cooking
Preparation and cooking
Soak the rice and dal
Wash the rice and urad dal separately. Soak them in water for 4–6 hours. Add fenugreek seeds to the rice or dal while soaking.
Grind the batter
Drain the water and grind the rice and urad dal with a little water until smooth. Mix everything together and add salt.
Ferment the batter
Cover the batter and keep it in a warm place for 8–12 hours, or until it becomes slightly fluffy and bubbly. Add a little water if the batter is too thick.
Heat the tawa
Heat a dosa tawa over medium heat. Lightly grease it with oil. Pour one ladle of batter in the center and spread it in a thin circular shape.
Cook until crispy
Drizzle a little oil around the edges and cook on medium heat until the bottom turns golden brown and crispy. Fold the dosa and remove it from the tawa.
Serving suggestions
Serve hot dosa with:
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Coconut chutney
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Sambar
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Tomato chutney
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Potato masala for masala dosa
Tips for crispy dosa
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The batter should be smooth and pourable, not too thick.
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Make sure the tawa is hot before spreading the batter.
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Spread the batter quickly in a thin circle.
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Cook on medium heat until golden and crisp.