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Dosa Recipe

Follow our recipe to discover the secrets of real South Indian dosas. Explore the past, compile your ingredients, and cook crispy treats for a flavorful feast. A culinary adventure is in store!
 
Prep Time10 hours
Cook Time30 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Dosa
Servings: 2
Calories: 148kcal

Equipment

  • 1 Grinder To blend the rice and urad dal into a smooth batter
  • 1 Large Mixing Bowl For fermenting the batter
  • 1 Non-stickSkillet or Dosa Tawa For cooking the dosas
  • 1 Ladle For spreading the batter on the skillet
  • 1 Spatula For flipping and serving the dosas.

Ingredients

  • - 2 cups long-grain rice
  • - 1 cup urad dal black gram
  • - 1/2 teaspoon fenugreek seeds
  • - Salt to taste
  • - Oil or ghee for cooking

Notes

Step-by-Step Recipe:

Step 1: Soaking
- Rinse the urad dal and rice individually.
- Place the urad dal, rice, and fenugreek seeds in separate bowls and soak them in water. Soak them for four to six hours, or even overnight.
Step 2: Grinding.
After the rice and urad dal have been soaked, drain the water.
- Using a grinder, grind each one separately until smooth, adding water as needed.
- In a big basin, thoroughly mix the two batters, then add the salt. The batter ought to be smooth and thick.
Step 3: Fermentation
- Place a clean towel over the bowl and leave it in a warm location for eight hours or overnight to allow the batter to ferment.
- The batter should be fluffy and smell somewhat sour once it has fermented.
Step 4: Dosa preparation
- Turn up the heat to medium in a nonstick skillet or dosa tawa.
- To create a thin layer, pour a generous amount of batter onto the center of the skillet and spread it out in a circular motion.
- Drizzle the dosa with oil or ghee on top and around the sides.
- Cook until the bottom becomes golden brown and the edges begin to rise.
- Using a spatula, turn the dosa over and cook the other side for one minute.
- Take out of the skillet and continue with the remaining batter.
Step 5: Serving
- Present hot dosas accompanied by your preferred side dish, sambar, or coconut chutney.