Sunday, January 3, 2010

How to make Dosa at home

Dosa is a South Indian crepe made from rice and lentils. It is rich in carbohydrates and protein and is usually prepared for breakfast or dinner. It is served with sambhar or chutney. Dosa is a favourite among kids. If I ask my kids whether they want idly or dosa, their choice is always dosa. There are a number of varieties of dosa but before going to all that I wanted to give the basic dosa recipe. It is long since I posted anything in my "how to series" for budding cooks.

Dosa-South Indian
South Indian Dosa with coconut chutney - tomato chutney -sambar 
How to make Dosa at Home - Dosa recipe

How to make dosa batter?

I have given 3 measurements for making dosas. I have tried all the 3 methods several times. You can choose whichever is comfortable for you. You can make both idli and dosa using recipe#1 and recipe#2 but only dosa using recipe#3

How to make Dosa-Dosa Recipe

Dosa Recipe

 Prep Time : 60 mins
 Cook Time : 3-5 mins per dosa 
 Recipe CategoryBreakfast
 Recipe CuisineSouth Indian

   Ingredients needed

  Dosa Batter Recipe #1

   Par boiled Idly rice -3 cups
   Whole skinned urad dal -1 cup
   Fenugreek seeds -3/4 tsp (optional)
   Salt as needed

  Dosa Batter Recipe #2

   Par boiled Idly rice -4 cups
   Whole skinned urad dal -1 cup
   Fenugreek seeds -1 tsp
   Salt as needed

Method of preparing the batter is the same as that of Idly batter (click the link for more details)

You can prepare both Idly and dosa, if you are using Dosa #1 and dosa #2 measurements.

how to make dosa at home

Dosa Batter Recipe #3

Ingredients needed 

Raw rice -1 1/2 cup
Parboiled Idli Rice (idly pulungal arisi)- 1 1/2 cup
Whole skinned Urad dal - 1 cup
Fenugreek - 1 tsp
Salt - 1 1/2 tbsp ( I use crystal salt). Use less if you are using table salt. Adjust salt as required.

With this Dosa Batter Recipe #3 you can prepare only dosa.

Wash and soak both rice and dal for 5 - 6 hours separately. Soak fenugreek seeds along with urad dal.

Drain the water and grind dal  in a wet grinder or food processor adding water from time to time to a smooth and fluffy batter. Remove it in a container.

Grind rice to a slightly coarse paste adding water little at a time.

Mix both the ground rice and dal together with clean hands or a ladle. The consistency of the batter should not be too thick nor too thin but should thickly coat a spoon when dipped in the batter.

Add salt and leave it overnight or for 7-8 hours for fermentation. The fermenting time differs depending on the temperature and weather conditions.

After fermenting the batter will double its volume. So place the batter in a large container.

This fermented batter is used to make dosa. Now your dosa batter is ready. Mix it well with a ladle.

Ingredients for making dosa

Dosa batter
Non stick tawa/ cast-iron tawa
Sesame seed oil as needed
Bowl of water (for dipping the spatula which makes it easy to take the dosa from the tawa)

how to make crispy dosa

Heat a non stick tawa/cast-iron tawa, grease it with oil. Cut an onion into half and rub it all over the tawa. This is done so that the dosa will not stick to the tawa. (optional)

Take a ladle of batter, pour it in the centre of the tawa and spread it a circular motion.

Drizzle a tsp of oil around the dosa.

If you want paper thin dosas, dip the spatula in water and flatten the dosa evenly ( See  pic 2) as shown in the picture.

When the corners start lifting up, flip the dosa to the other side, drizzle 1/2 tsp of  oil and cook until done.

Serve with sambar or chutney or milagai podi mixed with oil.

It can be served in different ways-  rolled, folded or made it into a cone (picture above). It can be made thin and crispy or thick and spongy like uthappams, or super thin (known as paper dosas).

Repeat the same process for the rest of the batter. Enjoy making the most popular South Indian Breakfast at home!!

Refer delicious Chutney Recipes and Sambar Recipes  and more side dishes for idli-dosas.

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  1. Padhu - that dosa looks so good. I want one too...
    Happy New Year!

  2. lovely dosas - can I have 1 ?
    Happy New Year!

  3. Very nicely explained and shown through those pics....very useful post for the beginners..

  4. My family love dosa, must try to make this. Thank you for sharing this recipe.

  5. Nice post, you have explained how to do it well. I'd love to try this!

  6. Perfect dosa,nice presentation...

  7. Hi. Very nicely explained Padhu, it will be of great help for the beginners. Personally I like cone dosa.

  8. Oh, they look so tasty and perfect! I wish I had a grinder!

  9. Nice Post. I feel like having Dosa's now:)
    Thanks for dropping by my blog and leaving lovely comments.

  10. great post! and a nice start to a recipe-filled 2010!

  11. That a lovely post explain how to make dosa at home...looks great:)

  12. Love this post very much. Dosa procedure explained very well. Good job dear.
    Wish you and family a happy n prosperous new year.

  13. delicious dosas and perfect step by step naration. Thanks for dropping by....:)

  14. Yummy dosa with nice presentation.

  15. A helpful pictorial about dosa making .My best wishes for 2010 :D

  16. One of my most favorite bfast item. n ur pics r so cool..loved pic of cone dosa!! ur blog is wonderful..i m ur regular visitor now :)


  17. Wish yo & your family a very happy new year.. The dosa looks perfect.. I was already for it since friday..seeing ur pic makes me crame more !!!

  18. Perfect dosa :):)Nice demo.


  19. Lovely dosa and a perfect way of explaining the making of it.

  20. Wow my all time fav...So comfortable and easy dish....Nice pics too dear...

  21. I love dosas Padhu, beautifully explained with pictures. Pass me some:)

  22. Very useful for novice cookers...lovely clicks!!

  23. wow, Dosai is my fav!!.. I can eat it all day!!, nice dosai's :), wish you and your family a very very happy new year!!

  24. Lovely presentation... they look perfect. My family's fav.

  25. Dear Padhu, Your Dosas look perfect. Nice and crispy, just the way I like. I have nominated you for a Kreativ blogger award as one of my favorite blogs. Please come visit my blog and see how it works and pick up your award. Thank you.

  26. hey nice way of explaining how to make dosas...very gud n detailed pics...dosas luk realy crispy

  27. looks so crispy...well presented

  28. Hey Padhu, thanks for the lovely elaborate post and especially the Onion tip. Will do it the next time I prepare dosas. Wish you a happy new year!

  29. Nice post..those lovely yummy dosas are making me hungry ...

  30. i love dosai, i have a tawa and now your recipe, i'll give it a try!

  31. Dosa varieties are yummmm for foodies

  32. Padhu I always mess up my dosa's. If I'm making 10 5 go to the bin and 5 come out good! I guess i lack the technique. I'm going to try your second batter. Question :
    Which raw rice do u use? Can I use basmati rice? or shd i use something else?

  33. Dear Kulsum
    Dosa with the second measurement comes so well and there is no chance to mess up .I use ponni raw rice which is easily available in India and for boiled rice I use the one which is sold especially for making idly and dosa .You can use ordinary boiled rice also .I have not tried with basmati rice.Always grease the tawa with oil and rub it with half an onion for your dosa to come out well.Good luck

  34. Thanks for the great dosa recipe! I had my first dosa at a local restaurant and really like the texture and flavor. Cheers!


  35. hello padhu... can u tell me what is idly rice in telugu plss?

  36. You prepare the dosa batter just like my Mother does. I miss her Dosa.

  37. Hi Padhu, thanks for the recipe. It look great.
    I've tried it, but somehow my batter didn't fermented nicely and when cook it turn hard.
    Do u have any tips how to make it right? Or any adjustment that I can do to my batter? Thank you

  38. Aseah Othman- If the batter does not ferment well, then your dosa will be hard. So it is very important that you ferment the batter well before making dosas.

  39. hi padhu... i too using d same procedure but i m nt getting tat crispiness n my dosa...dnt knw y?...:-( cud u plz suggest me...wat 2 do?

    1. It depends on the quality of urad dal, way you grind and also your tawa. Check out how to season dosa tawa
      and my idly batterand hotel dosa batter recipe.

  40. Hi, Padhu, I tried you dosa and it just came out perfect. Thank-you for sharing this fantastic recipe


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