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 
 Serves5-6
 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)
Ladle
Spatula

how to make crispy dosa
Method

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.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!


41 comments:

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

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

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

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

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

    ReplyDelete
  6. Perfect dosa,nice presentation...

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

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

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

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

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

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

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

    ReplyDelete
  14. Yummy dosa with nice presentation.

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

    ReplyDelete
  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 :)

    Renuka
    http://cookingyummy.blogspot.com/

    ReplyDelete
  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 !!!

    ReplyDelete
  18. Perfect dosa :):)Nice demo.

    Chitchat

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

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

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

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

    ReplyDelete
  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!!

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

    ReplyDelete
  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.

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

    ReplyDelete
  27. looks so crispy...well presented

    ReplyDelete
  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!

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

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

    ReplyDelete
  31. Dosa varieties are yummmm for foodies

    ReplyDelete
  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?

    ReplyDelete
  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

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

    Tony
    http://www.realmeneatgreen.com

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

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

    ReplyDelete
  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

    ReplyDelete
  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.

    ReplyDelete
  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?

    ReplyDelete
    Replies
    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.

      http://www.padhuskitchen.com/2014/03/appam-dosa-batter-recipe-hotel-dosa.html

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

    ReplyDelete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.