Padhuskitchen


How to make Dosa at home

by 61 Comments

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 
 Serves: 5-6
 Recipe Category: Breakfast
 Recipe Cuisine: South 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.

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Related posts:

Chutney recipes - Chutney varieties - Thuvaiyal- thogayal varieties

Idly Milagai Podi

Vendhaya Dosai Recipe-Fenugreek Dosa-Healthy South Indian Breakfast

Cabbage Poha Recipe-Cabbage Capsicum Aval-Poha Recipes




Reader Interactions

Comments

  12. Viki's Kitchen

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

    Reply

  25. Dolly

    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.

    Reply

  28. Mansi

    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!

    Reply

  32. Kulsum

    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?

    Reply

  33. PadhuSankar

    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

    Reply

  37. aseah othman

    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

    Reply

  38. PadhuSankar

    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.

    Reply

  41. destiny's mystery

    Hello padhu,
    Thanks for wonderful recipes,I love dosas and ur recipes would be great help.i wanted to ask can I replace parboiled rice with something else,coz from where I belong its difficult to get it.so please help

    Reply

    • Padhu Sankar

      The measurement you are using is correct .I use 3/4 -1 cup of dal .Use whole urad dal without skin and grind it well until light and fluffy. Also use fresh stock and not old stock as it will not give soft dosas. Check out these tips which are mostly same for idli and dosa . Link below
      soft idli dosa tips

      Reply

  43. Karen Baker

    I have tried #3 several times and when I cook the dosa it won't cook. I have tried idli dishes, a skillet and I've cooked it for a long time hoping it would finally cook and it's completely raw and inedible. Do you know what I'm doing wrong?

    Reply

    • Padhu Sankar

      Use good quality and fresh ingredients. Do not stock urad dal. Grinding the batter well is also important. When cooking dosa, cook on medium heat and wait for the corners to lift up, then flip it over to the other side.

      Reply

  44. Eliteguy

    Thanks for the recipe padhu..
    Kindly clarify my doubt:
    For dosa batter(excluding to make idlis ), why can't we grind dal and rice together in a single stretch? Please explain…
    Regards

    Reply

  45. G J kulavansa

    dear padhu,
    Thanks for your recipes,I much like this dosas and great help for our family introducing a new food. easily can understand the explanation too. Indians are much talented for many fields

    Reply

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