Dosa Recipe (Dosa on Cast Iron Tawa)
Dosa is a popular South Indian dish made from a fermented batter of rice and urad dal (black gram). Dosa is crispy, golden-brown, and often served with coconut chutney and sambar. It is a healthy vegetarian dish and an easy-to-cook rice-based meal that is perfect for quick breakfast, lunch, or dinner. You can prepare dosa using a cast iron tawa or a non-stick pan for a perfectly crisp texture. Follow these step-by-step instructions for making dosa batter and cooking this traditional Indian dish with simple ingredients.
Dosa Recipe Ingredients List
- 2 cups rice (regular or parboiled)
- 1/2 cup urad dal (black gram lentils)
- 1/4 cup poha (flattened rice, optional for softness)
- Toor dal (optional – added while soaking urad dal)
- Chana dal (optional – added while soaking urad dal)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Salt to taste
- Water as needed (for soaking and grinding)
- Oil or ghee (for greasing the pan)
- Water (for adjusting batter consistency)
- Iron cast Tawa
How to Make Dosa on Cast Iron Tawa (Step-by-step Instructions)
Soaking Dal for Dosa
1. Rinse rice and urad dal separately until the water runs clear, then soak rice with fenugreek seeds and urad dal with chana and toor dal in separate bowls for 6–8 hours or overnight, and if using poha, rinse and soak it for 15 minutes before grinding.
Grinding the Batter for Dosa
2. Drain the soaked rice and fenugreek seeds, then blend them with water to form a slightly coarse batter, ensuring the mixture is smooth enough to spread easily on a pan but still retains a slight grainy texture for authentic dosa crispness. If using poha, add it while grinding the rice for better texture.
3. Drain the soaked urad dal and transfer it to a blender or wet grinder; add water little by little and grind until you get a smooth, fluffy batter for preparing dosa that is light and airy, this texture is crucial for making soft and crisp dosas. Combine both batters in a large bowl and mix well.
4. Pour the ground urad dal batter and the rice batter into a large bowl or container, mix them thoroughly using clean hands or a ladle to ensure even fermentation, then add salt to taste and stir well to complete the dosa batter preparation.
Fermenting the Batter
5. Once the batter is mixed and salted, transfer it to a clean steel bowl, cover it with a lid or clean cloth, and place it in a warm spot in your kitchen; let it sit undisturbed for 8 to 12 hours or overnight to naturally ferment, during which it will rise, turn slightly airy, and develop a light sour aroma—essential for achieving the classic dosa taste and texture. The batter should double in volume and turn slightly frothy. Stir it gently before using.
6. After fermentation, the dosa batter will appear risen with tiny air bubbles on the surface, have a light and fluffy texture, and give off a mildly sour aroma—signs that it’s perfectly fermented and ready to make delicious dosas. (See the image showing the batter’s rise and airy texture after fermentation.)
Preparing the Dosa (Cooking on a Cast Iron Tawa)
7. Take a non-stick or cast-iron tawa (griddle) and place it on medium heat. Let it heat for a minute or two. Before pouring the batter, sprinkle a few drops of water onto the hot tawa and let it sizzle, or you can use paper towel to clean it. This ensures the surface is properly heated for cooking crispy dosas.
8. Once the tawa is heated, take a ladle full of dosa batter and pour it gently in the center of the tawa.
9. Using the back of the ladle, spread the batter in a circular motion, moving outward to form a thin and even round shape.
10. Spread dosa batter in a circular motion on the tawa to form a thin, even layer for crispy dosas. Drizzle a few drops of oil or ghee around the edges of the dosa to make it crispy.
11. Let the dosa cook for about 1-2 minutes. The edges will start to lift slightly, and the bottom will turn golden brown. If you want a crisp dosa, do not flip it. If you prefer a softer dosa, gently flip it using a spatula and cook for another 30 seconds.
12. Once cooked, carefully remove the dosa from the tawa and place it on a plate. Serve hot with coconut chutney, sambar, or any filling of your choice.
Serving Suggestions for Dosa
- Classic Dosa: Serve with coconut chutney, South Indian Rasam and sambar.
- Masala Dosa: Add a spiced potato filling inside before folding.
- Cheese Dosa: Sprinkle grated cheese while cooking for a fusion twist.
- Rava Dosa: Use semolina (rava) instead of rice for a crispy variant.
Tips for South Indian Dosa
- Use a well-fermented batter for the best texture and flavor.
- Ensure the tawa is hot but not smoking before spreading the batter. You can sprinkle a few drops of water on the tawa.
- Wipe the tawa with a damp cloth between dosas for even cooking.
- Use minimal oil for crispier dosas. This South Indian recipe is not only easy to cook but also a delicious and healthy choice for any meal. Enjoy your homemade crispy and delicious dosa.
FAQs
Cast iron retains heat better and lasts longer and gives crispier, golden-brown dosas and improves with use.
You can use raw rice or parboiled rice for making crispy dosa. Avoid basmati rice or short-grain rice.
Dosa batter might be too thick or not fermented enough to give crispy texture. For crisp dosa, always use a well-fermented batter, a medium-hot tawa, and spread a layer of batter in a circular motion.
Recipe Card
Crispy South Indian Dosa
Equipment
- 1 Large mixing bowls for soaking and fermenting the batter
- 1 Blender for grinding rice and urad dal
- 1 Ladle for pouring and spreading the dosa batter
- 1 Cast Iron or Non-stick Tawa (Griddle) for cooking the dosa
- 1 Flat Spatula for lifting and flipping the dosa (optional)
- 1 Damp cloth or tissue for wiping the tawa between dosas
- 2 Measuring cups
- 1 Lid or cloth to cover the batter during fermentation
Ingredients
- 2 cups rice regular or parboiled
- 1/2 cup urad dal black gram lentils
- 1/4 cup poha flattened rice, optional
- 1 tbsp chana dal optional
- 1 tbsp toor dal optional
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water as needed for soaking and grinding
- Oil or ghee for greasing the pan
- Water to adjust batter consistency
- Cast iron or non-stick tawa
Instructions
- Rinse rice with fenugreek seeds and urad dal with optional chana dal and toor dal separately until water runs clear.
- Soak them separately in water for 6–8 hours or overnight.
- Rinse and soak poha 15 minutes before grinding (if using).
- Drain and grind the soaked rice with fenugreek seeds to a slightly coarse batter.
- You can add poha during rice grinding for softer dosas (optional).
- Grind urad dal to a smooth, fluffy batter using minimal water.
- Combine both batters in a large bowl. Mix well with hand or ladle.
- Add salt to taste and stir thoroughly.
- Cover the batter and let it ferment in a warm place for 8–12 hours or overnight.
- The dosa batter should double in volume, become airy, and develop a mildly sour aroma.
- Heat a cast iron or non-stick tawa on medium heat for cooking dosa.
- Sprinkle a little water and wipe with a cloth to clean and test heat.
- Pour a ladle of batter in the center and spread in a circular motion to form a thin layer.
- Drizzle oil or ghee around the edges of dosa.
- Cook for 1–2 minutes until golden and crisp. Flip if you prefer a soft dosa.
- Remove and serve crispy South Indian Dosa with coconut chutney and sambar.
Notes
- Always use well-fermented batter for best results.
- Ensure the tawa is hot but not smoking. Sprinkle some water before making dosa.
- Wipe the tawa with a damp cloth between dosas.
- Use minimal oil for a crispier texture.
