Crispy South Indian Dosa
Dosa is a crispy, golden South Indian crepe made from a fermented batter of rice and urad dal. Perfect for breakfast, lunch, or dinner, it’s healthy, vegetarian, and delicious when served with South Indian coconut chutney and sambar.
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.