How To Make a Dosa with a Detailed Recipe

Hi food lovers in this recipe we will make dosa also known as dosai in a few places.

Dosa is a popular South Indian crepe made from rice and lentils, is a delightful and crispy dish often enjoyed with a variety of chutneys and sambar.

Do you like biscuits? See how to make it here

Dosa Recipe

Ingredients For Dosa Batter:

• Rice: 2 cups (preferably short or medium grain)
• Urad Dal (Skinned Black Lentils): 1/2 cup
• Fenugreek Seeds (Methi): 1 tsp
• Salt: to taste
• Water: for grinding and adjusting consistency

Equipment:

• Large bowl for soaking
• Blender or wet grinder
• Ladle or spoon
• Non-stick pan or traditional iron tawa
• Spatula
• Oil for greasing

Preparation Steps

Soaking and Grinding

1. Soak Rice and Dal: Soak the rice, urad dal, and fenugreek seeds in separate bowls in plenty of water for about 6-8 hours or overnight.
2. Grind Mixture: Drain the water and grind them separately to a smooth batter. You can use a traditional wet grinder or a high-power blender. For the dal, add water little by little to achieve a fluffy texture.
3. Combine Batters: Mix the rice and dal batters together in a large bowl. Add salt and mix well.

Fermentation

1. Ferment Batter: Cover the bowl and leave it in a warm place to ferment for 8-12 hours or overnight. The batter should double in volume and have bubbles on the surface.

Making Dosas

1. Heat Tawa: Heat a non-stick pan or an iron dosa tawa on medium heat. Sprinkle some water to check if it’s hot enough (the water should sizzle).
2. Grease Tawa: Lightly grease the tawa with a few drops of oil. Wipe off any excess oil with a paper towel.
3. Pour Batter: Pour a ladleful of batter in the center of the tawa.
4. Spread Batter: Immediately, using the back of the ladle, gently spread the batter in a circular motion from the center outward, to make a thin crepe.
5. Cook Dosa: Increase the heat to high and cook the dosa until the bottom starts to brown and the edges lift from the pan. Drizzle a little oil around the edges if you like crispy dosas.
6. Remove Dosa: Once the dosa is golden and crispy, fold it in half or roll it and remove it from the tawa.

Making Dosa using a Pan

Serve

1. Serve Hot: Serve the dosa hot with chutney and sambar.

Tips:

• Batter Consistency: The batter should be slightly thick and pourable.
• Fermentation Time: Fermentation time may vary depending on the climate.
• Tawa Temperature: Maintaining the right temperature of the tawa is crucial for making perfect dosas.

Safety Precautions:

• Be cautious when spreading the batter on a hot tawa.
• Always handle the hot tawa with care to avoid burns.

Masala dosa or these dosa are a perfect idea for breakfast or a quick snacks for evening and its origin is India.