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dosa recipe, crispy dosa recipe, how to make dosa batter in mixie

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dosa recipe with step by step photos. this detailed dosa recipe post shows you how to make dosa batter in a mixer-grinder at home with lot of tips and suggestions. with the help of these tips you will be easily able to make crispy, soft and tasty dosa which you are going to love.

dosa is a famous breakfast or snack both in india as well as outside india. dosas are basically rice and lentil crepes. there are many varieties of dosa and the texture ranges from crisp to soft to fluffy to light. these varying textures are due to the proportion of the rice, urad dal and other ingredients used in the dosa batter recipe.

the dosa batter recipe i am sharing here is what i generally use to make dosa. this dosa recipe gives crisp as well as soft textured dosa. this is how we prefer dosa at home. for a complete crisp texture, which is liked by many folks, the recipe would be different.

the dosa batter recipe shared in this post, can be used to make idlis, uttapams and paniyarams. the best part of this dosa batter is that you can make the dosa thin, crisp as well as thick. its up to you. i make both. if you make idli and dosa often, then i would suggest you to check these below links also:

the dosa batter proportions, i have mentioned will finish up the whole batter in a day for a family of 3 to 4. in summers, i usually make this less proportion as the batter tends to get sour quickly.

while in winters, i double the proportions. you can however, easily double the proportion and this is a fool proof tried and tested dosa recipe. if doubling the recipe, then soak urad dal + methi seeds in a separate bowl. grind urad dal and methi seeds separately. grind rice separately. then mix both the batters in a large bowl or pan.

some practical points to consider that will help in better dosa batter fermenation:

  • do take into account the temperature of the city in which you live, as temperature is one of the important factors for proper fermentation. if you live in a cold country, then you can have a look at this poha idli recipe post, where i have shared fermentation tips for dosa batter in winter season.
  • stone grinding vs grinding in a mixie – according to me both work. for large batters, stone grinder does a fab job. a mixie is good for small to medium quantities of batter. i have used both. for large quantities of batters, i do use a stone grinder, but lately i use mixer-grinder, as the one i have is too large and lifting and washing it is one big task. so i use my preethi mixer-grinder and it gives me good results every time.
  • also do make sure that the urad dal you use is fresh and within its expiry date.
  • also use non iodized salt. i use rock salt.
  • another point to be considered is the use of a seasoned tawa or pan. if using a cast iron pan, it has to be well seasoned. by seasoning i mean the pan is used often to make dosas. if you make chapatis or rotis on a tawa and use the same tawa, then there is a possibility that the dosa will stick.
  • to season a pan, heat the pan. smear the pan with oil all over. switch off the pan and keep aside for 2 to 3 days. before making dosa, heat the pan. remove the residue oil with a kitchen paper tissue. again spread oil all over. heat for some seconds and then again remove the oil. again spread oil and use the pan for making dosa. if the pan is not seasoned, the dosa will stick. cast iron pans are the best to make dosas. you can even make in a non stick pan, but do try once making in a cast iron pan and you will notice the difference.
  • you can make the dosa with only parboiled rice recipe/idli rice or with a combination of idli rice and regular rice. many readers ask me what is parboiled rice and idli rice. so i will mention it.

    – parboiled rice is rice which is partially cooked in their husks. later they are dried and milled. parboiled rice is used for making steamed rice, savory rice porridge (which we call kanji) and snacks too.
    – idli rice is a type of parboiled rice and is used for making idlis or dosa. however, do note that you can also use only raw rice to make dosa. i personally prefer sona masuri or parmal rice.

do try this simple or sada dosa recipe and let me know. you can serve these crisp dosas with coconut chutney, potato masala and sambar.

if you are looking for more dosa recipes then do check masala dosa, butter rava dosa, benne dosa, set dosa, neer dosa, oats dosa and schezwan masala dosa recipe.

dosa recipe and dosa batter recipe below:

4.64 from 11 votes
dosa recipe, crispy dosa recipe, how to make dosa batter in mixie
prep time
9 hrs
cook time
30 mins
total time
9 hrs 30 mins

dosa recipe - dosa is a famous breakfast or snack both in india as well as outside india. dosas are basically rice and lentil crepes.

course: breakfasts
cuisine: south indian
servings: 3 to 4 (16 to 18 dosa)
author: dassana amit
ingredients (1 cup = 250 ml)
  • ½ cup idli rice or parboiled rice OR 100 grams idli rice
  • ½ cup regular rice OR 100 grams regular rice
  • ¼ cup urad dal OR 50 grams urad dal (husked whole or split black gram)
  • teaspoon methi seeds OR 2 pinches methi seeds (fenugreek seeds or methi dana)
  • 2 tablespoon poha (flattened rice)
  • 1.5 cups water for soaking both rice and lentils
  • ¾ cup water for grinding - do add water as required
  • ½ teaspoon rock salt (sendha namak) or non iodized salt or sea salt crystals or himalayan pink salt
  • oil as required
how to make recipe
preparation for making dosa batter:
  1. in a bowl take 1/2 cup idli rice or parboiled rice along with 1/2 cup regular rice.
  2. to the same bowl, add ¼ cup urad dal and 1/8 tsp methi seeds.
  3. rinse the rice, lentils and methi seeds together a couple of times and keep aside.
  4. in a separate bowl, take 2 tbsp poha.
  5. rinse it once or twice in water and then add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds.
  6. pour 1.5 cups water. mix. cover with a lid and soak everything for 5 to 6 hours.
making dosa batter in a mixie:
  1. drain all the water and add the soaked ingredients in a wet grinder jar.
  2. add 2/3 to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. a smooth consistency of batter is also fine.

  3. if the mixer gets heated up, then stop and wait for some minutes. when the mixer cools down, grind again. depending on the jar capacity, you can grind everything once or in two batches. i ground in two batches and added overall ¾ cup water.

  4. now take the batter in a large bowl or pan.
  5. add ½ tsp rock salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions.
  6. a proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.
  7. now lightly stir the batter, before you begin to make dosa.
making dosa:
  1. heat a cast iron pan. when the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium.
  2. do not spread oil if you are using a non stick pan, as you won't be able to spread the batter.
  3. now take a ladle full of the batter. pour the dosa batter and gently spread the batter starting from the center and moving outwards.

  4. cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness.
  5. when you see the batter on the top cooked, then sprinkle 1/4 to 1/2 tsp oil on the edges and center.
  6. with the spoon spread the oil on the dosa.
  7. cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
  8. fold and serve dosa hot. make all dosas this way.

  9. serve these crisp dosas plain or with potato masala and coconut chutney.
recipe notes
  1. dosa recipe can be doubled.
  2. if doubling the recipe, then soak urad dal + methi seeds in a separate bowl. grind urad dal and methi seeds separately. grind rice separately. then mix both the batters in a large bowl or pan. grind soaked rice in two to three batches.


how to make dosa recipe:

a) preparation for dosa batter:

1. in a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice.

2. to the same bowl, add ¼ cup urad dal and ⅛ tsp methi seeds.

3. rinse the rice, lentils and methi seeds together a couple of times and keep aside.

4. in a separate bowl, take 2 tbsp poha.

5. rinse poha once or twice in water and then add to the bowl containing the rinsed rice+lentils+methi seeds.

6. add 1.5 cups water and mix. cover with a lid and soak everything for 5 to 6 hours.

b) making dosa batter in a mixie

7. drain all the water and add the soaked ingredients in a wet grinder jar.

8. add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. a smooth consistency of batter is also fine. if the mixer gets heated up, then stop and wait for some minutes. when the mixer cools down, grind again. depending on the jar capacity, you can grind everything once or in two batches. i ground in two batches and added overall ¾ cup water.

9. now take the batter in a large bowl or pan. in case the dosa batter becomes thin, then add a few tablespoon of rice flour to thicken it. mix the rice flour very well in the batter.

10. add ½ tsp rock salt. mix very well. instead or rock salt, you can use non iodized salt or sea salt crystals or himalayan pink salt. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. in winters, the time of fermentation can go up to 14 to 24 hours.

11. the dosa batter after 11 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma.

12. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

how to make crisp dosa recipe:

1. heat a cast iron pan. when the pan becomes hot, spread ¼ to ½ tsp oil all over the pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. for a low fat option, just make the dosa without any oil.

2. now take a ladle full of the dosa batter. pour the batter and gently spread the batter starting from the center and moving outwards.

3. here is a neat round dosa.

4. cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness. you can even cover the dosa with a lid and let it get cooked from the base.

5. when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.

6. with the spoon spread the oil on the dosa.

7. cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.

8. fold the sada dosa.

9. serve dosa hot with coconut chutney, potato masala and sambar. since these dosas are crisp, they are best served hot.




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This post was last modified on December 8, 2017, 10:08 pm

    Categories Indian Street FoodKids RecipesPopular Indian RecipesSouth Indian RecipesTamil NaduVegan Recipes