dosa recipe | dosa batter recipe | how to make dosa recipe and dosa batter

4.39 from 13 votes

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

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dosa recipe and dosa batter 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 recipe, dosa batter recipe, how to make dosa recipe

dosa or dosai 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 this dosa 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.

dosa recipe crispy dosa

tips for 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 (blue leaf platinum MG 139 750-watt) 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 recipe 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 dosai with coconut chutney, potato masala and sambar.

if you are looking for more dosa recipes then do check

dosa recipe, dosa batter recipe, how to make dosa recipe
4.39 from 13 votes
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dosa recipe | dosa batter recipe | how to make dosai recipe

plain dosa recipe - dosa or dosai 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
prep time 9 hours
cook time 30 minutes
total time 9 hours 30 minutes
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 from dosa batter

  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 dosai this way.

  9. serve these crisp dosa plain or with potato masala and coconut chutney.

recipe notes

  1. this dosa recipe can be doubled.
  2. if doubling the dosa 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.

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how to make dosa batter and dosa recipe

for ease of understanding i have divided this dosai recipe post into 3 main parts:

  • step 1 – preparation for making dosa batter
  • step 2 – making dosa batter in a mixie
  • step 3 – making dosa from dosa batter

lets begin with step 1 – preparation for making dosa batter

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

step 2 – making dosa batter in a mixie

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

making dosa batter and dosa recipe

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.

making dosa batter and dosa recipe

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.

making dosa batter and dosa recipe

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.

making dosa batter and dosa recipe

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.

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

step 3 – making dosa from dosa batter

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.

making dosa batter and dosa recipe

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.

making dosa batter and dosa recipe

3. here is a neat round dosa.

making dosa batter and dosa recipe

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.

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

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

making dosa batter and dosa recipe

8. fold the sada dosa.

making dosa batter and dosa recipe

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

dosa recipe plain

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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41 thoughts on “dosa recipe | dosa batter recipe | how to make dosa recipe and dosa batter

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  1. Hi dassana, wanted to know the purpose of using idli rice +regular rice for making the batter,why not just idli rice?

    • when just idli rice is used, the dosa tend to be soft and fluffy. some proportion of regular rice helps in making the dosas crispy.

      • Thank you👍🏼

        • Welcome Ashwini

  2. Hei Dassana!
    Thanks for sharing your recipe 🙂
    I have some doubt that can i use regular rice instead of idli or pre-boiled rice and i have powderd urad dal so what quantity i should take. How to get the batter ferment easily because we are having winter(temp -5)

    TIA!

    • welcome. you can use regular rice for dosa batter. take 1/2 cup of urad dal flour. usually i keep the pan in a warm oven or in a warm place in the kitchen. just preheat oven on a low temp for some minutes. then switch off the oven and place the batter in it. if your oven has lights then keep the lights on and keep batter inside. you can even keep batter near a heater.

  3. Hi Dassana! Thank you for this recipe.
    Can I substitute the regular rice with brown sona massori rice? I want to know if I can use brown rice+parboiled/idly rice. Thanks!

    • welcome neeta. you can use regular rice instead of sona masuri rice. you can use brown rice+parboiled/idly rice combination.

  4. Superb recipe Dassana. The dosas were too good. I live in a place where the winter is currently harsh, the idea of adding poha worked. Thanks for sharing.

    • Welcome Rithika. Glad to know that you liked the dosas.

  5. Hi Ms.Dassana,
    Thanks for sharing the recipes…
    I tried your rava idli recipe and it was amazing my employers love it.
    Now I want to make this dosa. Should I keep the batter in fridge or at room temperature during fermentation process? I’m confused coz my employer told me that I keep inside the fridge and the urad dhal and rice don’t need to mix… I doubt in her suggestion coz she’s not that pro in cooking… I feel like she’s only guessing… the first time I followed her rava idli it did not turned well.unlike your recipe that I followed today..

    Sooooooo yummy.

    Thanks
    Jen

    • welcome jen. for dosa batter to ferment, you have to keep it at room temperature. if you like in a hot or warm city, then the dosa batter will get fermented in 6 to 9 hours. but if the climate is cool or cold, then it takes more hours for the batter to ferment. once the batter is fermented, then you keep in the fridge. remove extra batter in a bowl and make dosas from it. remaining you keep covered in fridge. also both the urad dal batter and rice batter has to be mixed well.

  6. Hi!
    As u wrote Its possible to use raw rice, but here we have only Basmati rice from India (no Masuri or Parmal). is it possible ? I can get Jasmin rice from Thailand or what we call here “parsian rice”. which one is recommended ?

    thanks!

    • welcome noam. don’t use jasmine rice. you can use basmati rice but try buying basmati rice which are not very long grains. this is not the best and recommended option but for your situation it is a good option.

  7. Hi and thanks for the detailed recipe!

    usually I’m (trying) to make the “restaurant style masala dosa” but now I saw this post, and the butter ingredients and steps is diff (rice types, soaking together etc).
    which recipe should I use ?

    • Welcome Noam. You can use any dosa recipe. Both are good. The masala dosa recipe gives a more crisp texture in the dosa as compared to this plain dosa recipe.

  8. Hi daasna, i always try your recipes and come out well.
    But this time i am worried about fermentation because i stay in japan and whether is in between 20 to 25 degrees.
    What can i do to ensure perfect fermentation..
    Pls help

    • hetal, i have the issue during winters here. so i keep the batter for a long time. at times i have kept the batter for even 20 hours. also if your oven has light, then you can keep the batter in the lighted oven. or keep the batter in a warm place like near a heater. also add a bit of sugar in cold temperatures as sugar helps in fermenting and avoid adding salt. salt is best added if living in warm or hot places, as then salt does not allow the batter to get fermented too much.

      • Thanks Daasana… I added salt before so frementation didnt come that well but the dosa were really yummy…. This time i will add sugar and try…

        Thanks a lot

        • welcome hetal. do try and you will see the difference.

  9. hii mam, m big fan of ur blog…u r just amazing. i m having one confusion that whether idli batter can we use for dosa making also?

    • thanks mamta for your kind words. yes you can use. just add some water if required to the idli batter. so that the batter spread easily on the tawa.

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