Easy dosa recipe Made with rice flour and urad dal flour. this is an easy and fuss free version of making dosa recipe. Just mix the rice flour and urad dal flour with water. Allow to ferment the batter and you are ready to make crisp dosa at home. No soaking and grinding issues.
I will not say these taste like the regular dosa made from ground rice and lentils. No they do not. They do not have the characteristic sour taste & flavor which is there in the ground dosa version. Still they are good.
These dosas taste more like the crisp dosa which one gets in udupi restaurants. After making dosa this way, my feeling is that this is how they make dosa in restaurants. You will really not complain about these dosas, as they do not take the extra effort that is usually required in making a regular dosa. Few more quick and easy dosa recipes which you can make at times are:
I used ready made organic raw urad dal flour and rice flour to make these dosas. These flours can be made at home by grinding both rice and urad lentils. Just mix the flour with water and allow to ferment overnight.
These crisp and golden dosa can be served plain with just coconut chutney and vegetable sambar or made into a Masala dosa with the spiced potato stuffing.
If you are looking for more popular Dosa recipes then do check:
easy no grind dosa recipe
INGREDIENTS
- 1.25 to 1.5 cups rice flour
- ¾ cup urad dal flour (husked black gram flour)
- 2.5 cups water or add as required
- salt as required
- oil as required
INSTRUCTIONS
making dosa batter
- Add both the rice flour and urad dal flour into a mixing bowl.
- Pour water and mix well. The batter has to be smooth and without any lumps and evenly mixed. The consistency should be that of a thick batter but still flowing.
- Pour the batter from the mixing bowl in another bowl. Cover and allow to ferment at room temperature overnight for 9-10 hours or more if required.
- Once the batter is fermented well, then add salt to the dosa batter and mix well.
making dosa recipe
- Heat an iron griddle or tava. Smear with oil lightly.
- Take a spoon or ladle with the batter and gently start spreading the dosa in circular rounds. If using non stick pan, then avoid smearing oil on the pan. Since you won't be able to spread the dosa batter properly on the non stick pan.
- Drizzle oil on the top and sides and let one side cook.
- When one side of dosa is browned, flip and cook the other side.
- Fold the dosa and serve hot with coconut chutney or vegetable sambar.
- Make dosa in the same way with the batter.
- The leftover dosa batter can be refrigerated and used within 4 to 5 days.
NUTRITION INFO (approximate values)
Stepwise easy dosa recipe with urad flour and rice flour
1. Add both the rice flour and urad dal flour into a mixing bowl.
2. Pour water and mix well. I usually use my hands to mix the batter very well and break the lumps. The batter has to be smooth and without any lumps and evenly mixed.
3. Pour the batter from the mixing bowl in another bowl. Cover and allow to ferment at room temperature overnight for 9-10 hours.
4. The consistency of batter the next day. Due to it being cold here, the batter fermented not much. So I kept for an additional 4 hours more. The batter does not triple or double up like the dosa batter made with ground rice and lentils. But there is a faint sour aroma in the batter. A tip is to add 1 tbsp yogurt along with water before fermentation. You can reserve a few teaspoons of the fermented batter and then freeze it. Use it later as a starter to ferment the next batch of dosa.
5. Add salt once the batter is fermented and mix well.
6. Heat an iron griddle or tava. Smear with oil lightly. Take a spoon or ladle with the batter and gently start spreading the dosa in circular rounds. If using non stick pan, then avoid smearing oil on the pan. If the batter is too thick to spread evenly, then just add a few tbsp of water in it.
7. Drizzle oil on the top and sides and let one side cook.
8. When one side is browned, flip and cook the other side of dosa.
9. Fold the dosa and serve hot with coconut chutney or sambar. Repeat making dosa similar way with the batter. Here I served the dosa with onion tomato chutney.
Do you think this recipe would work with millet flour and masoor dal flour? That’s all I have at the moment. Thank you, Didi
it will work. just that it may not ferment as well as this recipe since urad dal flour is not used, but will taste good.
I wondered why fenugreek was not added. I thought the flavour would enhance the recipe.TYFS
sandra, when i had made this dosa batter, i did not have fenugreek seeds powder or fenugreek seeds. thats why i did not add it. but fenugreek seeds can be added.
Hi Dassana
good morning .
Firstly I want to thank you for this brilliant website. I am an a avid fan of your website.
Cant function without browsing your recipes.
thank you very much.
I have a question in regards to easy dosa recipe. I bought urad dal flour from the grocery shop but on the packet was labelled roasted urad dal flour…can I use this roasted flour? I even asked the shop keeper if this is used for dosa and he said yes.
Please help in regards to the above query.
Thank you and keep up this brilliant website.God bless u both
minder
thanks minder.
generally the dal that is used while preparing dosa is not roasted. in this recipe i have used urad flour which is not roasted. but you can give a try. light roasting of urad dal won’t make much of a difference in the taste and texture.
Hi dassana,
I am North Indian and finds difficult to make idli, though I love idli.
I am currently in Germany and attempted idli, however it came out ok but not great as my other dishes comes out generally. I have no idli mould so I used cupcake mould to prepare idli.
I followed the following steps
1. Soaked Urad whole dal with fenugreek seeds for 8 hours.
2. Grind it and made the fine fluffy paste. Pour this paste in container and left it ferment overnight.
3. Soak rice flour in enough water in separate container and left it too for ferment overnight.
4. Morning I got some foul smell from the dal mixture though it rose more than double,
5. Rice paste was not fermented.
6. I mixed both the paste and allow it ferment for some time.
7. Add some eno fruit salt in the batter just before steaming it and made idli using cupcake moulds in pressure cooker without weight(whistle) for 8-10 min in high medium gas.
My question is why we need to mix both the paste to ferment it? As we grind separately why fermentation don’t work that ways? Is it because both the fermentation time are different so we mix both ? Well you can answer my question as you are the expert.
Another question I want to ask is there something else I need to correct to make soft idlis. It didn’t match my expectation and felt all my hard work wasted.
Thanks
Reshu
hi reshu,
1. the urad dal have been soaked for a long time. 3 to 4 hours or max 5 hours is enough.
2. the urad dal if kept separately overnight will give a weird smell. just a few hours fermentation of urad dal is fine.
3. the rice batter does not become double, but it will have a sour taste after fermentation.
4. both the rice flour paste and urad dal paste have to be mixed together and then fermented overnight.
5. fermentation works when you ferment the batters separately. but the fluffiness that one expects in the idli is due the urad dal. when urad dal is mixed with the rice batter, the weird smell is not felt, like when you ferment it separately. it also helps in doubling the whole batter. the urad dal traps the airborne beneficial yeast. this yeast helps in making the batter soft, airy with bubbles. precisely, the fermentation time is different for both rice and urad dal, as you mention. best results are achieved when you mix both of them together and ferment.
6. if the batters are fermented separately, soft idlis cannot be made. also don’t use rice flour. either soak parboiled rice/idli rice and grind them till you get a fine rava like consistency. or use idli rava. the rice flour method posted in the recipe is only for dosas. you will get neat dosas, but not idlis.
hope this helps.
Hello
I use rice flour & husked urad daal or ura gota for my recipe. Can you tell me the measurement how much urad daal or gota I should use for each cup of rice flour. In this recipe you are using urad flour. I just wanted your expertise on this Q. Thanks for answering in advance. Hope I get to see the answer. I posted same Q on idli page but haven’t heard back.
i have already answered to your query. its on this mumbai mysore masala dosa recipe link – https://www.vegrecipesofindia.com/mumbai-mysore-masala-dosa/#comment-458482
I tried your recipe. It is good. But my dosa breaks and gets cracks. Also when I left the batter overnight for fermentation, it left water on top and did not look anywhere near to your batter.
i guess that the batter has become thin. thats why the breaks and cracks. if you add some more rice flour (a few tablespoons) than the the batter can be thickened a bit.
Wow, I really really love dosas and can’t wait to try this recipe! Do you think this batter would work to make idlis as well? Thank you for your wonderful website, I live in England but Indian food is my all time favourite, particularly South Indian 🙂
welcome hannah. this batter will not work for idlis.
What should I do with the batter when it gets old?
moinbwadya, the batter stays good for about one week in the fridge. use it in this period.
Its amazing ! ur recipies are just awesome… i like it very much..
welcome savitri
Hi Dassana,
Thanks very much. Your recipes are amazing. This is my goto blog for vegetarian stuff.
I have a question, if I cant get urad flour, how do I make it at home?
Do I have to dry grind the urad dal or wash+dry+grind?
Please advise.
welcome sabeena. you will have to rinse the urad dal first. drain well. then spread evenly on a clean cloth or a large tray. then sun dry or shade dry, whatever is possible in the place you live. dried well for a few hours so that there is no moisture on the dal. then grind in a dry grinder or you can give to a grinding mill, if you live in india.
Hey dassana, I would like to know know how many tsp of salt did you use in this batter since I am still experimenting with salt I wouldn’t want to over do it since my in laws have an issue of blood pressure. Thanks
i generally add salt by andaz. i use rock salt. i think 3/4 to 1 tsp of salt should be fine. even if you add less of salt, does not matter. as some taste of salt will be there 🙂
i am having 3.62 kg rice flour ..May i know how much urid dal powder should i want add with that to make dosa…since i don’t want to mix every time.. I will mix it only the powders and keep readymade in plastic storage container…when i want dosa i can just add water into that.
you can add half the amount of urad dal flour. so eg for 3 kg rice, you can add 1.5 kg of urad dal.
Hi , nice recipe .. can we get that nice golden color on the dosa without adding fenugreek seeds ? can we add fenugreek seed powder to this batter for the color or do u have any other suggestions ?
this dosa recipe does not have fenugreek seeds. fenugreek seeds help in fermenting the batter and hence they are added. for the golden color, you can add 1 tbsp chana dal or a handful of poha or cooked rice.
This is the best and easiest recipe til now with no fuss of soaking and grinding. The dosa came out really well.
Hi. I tried your masala dosa and potato curry and tomato onion chutney. Everything turned out awesome. Thank you. I am not able to put the comment under the masala dosa so I placed it here. I have a question for you. Do you know how to make Malaga podi. We use that to sprinkle over uttapma. Thanks and love your site.
Anjali
thanks anjali. i have not heard about malaga podi, but i do know the idli podi and gun powder that is served with idli, dosa.
Add little bit of yeast to the batter and you will have nice fermented batter with sour taste
Shakti, i know this. sometime in the winters when the batter does not ferment then i add yeast. but for this recipe specifically, i didn’t add yeast as many people don’t have yeast in the house unless they are into baking breads. i wanted to keep the recipe simple and easy to make.. thats why i have not added yeast.
How much yeast should be added if I choose to add it? Also, do I let it ferment for the same amount of time? (Do I still let it ferment for 9 to 10 hours). Thank you for your wonderful recipes!
welcome F.P. you can add 1/4 to 1/3 tsp instant yeast. you will have to add after the fermentation period of 8 to 9 hours. just dissolve the yeast with 1 to 2 tsp water and then add to the batter. mix very well. cover and allow to ferment for 30 to 45 minutes. you will see a lot of bubbles in the batter. use the whole batter to make dosa. if you keep the batter in fridge, then use in a couple of hours. otherwise by next day, the batter becomes too yeasty.
Very good recipe
thanks roshni
I am new to South dishes .
We will try this
Thanks for Sharing
welcome amrita
I love dosa, and find it intimidating to make from scratch. happy to find this easy recipe and the batter can be keep refrigerated. The weather here is extremely hot at 36C lately, I think 4-5 hours of fermentation is enough?
i think 5-6 hours will be enough. thanks shannon.
Perfectly crisp dosa there! And I love the idea of using the rice flour and dal flour. It is so clever and much simpler than soaking both and then making a paste. thanks for that 🙂
thanks.
Looks yummy! Where do you get urad dal flour?
i got from a super store near our place.
I need to try this Dassana. My husband loves crisp dosa & we don’t get good ready made batter out here. Once in a while I make my own but this sounds so much quick!