sada dosa recipe | plain dosa recipe, how to make plain dosa

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plain dosa, sada dosa

crisp plain dosa with the dosa batter made in a mixer-grinder

4.67 from 3 votes
total time:
560minutes

sada dosa or plain dosa recipe with video and step by step photos – crispy and tasty plain dosa recipe where the dosa batter has been made in a mixer-grinder. sada dosa means plain dosa and can be served with coconut chutney, sambar or idli-podi. sada dosa is also one of the mumbai street foods.

plain dosa recipe, sada dosa

the dosa batter recipe shared in this post, can be used to make idli, uttapam, punugulu and paniyaram. the best part of this dosa batter is that you can make the dosas thin, crisp as well as thick.

sada dosa is one of the breakfast, i make on weekends on occasions. i usually make chutney to go with it and if we are having dosa for lunch, then i also make sambar. i use the same batter recipe that i use for idli to make sada dosa. at times i make idli on the first day and dosa on the second day. you can also make potato masala and prepare masala dosa with the same recipe.

i have previously shared dosa recipe, in which i have used a mix of idli rice and regular rice. but in this recipe i have used only idli rice. you can also use just regular rice. both sona masuri and parmal rice also work well.

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 keep the batter in a warm place or near a heater. you can also have a look at this poha idli 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. if the urad dal is old, then you will have to add some more water while grinding it.
  • 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.
  • 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.

you can serve these crisp sada dosa with coconut chutney, potato masala and sambar.

if you are looking for more dosa varieties then do check:

plain dosa

4.67 from 3 votes
Prep Time:9 hrs
Cook Time:20 mins
Total Time:9 hrs 20 mins
crisp plain dosa with the dosa batter made in a mixer-grinder
plain dosa, sada dosa
Course:breakfasts, snacks
Cuisine:indian street food, south indian, tamil nadu
Servings:4
Author:dassana

INGREDIENTS FOR plain dosa

(1 CUP = 250 ML)
  • 2 cups idli rice (parboiled rice)
  • ¼ cup thick poha
  • 2 cups water for soaking rice
  • ½ cup urad dal
  • ¼ teaspoon methi seeds
  • 1 cup water for soaking urad dal
  • ¾ to 1 cup water for grinding rice
  • ½ cup water for grinding urad dal
  • 1 teaspoon rock salt or sea salt
  • oil as required

HOW TO MAKE plain dosa

soaking rice for plain dosa

  • in a bowl take 2 cups idli rice or parboiled rice. rinse the rice a couple of times and drain all the water very well.
  • add 2 cups water.
  • rinse poha separately in small strainer and add to the rice.
  • mix and then cover the bowl. soak both rice and thick poha for 4 to 5 hours.

soaking urad dal for plain dosa

  • in another bowl, take ½ cup urad dal. rinse urad dal a couple of times. then add ¼ teaspoon methi seeds.
  • add 1 cup water. mix well. cover and soak urad dal for 4 to 5 hours.

grinding both urad dal & rice:

  • before grinding, drain all the water from urad dal. you can also use this soaked water to grind urad dal. add the urad dal in the grinder jar.
  • add ½ cup water.
  • grind to a smooth, light and fluffy batter. the urad dal has to be ground really well, so that the batter ferments well.
  • remove the urad dal batter in a large bowl. drain rice of all the water. then in the same grinder jar, add the rice in two to three parts.
  • add water and grind to a semi fine consistency. the consistency of rice should be grainy in the batter, similar to fine rava. i ground in two batches and added about overall 1 cup of water. you can add ¾ to 1 cup of water depending on the type and quality of rice.
  • now add the ground rice batter to the bowl containing urad dal batter.
  • add 1 teaspoon rock salt. instead or rock salt, you can use non iodized salt or sea salt crystals or himalayan pink salt.
  • mix very well with a spoon or spatula. the batter should have medium consistency. cover and allow the batter to ferment for 8 to 9 hours or overnight. time of fermentation will vary depending on the temperature conditions. in winters, the time of fermentation can go up to 14 to 24 hours.
  • the batter after 9 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

steps for making plain dosa

  • 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.
  • now take a ladle full of the batter. pour the batter and gently spread the batter starting from the center and moving outwards.
  • cover the dosa with a lid and let it get cooked from the base. cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness. 
  • when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. then with the spoon spread the oil on the dosa
  • cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
  • fold the dosa and then serve it hot. prepare all dosa this way. 
  • serve dosa hot with coconut chutney, potato masala and sambar. since these dosas are crisp, they are best served hot.

RECIPE VIDEO

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TRENDING RECIPE

how to make plain dosa

1. in a bowl, take 2 cups idli rice or parboiled rice. rinse the rice a couple of times and drain all the water very well.

making plain dosa

2. add 2 cups water.

making plain dosa

3. rinse poha separately in small strainer and add to the rice. mix and then cover the bowl. soak both rice and thick poha for 4 to 5 hours.

making plain dosa

4. in another bowl, take ½ cup urad dal. rinse urad dal a couple of times. then add ¼ teaspoon methi seeds.

making plain dosa

5. add 1 cup water. mix well. cover and soak urad dal for 4 to 5 hours.

making plain dosa

6. before grinding, drain all the water from urad dal. you can also use this soaked water to grind urad dal. add the urad dal in the grinder jar. add ½ cup water.

making plain dosa

7. grind to a smooth, light and fluffy batter. the urad dal has to be ground really well, so that the batter ferments well.

making plain dosa

8. remove the urad dal batter in a large bowl. drain rice of all the water. then in the same grinder jar, add the rice in two to three parts.

making plain dosa

9. add water and grind to a semi fine consistency. the consistency of rice should be grainy in the batter, similar to fine rava. i ground in two batches and added about 1 cup of water. you can add ¾ to 1 cup of water depending on the type and quality of rice.

making sada dosa

10. now add the ground rice batter to the bowl containing urad dal batter.

making sada dosa

11. add 1 teaspoon rock salt. instead of rock salt, you can use non iodized salt or sea salt crystals or himalayan pink salt. during summers, addition of salt helps in the batter not getting over fermented. in winters, add salt once the batter is fermented.

making sada dosa

12. mix very well with a spoon or spatula. the batter should have medium consistency. cover and allow the batter to ferment for 8 to 9 hours or overnight. 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 sada dosa

12. the batter after 9 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

making plain dosa recipe

now steps for making sada dosa

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 plain dosa

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

making sada plain dosa

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

making sada plain dosa

4. when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. then with the spoon spread oil on the dosa. cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.

making sada dosa recipe

5. fold the dosa and then serve it hot.

making sada dosa recipe

6. before preparing the next dosa, sprinkle water on the dosa. then wipe it with a cotton kitchen towel. this sprinkling of water helps to lower the temperature of the iron pan. do this sprinkling only on a cast iron pan. do not sprinkle water on a non stick pan. it will ruin the non stick coating. also while sprinkling be careful and sprinkle from top and do not bring your hands near tawa. the steam created by the water can burn your hands.

making sada dosa recipe

7. then again spread oil on tawa. then spread dosa batter and cook the dosa as mentioned above. continue to prepare dosas this way. the leftover batter can be refrigerated and used later.

making sada dosa recipe

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

plain dosa recipe, sada dosa recipe

namaste, i am dassana

dassana
Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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4 comments/reviews

  1. Hi and thank you for all the wonderful recipes
    I love this site. It’s the best guide I have found to Indian cuisine and I use it every time I get a craving for Indian food. I am, however, very far away from India and sometimes I don’t recognize the ingredients and doubt I can find them in supermarkets in Iceland. Thick poha is one of those things. Do you recommend using anything specific as a substitute if I can’t find poha anywhere?

    • thanks elías. it will be difficult for you to get thick poha in iceland. you can add some puffed rice or cooked rice instead of poha. you can also altogether skip poha.

  2. Hi, lovely recipe. I am always looking forward to your detailed picture wise recipes and when i found the you tube channel with recent recipes i fell in love. I wanted to ask if the utensil you are using here happen to be cast iron skillet? I am looking for cast iron skillet with local shops here in varanasi but they have no clue. Some one told me its also called as kanti mitti. If you happen to know anything about it then please help me.

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