Dosa Recipe | Dosa Batter Recipe In Mixer Grinder & Wet Grinder

5 from 3 votes

Dosa Recipe | Dosa Batter Recipe In Mixer Grinder & Wet Grinder

Dosa Recipe- Learn to make best crispy dosa recipe at home with this detailed step by step photos. I have included all the tips for fermenting batter & troubleshooting to make perfect dosas at home. In this post I am also sharing a very detailed homemade dosa batter recipe without wet grinder.

Dosa or south Indian rice and lentil crepes do not need much introduction I suppose. These crispy, golden and delicious crepes are loved by everyone and very popular outside India too.

If you love dosa but have never tried making it at home or a beginner trying to make good dosas, this post is for you. Follow it to T and I am sure you will be able to make amazing dosas at home and enjoy!

Prep Time11 hrs

Cook Time20 mins

Total Time11 hrs 20 mins

Course: Breakfast

Cuisine: Indian

Keyword: dosa, dosa batter, dosa recipe

Servings: dosas

Calories: 90kcal

Author: Harini

Ingredients

1 cup rice raw, short grain
1 cup rice idli rice
3/4 cup urad dal
1/4 cup poha
1/2 tablespoom methi seeds
rock salt
water 1/2- 3/4 cup
Oil to make dosa, 1 teaspoon each

Instructions

Soaking Rice and Urad dal

Measure and wash 1 cup raw rice, 1 cup idli rice, 3/4 cup urad dal, 2 tablespoons chana dal and 1/2 tablespoon fenugreek seeds. Rinse 1/4 cup poha/aval well.
Mix everything together and soak in enough water for 3-4 hours.

Making Dosa Batter

Drain the soaked rice & lentils to a mixer jar and retain the soaked water seperately. Do not add more than 1/2 of the jar. If you have a small jar grind in batches. I have used an Indian mixer grinder but you can also use a high power blender.
Add little water and grind urad dal and rice to a very smooth batter. Add 1/4 cup reserved water at a time and grind. You will need about 3/4 cup water for this quantity.
Take the ground batter in a deep bowl. Add salt and mix well. More notes on adding salt in the tips section. Choose a large bowl so that there is enough space for fermentation. The batter should be thick.
Let the batter ferment for 8-14 hours depending on the weather in a warm place. See notes for more fermentation tips. I use a very big vessel so that the batter does not overflow and get wasted. You will have nice fluffy batter after fermentation.

Making Crispy Dosa

Heat a cast iron pan. Once the tawa is hot, sprinkle few drops of water, if it sizzles immediately the tawa is in correct temperature. Lower the flame now. Add few drops of oil and spread well. Pour a ladle full of prepared batter.
Swiftly spread the batter as thin dosa as you want. Now higher the flame. You can also make dosa thick and spongy. Spread the batter in one direction and do keep spreading in the same place. Spread the batter in such a way that it has uniform thickness.
Let it cook for 1-2 minutes in medium high heat. Add oil in the edges. Do not cover the pan, it will make the dosa soggy. The edges will start to brown and rise slightly. At this point of time you can flip. Use a flat metal spatula to flip the dosa. if you spread the dosa very thin you don’t have to flip, it will get cooked from both sides very easily in minutes.
Flip and cook the other side adding few drops of oil. Remove to a plate. To make next dosa, lower the flame adjust the temperature. Prepare as many as required. Serve immediately with chutney, sambar or potato masala.

Making Cone Dosa

You can shape the cooked dosa into a cone and serve. Kids love this dosa. Once the dosa has well cooked, make a slit from the center to one end.
Using the same spatula or your fingers, quickly roll and shape it into a cone.

Notes

Storing Leftovers

Always make and have dosas piping hot. I do not recommend storing them. However leftover batter can be stored for few days. There are two ways to store batter.

Unfermented batter- If you double the recipe and make a large batch of batter, you can ferment one half and refrigerate the other half immediately. It stays good for 4-5 days in fridge. You will have to ferment the batter for 8-12 hours before making dosas. You can also do this for idli batter.

Fermented batter– If you leftover fermented batter you can store it for 3-4 days in refrigerator. The batter will become sour the longer you store it.

Nutrition