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Home » Indian Food » South Indian Dosa Recipe
Indian Food

South Indian Dosa Recipe

Rachna GuptaBy Rachna GuptaApril 24, 2025Updated:April 24, 2025No Comments3 Mins Read
Dosa
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Dosa, a beloved South Indian delicacy, is a thin, crispy crepe made from fermented rice and lentil batter. This versatile dish is a staple in many households and is enjoyed with various accompaniments like chutney, sambar, or potato masala. Whether you’re a novice or an experienced cook, this guide will help you craft the perfect dosa every time.

What is Dosa?

Dosa is a traditional South Indian crepe made from a fermented batter of rice and urad dal (split black gram). The fermentation process imparts a slight tanginess and makes the dosa light and crispy. It’s typically served with coconut chutney, sambar, or a spiced potato filling.​

Ingredients

For the Dosa Batter:

  • ½ cup whole urad dal (split black gram)
  • 1½ cups rice (preferably short-grain like sona masuri or ponni)
  • 2 tablespoons chana dal (Bengal gram)
  • ½ teaspoon fenugreek seeds (methi)
  • 2 tablespoons poha (flattened rice)
  • Salt to taste (preferably non-iodized)
  • Water as needed for soaking and grinding

Instructions

1. Soaking:

  • Rinse the urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in water for about 4-6 hours.
  • Separately, rinse and soak the rice and poha together for the same duration.​

2. Grinding:

  • Drain the soaked urad dal mixture and grind it to a smooth batter, adding water as needed.
  • Similarly, grind the rice and poha mixture to a slightly coarse batter.
  • Combine both batters in a large bowl, mix well, and adjust the consistency with water to achieve a thick yet pourable batter.​

3. Fermentation:

  • Cover the batter and let it ferment in a warm place for 8-12 hours or until it doubles in volume and turns slightly bubbly.
  • Post fermentation, add salt to taste and mix gently.​

4. Making Dosa:

  • Heat a non-stick or cast-iron tawa (griddle) on medium heat.
  • Pour a ladleful of batter onto the center and spread it in a circular motion to form a thin crepe.
  • Drizzle a few drops of oil or ghee around the edges.
  • Cook until the bottom turns golden brown and the edges lift easily.
  • Flip and cook the other side for a minute if desired.
  • Serve hot with your choice of chutney or sambar.

Serving Suggestions

Dosa pairs wonderfully with:​

  • Coconut Chutney
  • Tomato Chutney
  • Sambar
  • Spiced Potato Masala

For a complete meal, serve dosa with a combination of chutney and sambar.​

Tips and Variations

  • Fermentation: Ensure a warm environment for fermentation. In colder climates, place the batter in an oven with the light on or near a warm appliance.
  • Consistency: The batter should be of pouring consistency but not too runny. Adjust water accordingly.
  • Crispy Dosa: For extra crispiness, add a tablespoon of rice flour to the batter before making dosas.
  • Variations: Experiment with fillings like paneer, cheese, or mixed vegetables for a twist.​

Nutritional Benefits

Dosa is a nutritious dish rich in carbohydrates and proteins. The fermentation process enhances its nutritional profile by increasing the bioavailability of nutrients and promoting gut health.

South Indian Food
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Rachna Gupta

    I am an Indian woman deeply rooted in my culture, blending traditional Indian values with modern fashion trends. As a fashion influencer and marketing expert, I specialize in showcasing how Indian festivals and traditions can inspire everyday style, festive looks, and décor. From clothing and accessories to makeup and home decorations, I offer fresh, creative ideas that celebrate our heritage with a contemporary flair.My goal is to help Indians living abroad stay connected to their roots by sharing fashion trends, beauty tips, and cultural insights that can be seamlessly integrated into global lifestyles. Whether it’s styling the perfect festive outfit or creating a modern twist on traditional décor, I’m here to inspire and empower those who want to embrace Indian culture with style and grace.

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