South Indian Dosa Recipe

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.