Homemade Dosa Recipe

Dosa is one of the most popular South Indian diah that is made of fermented rice and Urad dal (lentil) batter.
In early days Dosas says were made using only rice but with time, people added urad dal and chana dal to give it a crispy brown texture
Dosas became very popular with the rise of South Indian restaurants like Udipi, Sukh sagar, Shiv Sagar, Sagar Ratna, A2B, Adigas and many more all over India which serves the various varieties of dosas - plain, Mysore masala, set dosa, Rava dosa, neer dosa and masala dosa, and many more. There are also Mumbai street style chains of 99 varieties of dosas.
Lets see how to make flawless crispy tasty yummy dosas at home.


Recipe For Dosa

Dosa is made like a crispy crepe on a hot tawa by spreading the fermented batter. Lets quickly note down the Recipes

Ingredients for crispy dosa recipe

• ½ cup Urad dal
• 1½ cups Rice
• 1 tablespoon chana dal (spit bengal gram)
• ½ teaspoon fenugreek seeds or methi seeds (optional)
• 2 tablespoon poha (beaten rice) 
• rock salt or non iodized salt or crystal salt as needed
• fresh water as needed (do not use the water used for soaking)

Process

Preparation for dosa batter recipe

• Add urad dal, chana dal & fenugreek(methi) seeds to a large bowl
• Rinse them very well several times and discard the water.
• Soak them together in enough fresh water for 4-5 hours.
• Add rice to another bowl and wash a few times.
• Pour fresh water and soak separately in ample water for 4-5 hours.
• Once the Rice and dals are soaked for 4+ hours, rinse and soak poha just 30 mins before grinding the dosa batter.

How to make the dosa batter

• Drain the water from the dals, methi and poha.
• Add them to a blender jar
• Pour water just as needed. Grind to a smooth paste until smooth & bubbly or frothy. 
• Transfer this to a large pot if using a mixer.
• Drain the water from rice & add it to the jar and then pour very little water.
• Blend to a thick paste. Add this to the urad dal batter and mix well.
• Check the consistency of the dosa batter.
• It must not be very thick or very thin otherwise the dosa batter will not ferment well.

Fermenting dosa batter

• Cover the dosa batter and keep this in a warm place until fermented.
• It may take anywhere from 8 to 16 hours depending on the temperature.
• Next morning gently stir the dosa batter once.
• Add water enough to thin it down to pouring consistency yet thick.
• If making masala dosa, you will have to make potato masala

To make dosa

• Grease a dosa pan or tawa with few drops of oil and wipe it off using a wet towel
• If using a iron tawa, grease tawa with oil and a slice of onion. This prevents the dosas from sticking to the pan.

• Heat it until hot enough. Pour a ladle full of dosa batter on the center of the tawa.
• Spread it evenly in a circular shape to get a dosa. I use flat bottomed steel katori for best result and restaurant like texture (cup) 
• Drizzle oil around the edges and allow to cook on a medium high heat until red or golden. To spread oil evenly I use silicone brush
• Flip the dosa when the edges begin to rise from the pan.
• Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp.
• Repeat making more dosas on the hot tawa.
• You can also rub with the cut onion and then pour the batter.
• Serve dosa with chutney and potato masala.