Dosa
Dosa is a classic South Indian dish made from a fermented batter of rice and urad dal (black lentils). The batter is spread thin on a hot griddle and cooked until golden brown and crispy.Served with a variety of chutneys and sambar, this dish is a delicious and satisfying breakfast, snack, or dinner option.This recipe focuses on the traditional dosa, but it can be easily adapted into variations such as masala dosa, rava dosa, and more.
Equipment
- Wet grinder or food processor – 1 (for grinding the batter)
- Griddle or tawa – 1 (for cooking dosas)
- Ladle – 1 (for pouring batter)
- Spatula – 1 (for flipping and folding)
- Measuring cups and spoons – 1 set (for accurate ingredient measurements)
- Mixing bowl – 1 (for fermenting the batter)
- Oil or ghee brush – 1 (for greasing the griddle)
Ingredients
For the Dosa Batter:
- 2 cups Rice preferably short-grain or dosa rice
- 1/2 cup Urad dal black lentils
- 1/2 teaspoon Fenugreek seeds optional
- Water as needed, for grinding the batter
- Salt to taste
For Cooking:
- Oil or ghee as needed for greasing the griddle
Instructions
Soak the Ingredients:
- Rinse the rice and urad dal separately. Add the fenugreek seeds to the urad dal bowl. Soak them in plenty of water for at least 4-6 hours or overnight.
Grind the Batter:
- Drain the soaked rice and dal. Grind the dal first in a wet grinder or food processor to a smooth paste, adding water gradually. Then, grind the rice into a slightly coarse paste.
- Combine both rice and dal pastes in a large mixing bowl and stir in salt.
Ferment the Batter:
- Cover the bowl with a cloth and let the batter ferment in a warm place for 8-12 hours. The batter should rise and develop a slightly sour smell when it’s ready.
Cook the Dosas:
- Preheat the griddle or tawa on medium heat. Once hot, lightly grease it with oil or ghee using a brush or paper towel.
- Pour a ladle of batter in the center and spread it into a thin circle using the back of the ladle.
- Let the dosa cook for 2-3 minutes, until the edges begin to lift and the bottom turns golden brown and crispy.
- Optional: Add a little oil or ghee along the edges for extra crispiness.
- Fold or serve the dosa as desired.
Serve:
- Serve the dosa hot with coconut chutney, sambar, or any side of your choice.
Notes
- Fermentation Tip: The batter should ferment in a warm area. If you live in a colder climate, you can place the batter in an oven with just the light on, or wrap the bowl in a warm cloth to speed up the fermentation process.
- Griddle Temperature: Ensure the griddle is not too hot, or the dosa will burn. It should be medium-hot, and you should hear a slight sizzle when the batter hits the surface.
- Gluten-Free Option: Dosa is naturally gluten-free, so it's suitable for those with gluten intolerance.
- Storage: Leftover batter can be stored in the fridge for up to 2-3 days. Stir gently before using. Dosas made from freshly fermented batter yield the best texture.