Dosas Recipe

Soak grains and dal

Rinse the white long-grain rice, raw/parboiled rice (if using), and poha under cold water until the water runs clear. Drain. Rinse the urad dal and fenugreek seeds together. In separate bowls, combine rice + optional raw rice + poha, and the urad dal + fenugreek. Cover both with water (about 1–2 inches above) and soak for 4–6 hours at room temperature (longer in cooler climates).

Grind urad dal

Drain the urad dal and fenugreek from the soaking water. Reserve some of the soaking liquid. In a high-speed blender or wet grinder, add the urad dal and grind to a smooth, fluffy paste using small amounts of reserved soaking water or fresh water as needed. Grind until the batter is light and airy (2–6 minutes depending on equipment). Transfer to a large bowl.

Grind rice mixture

Drain the soaked rice/poha mixture, reserving some soaking water. Grind the rice in the same grinder or blender to a slightly gritty-to-smooth batter (a little texture helps crispness) using reserved water as needed. Combine the rice batter with the urad dal batter in the large bowl and mix thoroughly with clean hands or a spoon to incorporate air.

Ferment batter

Adjust the batter consistency with water so it pours like heavy cream — somewhat thinner than pancake batter. Cover the bowl with a lid or plastic wrap and leave in a warm place to ferment for 8–12 hours (until doubled in volume and slightly sour). In cool climates, fermentation can take 12–18 hours; you can place the bowl in an oven with the light on or a warm spot.

Season batter

Once fermented, stir the batter gently. Add the salt and mix well. If batter is too thick, adjust with a few tablespoons of water so it spreads easily on the griddle. Taste and adjust salt to preference.

Preheat griddle

Heat a cast-iron tawa or nonstick skillet over medium-high heat until very hot. To test, sprinkle a few drops of water — they should sizzle and evaporate quickly. Lower heat to medium for cooking.

Temper oil (optional)

In a small pan, warm the 3 tbs of oil or ghee with the mustard seeds until they sputter, then remove from heat. This flavoured oil can be used to grease the pan or drizzle on cooked dosas for aroma.

Make dosa

Stir the batter once more. Ladle about 1/3 to 1/2 cup (depending on pan size) of batter onto the center of the hot tawa. Using the underside of the ladle, quickly spread the batter in a circular motion from center outward to form a thin circle (aim for 8–10 inch diameter). If batter is too thick to spread, add a tablespoon of water to loosen and stir.

Cook dosa

Drizzle a teaspoon of the tempered oil (or plain oil) around the edges and a little on top. Cook on medium heat until the bottom turns golden brown and edges lift from the pan (about 1–2 minutes). For crispier dosas, increase heat briefly toward the end. Do not flip for plain dosa; cook only on one side unless you prefer both sides browned.

Remove and serve

Use a spatula to gently lift the dosa from the pan and fold or roll it. Transfer to a plate. Wipe the pan with a paper towel or lightly oil before making the next dosa. Repeat with remaining batter, adjusting heat as needed.

Serving suggestions

Serve hot with coconut chutney, sambar, and/or potato masala. Leftover fermented batter can be stored in the refrigerator for 2–3 days; reheat or use for uttapam or pancakes.