How To Make A Simple Dosa Recipe
Make How To Make A Simple Dosa Recipe in just 12h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Tempering
Method
Batter
- 1
Soak
Rinse 2 cups parboiled rice and 1/2 cup split urad dal separately until water runs clear. Soak the rice with 1/4 cup poha and fenugreek seeds in enough water to cover for 4–6 hours. Soak the urad dal in separate water for 4–6 hours.
- 2
Grind
Drain the urad dal and reserve soaking water. Grind urad dal in a wet grinder or high-speed blender with about 1/2 to 3/4 cup reserved water until it becomes a light, fluffy, slightly sticky batter (about 20–30 minutes in a wet grinder; 5–8 minutes in a blender, in pulses). Transfer to a large bowl. Drain rice/poha and grind with 1/2 to 1 cup water to a slightly grainy smooth batter. Combine rice and urad batters in the bowl; mix thoroughly by hand or spatula until smooth and slightly pourable. The final batter consistency should be like pancake batter—adjust with a few tablespoons of water if too thick.
- 3
Ferment
Add 1 teaspoon salt and mix. Cover the bowl and keep in a warm place (about 25–30°C / 77–86°F) for 8–12 hours or overnight until it rises and becomes airy with small bubbles. In cooler climates, place the batter inside an oven with the light on or use a warm spot.
- 4
Adjust batter
After fermentation, stir the batter gently. It should be slightly thicker than crepe batter; add a little water (1–3 tablespoons) if needed to reach a ladle-able pouring consistency.
Tempering
- 5
Preheat pan
Heat a heavy cast-iron tawa or nonstick skillet over medium-high heat until hot. To test, sprinkle a few drops of water; they should sizzle and evaporate quickly. Reduce heat to medium.
- 6
Make tempering
In a small saucepan or the same skillet, heat 2 tablespoons oil or ghee over medium heat. Add 1 teaspoon mustard seeds and let them pop. Add 1 teaspoon urad dal and 1 teaspoon chana dal (if using) and sauté until golden. Add 1 broken dried red chili, 8 curry leaves, 1 finely chopped green chili (optional) and 1/8 teaspoon asafoetida; sauté for a few seconds until fragrant. Turn off heat and keep the tempering ready.
- 7
Spread dosa
Lightly oil the hot skillet. Stir the fermented batter once and ladle about 1/3 to 1/2 cup batter (for a 9–10 inch dosa) onto the center of the pan. Using the back of the ladle in a circular motion, spread the batter outward quickly to form a thin circle. Drizzle about 1/2 teaspoon oil or ghee around the edges and a few drops on top.
- 8
Cook dosa
Cook on medium heat until the edges lift and the bottom has golden-brown spots (1½–3 minutes). For crispier dosa, increase heat briefly. If you prefer, flip and cook the other side for 30 seconds, but typically simple dosa is cooked only on one side.
- 9
Finish with tempering
Spoon the prepared tempering evenly over the dosa (especially around edges) while it finishes cooking—this infuses flavor and gives small crispy pockets where the tempering contacts the batter. Fold or roll the dosa and remove to a plate.
- 10
Serve
Serve hot immediately with coconut chutney and sambar or your preferred accompaniments.