Plain Dosa Recipe

Soak

Rinse rice and urad dal separately until water runs clear. In two small bowls, combine rice with fenugreek seeds and separately rinsed urad dal. Add poha to the rice bowl if using. Cover and soak both for 4–6 hours at room temperature (longer in cooler climates).

Grind Batter

Drain water from urad dal and transfer to a wet grinder or high-speed blender. Add a little water (start with 150 ml) and grind to a smooth, slightly airy batter. Transfer to a bowl. Next grind the rice mixture with remaining water in batches to a slightly grainy but smooth paste. Combine rice and urad batters, mix thoroughly to a uniform consistency. Batter should be pourable but slightly thick (like heavy cream).

Ferment

Add salt and mix well. Cover the bowl and leave in a warm place for 8–12 hours until batter doubles and becomes slightly tangy. In cool conditions, fermentation may take longer; you can keep it in an oven with the light on.

Prepare Pan

Heat a non-stick or cast-iron tawa/griddle on medium-high until hot. Reduce heat to medium. Sprinkle a few drops of water—if it sizzles and evaporates immediately, pan is ready. Wipe with a lightly oiled paper towel.

Spread Dosa

Stir fermented batter gently. Ladle about 3/4 cup (approximate) batter for one large dosa onto the center of the hot tawa. Using the bottom of the ladle in a circular outward motion, spread batter quickly and evenly to a thin circle, leaving edges slightly thinner for crispness.

Cook Dosa

Drizzle about 1 tsp oil or ghee around edges and a few drops on top. Cook on medium heat until edges lift and bottom becomes golden-brown and crisp (about 2–3 minutes). For a plain dosa, do not flip. If you prefer more cooked top, flip and cook 20–30 seconds. Fold or roll dosa and transfer to plate.

Cook Dal

Rinse toor dal until water runs clear. In a small saucepan or pressure cooker, add dal and 250 ml water with a pinch of turmeric. Cook until dal is soft and mushy (3–4 whistles in a pressure cooker or 20–25 minutes simmering), then mash lightly and keep aside.

Cook Vegetables

In a separate small pot, bring remaining water (~150 ml) to a boil. Add chopped vegetables and a pinch of salt. Cook until tender (7–10 minutes). Add chopped tomato and cook 2–3 minutes more.

Combine & Simmer

Add cooked dal to the vegetables. Stir in sambar powder, tamarind paste, turmeric, and salt. Simmer on low for 5–7 minutes so flavors meld. Adjust consistency with water—sambar should be pourable but not too thin.

Tempering

In a small pan, heat 1 tsp oil or ghee. Add mustard seeds and let them crackle, then add cumin seeds, a pinch of asafoetida and curry leaves. Fry briefly (10–15 seconds) and pour the tempering into the simmering sambar. Stir and remove from heat.

Grind Chutney

In a blender, combine grated coconut, roasted chana dal, green chili, ginger, salt and about 30 ml water. Grind to a smooth or slightly coarse paste, adding water as needed for desired consistency. Transfer chutney to a small bowl.

Temper Chutney

Heat 1 tsp oil in a small skillet. Add mustard seeds and let them pop, then add urad dal and fry until golden. Add curry leaves and broken red chili and fry briefly. Pour the hot tempering over the chutney and mix.