Plain Dosa Recipe

Soak

Rinse 2 cups short-grain rice and 0.5 cups parboiled rice until water runs clear. Rinse 0.5 cups urad dal separately. Combine rice and fenugreek seeds in a bowl and cover with water; soak for 4–6 hours. Soak urad dal and fenugreek together in another bowl for 4–6 hours.

Grind

Drain soaking water. Grind urad dal with about 1/2–3/4 cup water to a smooth, fluffy batter (5–8 minutes in a wet grinder or high-speed blender), scraping sides so it emulsifies air. Grind rice mix with remaining water to a slightly gritty but smooth paste (not paper-smooth) to preserve texture. Combine both pastes in a large bowl; add 1 tsp salt and 1 tsp oil if using, and whisk to incorporate air.

Ferment

Cover batter loosely and leave in a warm spot (around 30–35°C / 85–95°F) for 8–12 hours until it increases in volume and becomes slightly sour and bubbly. In cooler climates, ferment 12–18 hours or use a warm oven with the light on. After fermentation, stir gently to a pourable, slightly thick crepe-batter consistency; if too thick, add water 2–3 tbsp at a time.

Preheat pan

Use a heavy flat griddle or nonstick tawa. Heat over medium-high until a drop of water sizzles and evaporates immediately. Reduce heat to medium.

Spread dosa

Stir fermented batter gently. Pour a ladle (about 1/3 cup) of batter in the center of the hot tawa and quickly spread outward in a circular motion using the back of the ladle to form a very thin crepe (whisper-thin). Leave a slightly thicker center if desired.

Cook & crisp edges

Drizzle 1/2 tsp oil around edges and a little on the top. Cook on medium heat until edges turn lace-like and golden-brown and the surface is matte (about 1–2 minutes). For an extra crisp edge, increase heat briefly and press edges with a spatula. Flip only if you want both sides browned; traditionally dosa is cooked only on one side.

Serve

Fold or roll the dosa and transfer to a plate. Repeat with remaining batter, re-oiling the pan as needed. Keep dosas warm in a low oven (about 90°C / 200°F) on a tray while finishing others.

Blend

Combine 1 cup grated coconut, 2 tbsp roasted chana dal, 1 green chili, 1 tsp fresh ginger, 1 tsp tamarind paste, 1/2 tsp salt and 1/4 cup water in a blender. Grind to a smooth or slightly coarse paste depending on preference, adding water as required to get a thick chutney consistency.

Temper

Heat 1 tsp oil in a small pan. Add 1/2 tsp mustard seeds and let them pop. Add 1/2 tsp urad dal and fry until golden, then add 1 dry red chili (broken) and 4 curry leaves and sizzle briefly. Pour this tempering over the blended coconut chutney and mix. Adjust salt and consistency.

Roast

Halve or quarter 3 ripe tomatoes and 1/2 onion. Heat 1 tbsp oil in a skillet. Roast tomatoes, onion and 1 clove garlic with 1 red chili on medium-high until tomatoes are charred and softened and moisture reduces (8–10 minutes).

Grind

Let roasted mix cool slightly. Transfer to a blender with 1/2 tsp tamarind paste and 3/4 tsp salt and grind to a coarse paste. If you have a mortar and pestle or stone grinder, pound to a slightly coarse, stone-ground texture for the authentic mouthfeel.

Temper & finish

In the same skillet, heat a little oil and add 1/2 tsp mustard seeds. When they pop, add 4 curry leaves and tip into the tomato chutney. Stir and adjust seasoning.

Combine

In a small saucepan combine 2 tbsp finely chopped red preserved or pickled ginger, 2 tbsp grated jaggery, 1/2 tsp tamarind paste, 2 tbsp water, 1/4 tsp salt and 1/4 tsp red chili flakes (if using).

Simmer

Bring to a gentle simmer over low heat, stirring until jaggery dissolves and the mixture thickens slightly (2–3 minutes). Taste and adjust balance of sweet, sour and salt. Remove from heat and cool slightly; chutney will thicken when cooled.