Plain Dosa Recipe

Soak rice, dal, and fenugreek

Rinse the rice in cold water until the runoff is mostly clear. Rinse the urad dal and fenugreek seeds together. In two separate bowls, combine rice with poha (if using) and cover with enough water to submerge by 2 inches; cover the urad dal and fenugreek with 1–1.5 inches of water. Soak both bowls for 4–6 hours at room temperature (or up to 8 hours).

Drain and reserve water

Drain both rice and dal. Reserve some of the soaking water (up to 1 cup) to adjust batter consistency after grinding.

Grind urad dal

Grind the urad dal and fenugreek first in a wet grinder or high-powered blender with about 1/2 to 3/4 cup of fresh water until very smooth and slightly frothy—about 8–12 minutes in a wet grinder or 3–5 minutes in a blender, using short pulses. Scrape down sides as needed.

Grind rice

Grind the rice and poha in a wet grinder or blender with about 1/2 to 1 cup of water to a slightly grainy but spreadable batter (fine semolina-like texture). Total time ~8–12 minutes in a wet grinder or 3–5 minutes in a blender. Combine the rice and urad dal batters in a large bowl.

Adjust consistency

Add reserved soaking water as needed to make a smooth batter with a pourable, slightly thick crepe-batter consistency—like heavy cream to pancake batter (roughly 1 to 1.5 cups additional water total depending on grain absorption).

Ferment

Stir in 1 to 1½ teaspoons of salt. Cover the bowl loosely and leave in a warm place (ideally 78–90°F / 25–32°C) for 8–12 hours or overnight until the batter has risen, shows small bubbles and smells slightly tangy. In cooler climates, fermentation can take 12–18 hours. After fermentation, gently stir the batter; if too thick, add a little water to achieve pouring consistency.

Preheat skillet

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

Season the griddle (if needed)

If using cast iron and it is new or sticky, rub a cut potato or an onion dipped in oil across the surface once, then wipe clean. Lightly wipe the surface with a paper towel and a little oil so it is just glossy.

Make a dosa

Stir the fermented batter. Ladle ~1/3 to 1/2 cup (80–120 ml) batter for a medium dosa. Pour the batter onto the center of the hot tawa and immediately, using the back of the ladle in a circular outward motion, spread the batter quickly and evenly into a thin circle about 8–10 inches (20–25 cm) diameter. If batter resists spreading, the tawa may be too hot—lower heat slightly and wipe with a little oil.

Drizzle oil and cook

Drizzle about 1/2 teaspoon oil or ghee around the edges and a little on top. Cook undisturbed on medium heat until the bottom turns golden brown and edges lift from the pan, 1½–3 minutes. For crisper dosa, increase heat briefly in the last 20–30 seconds.

Fold and serve

Using a spatula, gently loosen the edges and lift the dosa. Fold in half or roll and transfer to a plate. Repeat with remaining batter, reapplying a thin film of oil on the tawa as needed. If batter thickens as you cook, stir in a tablespoon of water to loosen.

Serving suggestions

Serve the plain dosa hot with coconut chutney, sambar, or tomato chutney. One batch makes about 8–10 medium dosas depending on size and thickness.