Home Kitchen Basics and Microwave Cooking Dosa batter recipe | how to make crispy dosa |south indian breakfast recipes |indian kitchen basics

Dosa batter recipe | how to make crispy dosa |south indian breakfast recipes |indian kitchen basics

by Jeyashris Kitchen
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dosa-batter
Dosai or Dosa is widely popular as a staple South Indian breakfast or snack. It can
also be had at times for dinner. Dosas are basically thin, crispy crepes made of rice and
lentils. It can be accompanied with varieties of chutney or sambar. We also make it a
point to always have it with molaga podi (a spicy powder made using roasted lentils
and dry chilles and mixed with generous amounts of sesame oil). Some like soft, thick
dosas while most love it to be restaurant style crispy. My dosais became a hit
amongst my friends when I recently made them for her kids and there was a demand
from them for dosai batter recipe. This recipe gives detailed instructions on making the
dosa batter in a mixer/grinder and tips on getting fail proof mouthwatering crispy
dosas every time. You can also try making delicious dosais with Idli batter after slightly
diluting the batter. There are a many options for side dish for dosa to make it even
more interesting.
Scroll down till the end of the post to see the tips i have given to make a perfect dosa batter. 
 
Ingredients

Crispy dosai recipe

  Preparation Time : 4 hrs soaking+10 Hours fermentationCooking Time : 2-3 Mins for each dosa|   Yields : 12-14 

    Raw Rice     1 cup
    Idli rice      1 cup
    Urad dal     1/2 cup
    Channa dal    2 tblsp
    Methi seeds |vendayam   1 tsp
    Salt     as needed

 
Crispy-dosai

payasam

Method:
    • Soak the raw rice, idli rice, urad dal, channa dal and methi seeds together for 4 hours.
    • Grind this into a smooth batter adding sufficient water.
  • Add salt and mix well. Keep it aside for 10 to 12 hours for fermentation.
  • Heat a iron pan or non stick pan ,when it is hot, pour 1 and half ladle full of batter in the center of the pan  and immediately make a thin circle. Pour few drops of oil around this.
    dosa -batter dosai
  • Let this cook in a medium flame till it becomes golden brown. If you want you can flip the other side, when the one side is half cooked.
  • Else you can wait for the top portion to cook completely and fold the dosai and take it out from the pan.
    Crispy-dosa Dosa
  • Fold the dosai and serve hot immediately.

Crispy dosa

Crispy-dosa
Tips to make perfect crispy dosa.

  1. The batter should be fermented properly.If you are living in a cold county, keep the batter in a warm place or inside a oven.
  2. Over fermented batter will make the dosai sour.
  3. The batter while making should not be thick like a idli batter. If it is thick you add water to make it little thin. Do not make it too thin, it will make the dosa stick to the pan itself.
  4. While making dosas, the pan tend to heat up and will make the dosa slightly cooked while pouring the batter itself. this will not make the dosa spread too. To avoid this, just sprinkle some water on the pan, if it is over heated, and wipe the pan with a clean tissue or cloth and start pouring the batter.
  5. If using iron pan, grease it with oil evenly and start making dosa. A friend of my mom used to scrub the iron pan with raw onion and make the dosa.
  6. Always keep a separate pan for dosai and roti. Never make dosai in the pan which we make chapathi.
  7. Keep the dosa batter outside the refrigerator before 10 minutes  and then start making dosai.
  8. If making dosai batter for 3-4 days, store it in a separate containers. Take out the portion which you want to use. This will not make the entire batter sour.
  9. You can add ghee or butter to dosa  instead of oil, while making it.
  10. If you keep it covered with a lid while making the dosa, it will come out so easily while fliping.
  11. Adding sesame oil while making dosa makes it little good for health.

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25 comments

Ramya Venkateswaran September 7, 2014 - 10:29 am

love this post and crispy dosa there

Reply
Jayanthi Sindhiya September 8, 2014 - 4:45 am

Wow what a crispy dosa .will definitely try out.superb clicks dear

Reply
Sasikala Sreedhar September 8, 2014 - 6:21 am

Tempting dosai

Reply
Me... September 9, 2014 - 4:53 am

Dosai looks amazing Jeyashri….Super a irukku….Loved the first click Jey!

Shobha.
http://www.anubhavati.wordpress.com

Reply
Mrspetlover October 13, 2015 - 5:31 pm

what is raw rice and Idli rice? I have regular basmati rice & idli rava. Can I use these 2?

Reply
jeyashri suresh October 15, 2015 - 1:10 am

Raw rice is sona masoori rice. you can replace that with basmati rice. Idli rice we get in Indian Grocery. Else you can you idli rava too.

Reply
kanta reddy December 1, 2015 - 10:05 pm

What's idli rice?

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jeyashri suresh December 5, 2015 - 10:47 pm

Idli rice you get in indian grocery stores. You can ask for idli dosa rice

Reply
Siva Kumar June 3, 2016 - 7:33 am

idly rice =par boiled rice /uppudu beeyam in telugu

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Unknown November 30, 2015 - 7:45 pm

Can to tell me the exact amount of water to get the correct dosa batter?

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jeyashri suresh December 5, 2015 - 10:46 pm

That we can not say, depends on the rice .

Reply
Ambika Krishnamurthy January 29, 2016 - 6:09 pm

Dosa looks tempting..:) Can we use the same water used for soaking while grinding? Or should we discard that water and use fresh water for grinding.. Please suggest

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jeyashri suresh January 31, 2016 - 10:07 am

If you wash the rice dal mixture and soak, use the same water for grinding

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Abhee February 11, 2016 - 6:16 pm

Can we use only idli rice alone

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jeyashri suresh February 16, 2016 - 7:13 am

Idli rice alone will be fine only but raw rice gives the softness though and doesn't make the dosa dry when it is crispy

Reply
Unknown April 9, 2016 - 11:13 am

Can we use the same batter for idly as well without adding much water?

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jeyashri suresh April 11, 2016 - 2:01 pm

No we can not make idli with dosa batter but you can make dosa with idli batter

Reply
goguldeep v March 2, 2017 - 5:02 pm

Is raw rice the same as saapadu arisi

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jeyashri suresh March 6, 2017 - 1:52 am

yes it is the saapadu arisi

Reply
GEE June 11, 2017 - 1:34 am

I made this yesterday but the batter didn't ferment. What could be the reason. Please help Jeyashri.

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jeyashri suresh July 4, 2017 - 7:11 am

Did you keep it outside overnight or for 10 hours? Depends on the weather of the place you live in. If the place is too cold, try keeping it inside the oven or inside the cupboard.

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dandanayakula sirisha July 6, 2017 - 8:10 am

Can we use only raw rice alone instead of adding parboiled rice

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jeyashri suresh July 7, 2017 - 7:39 am

You can use.

Reply
hari sest March 15, 2019 - 12:56 pm

jayashrri i want your mail id

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