Dosa batter recipe | how to make crispy dosa. 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 by a variety 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 chilies and mixed with generous amounts of sesame oil). Some like soft, thick
dosas, while most love them 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 the 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 many options for side dish for dosa to make it even
more interesting.
Scroll to the end of the post to see the tips I have for making perfect dosa batter.
Crispy dosa recipe
Learn how to make South Indian dosai batter
Servings 12 dosais
Ingredients
- 1 cup Raw Rice
- 1 cup Idli rice
- ½ cup Urad dal
- 2 tbsp Channa dal
- 1 tsp Methi seeds |vendayam
- Salt as needed
Instructions
- Soak the raw rice, idli rice, urad dal, channa dal, and methi seeds together for 4 hours.
- o Grind this into a smooth batter, adding sufficient water.
- Add salt and mix well. Set it aside for 10 to 12 hours to ferment.
- Heat an iron pan or a non-stick pan. When it is hot, pour 1 and a half ladles of batter in the center of the pan and immediately make a thin circle. Pour a few drops of oil around this.
- Let this cook over medium heat until golden brown. If you want, you can flip the other side when the one side is half-cooked.
- Otherwise, you can wait for the top portion to cook completely and fold the dosai and take it out of the pan.
- Fold the dosai and serve it hot immediately.
- Serve dosa with Tiffin Sambar
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Notes
Tips to make a perfect crispy dosa.
1. The batter should be fermented properly. If you live in a cold country, keep the batter in a warm place or in an oven. 2. Over-fermented batter will make the dosai sour. 3. The batter, while making, should not be as thick as idli batter. If it is thick, you add water to make it a little thinner. Do not make it too thin, as it will cause the dosa to stick to the pan. 4. While making dosas, the pan tends to heat up, which can make the dosa slightly cooked before the batter is poured. This will not make the dosa spread too. To avoid this, just sprinkle some water on the pan if it is overheated, wipe the pan with a clean tissue or cloth, and start pouring the batter. 5. If using an 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 that we use for chapathi. 7. Keep the dosa batter outside the refrigerator for 10 minutes before making dosai. 8. If making dosai batter for 3-4 days, store it in separate containers. Take out the portion that you want to use. This will not sour the entire batter. 9. You can add ghee or butter to the dosa instead of oil while making it. 10. If you keep it covered with a lid while making the dosa, it will flip so easily. 11. Adding sesame oil when making dosa makes it a little healthier. 12. This dosa batter will not be suitable for making idlis, but you can make fluffy kuzhipaniyarams
1. The batter should be fermented properly. If you live in a cold country, keep the batter in a warm place or in an oven. 2. Over-fermented batter will make the dosai sour. 3. The batter, while making, should not be as thick as idli batter. If it is thick, you add water to make it a little thinner. Do not make it too thin, as it will cause the dosa to stick to the pan. 4. While making dosas, the pan tends to heat up, which can make the dosa slightly cooked before the batter is poured. This will not make the dosa spread too. To avoid this, just sprinkle some water on the pan if it is overheated, wipe the pan with a clean tissue or cloth, and start pouring the batter. 5. If using an 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 that we use for chapathi. 7. Keep the dosa batter outside the refrigerator for 10 minutes before making dosai. 8. If making dosai batter for 3-4 days, store it in separate containers. Take out the portion that you want to use. This will not sour the entire batter. 9. You can add ghee or butter to the dosa instead of oil while making it. 10. If you keep it covered with a lid while making the dosa, it will flip so easily. 11. Adding sesame oil when making dosa makes it a little healthier. 12. This dosa batter will not be suitable for making idlis, but you can make fluffy kuzhipaniyarams
-
- 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. Set it aside for 10 to 12 hours to ferment.
- Heat an iron pan or a non-stick pan. When it is hot, pour 1 and a half ladles of batter in the center of the pan and immediately make a thin circle. Pour a few drops of oil around this.
- Let this cook over medium heat until golden brown. If you want, you can flip the other side when the one side is half-cooked.
- Otherwise, you can wait for the top portion to cook completely and fold the dosai and take it out of the pan.
- Fold the dosai and serve it hot immediately.
- Serve dosa with Tiffin Sambar.
Tips to make a perfect crispy dosa.
- The batter should be fermented properly. If you live in a cold country, keep the batter in a warm place or in an oven.
- Over-fermented batter will make the dosai sour.
- The batter, while making, should not be as thick as idli batter. If it is thick, you add water to make it a little thinner. Do not make it too thin, as it will cause the dosa to stick to the pan.
- While making dosas, the pan tends to heat up, which can make the dosa slightly cooked before the batter is poured. This will not make the dosa spread too. To avoid this, just sprinkle some water on the pan if it is overheated, wipe the pan with a clean tissue or cloth, and start pouring the batter.
- If using an 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.
- Always keep a separate pan for dosai and roti. Never make dosai in the pan that we use for chapathi.
- Keep the dosa batter outside the refrigerator for 10 minutes before making dosai.
- If making dosai batter for 3-4 days, store it in separate containers. Take out the portion that you want to use. This will not sour the entire batter.
- You can add ghee or butter to the dosa instead of oil while making it.
- If you keep it covered with a lid while making the dosa, it will flip so easily.
- Adding sesame oil when making dosa makes it a little healthier.
- This crispy dosa batter recipe is not suitable for making idli but you can make fluffy kuzhipaniyarams.
love this post and crispy dosa there
Wow what a crispy dosa .will definitely try out.superb clicks dear
Tempting dosai
Dosai looks amazing Jeyashri….Super a irukku….Loved the first click Jey!
Shobha.
http://www.anubhavati.wordpress.com
what is raw rice and Idli rice? I have regular basmati rice & idli rava. Can I use these 2?
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.
What's idli rice?
Idli rice you get in indian grocery stores. You can ask for idli dosa rice
idly rice =par boiled rice /uppudu beeyam in telugu
Can to tell me the exact amount of water to get the correct dosa batter?
That we can not say, depends on the rice .
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
If you wash the rice dal mixture and soak, use the same water for grinding
Can we use only idli rice alone
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
Can we use the same batter for idly as well without adding much water?
No we can not make idli with dosa batter but you can make dosa with idli batter
Is raw rice the same as saapadu arisi
yes it is the saapadu arisi
I made this yesterday but the batter didn't ferment. What could be the reason. Please help Jeyashri.
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.
Can we use only raw rice alone instead of adding parboiled rice
You can use.
jayashrri i want your mail id
[email protected]
What is raw rice please? Is it normal basmati rice?
It’s Sona masoori rice. If you don’t get it, you can use basmati rice.
I followed your recipe, used only regular rice with other dal. I did not have time for fermentation, so used dahi. The potato masalo and dosa was delicious. It was my 1st time making dosa in my life. Thank you.
So happy to know. Thank you so much