Dosa isn’t just a dish; it’s the ultimate breakfast superhero that has been winning hearts for generations. With its crisp edges and soft, spongy center, this South Indian delicacy offers a perfect balance of taste and texture. What makes dosa truly special is its simplicity — the batter, made from fermented rice and lentils, is incredibly easy to prepare. Once ready, it can last for up to a week in your fridge, giving you hassle-free breakfast options day after day.
But here’s the best part: dosa never gets boring. Pair it with an endless variety of chutneys — coconut, tomato, mint, or peanut — and sprinkle on flavorful podis for that extra zing. Additions like spiced potato fillings, keema, or even cheese can transform it into a whole new experience. Whether you’re a traditionalist savoring it plain or an innovator creating fusion dosas, this versatile dish promises something for everyone.
So, if you’re looking for a breakfast that’s quick, customizable, and packed with flavor, dosa is here to save your mornings, one crispy bite at a time!
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Ingredients
You need four ingredients to make foolproof traditional dosa batter.
- Rice: The best rice for dosa is either sonna massori or idli rice. If you don't have either you can use basmati rice.
- Urad Dal: You can use either urad dal with the skin or without. The skin gives a bit more fiber but it's minimal.
- Chana Dal: This is a must to see that redish color once you are done making the dosa.
- Fenugreek Seeds: Fenugreek Seeds are a must to get the perfect fermentation. This is a must if you live in colder areas otherwise it will take more than 24 hours for the batter to ferment.
See recipe card for quantities.
Instructions
Here is how to make dosa batter and dosas.
- Step 1: Combine all the ingredients into a large bowl and wash it 2-3 times untill water turns clear.
- Step 2: Soak for 4-6 hours. Use either a blender or wet grinder to blend the ingredents into batter.
- Step 3: Once the batter is fermented, it is ready for dosas. Add some water and salt to it to get a drippy consistency.
- Step 4: Get the tawa hot and then take one spoon of batter to spread on tawa.
- Step 5: Add ½ teaspoon of ghee or oil.
- Step 6: Pair with chutney or pedi to enjoy.
Tip
Add Chana Dal to get a crisp red look on dosas.
Substitutions
- Rice - instead of sona massori, you can use basmati rice for a similar profile. If you are looking for healthier versions, try other recipes like pessaratu or decrease rice content and add other types of lentils
- Urad Dal - you can use a lot of different lentils if you don't have urad dal. You can use other lentils like toor dal, chana dal, and others.
Variations
- Higher Protien - add other lentils
- Fermentation - if you don't have time to ferment batter, you can opt to choose other recipes like rava dosa that doesn't need fermentation.
- Fillings - dosa is versatile. You can use various vegetables to stuff the dosa with to enjoy along with chutneys and podis.
Equipment
Blender or Wet Grinder: You need a blender or wet grinder to grind the soaked ingredients. A normal blender is enough for a small amount without overheating, but a wet grinder is ideal for large batches.
Tawa/Cast Iron Griddle: To get that perfect crispy dosa, you need a tawa or cast iron pan.
Storage
Once the dosa batter is fermented, it can be stored in the fridge for 3-4 days.
You can also freeze the batter for a longer time. The batter can last 6-12 months in the freezer.
Top Tip
If you live in a colder place, add a few more fenugreek seeds. The fenugreek seeds help ferment the batter.
Nutrition
One serving of Dosa, which is 3 Dosas, contains 348 calories with 10g of protein, 6g of fiber and 63g of carbs.
FAQ
Adding Chana Dal increases the reddish look.
Sona massori or idli rice is the best, but you can use other rice like basmati.
It's better to soak and grind them separately. Rice and lentils take different times to grind so it's easier to grind them separately. However, grinders have improved a lot, and soaking and grinding them together don't make that much of a difference.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Dosa
Ingredients
- 1 cup white rice uncooked
- ⅓ cup Urad Dal
- 1 tablespoon Chana dal
- 1 teaspoon fenugreek seeds
- 1 teaspoon Salt
- 1 tablespoon Ghee
Instructions
Soaking
- Wash the rice, urad dal, chana dal, fenugreek seed under running water until the water runs clear
- Soak everything in water for 4-6 hours, or preferably overnight
Grinding
- Drain the water and grind soaked items into a smooth paste using a wet grinder or a high-speed blender
Fermentation
- Cover the bowl containing the batter and let it ferment in a warm place for 24 hours or preferably overnight
- During fermentation, the batter should develop a slightly sour aroma.
Make dosas
- Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat
- Once hot, sprinkle a few drops of water on the tawa. If it sizzles and evaporates quickly, the tawa is ready
- Add salt to taste and mix the batter well1 teaspoon Salt
- Take a ladleful of dosa batter and pour it in the center of the tawa
- Quickly spread the batter in a circular motion using the back of the ladle to form a thin, even layer
- Drizzle some oil or ghee around the edges of the dosa
- Cook the dosa for 1-2 minutes or until the edges start to lift off the pan and the bottom turns golden brown
- Flip the dosa using a spatula and cook the other side for another 1-2 minutes until it's cooked through and lightly crispy
Serving
- Serve hot dosas immediately with coconut chutney, sambar, or any other accompaniments of your choice. Here I am serving it with erra karma (Red Onion Chutney)
Notes
- If it doesn't ferment, let it sit in a warm place for a longer time.
- One spoon dosa batter weighs
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