Breakfast & Brunch > International Breakfast & Brunch > Other International Breakfasts > Indian Breakfast (Idli, Dosa, Sambar)

Dosa: Thin and Crispy South Indian Crepes

Dosa are thin, crispy crepes made from fermented rice and lentil batter. Enjoy this classic South Indian breakfast with sambar and chutney.

Dosa: Thin and Crispy South Indian Crepes
Prep Time
24 hours (including soaking and fermentation)
Cook Time
2-3 minutes per dosa
Servings
15-20 dosas
Ingredients
  • 3 cups Idli Rice (Parboiled Rice)
  • 1 cup Urad Dal (Split Black Gram)
  • 1 teaspoon Fenugreek Seeds (Methi Seeds)
  • To taste Salt
  • For cooking Oil
  • As needed Water

Soaking the Rice and Dal

Thoroughly rinse the idli rice and urad dal separately. Soak the rice for at least 4 hours. Soak the urad dal with the fenugreek seeds for at least 4 hours, or preferably overnight. Soaking well is crucial for a crispy dosa.

Grinding the Batter

First, grind the urad dal with the fenugreek seeds into a very smooth, fluffy batter, using cold water as needed. The batter should be light and airy. Then, grind the soaked rice into a slightly coarse batter. It shouldn't be completely smooth. Mix both batters together in a large bowl.

Fermenting the Batter

Add salt to the batter and mix well with your hand. This helps in fermentation. Cover the bowl and leave it in a warm place for 8-12 hours, or until the batter has doubled in volume. The fermentation time will vary depending on the temperature.

Making the Dosas

Heat a flat griddle or non-stick pan over medium heat. Grease the pan lightly with oil. Pour a ladleful of batter onto the center of the pan and spread it out into a thin circle using the back of the ladle. Drizzle some oil around the edges of the dosa. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip the dosa and cook for another minute. Fold the dosa in half or into a cone shape. Serve hot with sambar and chutney.

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FAQ

  • Why is my dosa sticking to the pan?

    The pan might not be hot enough, or it might not be properly greased. Make sure the pan is hot and well-greased before pouring the batter.
  • How do I get my dosa to be crispy?

    Use a well-fermented batter and ensure the pan is hot enough. Drizzle enough oil around the edges while cooking.
  • Can I store leftover dosa batter?

    Yes, leftover dosa batter can be stored in an airtight container in the refrigerator for up to 2-3 days. You might need to add a little water to adjust the consistency before using.