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.

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.