Perfect Dosa

Master the art of making the *Perfect Dosa*, a classic South Indian delicacy that’s crisp, golden, and irresistibly delicious. This step-by-step recipe walks you through the process of creating the ideal dosa batter with a harmonious blend of parboiled rice, urad dal, and a hint of fenugreek seeds for enhanced flavor and fermentation. The secret lies in the slow overnight fermentation, delivering a batter that yields light and airy dosas with the perfect balance of crunch and softness. Whether you enjoy them with coconut chutney, tangy sambar, or spicy potato filling, these homemade dosas are sure to elevate your breakfast or brunch game. Vegetarian, gluten-free, and a timeless treat, this recipe guarantees restaurant-quality results right from your kitchen!

Nutriscore Rating: 76/100

Prep Time:720 mins

Cook Time:30 mins

Total Time:750 mins

Servings: 4

Ingredients

• 2 cups Rice (preferably parboiled or dosa rice)
• 0.5 cups Urad dal (split black gram)
• 2 tablespoons Chana dal (optional)
• 0.5 teaspoons Fenugreek seeds
• 0.25 cups Cooked rice
• 1 teaspoons Salt
• 0 as needed Water
• 0 as needed Oil or ghee (for greasing the pan)

Directions

Step 1

Rinse the rice, urad dal, chana dal, and fenugreek seeds separately under running water until the water runs clear.

Step 2

Soak the rice and cooked rice in a bowl with enough water to cover. In a separate bowl, soak the urad dal, chana dal, and fenugreek seeds. Let it soak for at least 4-6 hours or overnight.

Step 3

Drain the soaked urad dal mixture and grind it in a blender or wet grinder with around 1/2 cup of water. Proceed to grind until it becomes smooth and fluffy.

Step 4

Next, drain the soaked rice and grind it with a little water into a slightly coarse yet smooth batter.

Step 5

Combine the rice batter with the urad dal batter in a large bowl. Add salt and mix everything thoroughly using clean hands to aid fermentation.

Step 6

Cover the bowl with a lid and allow the batter to ferment in a warm place for 8-12 hours or until it doubles in volume and becomes airy.

Step 7

Once fermented, gently mix the batter to adjust the consistency, adding a little water if needed. The batter should be of flowing yet thick consistency – neither too watery nor too stiff.

Step 8

Heat a flat non-stick or cast-iron skillet on medium heat and lightly grease it with oil or ghee using a paper towel or cloth.

Step 9

Pour a ladleful of batter onto the center of the skillet and quickly spread it out in a circular motion with the back of the ladle to form a thin crepe.

Step 10

Drizzle a few drops of oil or ghee around the edges and cook for 1-2 minutes, or until the edges lift easily and the dosa turns crispy and golden brown underneath.

Step 11

Carefully remove the dosa from the skillet. Repeat with the remaining batter, greasing the skillet as needed.

Step 12

Serve hot with coconut chutney, sambar, or any accompaniment of your choice.

Nutrition Facts

Serving size	(591.6g)

Amount per serving	% Daily Value*
Calories	1066.2

Total Fat 8.8g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2409.7mg	0%
Total Carbohydrate 201.8g	0%
Dietary Fiber 24.8g	0%
Total Sugars 0.4g
Protein 42.5g	0%

Vitamin D 0IU	0%
Calcium 200.5mg	0%
Iron 10.6mg	0%
Potassium 1333.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.5%

Protein: 16.1%

Carbs: 76.4%