06/08/2026
Homemade Dosa Recipe (Detailed)
Yield
Makes approximately 18–20 dosas
Ingredients
For the Dosa Batter
* 3 cups rice (regular dosa rice or parboiled rice)
* 1 cup urad dal (split black gram, skinless)
* 2 tbsp chana dal
* 2 tbsp poha (flattened rice)
* 1 tsp fenugreek seeds (methi seeds)
* Salt to taste (about 1½ tsp)
* Water as needed for soaking and grinding
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Instructions
Step 1: Soak the Ingredients
1. Wash the rice thoroughly 2–3 times.
2. In a large bowl, soak:
* Rice
* Chana dal
* Fenugreek seeds
3. In a separate bowl, soak:
* Urad dal
* Poha
4. Add enough water to cover the ingredients.
5. Soak for 4–6 hours or overnight.
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Step 2: Grind the Batter
1. Drain the soaked ingredients.
2. First grind urad dal and poha with a little water until smooth and fluffy.
3. Grind rice mixture separately until slightly smooth with a tiny grainy texture.
4. Combine both batters in a large bowl.
5. Mix well using your hand for 2–3 minutes.
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Step 3: Ferment the Batter
1. Cover the bowl loosely.
2. Leave in a warm place for 8–12 hours or overnight.
3. The batter should double in volume and become airy.
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Step 4: Add Salt
1. After fermentation, add salt.
2. Mix gently.
3. Add a little water if the batter is too thick.
4. The batter should have a pourable consistency.
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Step 5: Make the Dosa
1. Heat a non-stick or cast-iron dosa tawa on medium-high heat.
2. Lightly grease with a few drops of oil.
3. Pour about ¼ cup batter in the center.
4. Spread in a circular motion to form a thin dosa.
5. Drizzle 1 tsp oil or ghee around the edges.
6. Cook for 2–3 minutes until golden and crisp.
7. Fold and remove.
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For Crispy Restaurant-Style Dosa
* Add 2 tbsp rice flour to the batter before cooking.
* Spread the batter as thinly as possible.
* Cook on medium-high heat.
* Do not flip unless making a thicker dosa.
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Serving Suggestions
Serve hot with:
* Coconut Chutney
* Tomato Chutney
* Peanut Chutney
* Sambar
* Potato Masala (for Masala Dosa)
Storage
* Batter can be refrigerated for 3–4 days.
* Stir well before using.
* Freeze for up to 1 month in an airtight container.
Prep Time: 20 minutes
Soaking Time: 4–6 hours
Fermentation Time: 8–12 hours
Cook Time: 3 minutes per dosa
