Crispy Dosa in South Indian Style

Dosa Recipe (Plain/Crispy Dosa)

Ingredients

• Raw rice (or dosa rice) – 3 cups
• Urad dal (split, skinned black gram) – 1 cup
• Fenugreek seeds (methi) – 1 tsp
• Salt – to taste
• Water – as needed
• Oil or ghee – for cooking

Step 1: Soaking

1. Wash rice and urad dal separately.
2. Soak:
   • Rice + fenugreek seeds together in enough water.
   • Urad dal separately.
3. Soak for 4–6 hours (or overnight).

Step 2: Grinding

1. Grind urad dal with little water to a smooth, fluffy batter.
2. Grind rice to a slightly coarse/smooth batter.
3. Mix both batters together.
4. Add salt and mix well.

👉 Batter consistency should be pouring but not watery.

Step 3: Fermentation

• Cover and keep the batter in a warm place for 8–12 hours.
• Batter should rise and become slightly bubbly.

Step 4: Making Dosa

1. Heat a non-stick or cast-iron tawa.
2. Sprinkle a little water—if it sizzles, the tawa is ready.
3. Pour one ladle of batter in the center.
4. Spread in a circular motion to make a thin dosa.
5. Drizzle oil around edges.
6. Cook until golden and crispy.
7. Fold and serve hot.

Serving Suggestions

• Coconut chutney 🥥
• Sambar 🍲
• Tomato or onion chutney 🌶️

Quick Tips

• For extra crisp dosa: use more rice than dal.
• For soft dosa: add a little more urad dal.
• If batter doesn’t ferment: place it in a warm oven (light on).