Dosa (Rice and Urad Dal Crepe)
Dosa (Rice and Urad Dal Crepe)
Dosa is a popular South Indian delicacy which looks like a crepe. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney.
Ingredients
- 1-1/2 cups rice
- 1/2 cup urad dal washed
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon salt
- 5 tablespoons oil or clarified butter, ghee
Instructions
- Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
- In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation.
- Add the salt to batter, cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume.
- When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency.
- Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- Pour 1/2 cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about eight inches in diameter thin circle.
- Smear about 2 teaspoons oil over it and along the edges and cook till the dosa turns brown in color and crisp. This point flip the dosa using a flat spatula, for about 15 seconds.
- Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa.
- Serve with coconut chutney, aloo masala and sambhar.
Tried this recipe?Let us know how it was!
40 Responses
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Is there a substitute I can use if I do not have fenugreek seeds? I do have fenugreek powder, and I have black cumin seeds.
fenugreek powder will work need 1/2 teaspoon
Dear Manjula Aunty,
When do you add the oil/butter?
Hi Maam, which rice type is good for dosa batter? I have options among Jasmine, parboiled and basmati rice.
Kanika, parboiled will be good, because I don’t make dosa very often and I always have basmati rice in my pantry, because of that I use basmati
Aunty, how much quantity should I use to make for 7 people?
Ysh, double the recipe
Mrs. Manjula,
I am from Mexico and I have been cooking your recipes for more than seven years! Thank you so much! Muchas Gracias. It has been so beautiful to eat the healthy foods from your home land, and share it with my family. I am exited to make Dosa this week. I made the wheat ones you posted, and everyone loved them. Blessings to you and your family!
Maria, Thank you, I am glad your family enjoyed it. Keep cooking and share your experience.
Nice Recipe. Dosa is now also famous in North India, but the taste is not what we tasted in Southern part of India, specially Sambhar. This recipe will help me cook at home. Thanks Manju ji
Thankx mam fr wonderful recipe
Hello Manjula ma’am,pl.tell how to make coconut chutney
Shallu, check the recipe on my website here is the link https://manjulalive.wpenginepowered.com/coconut-chutney/
What is the use of fenugreek seeds in dosa and we have to blend rice and fenugreek seeds together.
Biran, fenugreek gives a nice color and help giving the crispness
My batter hardly ever rises wherevr i put it…even in warm cookr.
pls advise
Madhubala, save the water used for soaking dal and rice, and use the water to grind dal and rice, it really helps.
Hello mam.. Nice to see yo new recipes.. I want to suggest something that makes dosa still more crispy, golden brown n tasty.. Add two table spoons of chana dal while rinsing in with rice, urad dal n fenugreek.. As u said after six hours while blending take a feast full of beaten rice i. e. Poha, rinse it in water for two min n blend it with all ingredients.. It gives tastier dosa n golden brown color.. I am fan of dosa ????
Sneha, Thank you, I appreciate your comment, next time I will try. Best part of doing these videos I have learn lot from my viewers. Thank you
After trying to make good thin, crispy dosas, for past 18 months – 2 years, I was nearly ready to give up and accept that we can only have them at a restaurant, because all of my either disintegrated into shreds, or were too thick, and became uthepam, perfectly edible, but not dosa – I tried one more time (with a different dosa recipe that you had posted) and suddenly it happened! A lesson learned – do not give up! Thank you for all your work on this site.
Jane, Thank you, I appreciate your comment, it makes me feel good
How long can you keep the batter if you don’t use all of it? It’s just me and my husband at home. Thanks!
Claire, you can refrigerate for 3-4 days, or freeze for about a month. I always make in big batch and freeze in small containers, this works good for me.
Hello Manjulaji,
Can you tell me exactly which brand tava and type are you using for dosa?
any heavy tava should work
I would like to know the exact brand of your Tava thank you
Manjuls ji can I use any other DAL instead of urid dal?
Quantity is wrong. 1:4 ratio of dal and idli/ parboiled rice. Dal and rice shld be grinded separately.
Jey, thank you for comment, many ways you can prepare dosa
Aunty, very good recipe. I enjoy all your recipes. Please let me know where you bought the dosa tawa. Thank you so much!
Shanti, thank you for the compliment, I purchased from amazon or you can also find this in Macy
I like your recipes. I waited for so long for this recipe from you. I used to make differently. I am going to try this one.
I will like to know the results or suggestion, we can always improve
Which rice is used?
any long grain rice will work
You can also look for “idli rice” in an Indian grocery. D
I will try it.
pls let me know recipe of south indian chatny. i regular read ur recipes nd try also. every r very delicious.
alka check this link https://manjulalive.wpenginepowered.com/coconut-chutney/
Any time your good recipes thanks