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.
- 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
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.
Comments
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Sandra G
December 19, 2020 at 10:02 amIs there a substitute I can use if I do not have fenugreek seeds? I do have fenugreek powder, and I have black cumin seeds.
Manjula Jain
December 19, 2020 at 1:41 pmfenugreek powder will work need 1/2 teaspoon
Vivek Jain
January 26, 2019 at 11:41 pmDear Manjula Aunty,
When do you add the oil/butter?
Kanika
August 6, 2018 at 8:24 amHi Maam, which rice type is good for dosa batter? I have options among Jasmine, parboiled and basmati rice.
Manjula Jain
August 6, 2018 at 11:07 amKanika, 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
Ysh
December 20, 2017 at 6:34 pmAunty, how much quantity should I use to make for 7 people?
Manjula Jain
December 21, 2017 at 11:48 amYsh, double the recipe
Maria Luna
February 19, 2017 at 7:45 pmMrs. 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!
Manjula Jain
February 20, 2017 at 12:23 amMaria, Thank you, I am glad your family enjoyed it. Keep cooking and share your experience.
Khushi Jain
November 3, 2016 at 1:33 amNice 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
Zara
September 24, 2016 at 9:14 amThankx mam fr wonderful recipe
Shallu
September 24, 2016 at 9:08 amHello Manjula ma’am,pl.tell how to make coconut chutney
Manjula Jain
September 26, 2016 at 9:26 amShallu, check the recipe on my website here is the link https://manjulalive.wpenginepowered.com/coconut-chutney/
Biran Lata Bhandari
July 11, 2016 at 12:32 amWhat is the use of fenugreek seeds in dosa and we have to blend rice and fenugreek seeds together.
Manjula Jain
July 11, 2016 at 12:55 pmBiran, fenugreek gives a nice color and help giving the crispness
Madhubala
July 10, 2016 at 1:34 amMy batter hardly ever rises wherevr i put it…even in warm cookr.
pls advise
Manjula Jain
July 10, 2016 at 5:30 pmMadhubala, save the water used for soaking dal and rice, and use the water to grind dal and rice, it really helps.
Sneha manjunath
July 9, 2016 at 11:44 amHello 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 ????
Manjula Jain
July 10, 2016 at 5:35 pmSneha, 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
Jane Hendricks
July 9, 2016 at 9:10 amAfter 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.
Manjula Jain
July 9, 2016 at 9:47 amJane, Thank you, I appreciate your comment, it makes me feel good
Claire
July 9, 2016 at 8:27 amHow long can you keep the batter if you don’t use all of it? It’s just me and my husband at home. Thanks!
Manjula Jain
July 9, 2016 at 9:51 amClaire, 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.
Patel
June 23, 2016 at 1:22 pmHello Manjulaji,
Can you tell me exactly which brand tava and type are you using for dosa?
Manjula Jain
June 24, 2016 at 9:22 amany heavy tava should work
Maria
July 9, 2016 at 8:49 amI would like to know the exact brand of your Tava thank you
Rakesh
April 30, 2016 at 7:07 amManjuls ji can I use any other DAL instead of urid dal?
Jey
April 30, 2016 at 7:05 amQuantity is wrong. 1:4 ratio of dal and idli/ parboiled rice. Dal and rice shld be grinded separately.
Manjula Jain
April 30, 2016 at 12:37 pmJey, thank you for comment, many ways you can prepare dosa
Shanti
February 14, 2016 at 11:02 pmAunty, very good recipe. I enjoy all your recipes. Please let me know where you bought the dosa tawa. Thank you so much!
Manjula Jain
February 15, 2016 at 12:58 pmShanti, thank you for the compliment, I purchased from amazon or you can also find this in Macy
Prema
January 16, 2016 at 11:23 amI 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.
Manjula Jain
January 19, 2016 at 3:55 pmI will like to know the results or suggestion, we can always improve
Amoolyastanly@gmail.com
January 14, 2016 at 10:53 pmWhich rice is used?
Manjula Jain
January 15, 2016 at 12:33 pmany long grain rice will work
David
April 30, 2016 at 11:31 amYou can also look for “idli rice” in an Indian grocery. D
Naheed Nabi Lena
January 14, 2016 at 7:46 pmI will try it.
alka shah
January 14, 2016 at 9:50 ampls let me know recipe of south indian chatny. i regular read ur recipes nd try also. every r very delicious.
Manjula Jain
January 15, 2016 at 12:34 pmalka check this link https://manjulalive.wpenginepowered.com/coconut-chutney/
raksha bhatt
January 14, 2016 at 9:11 amAny time your good recipes thanks