Dosa – A culinary Delights”

Dosa is a popular Indian breakfast from the Indian Subcontinent. Dosas (Sada Dosa, Masala Dosa, etc, etc. ) are a typical part of Southern Indian or South Indian Cuisine, but the dish is now popular all over the Indian subcontinent.

It is perhaps one of the famous dishes from south India, which can be served for morning breakfast or also as an evening snack with coconut chutney and sambar.

 It is made up of fermented rice and urad dal batter. They are then cooked on a flat/dosa pan. Thin flat layered crepes.  Anyone not used to making a dosa might think this is a difficult process, but I’m here to declare that it is not.

It is so delicious they are sure to please everyone and they are a certain kid’s favorite. 

I have included all the tips for fermenting batter & troubleshooting to make perfect dosas at home. In this post, I am also sharing a very detailed homemade dosa batter recipe.


for batter:

  • 2 cups rice
  • ½ tsp methi/fenugreek seeds
  • 1 cup urad dal
  • 2 tbsp toor dal
  • 2 tbsp chana dal
  • 1 cup poha 
  • water

for Masala:

  • 2 tbsp oil
  • Boiled Potatoes
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • few curry leaves
  • pinch hing / asafoetida
  • 1.5 tsp Green chilies
  • 1/2 cup Tomatoes
  • 1/2 tsp Turmeric Powder 
  • 1 tsp Red Chili Powder
  • 2 tsp Lemon juice 
  • 2 tbsp Fresh coriander 
  • to taste Salt 
  • 1 tsp Sugar


 batter preparation:

  1. Add urad dal, rice, chana dal, toor dal, and methi seeds to a large bowl.
  2. Rinse till the water runs clear. Soak in about 6 cups of water for 4-5 hours.
  3. Soak poha in water for about 20 minutes before grinding the batter.
  4. Then grind to a smooth paste in a mixie. add water as required and blend to a smooth paste.
  5. Transfer the batter to a large steel bowl or the instant pot steel insert. Make sure to use a large bowl so there is space for the batter to rise.
  6. ferment in a warm place for at least 8 hours or until the batter doubles in volume.
  7. once the batter is well fermented, mix gently, without disturbing the air pockets.
  8. masala dosa batter is ready. keep aside.

Masala preparation:

  1. Peel the boiled potatoes and mash them into small pieces.
  2. Heat oil in a pan and add the urad daal, chana daal, mustard, and cumin seeds.
  3. When cumin starts to crackle then add curry leaves asafoetida and chopped green chilies.
  4. Stir fry for a few seconds.
  5. Now add chopped tomato and salt and stir.
  6. When the tomato becomes a little soft then add turmeric and mashed potatoes.
  7. Making sure everything is well combined.
  8. turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
  9. mix well and aloo bhaji for masala dosa is ready. keep aside.

dosa preparation:

  1. Take a nonstick or heavy iron griddle /pan.
  2. Add 2-3 drops of oil to the pan, and rub the oil with the help of a Tissue paper or wet cloth.
  3. Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
  4.  Add oil to the edges.
  5. Cook until the bottom surface turns light brown and the edges start to come upward, it will take around 2 minutes.
  6. put about 3-4 tbsp of potato masala in the center and fold it from both sides.
  7. finally, the recipe is ready to serve with coconut chutney and sambar.

Serving Suggestions

You can serve crispy dosas with any type of chutney. While coconut chutney for dosa is very popular you can also serve with tomato chutney or pudina chutney. You can also serve dosa with idli sambar, veg kurma potato masala, sagu, paneer ghee roast, peanut chutney, and idli podi.

Tips & Notes

  • Please note that rice requires less water compared to urad dal while grinding it into a batter.
  • Many hours required to ferment the batter depends on the weather conditions. In summer, batter is fermented within 6-8 hours but in winter it takes up to 12-14 hours.
  • Make sure that the batter is not heated up while grinding; this is required to make sure that it ferments properly. Grind the rice and dal in batches to prevent the batter from heating up if you are making the batter in large quantities.
  • Chana dal is added to give the dosa a golden color.


  • To prevent dosas from sticking to the pan,
    1. Grease the tava/ griddle properly with oil before making the first dosa.
    2. Make sure that the tava is hot enough before spreading the batter. To check whether the tava is hot enough or not, sprinkle a few drops of water on the surface and if the water drops sizzle and evaporate within a few seconds, the tava is ready.
    3. Don’t forget to wipe the tawa with a clean wet cloth before spreading the batter for each dosa.
  • Fermented dosa batter can be stored in the refrigerator for up to 3-4 days.


  1. How long does it take to ferment dosa batter?
    • Fermentation time can vary depending on factors like room temperature and climate. Generally, it takes anywhere from 8 to 12 hours for the dosa batter to ferment properly. In colder climates, it might take longer.
  2. Can I use different types of rice for dosa batter?
    • Yes, you can experiment with different varieties of rice such as regular white rice, basmati rice, or even brown rice. However, traditional dosa batter is often made with parboiled rice or idli rice for the best results.
  3. What can I serve with dosa?
    • it is typically served with coconut chutney, sambar (a lentil-based vegetable stew), and sometimes with various types of chutneys like tomato, mint, or coriander.
  4. Can I make it without a non-stick pan or griddle?
    • While a non-stick pan or griddle is preferred for making dosa, you can use a well-seasoned cast iron skillet or any flat-bottomed pan. Just make sure to grease it well before pouring the batter.
  5. Can I freeze dosa batter?
    • Yes, you can freeze the batter for later use. Pour the batter into ice cube trays or freezer-safe containers and thaw it in the refrigerator before using. However, note that the texture of dosa made from frozen batter might be slightly different.



Calories 40 kcal
Carbohydrates 6g
Proteins 2g
Fat 1g
sodium 81mg
fiber 2g
sugar 1g
Vitamin A 361IU
Vitamin C 6mg
Calcium 9mg


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