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 is can be served for morning breakfast or also as an evening snack with coconut chutney and sambar.
Dosa are 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 absolutely is not.
Dosas are so delicious they are sure to please everyone and they are a certain kid favorite. Dosas are so delicious they are sure to please everyone and they are a certain kid 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.
Ingrediants for Dosa Recipe
- 2 cups rice
- ½ tsp methi / fenugreek seeds
- 1 cup urad dal
- 2 tbsp toor dal
- 2 tbsp chana dal
- 1 cup poha
- 2 tbsp oil
- 4 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
masala dosa batter preparation:
- Add urad dal, rice, chana dal, toor dal and methi seeds to a large bowl.
- Rinse till the water runs clear. Soak in about 6 cups of water for 4-5 hours.
- Soak poha in water about 20 minutes before grinding the batter.
- Then grind to a smooth paste in a mixie. add water as required and blend to smooth paste.
- 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.
- ferment in a warm place for at least 8 hours or until the batter doubles in volume.
once the batter is well fermented, mix gently, without disturbing the air pockets.
- masala dosa batter is ready. keep aside.
Peel the boiled potatoes and mash them into small pieces.
- Heat oil in a pan and add the urad daal,chana daal,mustard and cumin seeds.
- When cumin start to crackle then add curry leaves asafoetida and chopped green chilies.
Stir fry for few seconds.
Now add chopped tomato and salt and stir.
When tomato become little soft then add turmeric and mashed potatoes.
Making sure everything is well combined.
turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
mix well and aloo bhaji for masala dosa is ready. keep aside.
Take a non stick or heavy iron griddle /pan.
- Add 2-3 drops of oil on the pan, and rub the oil with the help of a Tissue paper or wet cloth.
- Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
Add oil in the edges.
Cook until the bottom surface turns light brown and the edges start to come upward, it will take around 2-minutes.
- put about 3-4 tbsp of potato masala in the center and fold it from both the sides.
finally, masala dosa recipe is ready to serve with coconut chutney and sambar.
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, pudina chutney. You can also serve dosa with idli sambar, veg kurma potato masala, sagu, paneer ghee roast, peanut chutney, idli podi.
Tips & Notes for perfect dosa
- Please note that rice requires less water compared to urad dal while grinding them into a batter.
- Number of hours required to ferment the batter depends on the weather condition. In summer, batter is fermented within 6-8 hours but in winter it takes up to 12-14 hours.
- Make sure that 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 batter from heating up if you are making batter in large quantity.
- Chana dal is added to give dosa a golden color.
- To prevent dosas from sticking to the pan,
- Grease the tava/ griddle properly with oil before making the first dosa.
- Make sure that tava is hot enough before spreading the batter. To check whether tava is hot enough or not, sprinkle few drops of water on the surface and if the water drops sizzle and evaporate within few seconds, tava is ready.
- 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.
- If you are using the refrigerated dosa batter, take it out from the refrigerator and wait for at least 30-minutes before starting to make dosa.