Dosa Recipe with homemade Dosa Batter

Method20 steps · about 18 hr 55 min

1. 1

   Step 1: Rinse urad dal, chana dal (2 tbsp) and fenugreek seeds (0.5 tsp) three times in separate rinse water, draining each time. Soak together in their separate three cups filtered soaking water for 5–6 hours. Start the rice soak in 2 at the same time.

   Uses 0.5 cup skinned urad dal · 2 tbsp chana dal · 0.5 tsp fenugreek seeds · 3 cup filtered water · ample separate rinse water, discard

   
2. 2

   Step 2: Rinse the raw rice (1.5 cup) three times and soak in its separate three cups filtered soaking water for 5–6 hours, concurrently with the dal soak.

   Uses 1.5 cup raw rice · 3 cup filtered water · ample separate rinse water, discard

3. 3

   Step 3: Rinse and soak poha (2 tbsp) in ¼ cup water for 30 mins, before blending the batter.

   Uses 2 tbsp poha · 0.25 cup filtered water · ample separate rinse water, discard

4. 4

   Step 4: Drain the dal mixture completely and transfer to the blender. Add the soaked poha and start with ¾ cup base cold filtered blending water. Blend to a smooth fluffy bubbly batter, adding only the separate optional extra ¼ cup cold water as needed; keep it thick but pourable. Transfer to a large bowl.

   Uses ¾ cup BASE cold water for dal · optional extra ¼ cup only as needed for dal blending · urad/chana/methi rinsed and soaked 5–6 hours, soak water discarded · same poha soaked 30 minutes in separate quarter cup water

5. 5

   Step 5: Drain the soaked rice completely and blend it with the remaining ½ cup base cold filtered blending water, to a smooth or slightly coarse batter.

   Uses ½ cup BASE cold water for rice · raw rice rinsed and soaked 5–6 hours, soak water discarded

6. 6

   Step 6: Combine rice batter and dal-poha batter well. In winter, if choosing to salt before fermentation, add the half teaspoon non-iodized sea salt now and omit it later. Choose one fermentation route 7 OR 8.

   Uses winter ONLY: ½ tsp salt before fermentation; omit later salt · soaked dals/poha blended with cold water · soaked rice blended with separate base half cup cold water

7. 7

   Step 7: Warm-place route only: cover loosely and leave in a warm place overnight until risen, light and bubbly. Allow 8–16 hours depending on temperature, about 12 hours under the recipe-card conditions. Skip step 8 and continue to step 9.

   Uses ONLY warm-place fermentation: rice and dal batter mixed, initial salt only if chosen

8. 8

   Step 8: Cold-season equipment route only: either hold the covered batter in an oven at 100°F (40°C) for 3 hours, then turn the oven heat OFF and leave overnight with the light on; OR use Instant Pot Yogurt mode for 8 hours, or 12–14 hours during colder days, with an external lid. Choose one equipment option; stop when risen, light and bubbly and continue to 9.

   Uses ONLY cold-season oven OR IP fermentation: same combined batter

9. 9

   Step 9: The fermented batter should rise in volume and look airy with tiny bubbles. Optional check: drop only half a spoon of batter into a separate bowl of water; well-fermented batter floats. Discard this test sample. If not ready, allow your selected fermentation route more time.

   Uses Water, for optional batter float test; discard · ONLY route 7: batter risen, airy and bubbly · ONLY route 8: oven OR IP batter risen, airy and bubbly · ONLY chosen warm route: half spoon sample, not entire batch · ONLY chosen oven/IP route: half spoon sample, not entire batch

10. 10

    Step 10: Stir the fermented batter once. Transfer only the portion you will cook to a small bowl and refrigerate the remainder promptly. If salt was not added before fermentation, season the cooking portion using its share of the original half teaspoon salt; do not add the full batch dose again to each portion.

    Uses salt for chosen cooking portion ONLY if omitted at 6; do not double whole batch ½ tsp · same chosen fermented batch, tiny optional sample removed

11. 11

    Step 11: Thin only the selected cooking portion with a little separate water as needed to a pourable, spreadable consistency.

    Uses water (1–2 tbsp only as needed to thin the portion for cooking) · only required portion taken out, rest refrigerated; salt only if not already used

12. 12

    Step 12: Heat the tawa over medium heat. Add a few drops of the separate greasing oil and spread/wipe with kitchen paper or the optional cut onion (0.5). Leave no excess oil on the empty pan.

    Uses oil (a few drops for greasing and wiping pan; not twelve cooking teaspoons) · 0.5 onion

13. 13

    Step 13: To check if the pan is hot enough, sprinkle a few drops of water over the pan. If it is ready, it should sizzle.

    Uses water (a few drops only to check hot pan)

14. 14

    Step 14: Reduce to medium heat and stir the cooking portion. Take one ladle (¼ cup) of this batter and pour in the center of the hot tawa; keep the rest of the batter for later dosas.

    Uses selected portion thinned only as needed

15. 15

    Step 15: Immediately spread the batter evenly with the base of the ladle, starting from the center in an outward circular motion.

    Uses this one quarter cup dosa dose poured on hot pan

16. 16

    Step 16: Increase to medium-high or high heat and drizzle one teaspoon of cooking oil (or selected ghee/butter) around the edges and over this dosa.

    Uses 1 tsp cooking oil for this dosa, not whole 12 tsp · same quarter cup dose spread outwards

17. 17

    Step 17: Cook until the base turns golden & crisp. Run a thin wooden turner/spatula across the base of the dosa, starting from the edges to the center.

    Uses same thin crepe with one teaspoon cooking fat

18. 18

    Step 18: Optional: flip this same dosa and cook the other side 1 minute, then turn back and cook the base 30 seconds to crisp.

    Uses same crepe cooked crisp on base

19. 19

    Step 19: Fold the finished dosa and remove. Reduce the pan heat before repeating 14–18 with another quarter cup batter portion and another teaspoon cooking fat. Optionally rub the cut onion (0.5) over the pan, keeping no excess oil.

    Uses 0.5 onion · same cooked crepe, optional second side 1 minute then base 30 seconds

20. 20

    Step 20: Serve each hot cooked dosa promptly with prepared chutney, potato masala or sambar.

    Uses same golden dosa removed from pan