Dosa

Tap an ingredient or step to check it off.

1. 1Step 1: If making a large batch, take only the required amount of batter into a separate bowl and adjust its consistency.
2. 2Step 2: If using leftover batter from the fridge, bring it to room temperature before making dosa; otherwise, the dosa won't turn brown and crispy.
3. 3Step 3: If the tava gets too hot, sprinkle some water to bring down the temperature; the ideal temperature prevents sticking and helps make crispy dosa.
4. 4Step 4: Pre-season a cast iron tawa well before use.
5. 5Step 5: If using a non-stick pan, do not sprinkle water too often, as it weakens the coating.
6. 6Step 6: Ensure the batter is flowy, not too thin or thick; a poorly fermented or thin batter will stick to the pan.
7. 7Step 7: First, gather all ingredients and measure them.
8. 8Step 8: In a large bowl, place 1/2 cup urad dal.
9. 9Step 9: Add 1 tbsp fenugreek seeds; they aid fermentation.
10. 10Step 10: Add water to the bowl.
11. 11Step 11: Wash the urad dal well to remove impurities, then drain.
12. 12Step 12: Add enough water in a deep bowl.
13. 13Step 13: Cover with a lid and soak for 4 hours.
14. 14Step 14: In another bowl, take 1 cup raw rice.
15. 15Step 15: After 4 hours, drain the urad dal and fenugreek seeds. You can reserve the drained water and use it for blending; it helps ferment faster.
16. 16Step 16: Transfer the drained dal into a mixer jar.
17. 17Step 17: Add about 1 cup of water. You can use a wet grinder if you have.
18. 18Step 18: Blend in a mixer to a smooth paste.
19. 19Step 19: Transfer the mixture into a deep bowl and keep aside; the container should have enough room for the batter to rise and ferment.
20. 20Step 20: Drain the rice, parboiled rice, and thick rice flakes.
21. 21Step 21: Transfer them into the same mixer jar (no need to wash it).
22. 22Step 22: Add about 1 cup of water.
23. 23Step 23: Cover and ferment in a warm place for 12 hours. Fermentation time varies with climate; in winter it may take longer, in summer less. Place a thali below to catch any overflow.
24. 24Step 24: After fermentation, the batter will increase in volume.
25. 25Step 25: Mix the batter gently to keep air bubbles; add water if needed. If not using immediately, refrigerate, but bring to room temperature at least half an hour before making dosa.
26. 26Step 26: Heat a non-stick tava and grease with ghee or oil to season and help easy removal.
27. 27Step 27: Sprinkle a little water on the tava; temperature should not be too hot or too low.
28. 28Step 28: Wipe off the water gently with a cloth or kitchen towel.
29. 29Step 29: Pour a ladleful of batter on the tava.
30. 30Step 30: Spread it in a circular motion to make a 225 mm (9”) thin circle. For uttapam, make small thick versions.
31. 31Step 31: Smear a little ghee over it and along the edges; you can also use butter or oil.
32. 32Step 32: Cook on high flame until the dosa turns brown and crisp; no need to flip.
33. 33Step 33: Add 1 cup parboiled rice (ukda chawal), used commonly in South Indian meals.
34. 34Step 34: Wash the raw rice well and drain.
35. 35Step 35: Add 2 tbsp thick beaten rice (jada poha) to make the dosa soft.
36. 36Step 36: Combine and soak in enough water; cover and soak for at least 4 hours.
37. 37Step 37: Blend to a smooth paste. If the grinder heats up, let it cool before continuing. Check texture with your fingers.
38. 38Step 38: Transfer the mixture into the same bowl.
39. 39Step 39: Add salt to taste.
40. 40Step 40: Mix very well with clean hands; this helps fermentation, so do not skip.
41. 41Step 41: Cover and ferment in a warm place for 12 hours. Time varies with climate. Use a thali below to catch overflow.
42. 42Step 42: Fold the dosa over to make a semi-circle or roll.
43. 43Step 43: Repeat with remaining batter to make more dosas.
44. 44Step 44: Serve immediately with coconut chutney and sambhar.