Classic Dosa

Tap an ingredient or step to check it off.

1. 1Step 1: In a bowl, combine the idli rice or parboiled rice with the regular white rice. You can also use a total of 1 cup idli rice instead of regular rice, as shown in the video where the ingredients are doubled.
2. 2Step 2: Add urad dal and fenugreek seeds to the same bowl.
3. 3Step 3: Rinse the rice, lentils, and methi seeds together a couple of times and set aside.
4. 4Step 4: In a separate bowl, take the thick poha.
5. 5Step 5: Rinse the poha once or twice, then add it to the bowl with the rinsed rice, lentils, and methi seeds.
6. 6Step 6: Pour 1½ cups water, mix, cover, and soak everything for 5 to 6 hours.
7. 7Step 7: Drain all the water and transfer the soaked ingredients to a wet grinder jar.
8. 8Step 8: Add ⅔ to ¾ cup water and grind until you get a fine grainy consistency of rice in the batter. A smooth consistency is also fine.
9. 9Step 9: If the mixer heats up, stop and let it cool before grinding again. Depending on the jar capacity, grind everything in one or two batches. I ground in two batches and used a total of ¾ cup water.
10. 10Step 10: Transfer the batter to a large bowl or pan.
11. 11Step 11: Add ½ teaspoon rock salt, mix very well, cover, and ferment for 8 to 9 hours or more. Fermentation time varies with temperature.
12. 12Step 12: A properly fermented batter will double or triple in volume, with tiny air pockets and a light sour aroma.
13. 13Step 13: Before making dosa, lightly stir the batter.
14. 14Step 14: Heat a cast iron pan. When hot, spread ¼ to ½ teaspoon oil all over the pan. Keep the heat on low to low-medium so you can spread the batter easily. If the pan base is very thick, use medium heat.
15. 15Step 15: Do not spread oil if using a nonstick pan, as the batter won't spread.
16. 16Step 16: Take a ladle full of batter, pour it on the pan, and gently spread from the center outward.
17. 17Step 17: Cover with a lid and cook on low to medium heat. Regulate the flame according to the pan size and thickness.
18. 18Step 18: When the top of the batter is cooked and the bottom is crisp and golden, sprinkle ¼ to ½ teaspoon oil on the edges and center.
19. 19Step 19: Spread the oil over the dosa with a spoon.
20. 20Step 20: Cook until the base is nicely golden and crisp. The base will leave the pan and the sides will separate when done.
21. 21Step 21: Fold and serve the sada dosa hot. Make all dosas this way.
22. 22Step 22: Serve these crispy plain dosas hot with sambar, potato masala, or coconut chutney. Dosa tastes best when served immediately.
23. 23Step 23: Refrigerate leftover batter in an airtight container for 2 to 3 days.
24. 24Step 24: Stir gently before use and adjust consistency with a little water if needed. The batter may turn slightly sour over time.