How To Make Dosa | Dosa Making Recipe | Dosa is indeed a highly popular South Indian breakfast dish that has gained widespread popularity not only in India but also across the globe.Its delicious taste and versatility have made it a favorite among people of all ages and backgrounds.Dosa is typically served in various restaurants, food stalls,and eateries throughout India,and it has become a part of the culinary offerings in many Indian restaurants overseas.

Origin Of How To Make Dosa | Dosa Making Recipe | Dosa

The origins of dosa can be traced back to the Udupi cuisine of Karnataka,a southern state in India.Udupi cuisine is renowned for its vegetarian dishes,and dosa is one of its most iconic creations.The Udupi region,located in the coastal region of Karnataka,has a rich tradition of vegetarian cooking,and dosa has emerged as a staple breakfast item from this culinary heritage.

Preparation of Dosa Batter

Dosa is made from a fermented batter consisting of rice and urad dal (black gram),which is ground to a smooth consistency and left to ferment overnight.This fermentation process adds a characteristic tanginess and fluffiness to the dosa.Once the batter is ready,it is spread thinly on a hot griddle (tava) and cooked until it turns golden and crisp.The dosa is usually served with various accompaniments, such as sambar (a lentil and vegetable stew),coconut chutney,and tomato chutney.

Over time,dosa has evolved into several different varieties,with various fillings and stuffings,catering to different tastes

Variation in Dosa

• Masala dosa is roasted dosa and is served hot with potato curry,coconut chutney or sambhar.
• While Saada or plain dosa is prepared with lighter texture.
• Paper dosa is thin and crispier version of dosa.
• Set dosa is spongy,soft and light and served in a set of 3 dosa per serving.
• Pesarattu or green dosa is made with green gram or green moong dal.
• Adai dosa is made from non fermented batter ab=nd is eaten with jaggary or aviyal.
• Rava dosa is made from rava or sooji or semolina.
• Benne dosa also famous as Davanagere benne dosa.
• Neer dosa made with watery rice batter.
• Amboli or ghavan or dhirde popular dosa in coastal parts of Maharashtra.

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How To Make Dosa | Dosa Making Recipe | Dosa

course : breakfast

cuisine : south indian

soak : 8-9 hours

fermentation : 8-10 hours

cook : 10 minutes

servings : 4-5

author : suchita pradeep satpute

Ingredients :

• 3 cups Rice
• 1 cup Urad Dal
• ½ tsp Methi seeds
• 1 cup Poha Or Flattened Rice (optional)
• Water for soaking

Step By Step Method Of How To Make Dosa | Dosa Making Recipe | Dosa

Soaking procedure

• First take rice and wash it with 2-3 waters and soak in a bowl.
• Now in another bowl add the white urad dal and wash them and soak them all together in enough water.
• Next soak the methi seeds in a small bowl separately and keep aside.
• Now soak all above ingredients for about 6-7 hours.
• Once nicely soaked drain the excess water and reserve that strained water for grinding.

Making of dosa batter

• After nicely soaked grind the rice first to a very fine paste.
• Remove the rice paste in a big bowl.
• Next finely grind the urad dal & methi seeds to a fine paste.
• The grinded batter should be thick enough because as it ferments it gets thinner.
• Mix this with the rice paste.
• To these give a nice mix.
• Next keep this batter for fermentation in a warm place for 8-10 hours or nicely fermented.
• Once the batter gets nicely fermented add salt and sugar to it.
• Mix it nicely.
• The batter of dosa is ready.

Cooking of dosa

• Keep the iron tava or non stick tava on gas for heating.
• Once it gets heated up oil the tava with regular cooking oil or butter properly.
• The tava should be medium hot when you pour the batter.
• Now pour the dosa batter on to it.
• Spread the batter evenly starting from the centre in a circular direction to make a thin crepe.
• Keep spreadin the dosa from centre making circle till you reach the edges of dosa.
• (If you are unable to spread the batter because it get stuck to the tava then this means that tava is too hot or the batter is too thick.Here then reduce the flame and cool down the tava slightly.And if that doesn’t work then pour little water to the dosa batter to adjust the needed consistency.)
• Add oil across the edges and on the top of the dosa.
• When the base of the dosa turns a bit golden and crisp at the base,just flip it to other side.
• Not all dosa’s require cooking on other side,,if needed you can cook them.
• Let the other side also turns golden brown and crisp.
• Now your Dosa is all ready.
• Serve the dosa right away when it is hot as it begins to soften once they cool down.
• Serve this Dosa with sambhar,coconut chutney or potato chutney.

Recipe Notes :

• The grinded batter should be thick enough because as it ferments it gets thinner.
• If you are unable to spread the batter because it get stuck to the tava then this means that tava is too hot or the batter is too thick.Here then reduce the flame and cool down the tava slightly.And if that doesn’t work then pour little water to the dosa batter to adjust the needed consistency.
• Not all dosa’s require cooking on other side,if needed you can cook them.
• Serve the dosa right away when it is hot as it begins to soften once they cool down.

If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video update.