Dosa | How to make Dosa

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ByAmrita Iyer
Created on 2nd Sep 2015
  • Dosa, How to make Dosa
  • Dosa | How to make Dosa (36 likes)

  • 1 review
    Rate It!
  • By Amrita Iyer
    Created on 2nd Sep 2015

About Dosa

Dosa or Dosai (pronounced Dosayi) is one of the most frequently prepared recipes in South India.It is had for breakfast,morning tiffin(a small snack aptly had in the “brunch” time),evening tiffin(small snack in the evening or “chai time”) or even prepared for guests. I am listing the exact proportions for which ingredients must be measured.I use the measuring cups easily available in the market.Also note that it would take some practice and effort to make crisp and paper thin Dosas.Keep on trying and you will achieve this skill..:)

Dosa is an aromatic, flavorful and delicious dish which is very much popular in South Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Dosa is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Dosa at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 2880 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Dosa by Amrita Iyer in step by step with pictures so you can easily learn how to cook the perfect Dosa at your home without any difficulties. Dosa is one of the representative dishes of South Indian which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time48Hours
  • Serves7People

Video for key ingredients

  • Sambhar Powder


Ingredients to make Dosa

  • 2 cups packed Dosa rice/any other type
  • 3/4 cup packed Urad Dal
  • 2 tsp Fenugreek seeds(optional)
  • 2 tsp salt
  • Sesame/cooking Oil for making the Dosas

How to make Dosa

  1. Clean,wash and soak the rice and Fenugreek Seeds(if using)overnight for 12 – 14 hours.
  2. Next morning around the 10th hour wash and soak the Urad Dal.
  3. After 12 – 14 hours,start grinding.You can use either a wet grinder or a mixer grinder for the preparation.Drain and grind the rice and fenugreek seeds first with approximately 1/2 cup water to a fine consistency.Empty out into a deep bowl.
  4. Next day mix the batter very well again and add some water to make it a little thin for spreading easily on the tawa(griddle).For 2 cups of batter,add about 1/3 cup water and mix well.Add salt and mix again.
  5. Heat a tawa on medium heat and spread Sesame/cooking Oil on it with a piece of cotton.Spread out a ladleful of batter on the tawa and spread gently in a circular motion for a perfect round till the Dosa is paper thin.
  6. Drizzle a tsp of Oil on and around the Dosa and cook on medium heat till it comes off easily on its own.If you want you can flip over and cook the other side as well though they do not do this in restaurants.
  7. For making the Dosa in the picture,cut the Dosa from one side till the middle with a pair of Kitchen scissors.then roll the side from the cut to make a cone.Do this while the Dosa is hot for it to hold its shape.Or just serve it as a crepe.
  8. Serve the Dosa hot with Sambar,Chutney or Gun Powder(Molagapodi).
My Tip: 1.I make Dosa with special Dosa rice available in the market.You can get it very easily in big stores.Ask the shopkeeper if he has it.In case you do not get it,use small grained rice like Sona Mansoori,Shakkar Chini or the parboiled rice which is called Sela Chawal. 2.For people living in tropical countries like India,in the summer you will not have issues in fermentation.However in cold countries or during the winter season if the batter does not ferment easily then Keep it overnight in the oven at the lowest temperature. Keep it in your rice container securely closed If you have sunshine then keep it in the sun for 4-5 hours. 3.This is the standard recipe for Dosa.You can make a Potato filling and place it on the Dosa and fold it for Masala Dosa.

Reviews for Dosa (1)

Padma Ia year ago