Dosa | How to make Dosa

By Divya Gupta  |  14th Jan 2016  |  
4.7 from 7 reviews Rate It!
  • Photo of Dosa by Divya Gupta at BetterButter
  • Prep Time


  • Cook Time


  • Serves





About Dosa Recipe

A popular South Indian delicacy, dosa is synonymous to comfort food that you can eat in any given course of food. It is light on the stomach and quick to cook. This delicacy has had many variations like Rava Dosa but, yet Plain Butter Dosa and Masala Dosa remains everyone’s choice! You can have dosa for breakfast, brunch, lunch or even dinner since it is easily digestible, low in calories and extremely appetizing!

So, how to make Dosa? Well, no worries! This classic recipe of Dosa by our BBChef Divya Gupta is a great option when you want to have this delicacy. To prepare this super light Dosa, you need 6 hours. And for the next step, i.e cooking the Dosa, that will require 10 minutes. The quantity of the ingredients will serve a gathering of 5 people. The preparation time is so high is to get the texture of the batter right. Because it is the batter that defines the texture and the lightness of the Dosa being prepared! This recipe follows the perfect art of cooking that will help you achieve an amazing texture, which will differentiate it from other recipes. So you need to be a little patient! In this recipe, you will find the step by step process to help you ace it.


Ingredients to make Dosa

  • Basmati rice - 3 cup
  • urad dal - 1 cup
  • curd - 1 cup
  • methi seeds - 1 tsp

How to make Dosa

  1. Soak all the listed ingredients separately for 7-8 hours.
  2. After this time, drain and wash them and grind together to form a thick batter. Then add in salt and curd and mix it well together.
  3. Keep this batter aside for overnight or at least 12-14 hours. Doing so will make the batter double after fermentation.
  4. Heat a tawa, turn the flame to medium and pour a ladle full of batter and spread it evenly.
  5. Add butter or oil once the dosa starts to crisp up. Spread the filling of your choice and fold it gently.
  6. Serve it hot.

Reviews for Dosa (7)

Manisha Shukla3 years ago

Because rice requires a little more grinding. And it's batter becomes watery ( thin ) while grinding even with less water. So add urad daal after that to make it thicker.

Sonali Banerji Roy3 years ago

why is rice and irad daal dpaled separately

Indira Joseph3 years ago

why curd?

Pragya Dowlani4 years ago

is this the same procedure for making idli

Rupa Mehta4 years ago


Shilpi Jain4 years ago

to make it more crispy add 1 tbs of chane ki daal

Gita Chhabra4 years ago


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