Dosa Indian Dish Recipe: How to Make Delicious and Crispy Masala Dosa at Home

Dosa Indian Dish Recipe: How to Make Delicious and Crispy Masala Dosa at Home. Dosa is a traditional South Indian dish that is made from fermented rice and lentil batter. It is similar to a pancake or a crepe, but it is usually thinner and crispier. Dosa is a popular breakfast food in India and is often served with coconut chutney and sambar.

Dosa Indian Dish Recipe: How to Make Delicious and Crispy Masala Dosa at Home

Dosa Indian Dish Recipe: How to Make Delicious and Crispy Masala Dosa at Home

Are you a fan of Indian Food? Do you love experimenting with different dishes and trying out new recipes? If so, you have to try making dosa, a popular South Indian pancake that is crispy, savory, and oh-so-delicious! In this article, we will teach you how to make the perfect dosa from scratch. From preparing the batter to cooking the pancake, we’ll cover all the steps to ensure that your dosa turns out just right.

What is Dosa?

Dosa is a popular South Indian dish that is typically served for breakfast or as a snack. It is a type of pancake that is made from a fermented batter of rice and urad dal (a type of lentil). The batter is spread thinly on a hot griddle or pan and cooked until crispy and golden brown. Dosa is usually served with a variety of accompaniments, including sambar (a spicy lentil soup), coconut chutney, and tomato chutney.


To make dosa, you will need the following ingredients:

  • 1 cup of uncooked rice
  • 1/2 cup of urad dal
  • 1/4 tsp of fenugreek seeds
  • Salt (to taste)
  • Water (as needed)
  • Oil (for cooking)


You will also need the following equipment:

  • Blender or mixer grinder
  • Large bowl
  • Whisk or spoon for mixing
  • Non-stick griddle or pan
  • Ladle or spoon for spreading batter
  • Spatula for flipping dosa


Now, let’s get started on making the perfect dosa!

Step 1: Soak the Rice and Lentils

The first step in making dosa is to soak the rice and urad dal in water for at least 4 hours (or overnight). Add the fenugreek seeds to the mixture as well. This will soften the grains and make them easier to grind.

Step 2: Grind the Rice and Lentils

After soaking, drain the water from the rice and dal mixture and grind it in a blender or mixer grinder. Add water as needed to make a smooth batter. The batter should be thick but pourable. Transfer the batter to a large bowl.

Step 3: Ferment the Batter

Add salt to the batter and mix well. Cover the bowl with a lid or a cloth and let it sit in a warm place for at least 6 hours (or overnight). This will allow the batter to ferment and develop a slightly sour taste. The longer you let it ferment, the tangier the dosa will be.

Step 4: Adjust the Batter Consistency

After fermentation, check the consistency of the batter. It should be slightly thick but pourable. Add water as needed to adjust the consistency.

Step 5: Heat the Griddle or Pan

Heat a non-stick griddle or pan on medium-high heat. To test if the pan is hot enough, sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, the pan is ready.

Step 6: Spread the Batter on the Griddle

Using a ladle or spoon, pour a small amount of batter on the hot griddle or pan and spread it thinly in a circular motion. Start from the center and work your way outwards, making sure to spread the batter evenly. The thinner the dosa, the crispier it will be. Drizzle a little oil on the edges of the dosa and on top.

Step 7: Cook the Dosa

Cook the dosa on medium heat until it turns golden brown and crispy. Use a spatula to gently lift the edges and check if the bottom is cooked. Once the dosa is cooked on one side, flip it over and cook the other side for a few seconds. Fold the dosa in half or roll it up and transfer it to a plate.

Step 8: Serve and Enjoy

Serve the dosa hot with sambar, coconut chutney, and tomato chutney. You can also add your favorite toppings, such as grated cheese, chopped vegetables, or spiced potatoes.

Tips and Tricks
  • Make sure to soak the rice and dal for at least 4 hours to soften them before grinding.
  • Use a non-stick pan or griddle for easy flipping and to prevent sticking.
  • Adjust the consistency of the batter by adding water as needed.
  • To get a crispy dosa, spread the batter thinly and drizzle a little oil on the edges.
  • Serve dosa hot off the pan for the best taste and texture.

Dosa is a delicious and popular South Indian dish that is easy to make at home. With a little patience and practice, you can create the perfect crispy pancake that is sure to impress your friends and family. Follow our step-by-step instructions and enjoy a homemade dosa with your favorite chutneys and accompaniments.

  1. Is dosa healthy?

Dosa is generally considered a healthy dish as it is low in calories, high in protein, and gluten-free. However, the nutritional content may vary depending on the type of batter used and the toppings added.

  1. Can I make dosa without urad dal?

While urad dal is traditionally used in dosa batter, you can try substituting it with other types of lentils or beans. Keep in mind that the taste and texture may be slightly different.

  1. How do I store leftover dosa batter?

You can store leftover dosa batter in the refrigerator for up to 3-4 days. Make sure to cover the bowl tightly with a lid or plastic wrap.

  1. Can I freeze dosa batter?

Yes, you can freeze dosa batter for up to a month. Thaw the batter in the refrigerator before using it.

  1. Can I make dosa without a non-stick pan?

While a non-stick pan or griddle is recommended for making dosa, you can use a regular pan or griddle. Just make sure to grease it well with oil or ghee to prevent sticking.

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