Table of Contents
What is Dosa made from?
Dosa, the popular South Indian pancake/crepe is made from a fermented batter.Its main ingredients are rice and black gram/black lentils,/urad dal, fenugreek seeds ground together in a fine, smooth thin batter with a dash of salt.
What kind of rice do we use for making Dosa?
There are many kinds of rice out there in the market. I personally use Idli rice for making the batter, be it for Dosa or Idli. One can also use raw rice or parboiled rice or a combination of the above.
What is the rice and Urad Dal/Black Lentil ratio?
Personally, I use the batter for a week for making various breakfast items.The batter stays good when refrigerated.
The ratio I use is 4:1 4 cups rice to 1 cup Urad Dal/Black Lentils. I soak a few fenugreek seeds along with the rice.This is for the softness of the Idli’s when cooked.
I soak them separately overnight (8 hours) and grind them separately next morning and mix both the batters together with salt to taste and set it aside in a warm place for fermenting overnight. The next day it is ready to go!
Should we soak the ingredients separately or together?
Rice along with some fenugreek seeds and urad dal/black lentils is soaked separately. The reason for soaking them separately is because Rice and Urad dal/Black Lentils have different textures.
The reason for soaking the rice and Urad dal/Black lentil separately is because the fluffiness of the Urad dal/Black lentil is made more evident( if you are going to use the same batter for making Idli’s).
Idli’s need to be fluffy and soft, while Dosa are basically flat and crispy.
Be it for making Idli’s /Indian steamed rice cakes, Dosas, Paniyaram’s, Uthappam, I use the same batter.The fact that one can do so many breakfast items with one single batter is a blessing in itself. The most versatile batter, if there was one, ought to be this one!
If you plan to use the batter for only making Dosas then it would be okay for you to soak both the rice and Urad Dal/Black lentil together.
How to grind the soaked ingredients?
The soaked rice and black lentils along with fenugreek seeds are ground separately in a wet grinder for larger quantity. For smaller quantities they can be blended in a food processor or a mixer grinder/blender into a fine paste.
Water is then added to the batter for the required consistency along with salt to taste and this batter is allowed to ferment overnight ( or 6-8 hours).The fermentation adds a light sour flavor to the dosa similar to sourdough.
How to make Dosas?
Keep the flame on medium and warm the skillet. Next grease the skillet with a little oil or ghee before you pour the batter (this prevents the batter from sticking to the skillet).
After being spooned into a cast iron or a non stick skillet/tawa, the batter is gently spread in a circular motion until it fills the pan.Drizzle with oil or ghee along the edges of the dosa while cooking it on one side, and then flip and cook for a minute or two on the other side.
The crispy plain dosa is then folded in half and served with hot sambar or chutney.
Are Dosas popular only in South India?
In popular tradition the origin of Dosa is linked to Udupi, the coastal city in Karnataka, India, perhaps because of its association with the Udupi restaurants. According to some food historians, they believe that it was popular in the South Indian state of Tamil Nadu, as early as the 1st century A.D as per references to the Sangam literature.
The original Tamil dosa was softer and thicker. The thinner and crispier version of dosa was first made in present-day Karnataka.
After India’s Independence, South Indian cuisine became popular in North India. Now it is popular globally all over where Indian food is served.
What is Dosa usually eaten with?
In South India, crispy plain dosas are traditionally served hot along with chutney and sambar.
Dosas are typically eaten with your hands and can be dipped in curries like sambar and chutneys. Dosas can also be made with a filling/Bhaji of mashed potato and peas with spices, this then is called Masala Dosa.
How to make Crispy Plain Dosa?
- Amount Per ServingCalories608
- % Daily Value *
- Total Fat 2g 4%
- Sodium 12mg 1%
- Total Carbohydrate 100g 34%
- Dietary Fiber 40g 160%
- Protein 48g 96%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What does Dosa taste like?
Crispy Plain Dosa is a thin, crisp crepe or pancake. It has a slight tangy taste due to the fermentation, and is savory rather than sweet.
Without the filling, on its own it’s called ‘plain dosa‘ that can be eaten with chutney, sambar or a variety of vegetable curries. With filling it is called Masala Dosa and can be eaten just with the filling, or it Dosa can be layered like a pizza with toppings called Uthappam & can be eaten as such or with curries.
Why is my Dosa not crispy?
Add half a cup of poha/flattened rice if you’d like your dosa slightly crispy. Even adding brown sugar to the batter just before it is ready to be poured make sit crispy and brown.
List of my Dosa Recipes
The Bottom Line
Now that you know all about making a crispy plain Dosa, I hope you try making some in your own kitchen. Once you master the art of making a plain dosa well, then the sky is the limit. You can make any number of combinations and varieties of dosas you like. Enjoy!
If you try any of my recipes, would love for you to snap a quick photo of your recipe and tag us #stirringmyspicysoul on your social media feeds to get the word around and encourage readers like you
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