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Dosa (South Indian Fermented Crepe) Recipe

Dosa (South Indian Fermented Crepe) Recipe

Learn how to make authentic homemade dosa with this foolproof recipe! These crispy, tangy South Indian fermented crepes require just two main ingredients and simple techniques. The perfect #homemade #southindian #fermentation project that yields restaurant-quality results with minimal effort.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 8-24 hours fermentation)
Cook Time:
20 mins
Serves:
10-12 dosas
Overhead shot of a perfectly golden-brown dosa spread thinly across a rustic cast-iron griddle, its lacy edges creating beautiful crispy patterns against the dark surface. A cross-section view reveals its characteristic dual texture - crisp exterior giving way to a soft, slightly spongy interior. Soft natural light streams across the scene, highlighting the subtle fermentation bubbles on the surface. Alongside, vibrant accents of red coconut chutney and green cilantro chutney in small clay pots contrast against the warm tones of the dosa. Scattered curry leaves and mustard seeds add authenticity, while wisps of steam indicate it's freshly made, ready to be served with a side of sambar in a traditional brass bowl.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g white rice (or parboiled rice)</li><li class="ingredients-single-item">100g urad dal (split black gram, husked)</li><li class="ingredients-single-item">2 tbsp chana dal (split chickpeas)</li><li class="ingredients-single-item">1 tbsp fenugreek seeds</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">Water, as needed for grinding</li><li class="ingredients-single-item">Vegetable oil or ghee for cooking</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Blender or wet grinder</li><li class="equipment-single-item">Large fermentation container</li><li class="equipment-single-item">Non-stick or cast iron tawa/griddle</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Small bowl for oil/ghee</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Rinse the rice, urad dal, chana dal, and fenugreek seeds separately under cold water until the water runs clear. This removes excess starch and any impurities. Place them in separate bowls and cover with plenty of water. Allow to soak for 4-6 hours (the fenugreek seeds can be added to the urad dal bowl).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drain all the soaked ingredients. Begin by grinding the urad dal, fenugreek seeds, and chana dal mixture in a blender or wet grinder. Add just enough water to keep the mixture moving - approximately 100-150ml. Grind until smooth and fluffy, which should take about 15 minutes. The batter should feel light and airy between your fingers - this texture is crucial for proper fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Next, grind the soaked rice with minimal water until it reaches a slightly grainy consistency, similar to fine semolina. The rice doesn't need to be as smooth as the dal mixture. This will take approximately 10-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Combine both batters in a large container (choose one that allows room for expansion during fermentation). Mix thoroughly with your hands (traditionally considered better than using a spoon as it introduces beneficial bacteria). Add salt and mix again. The consistency should be like thick pancake batter - when you dip your finger in, it should coat it evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the container and place it in a warm spot to ferment for 8-24 hours, depending on your climate. In warmer regions, 8-12 hours is sufficient, while colder regions might need up to 24 hours. The batter should approximately double in volume and develop a slightly sour aroma. You'll notice bubbles on the surface, indicating successful fermentation which creates the characteristic tangy flavor and helps the dosa become light and crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to cook, gently stir the fermented batter. If it seems too thick, add water a tablespoon at a time until it reaches a pouring consistency that coats the back of a spoon. Be careful not to overmix as this will deflate the air bubbles created during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat a non-stick or cast-iron griddle/tawa over medium-high heat. Test if it's hot enough by sprinkling a few drops of water - they should sizzle immediately. Slightly lower the heat to medium.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Ladle about 60ml (1/4 cup) of batter onto the center of the hot griddle. Using the back of the ladle, quickly spread the batter in a circular motion from the center outward to create a thin crepe approximately 20cm in diameter. The motion should be confident and swift to create that signature dosa thinness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Drizzle about 1 teaspoon of oil or ghee around the edges and on top of the dosa. Let it cook until the bottom turns golden brown (about 2 minutes) and the edges start to lift from the griddle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For a crispy dosa, leave it open (no folding) and cook until the bottom is golden and crisp. For a softer dosa, use a spatula to gently fold it in half or roll it once the bottom is cooked. The top doesn't need to cook directly on the griddle as the heat will cook it through.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the dosa from the griddle and serve immediately while hot and crispy. Continue making dosas with the remaining batter, stirring it occasionally to maintain even consistency. You might need to adjust the heat as you go to prevent burning. Traditionally, dosas are served with coconut chutney, sambar (lentil soup), and potato masala.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Any leftover batter can be refrigerated for up to 3-4 days. The fermentation will continue slowly in the refrigerator, making the batter more sour over time. Let refrigerated batter come to room temperature before making dosas.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dosa (South Indian Fermented Crepe) Recipe?

Traditional dosa requires white or parboiled rice, urad dal (split black gram), chana dal (split chickpeas), fenugreek seeds, salt, water, and ghee or oil for cooking. These simple ingredients ferment to create a tangy, crispy crepe with a soft interior.

How to cook Dosa (South Indian Fermented Crepe) Recipe at home?

Learn how to cook Dosa (South Indian Fermented Crepe) by first fermenting a batter of ground rice and lentils for 8-24 hours, then spreading it thinly on a hot griddle in circular motions. Drizzle oil around the edges and cook until golden brown and crispy. The fermentation is key for developing the characteristic tangy flavour and airy texture.

Why is my dosa batter not fermenting properly?

Insufficient fermentation often results from cold temperatures, over-grinding the rice (making it too smooth), or using old ingredients. Keep your batter in a warm place (25-30°C), ensure proper grinding consistency, and use fresh ingredients. Adding a pinch of sugar or a tablespoon of yoghurt can help kickstart sluggish fermentation.

What's the secret to making thin, crispy South Indian crepes?

The secret lies in proper batter consistency (like thick cream), a well-seasoned hot griddle, and the spreading technique. Use a swift, circular motion with the back of your ladle from center outward. Cook on medium heat, adding oil around the edges, and allow it to cook undisturbed until golden-brown.

Can I make the fermented rice and lentil batter in advance?

Yes, fermented dosa batter keeps well in the refrigerator for 3-4 days, developing a more pronounced tangy flavour over time. Store in an airtight container with room for expansion. Bring refrigerated batter to room temperature before cooking for best results, and thin with water if needed.

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Place them in separate bowls and cover with plenty of water. Allow to soak for 4-6 hours (the fenugreek seeds can be added to the urad dal bowl)." }, { "@type": "HowToStep", "name": "Grind dal mixture", "text": "Drain all the soaked ingredients. Begin by grinding the urad dal, fenugreek seeds, and chana dal mixture with just enough water to keep the mixture moving - approximately 100-150ml. Grind until smooth and fluffy, which should take about 15 minutes." }, { "@type": "HowToStep", "name": "Grind rice", "text": "Next, grind the soaked rice with minimal water until it reaches a slightly grainy consistency, similar to fine semolina. This will take approximately 10-15 minutes." }, { "@type": "HowToStep", "name": "Combine batters", "text": "Combine both batters in a large container. Mix thoroughly with your hands. Add salt and mix again. The consistency should be like thick pancake batter - when you dip your finger in, it should coat it evenly." }, { "@type": "HowToStep", "name": "Ferment", "text": "Cover the container and place it in a warm spot to ferment for 8-24 hours, depending on your climate. The batter should approximately double in volume and develop a slightly sour aroma with bubbles on the surface." }, { "@type": "HowToStep", "name": "Prepare batter", "text": "When ready to cook, gently stir the fermented batter. If it seems too thick, add water a tablespoon at a time until it reaches a pouring consistency that coats the back of a spoon." }, { "@type": "HowToStep", "name": "Heat griddle", "text": "Heat a non-stick or cast-iron griddle/tawa over medium-high heat. Test if it's hot enough by sprinkling a few drops of water - they should sizzle immediately. Slightly lower the heat to medium." }, { "@type": "HowToStep", "name": "Spread batter", "text": "Ladle about 60ml (1/4 cup) of batter onto the center of the hot griddle. Using the back of the ladle, quickly spread the batter in a circular motion from the center outward to create a thin crepe approximately 20cm in diameter." }, { "@type": "HowToStep", "name": "Add oil and cook", "text": "Drizzle about 1 teaspoon of oil or ghee around the edges and on top of the dosa. Let it cook until the bottom turns golden brown (about 2 minutes) and the edges start to lift from the griddle." }, { "@type": "HowToStep", "name": "Crisp or fold", "text": "For a crispy dosa, leave it open (no folding) and cook until the bottom is golden and crisp. For a softer dosa, use a spatula to gently fold it in half or roll it once the bottom is cooked." }, { "@type": "HowToStep", "name": "Serve", "text": "Remove the dosa from the griddle and serve immediately while hot and crispy. Continue making dosas with the remaining batter, stirring it occasionally to maintain even consistency." }, { "@type": "HowToStep", "name": "Store leftovers", "text": "Any leftover batter can be refrigerated for up to 3-4 days. Let refrigerated batter come to room temperature before making dosas." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-18", "reviewBody": "Perfectly crisp edges, amazing flavor! This recipe gave me results just like my grandmother used to make in Chennai. The fermentation tips were spot on, and I loved how detailed the instructions were.", "name": "Authentic Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-04-15", "reviewBody": "Better than restaurant dosas! I was intimidated at first but the step-by-step instructions made it so approachable. The fermentation was worth the wait, and my entire family loved these for Sunday brunch.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-10", "reviewBody": "Family devoured these instantly! I served them with coconut chutney and sambar. The texture was perfect - crispy outside and soft inside. Will definitely be making these again soon!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-05", "reviewBody": "Fermentation worth the wait! Living in Sweden, I had to let the batter ferment for almost 24 hours, but the tangy flavor that developed was incredible. The spreading technique took practice but by the 3rd dosa I got it perfect.", "name": "Perfect Fermentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Min-Ji Park", "datePublished": "2024-04-01", "reviewBody": "Finally mastered proper dosa texture! After trying several recipes, this one gave me that perfect combination of crispy and soft. The detailed instructions about batter consistency were key. I'll never go back to store-bought dosa mix!", "name": "Texture Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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