Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Cooking
Equipment
Two bowls; grinder or strong blender; large bowl; ladle; seasoned flat pan; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Soak · About 360 min
- Rinse 300 g raw rice and 100 g urad dal separately. Soak rice and dal in separate bowls of water for 6 hours; soak ¼ tsp fenugreek seeds with the dal. Drain both.
Check: Soaking water is discarded, not the measured grinding water.
Grind · About 15 min
- Grind dal and fenugreek with half of 400 ml water for grinding until fluffy. Grind rice with the remaining water until nearly smooth. Combine in a large bowl.
Ferment · About 540 min
- Cover loosely and ferment in a warm place for about 8–12 hours. Use 9 hours as the planning estimate; colder rooms take longer.
Check: The batter rises and has small bubbles with a mild sour smell. Refrigerate after fermentation.
Season and spread · About 5 min
- Stir in ¾ tsp salt. If needed, add a little water for a flowing batter. Heat a seasoned flat pan over medium heat; wipe lightly with some 40 ml neutral oil. Spread a ladle of batter in a thin circle.
Cook · About 25 min
- Drizzle a little remaining oil around each dosa. Cook for 2–3 minutes until golden; loosen with a spatula. Repeat for about 12 dosas.
Check: The batter is set and the underside is crisp. Fermentation time varies; total time is an estimate.
Tips
- A very hot pan stops batter spreading. Cool it briefly between dosas if needed.
- Leave room in the fermentation bowl for the batter to rise.
Substitutions
- Use parboiled idli rice instead of raw rice for a softer texture.
- Use ghee instead of oil for cooking.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
Make ahead
- Prepare batter the day before; refrigerate once fermented.
- Use refrigerated batter within two days; stir before spreading.
FAQ
Why did the batter not rise?
The room may be cold or the batter too thick. Allow more time and look for bubbles, not only the clock.
Why does dosa stick?
The pan may need seasoning or be too cool. Start with a lightly oiled, evenly heated surface.
Is dosa gluten-free?
This rice-and-dal draft contains no wheat. Check ingredient labels and avoid cross-contact.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
