Authentic Dosa Recipe- Rice, Urad Dal & Poha Fermented Batter

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe: Rice, Urad Dal & Poha Fermented Batter

Hey everyone! If you’ve ever dreamed of making those perfectly crisp, golden dosas you get at your favorite South Indian restaurant, you’re in the right place. I remember the first time I tried making dosas – it was a bit of a learning curve, but so worth it! This recipe is the one I’ve perfected over the years, and I’m so excited to share it with you. It’s a little bit of a process, but trust me, the results are incredible.

Why You’ll Love This Recipe

This isn’t just a dosa recipe; it’s the dosa recipe that unlocks that authentic South Indian flavor. We’re using a blend of rice, urad dal, poha, and methi seeds for a batter that ferments beautifully, giving you light, fluffy, and incredibly flavorful dosas. It’s a bit of a labor of love, but the taste of a homemade dosa with a side of sambar and chutney? Unbeatable.

Ingredients

Here’s what you’ll need to get started:

• 2 cups dosa rice or idli rice
• 0.5 cup urad dal (split black lentils)
• 0.5 cup poha (pressed rice) – about 100g
• 0.5 tsp methi seeds (fenugreek seeds)
• Salt to taste
• Water as needed
• Sesame oil, to drizzle

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Dosa Rice vs. Idli Rice

You can use either dosa rice or idli rice for this recipe. They’re pretty similar, but dosa rice tends to give a slightly crispier dosa, while idli rice results in a softer one. I usually use dosa rice for that extra crunch!

The Role of Urad Dal in Dosa Fermentation

Urad dal is the key to that lovely fermentation. It provides the proteins needed for the batter to rise and become light and airy. Don’t skip it!

Benefits of Adding Poha to the Batter

Poha might seem like an odd addition, but it adds a wonderful softness and slight tang to the dosas. It also helps with fermentation. My grandmother always added poha, and it’s a trick I’ve carried on.

Methi Seeds: A Flavor and Fermentation Booster

Just a small amount of methi seeds adds a subtle flavor and helps boost the fermentation process, especially in cooler climates.

Sesame Oil: Traditional Flavor & Health Benefits

Sesame oil is the traditional choice for cooking dosas. It imparts a lovely nutty flavor and is also considered very healthy. You can use other oils if you prefer, but sesame oil really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rice, urad dal, and methi seeds in a large bowl. Give them a good rinse, then soak them together in plenty of water for at least 4 hours, or even overnight.
2. Separately, soak the poha in water for about 30 minutes until it’s nice and soft.
3. Drain the rice and dal mixture and grind it to a very smooth paste using a wet grinder or a high-powered blender. Add water gradually as needed to achieve the right consistency. Transfer this paste to a large bowl.
4. Now, grind the soaked poha separately until it’s a slightly coarse paste. Add this to the rice and dal batter and mix everything together really well – I like to use my hands for this!
5. Cover the bowl and let the batter ferment in a warm place for 12-18 hours, or overnight. You’ll know it’s ready when it’s doubled in size and has a slightly sour aroma.
6. Add salt to the fermented batter and adjust the consistency with a little water if needed. It should be pourable but not too runny.
7. Heat a dosa tawa (flat griddle) over medium heat. Once hot, drizzle a little sesame oil around the edges.
8. Pour a ladleful of batter onto the tawa and gently spread it into a thin, circular shape.
9. Drizzle a little more oil around the edges. Cook until you see porous holes forming on the surface and the base turns golden brown.
10. Flip the dosa and cook the other side for a minute or so.
11. Serve immediately with your favorite accompaniments!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect dosas:

Achieving the Perfect Dosa Batter Consistency

The batter should be smooth and pourable, like a thick pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon or two of rice flour.

Tips for Optimal Fermentation

Warmth is key for fermentation! In colder months, you can place the batter near a warm oven or wrap it in a towel.

Mastering the Dosa Spreading Technique

Practice makes perfect! Use the back of a ladle to spread the batter in a circular motion, starting from the center and working your way outwards.

Troubleshooting: What to Do If Your Dosa Sticks

Make sure your tawa is hot enough and well-oiled. If the dosa still sticks, try reducing the heat slightly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Dosa

This recipe is naturally vegan! Just ensure your accompaniments (chutney, sambar) are also vegan-friendly.

Gluten-Free Dosa

Dosas are naturally gluten-free, making them a great option for those with gluten sensitivities.

Spice Level Adjustments (Adding Chilies)

If you like a little heat, add a few green chilies to the batter while grinding.

Masala Dosa Adaptation

Sauté some potatoes with onions, peas, and spices, then spread them over the dosa before folding it up.

Rava Dosa Variation

Substitute some of the dosa rice with rava (semolina) for a slightly different texture. My friend loves this version!

Festival Adaptations (South Indian New Year)

During festivals like the South Indian New Year, we often make a special batch of dosas with extra methi seeds for good luck.

Serving Suggestions

Dosas are best served hot and fresh! Here are some of my favorite accompaniments:

• Vegetable Kurma
• Coconut Chutney
• Sambar
• Pickle

Storage Instructions

You can store the fermented dosa batter in the refrigerator for up to 3 days. It may become slightly more sour over time, but it will still be perfectly fine to use.

FAQs

Let’s answer some common questions:

How long can dosa batter be fermented?

Ideally, 12-18 hours is best. You can ferment it for up to 24 hours, but the flavor may become too sour.

Can I use a blender instead of a grinder for the batter?

Yes, you can, but a grinder will give you a smoother batter. If using a blender, you may need to add more water and strain the batter to remove any lumps.

What if my dosa batter isn’t fermenting properly?

Make sure the batter is warm enough and that you’ve used good quality urad dal. You can also add a pinch of baking soda to help with fermentation.

What is the best way to reheat dosas?

Reheat dosas on a hot tawa with a little oil until they’re crispy again.

Can I make dosa batter in a cooler climate?

Yes, but it may take longer to ferment. Place the batter in a warm place, like near a warm oven or wrapped in a towel.

Enjoy making these delicious dosas! I hope this recipe brings a little bit of South India into your kitchen. Let me know how they turn out in the comments below!