Authentic Dosa Recipe- Idli Rice & Urad Dal Fermented Crepes

Last Updated on 4 months by Neha Deshmukh

Authentic Dosa Recipe – Idli Rice & Urad Dal Fermented Crepes

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 to make dosas – it was a bit of a disaster! But trust me, with a little patience and this recipe, you’ll be enjoying homemade dosas in no time. This recipe uses a blend of idli rice and urad dal for that authentic flavor and texture. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a dosa recipe, it’s the dosa recipe I’ve perfected over the years. It delivers consistently crispy, fluffy dosas with a slightly tangy flavor. It’s a bit of a process, yes, but the reward is absolutely worth it. Plus, making your own dosa batter means you control the ingredients and can adjust it to your liking.

Ingredients

Here’s what you’ll need to create these delicious dosas:

• 1 cup Idli Rice (Par boiled rice) – about 180g
• 1 cup Raw Rice – about 190g
• 0.5 cup Urad Dal – about 100g
• 2 tablespoons Toor Dal – about 20g
• 0.25 cup Aval / Poha – about 30g
• 0.25 teaspoon Fenugreek Seeds – about 1.25g
• 1.5 teaspoon Salt – about 9g

Ingredient Notes

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

Idli Rice (Par Boiled Rice) – Significance & Selection

Idli rice is key for that perfect texture. It’s partially boiled, which helps with fermentation and gives the dosas a lovely softness. Don’t substitute with regular white rice – it just won’t be the same!

Urad Dal – Choosing Quality & Varieties

Urad dal (black gram) is what gives dosas their characteristic fluffiness. Look for good quality, split urad dal that’s white and plump. There are different varieties, but the standard split urad dal works beautifully.

Toor Dal – Regional Variations & Flavor Impact

A little toor dal adds a subtle nutty flavor and helps with the crispness. It’s a common addition in some South Indian households, and I love the depth it brings.

Aval / Poha – Role in Texture & Fermentation

Aval (flattened rice) or poha helps with fermentation and creates a light, airy texture. It’s a small ingredient, but it makes a big difference!

Fenugreek Seeds – The Aromatic Secret

Don’t skip the fenugreek seeds! They add a wonderful aroma and aid in fermentation. A little goes a long way, so stick to the measurement.

Ghee/Oil – Traditional vs. Modern Choices

Traditionally, ghee (clarified butter) is used for cooking dosas, giving them a rich flavor. But you can absolutely use oil – I often use sunflower or vegetable oil for a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice and dals thoroughly 2-3 times in running water until the water runs clear. This removes excess starch.
2. Now, soak all the ingredients (except the salt!) in plenty of water for at least 4+ hours, or even overnight. This is crucial for proper fermentation.
3. Drain the soaked ingredients and grind them into a fine paste using minimal water – aim for a maximum of 2 cups total. I find a wet grinder works best, but a high-powered blender can do the trick too (you might need to add a little more water).
4. Mix in the salt and let the batter ferment in a warm place for 12+ hours, or until it has doubled in volume. The warmer the environment, the faster it will ferment.
5. After fermentation, the batter might be a little too thick. Thin it with water if needed to achieve a pouring consistency.
6. Heat a cast iron tawa (griddle) over medium heat. Spread about 1/3 cup of batter into a thin circle, starting from the center and swirling outwards.
7. Drizzle ghee or oil around the edges and cook until golden brown and crispy – about 1 minute.
8. Serve immediately with your favorite chutney or sambar!

Expert Tips

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

Achieving the Perfect Fermentation

Fermentation is key! The batter should double in size and have a slightly sour aroma. If it’s not fermenting, try placing it in a warmer spot or adding a pinch of baking soda.

Tawa Temperature Control for Crispy Dosas

The tawa needs to be hot enough to cook the dosa quickly, but not so hot that it burns. Experiment to find the sweet spot!

Batter Consistency – Finding the Sweet Spot

The batter should be easily pourable but not too runny. Adjust with water as needed.

Troubleshooting Common Dosa Issues

• Dosas are sticking: Tawa isn’t hot enough or not seasoned properly.
• Dosas are tearing: Batter is too thick or not fermented enough.
• Dosas are not crispy: Not enough oil/ghee or tawa temperature is too low.

Variations

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

Vegan Dosa

Simply skip the ghee and use oil for cooking.

Gluten-Free Dosa

This recipe is naturally gluten-free!

Spice Level – Adding Green Chilies or Red Chili Powder

Add a finely chopped green chili or a pinch of red chili powder to the batter for a spicy kick. My friend loves adding a whole chili to the batter while grinding!

Festival Adaptations – Special Dosas for Celebrations (e.g., Ganesh Chaturthi)

During Ganesh Chaturthi, we often make Modak Dosa – shaped like the modak sweet!

Rava Dosa Variation

Add 1/2 cup of semolina (rava) to the batter for a crispy, instant dosa.

Masala Dosa Variation

Fill the dosa with a spiced potato filling (masala) for a classic Masala Dosa.

Serving Suggestions

Dosas are incredibly versatile! Serve them with:

• Sambar
• Coconut Chutney
• Tomato Chutney
• Mint-Coriander Chutney
• A sprinkle of sambar powder

Storage Instructions

You can store the fermented dosa batter in the refrigerator for up to 3 days. It might lose some of its fluffiness, but it will still be delicious. You can also freeze the batter for longer storage.

FAQs

Let’s answer some common questions:

What is the best rice to use for dosa?

Idli rice (parboiled rice) is the best! It gives the dosas the right texture.

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

Yes, but a wet grinder is preferred. If using a blender, add water gradually and blend in batches.

How do I know if the dosa batter is fermented enough?

The batter should double in size and have a slightly sour aroma.

What do I do if my dosa batter doesn’t ferment?

Try placing it in a warmer spot, or add a pinch of baking soda.

Can I make dosa batter in advance and store it?

Yes, you can store it in the refrigerator for up to 3 days.

How can I make the dosas crispier?

Make sure the tawa is hot enough, use enough oil/ghee, and don’t overcrowd the tawa.

Enjoy making these dosas! I hope this recipe brings a little bit of South India into your kitchen. Happy cooking!