Last Updated on 4 months by Neha Deshmukh

Authentic Sona Masuri Rice Dosa Recipe – South Indian Breakfast

Introduction

There’s just something magical about waking up to the smell of a freshly made dosa, isn’t there? It’s a smell that instantly transports me back to my childhood, to bustling South Indian kitchens and leisurely weekend breakfasts. This Sona Masuri Rice Dosa recipe is a classic for a reason – it’s simple, delicious, and utterly satisfying. I’m so excited to share my go-to method with you, so you can experience that same joy in your own kitchen!

Why You’ll Love This Recipe

This dosa recipe is all about simplicity and flavour. Using Sona Masuri rice gives the dosas a lovely, slightly tangy taste and a wonderfully crisp texture. It’s a relatively quick recipe too – perfect for a weekday breakfast or a relaxed weekend brunch. Plus, it’s naturally gluten-free and easily adaptable to vegan diets!

Ingredients

Here’s what you’ll need to make these delightful dosas:

• 1 cup sona masuri rice / dosa rice
• ?? cup grated coconut
• 1 tsp salt
• 2?? cups water

Ingredient Notes

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

Sona Masuri Rice (Dosa Rice) – Regional Variations & Quality

Sona Masuri is my preferred rice for dosas because it’s readily available and gives a fantastic result. It’s a medium-grain rice, known for its aroma and fluffy texture when cooked. You can also use other varieties specifically labelled ‘dosa rice’ – these are often a blend of different rice types for optimal results. About 180-200g of rice is equivalent to 1 cup.

Grated Coconut – Fresh vs. Dried & Flavor Profiles

Freshly grated coconut is always best if you can get it! It adds a beautiful sweetness and aroma. However, if fresh isn’t an option, unsweetened desiccated coconut works well too. Use about 60-80g of desiccated coconut for the equivalent of ?? cup grated.

The Importance of Water Quality for Dosa Batter

Believe it or not, the water you use matters! Filtered water is ideal, as tap water can sometimes contain minerals that affect fermentation.

Salt – Types and Impact on Fermentation

I usually use regular table salt, but sea salt works beautifully too. Salt isn’t just for flavour; it also controls the fermentation process. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of sona masuri rice in plenty of water for 5-6 hours, or even overnight. This is crucial for softening the rice and creating a smooth batter.
2. Once soaked, drain the water completely and transfer the rice to your blender.
3. Now, add ?? cup of grated coconut to the blender.
4. Blend, blend, blend! You want a really smooth paste, so blend until it’s completely smooth. Don’t add any extra water during this process – the moisture from the soaked rice and coconut should be enough.
5. Pour the blended mixture into a large bowl. Add 1 tsp of salt and 2?? cups of water. Mix well until you have a thin, watery consistency. This is important – the batter should flow easily.
6. Heat a non-stick tawa (flat griddle) over medium heat. A well-seasoned cast iron tawa also works wonderfully!
7. Pour a ladleful of batter onto the hot tawa, spreading it in a circular motion. Don’t worry if it’s not perfect at first – practice makes perfect!
8. Cover the dosa and cook for about 1 minute, or until the edges start to lift and turn golden brown.
9. Fold the dosa in half or into a roll and serve immediately with your favourite chutney – mint chutney and coconut chutney are classic pairings.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect dosa:

Achieving the Perfect Dosa Batter Consistency

The batter should be like a thin buttermilk. If it’s too thick, the dosas will be dense. If it’s too thin, they’ll be fragile. Add water gradually to adjust.

Non-Stick Tawa Preparation for Flawless Dosas

A well-seasoned non-stick tawa is your best friend. Wipe it with a lightly oiled paper towel before each dosa to prevent sticking.

Recognizing When the Tawa is at the Right Temperature

The tawa is ready when a drop of water sizzles and evaporates quickly. If it smokes, it’s too hot!

Folding Techniques for Crispy Dosas

Folding the dosa while it’s still hot helps create those lovely crispy layers.

Variations

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

Vegan Dosa

This recipe is already naturally vegan! Just ensure your chutney is also vegan-friendly.

Gluten-Free Dosa

Naturally gluten-free! This recipe is perfect for those with gluten sensitivities.

Spice Level – Adding Green Chilies to the Batter

My friend, Priya, loves a spicy kick! Add 1-2 finely chopped green chilies to the batter for a fiery dosa.

Festival Adaptations – Dosa for Special Occasions

During festivals, my family loves to make set dosa – small, fluffy dosas. Just use a little less batter per dosa.

Rava Dosa Adaptation

For a quicker version, try adding ½ cup of semolina (rava) to the batter. This creates a crispy, lacy dosa.

Serving Suggestions

Dosas are best enjoyed hot and fresh! Serve them with:

• Coconut Chutney
• Mint Chutney
• Sambar (lentil-based vegetable stew)
• Potato Masala (a spiced potato filling)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. It may thicken slightly, so add a little water before using. You can also freeze dosa batter for longer storage – thaw it overnight in the refrigerator before using.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for dosa?

Sona Masuri rice is a great choice, but you can also use other varieties specifically labelled ‘dosa rice’.

Can I use a regular blender instead of a high-powered one?

Yes, but you may need to blend for a longer time to achieve a smooth consistency.

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

The batter will become slightly bubbly and have a slightly sour smell.

What if my dosa sticks to the tawa?

Make sure your tawa is properly heated and lightly oiled.

Can I make dosa batter ahead of time and store it?

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

How can I adjust the thickness of the dosa?

Add water to thin the batter or a little rice flour to thicken it.