Sona Masuri Rice Recipe – Authentic South Indian Dosa Batter

Last Updated on 2 months by Neha Deshmukh

Sona Masuri Rice Recipe – Authentic South Indian Dosa Batter

Hey everyone! If you’ve ever dreamed of making perfectly crisp, fluffy dosas at home, you’re in the right place. I remember the first time I tried making dosa batter from scratch – it felt a little daunting, but honestly, it’s so much easier than I thought! And the taste? Absolutely unbeatable. This recipe uses Sona Masuri rice, a staple in South Indian kitchens, and it’s a game-changer. Let’s get started!

Why You’ll Love This Recipe

This Sona Masuri rice dosa batter is a classic for a reason. It creates dosas that are wonderfully light and airy, with a slightly tangy flavor. Plus, making your own batter means you control the ingredients – no preservatives, just pure, delicious goodness. It’s a little bit of effort, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to whip up this amazing dosa batter:

• 1.5 cup Raw rice (Sona Masuri) – approximately 240g
• 0.5 cup Coconut (grated) – approximately 50g
• Salt – to taste

Ingredient Notes

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

Raw Rice (Sona Masuri) – Regional Variations & Best Uses

Sona Masuri is my go-to for dosas. It’s a medium-grain rice known for its lovely aroma and slightly sticky texture when cooked, which is perfect for binding the batter. You can find it at most Indian grocery stores. Other varieties like Ponni rice also work well, but Sona Masuri consistently gives me the best results.

Coconut – Fresh vs. Dried & Flavor Profile

Freshly grated coconut is always best for that authentic South Indian flavor. It adds a subtle sweetness and aroma that dried coconut just can’t match. If you absolutely have to use dried coconut (about 1/4 cup), soak it in warm water for about 30 minutes before adding it to the blender.

Salt – Type and Importance

Don’t underestimate the salt! It balances the flavors beautifully. I prefer using regular table salt, but you can use sea salt if you like. Just add it gradually and taste as you go – you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s make some batter!

First, pour your 1.5 cups of Sona Masuri rice into a bowl and cover it with plenty of water. Let it soak for at least 3 hours, or even overnight for the best results. This softens the rice and makes it easier to blend.

Once the rice is nicely soaked, drain the water completely. Transfer the rice to your blender, along with the grated coconut and a pinch of salt.

Now, start blending! Add water gradually, a little at a time, until you achieve a smooth batter. You’re aiming for a consistency similar to rava dosa batter – thin enough to pour easily, but not watery. It might take a few minutes, but be patient!

Finally, heat a non-stick tawa (flat griddle) over medium heat. Pour a ladleful of batter onto the tawa and spread it in a circular motion, starting from the center and moving outwards. Cook for about a minute, until the bottom is golden brown and crispy. Flip it over and cook for another 30 seconds. Serve immediately!

Expert Tips

• Fermentation: While this recipe doesn’t require fermentation, letting the batter sit for 8-12 hours at room temperature will give it a slightly tangy flavor and make the dosas even lighter.
• Blending: If your blender struggles, add the water in very small increments. A smooth batter is key!
• Tawa Seasoning: A well-seasoned tawa is your best friend. Lightly grease it with oil before pouring the batter.

Variations

• Spicy Dosa: Add a green chili or a pinch of red chili powder to the batter for a little kick. My friend, Priya, loves adding a teaspoon of ginger-garlic paste too!
• Fenugreek Seeds: A teaspoon of fenugreek seeds soaked along with the rice adds a lovely aroma and helps with fermentation.
• Urad Dal Addition: For a more traditional dosa, you can add 1/4 cup of urad dal (split black lentils) to the soaking process. This will require a longer fermentation time.

Vegan Adaptation

This recipe is naturally vegan! Just ensure any oil you use for cooking is plant-based.

Gluten-Free Confirmation

Yes! This recipe is completely gluten-free, making it a great option for those with dietary restrictions.

Spice Level – Adjusting for Preference

The base recipe is mild, but feel free to adjust the spice level to your liking. A pinch of black pepper or a finely chopped green chili can add a nice warmth.

Regional Adaptations – Karnataka vs. Tamil Nadu Styles

Dosa styles vary across South India. In Karnataka, dosas tend to be crispier, while Tamil Nadu dosas are often softer. Adjust the water in the batter to achieve your preferred texture.

Serving Suggestions

Dosas are incredibly versatile! Serve them with:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Potato masala (aloo masala)

Storage Instructions

You can store the prepared dosa batter in the refrigerator for up to 3 days. The batter may thicken slightly, so add a little water before using. You can also freeze the batter for longer storage – just thaw it completely before using.

FAQs

What type of rice is best for making dosa batter?

Sona Masuri is my favorite, but Ponni rice also works well. The key is to use a medium-grain rice that becomes slightly sticky when cooked.

Can I use store-bought coconut instead of freshly grated?

You can, but the flavor won’t be quite as vibrant. Soak the dried coconut in warm water for 30 minutes before using.

How do I know if the batter consistency is correct?

It should be pourable, like rava dosa batter – thin enough to spread easily on the tawa, but not watery.

What is the ideal tawa temperature for making these dosas?

Medium heat is best. If the tawa is too hot, the dosa will burn. If it’s too cold, it will stick.

How long can I store the prepared dosa batter?

Up to 3 days in the refrigerator, or longer in the freezer.