Authentic Dosa Recipe- Palm Sugar & Urad Dal South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe: Palm Sugar & Urad Dal South Indian Pancake

Hey everyone! If you’ve ever dreamed of making those perfectly crisp, slightly tangy South Indian pancakes at home – dosas – then you’re in the right place. This isn’t just any dosa recipe; it’s the one my grandmother passed down, using the beautiful sweetness of palm sugar and the wholesome goodness of urad dal. I remember the first time I tried making these… let’s just say it was a learning experience! But trust me, with a little patience, you’ll be enjoying restaurant-quality dosas in your own kitchen.

Why You’ll Love This Recipe

This dosa recipe is special. It’s not just about the taste (though that’s a huge part of it!). It’s about the process – the slow fermentation, the gentle cooking, and the satisfying crunch. The palm sugar adds a subtle caramel-like sweetness that balances the tanginess perfectly. Plus, it’s a fantastic way to experience a truly authentic South Indian flavor.

Ingredients

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

• 1 cup parboiled rice (approx. 180g)
• 2 tablespoons unpolished white urad dal (approx. 30g)
• 1/8 teaspoon fenugreek seeds (approx. 0.5g)
• 1/3 cup water (approx. 80ml) – for grinding
• 1/2 cup water (approx. 120ml) – for palm sugar syrup
• 1/2 cup palm sugar (approx. 100g)
• 1/4 teaspoon cardamom powder (approx. 0.5g)
• 1/4 teaspoon dry ginger powder (approx. 0.5g)
• 1/4 teaspoon salt (approx. 1.5g)
• 2-3 tablespoons unsalted butter (approx. 30-45g)

Ingredient Notes

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

• Parboiled Rice Varieties: You can use different types of parboiled rice, like Sona Masuri or Idli rice. Each will give a slightly different texture. I prefer Sona Masuri for its fluffiness.
• Urad Dal – Whole vs. Split: We’re using unpolished white urad dal (whole). It gives a better texture and flavor than split urad dal.
• Palm Sugar – Regional Variations & Substitutes: Palm sugar (also known as jaggery) varies in color and intensity depending on the region. If you can’t find it, you can substitute with brown sugar, but the flavor won’t be quite the same.
• Fenugreek Seeds – Benefits & Usage: Don’t skip the fenugreek seeds! They aid in fermentation and add a lovely subtle flavor. A little goes a long way, though.
• Cast Iron Skillet Importance: A well-seasoned cast iron skillet is ideal for making dosas. It distributes heat evenly and creates that perfect crispness. If you don’t have one, a flat griddle will work, but the results might vary.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of parboiled rice, 2 tablespoons of urad dal, and 1/8 teaspoon of fenugreek seeds in plenty of water for 3-4 hours. This is crucial for softening them up.
2. Drain the soaked ingredients really well. Then, grind them into a smooth, thick batter using about 1/3 cup of water. The key here is to avoid adding too much water – you want a thick consistency.
3. Now for the patience part! Transfer the batter to a covered bowl and let it ferment for 6-8 hours, or even overnight. You’ll know it’s ready when it’s light, fluffy, and has a slightly sour aroma.
4. While the batter ferments, let’s make the palm sugar syrup. In a saucepan, boil 1/2 cup of water with 1/2 cup of palm sugar until the sugar dissolves completely. Strain the syrup to remove any impurities and let it cool.
5. Once the batter is fermented and the syrup is cooled, it’s time to combine everything. Mix the cooled palm sugar syrup, 1/4 teaspoon of cardamom powder, 1/4 teaspoon of dry ginger powder, and 1/4 teaspoon of salt into the fermented batter. If the batter is too thick, add a little water to adjust the consistency.
6. Heat a cast-iron skillet (or flat griddle) on low flame. Add a tablespoon or two of butter to lightly grease the surface.
7. Pour a ladleful of batter into the center of the hot skillet and gently spread it in a circular motion. Don’t worry about making it perfect – a rustic look is part of the charm!
8. Cover the dosa and cook for about 1 minute. Then, add another tablespoon of butter around the edges and cook until the edges are golden brown and crispy.
9. Serve immediately while hot!

Expert Tips

• Batter Consistency: The batter should be thick enough to coat the back of a spoon.
• Skillet Temperature: The skillet needs to be hot enough to cook the dosa quickly, but not so hot that it burns. Low and slow is the way to go.
• Butter is Key: Don’t skimp on the butter! It adds flavor and helps create that crispy texture.

Variations

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

• Vegan Dosa – Butter Substitute: Swap the butter for coconut oil or any other vegan butter alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Ginger & Cardamom: Adjust the amount of dry ginger and cardamom to your liking. My friend loves adding a pinch of nutmeg too!
• Festival Adaptations – Makar Sankranti/Pongal: During Makar Sankranti or Pongal, some families add a sprinkle of sesame seeds to the batter for extra flavor and auspiciousness.

Serving Suggestions

Dosa is incredibly versatile! Serve it with:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• A dollop of yogurt

Storage Instructions

You can store the fermented dosa batter in the refrigerator for up to 3 days. Just give it a good stir before using.

FAQs

Let’s answer some common questions:

• What type of rice is best for dosa? Parboiled rice, like Sona Masuri or Idli rice, works best.
• Can I use a non-stick pan instead of cast iron? You can, but cast iron provides superior heat distribution and crispness.
• How do I know when the batter is fermented enough? The batter will be light, fluffy, and have a slightly sour smell.
• What is the purpose of fenugreek seeds in dosa batter? They aid in fermentation and add a subtle flavor.
• Can I make the dosa batter ahead of time and store it? Yes, you can store it in the refrigerator for up to 3 days.

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