Authentic Dosa Recipe- Rice & Lentil Crepes with Ginger & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Rice & Lentil Crepes with Ginger & Curry Leaves

Hey everyone! If you’ve ever dreamed of making those perfectly crisp, golden dosas you get at your favourite South Indian restaurant, you’re in the right place. I remember the first time I tried to make dosa – it was a bit of a disaster! But trust me, with a little patience and this recipe, you’ll be whipping up delicious dosas in no time. It’s a labour of love, but so worth it.

Why You’ll Love This Recipe

This isn’t just any dosa recipe; it’s a taste of South India right in your kitchen. It’s wonderfully versatile – perfect for a quick weeknight dinner, a lazy weekend brunch, or even a festive celebration. Plus, it’s naturally gluten-free and can easily be made vegan! The combination of fermented rice and lentils creates a slightly tangy, incredibly flavourful crepe that’s just irresistible.

Ingredients

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

• ¼ cup Rice
• ¼ cup Whole Green Mung
• ¼ cup Channa Daal (Split Chickpeas)
• ¼ cup Toor Daal (Split Pigeon Peas)
• ½ small Onion
• 1 Green Chili
• 5 sprigs Cilantro Leaves
• 1 sprig Curry Leaves
• 1 pinch Asafoetida (Hing)
• to taste Salt
• ¼ tsp Black Pepper
• ½ inch piece Ginger
• ½ tsp Fenugreek seeds
• as needed Oil

Ingredient Notes

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

• Rice: I recommend using a good quality, short-grain rice like ponni rice or parboiled rice. These give the dosa a lovely texture. (Around 170g)
• Lentils: The mix of lentils is key! Mung dal adds lightness, channa dal provides structure, and toor dal contributes to the flavour. Don’t skip any! (Around 85g total)
• Asafoetida (Hing): This little pinch adds a wonderful savoury depth. It has a unique flavour – a bit pungent, a bit garlicky. It’s a staple in South Indian cooking and aids digestion too!
• Regional Variations: You’ll find that dosa batter recipes vary from family to family and region to region. Some people add urad dal (black lentils) for extra fluffiness, while others might include a small amount of poha (flattened rice) for a crispier texture. Feel free to experiment once you’re comfortable with the base recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice, whole green mung, channa daal, and toor daal in 4 cups of water for 1-2 hours. This softens them up for blending.
2. Drain the soaked ingredients really well. We don’t want a soggy batter!
3. Now, add the drained ingredients to a blender along with the onion, green chili, cilantro, curry leaves, asafoetida, salt, black pepper, ginger, and fenugreek seeds. Add a little water – just enough to help it blend – and whiz it all up into a smooth, pancake-like batter. You might need to scrape down the sides a few times.
4. Heat a non-stick skillet (cast iron works great too, once seasoned!) over medium-high heat. Lightly grease with oil and wipe away the excess with a paper towel. This is important to prevent sticking.
5. Pour a ladleful of batter onto the hot skillet. Using the back of the ladle, quickly spread the batter outward in a circular motion to form a thin crepe. Don’t worry if it’s not perfect at first – practice makes perfect!
6. Drizzle a little oil around the edges of the dosa. Cook for 2-3 minutes, or until the edges start to lift and turn golden brown.
7. Flip the dosa carefully and cook the other side for another minute or so, until it’s also golden brown and crispy.
8. Serve immediately with your favourite chutney or sambar!

Expert Tips

Want to take your dosa game to the next level? Here are a few tips:

• Crispy Texture: The key to a crispy dosa is a thin batter and a hot skillet. Don’t be afraid to turn up the heat a little!
• Preventing Sticking: Make sure your skillet is properly heated and lightly oiled. A well-seasoned cast iron skillet is your best friend here.
• Batter Consistency: The batter should be smooth and pourable, like a thin pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Variations

Let’s get creative!

• Vegan Dosa: This recipe is already naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Dosa: Naturally gluten-free!
• Spice Level Adjustments: My family loves a little kick, but you can adjust the amount of green chili to your liking. For a mild dosa, remove the seeds from the chili or use a milder variety. For a spicy dosa, add another chili or a pinch of red chili powder to the batter.
• Festival Adaptations: During festivals like Ganesh Chaturthi and Pongal, dosas are often made in large quantities and offered as prasad (a religious offering). They’re a symbol of prosperity and good luck!

Serving Suggestions

Dosa is best enjoyed fresh and hot! Here are some traditional accompaniments:

• Sambar: A lentil-based vegetable stew.
• Chutney: Coconut chutney, tomato chutney, or mint-coriander chutney are all fantastic choices.
• Podi: A dry spice powder made with lentils, chilies, and other spices.

Storage Instructions

• Dosa Batter: You can store the dosa batter in the refrigerator for up to 3 days. It will continue to ferment, so it might become slightly more sour.
• Cooked Dosas: Cooked dosas are best eaten immediately. However, you can reheat them in a skillet or microwave, but they won’t be as crispy.

FAQs

Got questions? I’ve got answers!

What type of rice is best for making dosa?

Short-grain rice like ponni rice or parboiled rice works best.

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

Yes, you can! A high-powered blender will work, but you might need to add a little more water to get a smooth consistency.

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

The batter should have a slightly sour smell and small bubbles on the surface.

What can I do if my dosa is sticking to the pan?

Make sure your skillet is hot enough and lightly oiled. A well-seasoned cast iron skillet is ideal.

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

Yes, you can! Freeze the batter in airtight containers for up to 2 months. Thaw it overnight in the refrigerator before using.