Authentic Dosa Recipe- Rice & Poha Batter for Soft Dosas

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Rice & Poha Batter for Soft Dosas

Hey everyone! If you’ve ever dreamed of making those perfectly soft, slightly tangy dosas like you get at your favorite South Indian restaurant, you’re in the right place. I remember the first time I tried making dosas from scratch – it took a few attempts, but once I got the hang of it, it became a weekend staple in my house. This recipe is all about getting that batter just right, and I’m going to share all my secrets with you. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just any dosa recipe. It’s a classic, authentic method using a combination of rice and poha (flattened rice) that results in incredibly soft and flavorful dosas. It takes a little patience with the soaking and fermentation, but trust me, the reward is so worth it. Plus, homemade dosa batter tastes a million times better than anything you can buy in a store!

Ingredients

Here’s what you’ll need to get started:

• 2 cup dosa rice / raw rice
• 1 cup thin pressed rice / thin poha
• 1 cup grated coconut
• 0.25 tsp fenugreek seeds
• As needed salt
• As needed water

Ingredient Notes

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

Dosa Rice / Raw Rice: Understanding Grain Selection

Dosa rice is key! It’s a short-grain rice that becomes beautifully soft when fermented. If you can’t find “dosa rice” specifically, any short-grain, raw rice will work. (Around 300-350g if you prefer metric).

Thin Pressed Rice / Thin Poha: The Role of Flattened Rice

Poha adds a lovely lightness and crispness to the dosas. Make sure you’re using thin poha – the thicker variety won’t give you the same texture. (Approximately 100-150g).

Grated Coconut: Fresh vs. Dried & Regional Preferences

Freshly grated coconut is best, hands down! It adds a wonderful aroma and sweetness. But, if you can’t get your hands on fresh, unsweetened dried coconut works well too. In some regions, they even use coconut milk in the batter for extra richness.

Fenugreek Seeds: The Flavor & Fermentation Booster

Don’t skip the fenugreek seeds! They add a subtle, nutty flavor and, more importantly, help with the fermentation process. They’re tiny but mighty!

Authentic Dosa Batter Consistency & Water Quality

The water you use matters. Filtered water is always a good idea. As for consistency, you’re aiming for a smooth, semi-thick batter – like a slightly thicker pancake batter. We’ll adjust it as we go, so don’t stress too much!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the dosa rice, poha, and fenugreek seeds together really well. This gets rid of any excess starch.
2. Then, soak them together in plenty of water for at least 4 hours, or even overnight. I usually do it overnight for maximum soaking power.
3. Drain the soaked mixture and add it to a blender or grinder. Add the grated coconut and a little water at a time, grinding until you have a smooth, semi-thick batter.
4. Pour the batter into a large vessel – it needs room to expand! Cover it and let it ferment overnight, or for 8-12 hours. The warmer the environment, the faster it will ferment.
5. Once fermented, add salt to taste. If the batter is too thick, add a little water to get it to the right consistency.
6. Heat a dosa tawa (a flat griddle) over medium heat. Once hot, pour a ladleful of batter onto the tawa – don’t spread it!
7. Cover the dosa and cook for a few minutes, until the bottom is golden brown and the top is porous.
8. Serve immediately with your favorite chutney! Coconut, tomato, or even a spicy garlic chutney are all amazing.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Fermentation

Fermentation is key! A warm spot is your friend. In colder months, you can place the vessel near a warm oven (not on it!).

Troubleshooting Batter Consistency

Too thick? Add water, a tablespoon at a time. Too thin? Add a little rice flour.

Maintaining the Dosa Tawa for Non-Stick Results

Season your tawa well! Rub it with a little oil after each use. Avoid using soap, as it can remove the seasoning.

Variations

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

Vegan Dosa

This recipe is naturally vegan! Just make sure your chutney is also vegan-friendly.

Gluten-Free Dosa

Naturally gluten-free too! This is a great option for those with dietary restrictions.

Spice Level Adjustment – Adding Chilies to the Batter

My friend loves a spicy kick, so I sometimes add 1-2 green chilies to the batter when grinding.

Festival Adaptations – Masala Dosa for Special Occasions

For a festive treat, make a potato masala filling and turn these into delicious Masala Dosas!

Serving Suggestions

Dosas are best served hot, straight off the tawa. Pair them with:

• Coconut chutney
• Tomato chutney
• Sambar (a lentil-based vegetable stew)
• A sprinkle of podi (gunpowder – a South Indian spice mix)

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 3 days. It might need a little water added to it before using. You can also freeze dosa batter for longer storage – just thaw it overnight in the refrigerator.

FAQs

Let’s answer some common questions:

What is the ideal rice-to-poha ratio for dosa batter?

I find 2:1 (rice to poha) works beautifully, but you can experiment with slightly different ratios to find what you like best.

Can I use store-bought dosa batter instead of making it from scratch?

You can, but honestly, the flavor and texture just aren’t the same. Making it from scratch is so rewarding!

How do I know if the dosa batter has fermented properly?

The batter will have increased in volume and will have a slightly sour smell. You’ll also see tiny bubbles on the surface.

What can I do if my dosas are sticking to the tawa?

Make sure your tawa is hot enough and well-seasoned. Also, a little oil helps!

Can I freeze leftover dosa batter?

Yes! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before using.

Enjoy making these 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!