Authentic Dosa Recipe- Rice, Urad Dal & Poha Batter

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe- Rice, Urad Dal & Poha Batter

Hey everyone! If you’ve ever dreamed of making those perfectly crisp, golden dosas you get at your favorite South Indian restaurant, you’re in the right place. I remember the first time I tried making 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 bit of a process, but so worth it.

Why You’ll Love This Recipe

This isn’t just a dosa recipe, it’s the dosa recipe I’ve perfected over the years. It uses the classic combination of rice, urad dal (black lentils), and a secret ingredient – poha (beaten rice) – for that extra light and crispy texture. It’s a little more involved than some, but the flavor and texture are truly exceptional. Plus, homemade dosa just tastes…better, doesn’t it?

Ingredients

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

• 2 cups Idli Rice
• 0.5 cup Urad dal (split black lentils)
• 1 tsp Fenugreek seeds
• 1 cup Beaten rice (poha)
• Salt as needed
• Oil for cooking

Ingredient Notes

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

Idli Rice: Understanding Grain Quality

Using good quality idli rice is key. It’s a short-grain rice, and you want it to be fairly uniform in size. Look for rice that’s not broken or overly dusty. About 300-350 grams of rice is equivalent to 2 cups.

Urad Dal: Choosing the Right Split Black Lentils

Urad dal is the star of the show when it comes to that fluffy texture. Make sure it’s fresh – older dal can take longer to ferment. I usually buy mine from an Indian grocery store for the best quality. 100-125 grams is roughly half a cup.

Fenugreek Seeds: The Flavor Enhancer

Don’t skip the fenugreek seeds! They add a lovely subtle flavor and also help with fermentation. A little goes a long way, so stick to 1 teaspoon.

Beaten Rice (Poha): Its Role in Dosa Texture

This is my little secret! Poha adds a wonderful crispness to the dosa. Make sure it’s the thick variety, not the thin flakes. It’s best to soak it for just 30 minutes before grinding.

Oil: Best Oils for Cooking Dosa

Traditionally, ghee (clarified butter) is used, which gives a fantastic flavor. But any neutral-flavored oil with a high smoke point works well – think sunflower, canola, or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

First, combine the urad dal and fenugreek seeds in one bowl, and the idli rice and poha in another. Give each a good rinse. Then, soak the urad dal and fenugreek seeds in plenty of water for 5-6 hours. Do the same with the rice and poha.

Once soaked, it’s grinding time! Grind the rice and poha together into a smooth paste. You’ll want to add water gradually while grinding to get the right consistency. Then, grind the urad dal and fenugreek seeds separately, using ice-cold water. This helps create a fluffy batter.

Now, combine both batters in a large bowl. Add salt to taste and mix well. The batter should have a ribbon-like consistency – meaning it should flow smoothly when you lift a ladle and pour it back into the bowl.

Cover the bowl and let the batter ferment overnight, or for 6-7 hours. You’ll know it’s ready when it’s doubled in volume and has a slightly sour smell.

Heat a dosa tawa (a flat griddle) over medium heat. Lightly grease it with oil. Pour a ladleful of batter onto the tawa and gently spread it into a small, thick circle.

Drizzle a little oil around the edges of the dosa. Cover it with a lid and cook for a few minutes, until the edges start to lift easily.

Flip the dosa and cook the other side briefly. Serve immediately with your favorite accompaniments!

Expert Tips

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

Achieving the Perfect Batter Consistency

The batter consistency is crucial. If it’s too thick, the dosas will be hard. If it’s too thin, they’ll be flimsy. Add water gradually until you get that ribbon-like flow.

Fermentation: Temperature and Time

Fermentation time depends on the temperature. In warmer weather, it might take less time. In colder weather, you might need to give it a bit longer. A warm spot helps!

Cooking Dosa: Tawa Temperature and Oil Usage

The tawa needs to be hot enough, but not scorching. If it’s too hot, the dosa will burn. If it’s not hot enough, it will stick. Experiment to find the sweet spot. Don’t be shy with the oil – it helps with crispness.

Variations

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

• Vegan Dosa: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Dosa: Dosa is naturally gluten-free, making it a great option for those with sensitivities.
• Spice Level: Adding Chili to the Batter: My friend loves adding a finely chopped green chili to the batter for a little kick.
• Festival Adaptations: Dosa for Special Occasions (e.g., Makar Sankranti): During Makar Sankranti, we often make a special dosa with a sesame seed and jaggery filling.

Serving Suggestions

Dosa is best served hot and fresh! Here are some of my favorite accompaniments:

• Coconut chutney
• Sambar
• Vegetable sagu
• Potato masala (a classic!)

Storage Instructions

If you have leftover batter (unlikely!), you can store it in the refrigerator for up to 2 days. It might lose some of its fluffiness, but it will still be usable. You may need to add a little water to adjust the consistency.

FAQs

Let’s answer some common questions:

What is the ideal consistency for dosa batter?

It should be like a ribbon – flowing smoothly when poured.

Can I use a blender instead of a grinder?

While a grinder is preferred for the best texture, a high-powered blender can work. You might need to add more water and blend for a longer time.

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

It will have doubled in volume and have a slightly sour smell.

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

Make sure the tawa is properly heated and greased. You might also need to adjust the batter consistency.

Can I make dosa batter in advance and store it for longer than overnight?

You can store it in the fridge for up to 2 days, but the quality will decline. It’s best to make it fresh whenever possible.

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