Authentic Dosa Recipe – Rice & Urad Dal South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Rice & Urad Dal South Indian Pancake

Hey everyone! If you’ve ever dreamed of making those perfectly crispy, golden dosas you get at your favorite South Indian restaurant, you’re in the right place. I remember the first time I tried to make dosas – it was a bit of a learning curve, but so worth it! Now, I’m sharing my go-to recipe with you, so you can enjoy this classic dish at home. It’s easier than you think, promise!

Why You’ll Love This Recipe

This dosa recipe is all about authenticity. We’re using the traditional combination of rice and urad dal, which gives you that incredible texture and flavor. It’s a little bit of effort, but the reward is a light, crispy pancake that’s perfect for breakfast, lunch, or dinner. Plus, it’s incredibly versatile – you can fill it with anything your heart desires!

Ingredients

Here’s what you’ll need to make about 12 dosas:

• 1 cup Raw Rice (approximately 180g)
• ?? cup Urad Dal (split black lentils) (approximately 150g)
• 1 count Onion
• 6 Red Chillies
• ?? teaspoon Asafoetida (Hing) (about 1/4 tsp)
• ?? cup Grated Coconut (approximately 100g)
• ?? cup Coriander Leaves (approximately 30g)
• Salt to taste

Ingredient Notes

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

Raw Rice Varieties for Dosa

You can use different types of raw rice, but I find that Sona Masuri rice works beautifully. It gives a nice, soft texture. You could also try Parboiled Rice for a slightly different result.

Urad Dal: The Key to Crispy Dosas

Urad dal is essential for that signature crispy texture. Make sure you’re using good quality dal – it should be pale and creamy.

The Role of Asafoetida (Hing) in South Indian Cuisine

Don’t skip the asafoetida! It adds a lovely savory depth to the dosa. A little goes a long way, so start with a small amount and adjust to your liking.

Fresh vs. Dried Coconut for Authentic Flavor

Freshly grated coconut is best, if you can get it. It adds a wonderful sweetness and aroma. If you’re using dried coconut (about 50g), soak it in warm water for about 30 minutes before grinding.

Choosing the Right Oil for Cooking Dosas

Traditionally, ghee (clarified butter) is used for cooking dosas, which adds a rich flavor. However, you can also use vegetable oil, coconut oil, or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the raw rice and urad dal together in plenty of water for at least 3 hours. This is a crucial step – it softens the grains for a smooth batter.
2. While the rice and dal are soaking, grind the red chillies, asafoetida, and salt into a coarse mixture using a blender or spice grinder. Set this aside.
3. Drain the soaked rice and dal really well. Add them to the blender along with the grated coconut and just a little bit of fresh water. Grind into a coarse batter – you don’t want it completely smooth.
4. Now, adjust the batter consistency by adding water gradually until it’s nice and thin, like pancake batter. Mix in the finely chopped onion and coriander leaves.
5. Heat a tawa (a flat griddle) over medium heat. Lightly grease it with oil. You want just enough to prevent sticking.
6. Pour a ladleful of batter onto the hot tawa. Using the back of the ladle, spread the batter in a circular motion, starting from the outer edge and filling inward.
7. Cook for 1-2 minutes, until the bottom is golden brown and crispy. Flip carefully and cook the other side for another minute or so.
8. Serve immediately with your favorite chutney!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect dosa:

Achieving the Perfect Dosa Batter Consistency

The batter should be flowing, but not too watery. It should coat the back of a spoon nicely.

Tips for a Non-Stick Tawa

A well-seasoned tawa is your best friend. If your dosa is sticking, try adding a little more oil or lowering the heat.

The Art of Spreading the Dosa Batter

Practice makes perfect! Don’t worry if your first few dosas aren’t perfectly round. It takes a little getting used to.

Recognizing the Right Temperature for Cooking

The tawa should be hot enough that the dosa sizzles when it hits the surface, but not so hot that it burns immediately.

Variations

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

Vegan Dosa

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Dosa

Dosa is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the number of red chillies to control the spice level. For a milder dosa, remove the seeds from the chillies.

Masala Dosa Adaptation

Sauté some potatoes with onions, peas, and spices, and fill the dosa with this mixture for a classic Masala Dosa. My family loves this one!

Rava Dosa Variation

Add 1/2 cup of semolina (rava) to the batter for a crispy, textured Rava Dosa.

Neer Dosa Adaptation

For a softer, more delicate Neer Dosa, use more water in the batter and cook on a very lightly oiled tawa.

Serving Suggestions

Dosa is best served hot, straight off the tawa! Pair it with:

• Coconut Chutney
• Tomato Chutney
• Sambar (a lentil-based vegetable stew)
• A sprinkle of sambar powder

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. It may ferment slightly, which is perfectly fine – it can actually improve the flavor! Stir well before using.

FAQs

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

A 1:1 ratio is a good starting point, but you can adjust it to your preference. Some people prefer a slightly higher rice-to-dal ratio for a crispier dosa.

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

Yes, you can! A blender will work, but the batter might not be as smooth as if you used a grinder.

How do I prevent the dosa from sticking to the tawa?

Make sure your tawa is well-seasoned and hot enough. Lightly grease it with oil before pouring the batter.

What is the best way to store leftover dosa batter?

Store it in an airtight container in the refrigerator.

Can I make dosa batter in advance, and if so, for how long?

Yes, you can! Making the batter a day in advance allows it to ferment, resulting in a softer, more flavorful dosa.

What chutneys and sambar pair best with dosa?

Coconut chutney, tomato chutney, and sambar are the classic accompaniments. But feel free to experiment with other chutneys too!

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