Authentic Dosa Recipe- Semolina, Rice & Wheat Flour Crepes

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Semolina, Rice & Wheat Flour Crepes

Introduction

Oh, dosa! Is there anything more satisfying than a perfectly crisp, golden dosa with a side of sambar and chutney? It’s a staple in South Indian households, and honestly, one of my all-time favorite comfort foods. I remember the first time I tried making dosa myself – it was a bit of a learning curve, but so worth it! This recipe uses a blend of semolina, rice flour, and a touch of wheat flour for a delightful texture. It’s a little different from the traditional fermented batter, but perfect when you’re craving dosa now and don’t want to wait overnight. Let’s get cooking!

Why You’ll Love This Recipe

This dosa recipe is a fantastic option for a quick and delicious meal. It doesn’t require overnight fermentation, making it ideal for weeknights or when you have a sudden dosa craving. The combination of flours creates a lovely crispy texture, and the buttermilk adds a subtle tang. Plus, it’s surprisingly versatile – you can easily adjust the spice level and accompaniments to suit your taste.

Ingredients

Here’s what you’ll need to make these delicious crepes:

• 1 cup Fine Semolina (Sooji/Rava) – about 150g
• 1 cup Rice Flour – about 170g
• 0.25 cup Wheat Flour – about 30g
• 2 medium Onions (finely chopped, optional)
• 2 Green Chilies (finely chopped)
• 1 inch Ginger (finely chopped)
• 2-3 teaspoon Coriander Leaves (finely chopped)
• 0.5 teaspoon Cumin Seeds
• 1 cup Buttermilk – about 240ml
• Salt to taste
• Ghee/ Oil for cooking

Ingredient Notes

Let’s talk ingredients! The blend of semolina, rice flour, and wheat flour is key here. Semolina gives it a lovely grainy texture, rice flour provides crispness, and the wheat flour adds a bit of binding. Don’t skip the buttermilk – it adds a lovely tang and helps create a smoother batter.

Traditionally, dosa batter includes urad dal (black lentils) which is fermented. This recipe skips the fermentation for convenience, but you can absolutely experiment with adding a small amount of urad dal if you have some on hand! Regional variations are endless, so feel free to make it your own.

Step-By-Step Instructions

Alright, let’s make some dosa!

1. In a bowl, combine the semolina, rice flour, and wheat flour. Add the chopped onions (if using), green chilies, ginger, coriander leaves, and cumin seeds.
2. Pour in the buttermilk and add salt to taste. Now, gradually add water, mixing as you go, until you have a thin, watery batter – think the consistency of pancake batter, but a little thinner.
3. Give the batter a good mix and let it rest for at least 30 minutes. This allows the flours to absorb the liquid and develop a better texture.
4. Heat a non-stick griddle or tawa on high flame. It needs to be hot – almost steaming! Don’t sprinkle water on it; a properly heated griddle doesn’t need it.
5. Pour a ladleful of batter onto the hot griddle and quickly spread it in a circular motion to form a thin crepe.
6. Drizzle ghee or oil around the edges of the dosa. Cook uncovered until the edges turn golden brown and the surface dries completely.
7. (Optional) Flip the dosa and cook for another 1-2 minutes. Fold it immediately and serve hot!

Expert Tips

Want to make the perfect dosa? Here are a few tips I’ve learned over the years:

• Crispy Texture: The key to a crispy dosa is a hot griddle and a thin batter. Don’t be afraid to turn up the heat!
• Batter Consistency: If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Griddle Temperature: Maintaining the right griddle temperature is crucial. If it’s not hot enough, the dosa will stick. If it’s too hot, it will burn. Practice makes perfect!

Variations

Dosa is a blank canvas for flavor! Here are a few ways to customize it:

• Vegan Dosa: Substitute the buttermilk with plant-based yogurt, like almond or soy yogurt.
• Gluten-Free Dosa: Simply omit the wheat flour or substitute it with an equal amount of rice flour.
• Spice Level: Adjust the amount of green chilies to your liking. My family loves a little extra kick!
• Festival Adaptations: During Makar Sankranti or Pongal, we often serve dosa with a special, slightly sweet sambar made with seasonal vegetables.

Serving Suggestions

Traditionally, dosa is served with sambar (a lentil-based vegetable stew) and chutney (coconut, tomato, or mint). But don’t be afraid to get creative!

• Potato Masala: A classic pairing!
• Podi: A dry spice blend that adds a fantastic flavor.
• Sambar & Chutney: The traditional and always delicious choice.

Storage Instructions

Got leftover batter? No problem!

• Storing Leftover Batter: You can store the batter in an airtight container in the refrigerator for up to 2 days. It might thicken slightly, so add a little water before using.
• Freezing Options: For longer storage, you can freeze the batter in portions. Thaw it overnight in the refrigerator before using.
• Maintaining Batter Freshness: Always use a clean spoon to take batter out of the container to prevent contamination.

FAQs

Got questions? I’ve got answers!

• What is the ideal consistency of the dosa batter? It should be thin and watery, similar to pancake batter but a little more fluid.
• Can I use store-bought buttermilk? Absolutely! That’s a great time-saver.
• Why is my dosa sticking to the griddle? Your griddle probably isn’t hot enough. Make sure it’s heated properly before pouring the batter.
• What is the purpose of adding wheat flour to the dosa batter? It helps bind the batter and adds a slightly softer texture.
• Can I make this dosa without onions? Yes, you can! It will still be delicious. Just omit the onions from the recipe.