Authentic Dosa Recipe- Urad Dal, Poha & Brown Rice

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe- Urad Dal, Poha & Brown Rice

Hey everyone! If you’re anything like me, a good dosa is basically happiness on a plate. I remember the first time I tried making dosa at home – it was a bit of a disaster, honestly! But after years of tweaking and experimenting, I’ve landed on a recipe that consistently delivers crispy, fluffy dosas. This isn’t your average dosa recipe, though. We’re going a little more traditional and wholesome with the addition of brown rice and poha. Trust me, it makes all the difference!

Why You’ll Love This Recipe

This dosa recipe isn’t just about taste; it’s about a little bit of history and a whole lot of health. Using brown rice and poha adds a lovely texture and a subtle sweetness to the dosas. Plus, it’s a fantastic way to sneak in some extra nutrients. It’s a bit more involved than some quicker recipes, but the results are so worth it. You’ll be rewarded with incredibly flavorful and satisfying dosas that are perfect for a weekend breakfast or a special occasion.

Ingredients

Here’s what you’ll need to make approximately 40 idlis (which translates to a good stack of dosas!):

• ½ cup whole white unpolished urad dal (approximately 100g)
• ½ teaspoon fenugreek seeds (methi seeds – approximately 2.5g)
• ¾ cup brown poha / aval (approximately 150g)
• 2 cups brown rice (approximately 300g)
• 2 teaspoons rock salt (approximately 12g)

Ingredient Notes

Let’s talk ingredients! Using the right ones really elevates this recipe.

• Whole White Unpolished Urad Dal: This is key! Don’t use split urad dal. The whole urad dal gives the dosa its characteristic fluffiness and flavor. It’s a little harder to find sometimes, but well worth the effort.
• Brown Poha/Aval: I love using brown poha because it adds a lovely texture and a subtle sweetness. You can find it at most Indian grocery stores. If you can’t find brown poha, regular poha will work in a pinch, but the flavor will be slightly different.
• Brown Rice: Again, brown rice adds a wonderful nutty flavor and a bit more fiber. I prefer using short-grain brown rice for this recipe, but long-grain will also work.
• Rock Salt: Rock salt (sendha namak) is traditionally used in dosa batter. It’s believed to aid in fermentation and adds a unique flavor. Table salt can be used as a substitute, but the taste won’t be quite the same.

Regional Variations: You’ll find that dosa batter compositions vary quite a bit across South India. Some regions add more rice, others more dal. Some even add cooked rice! This recipe is a good starting point, and you can adjust the proportions to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soaking Time: Start by soaking the urad dal, fenugreek seeds, and brown rice separately in plenty of water for 3-4 hours. The urad dal and fenugreek can be soaked together. Also, soak the poha in 1 cup of water for about 30 minutes. This is a crucial step – don’t skip it!
2. Grinding the Dal: Once the urad dal and fenugreek are soaked, drain them and grind them in a wet grinder with minimal water (about ¼ – ½ cup) for about 20 minutes. You want a really fluffy, light batter. This takes patience!
3. Grinding the Poha: Drain the poha and grind it with the water it was soaking in to a smooth paste. Add this paste to the urad dal batter and mix well.
4. Grinding the Rice: Drain the brown rice and grind it in the wet grinder with about ½ – ¾ cup of water until it’s smooth. Add this to the batter as well.
5. Mixing & Fermenting: Add the rock salt to the combined batter and mix everything thoroughly using your hands. This is the best way to ensure everything is well combined. Cover the batter and let it ferment in a warm place for 6-8 hours. You’ll know it’s ready when it’s light and airy and has a slightly sour smell.
6. Cooking the Dosas: Grease your idli plates (or a flat griddle if you prefer making dosas directly). Pour a ladleful of batter onto the hot plate and spread it into a thin circle. Cook for 6-7 minutes, then rest for 5 minutes before serving.

Expert Tips

• Wet Grinder is Best: While you can use a blender, a wet grinder really does give the best results. It generates less heat, which helps with fermentation.
• Warmth is Key: Fermentation happens best in a warm environment. In colder months, you might need to place the batter near a radiator or in a slightly warmed oven (turned off, of course!).
• Batter Consistency: The batter should be thick enough to coat the back of a spoon, but still pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the batter. My friend, Priya, always adds a tiny bit of finely chopped green chili too!
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a handful of freshly grated coconut to the batter for a festive touch.

Serving Suggestions

Dosa is best enjoyed hot and crispy! Traditionally, it’s served with sambar and chutney. But honestly, I love it with a simple coconut chutney or even just a dollop of yogurt. A little bit of spicy tomato chutney is also amazing.

Storage Instructions

You can store the fermented dosa batter in the refrigerator for up to 3 days. It will continue to ferment, so you might need to add a little water to adjust the consistency.

FAQs

1. What is the ideal consistency of the dosa batter?

It should be thick enough to coat the back of a spoon, but still pourable. Think pancake batter, but a little thicker.

2. Why use brown rice and poha in this dosa recipe? What difference does it make?

Brown rice and poha add a lovely texture, a subtle sweetness, and extra nutrients to the dosas. They also contribute to a more complex flavor profile.

3. How do I adjust the fermentation time based on the weather?

In warmer weather, the batter will ferment faster (around 4-6 hours). In colder weather, it will take longer (8-12 hours or even overnight).

4. Can I use a blender instead of a wet grinder? What adjustments should I make?

You can, but the batter might not be as fluffy. Use ice-cold water when grinding to prevent the blender from overheating. Grind in batches and don’t over-blend.

5. What are some traditional accompaniments for this dosa besides sambar and chutney?

Besides sambar and chutney, dosas are often served with potato masala (aloo masala), upma, or even a simple onion-tomato relish.

Enjoy making (and eating!) these delicious and wholesome dosas. Let me know how they turn out in the comments below!