Authentic Dosa Recipe – Urad Dal & Puffed Rice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Urad Dal & Puffed Rice Blend

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 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. This recipe uses a blend of urad dal and puffed rice, which gives it a fantastic texture and flavor. Let’s get started!

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’s all about achieving that perfect balance – soft and fluffy on the inside, wonderfully crisp on the outside. The puffed rice adds a lightness that’s hard to beat, and the fermentation process unlocks a subtle tang that makes these dosas truly irresistible. Plus, it makes about 20 dosas, so you’ll have plenty to share (or enjoy yourself – no judgement!).

Ingredients

Here’s what you’ll need to create this dosa magic:

• 1/3 cup urad dal (split black lentils) – about 75g
• 1.5 cups idli rice / parboiled rice – about 300g
• 2 cups pori / mandakki (puffed rice) – about 200g
• 1 teaspoon salt – about 6g
• 1/4 teaspoon fenugreek seeds – about 1.25g
• 1/4 cup maida (all-purpose flour) – about 30g (optional)
• Melted butter / ghee – as needed

Ingredient Notes

Let’s talk ingredients! Getting these right is key to a fantastic dosa.

Urad Dal: The Heart of Dosa

Urad dal is the star of the show. It’s what gives dosas their soft, spongy texture. Make sure you use good quality urad dal – it should be plump and white.

Idli Rice/Parboiled Rice: Achieving the Right Texture

Idli rice (also known as parboiled rice) provides the structure. Don’t substitute with regular white rice, as it won’t give you the same results. The parboiling process makes the rice slightly harder, which is perfect for grinding.

Pori/Mandakki (Puffed Rice): The Secret to Crispy Dosas

This is my little secret weapon! Puffed rice adds incredible crispiness. You can find it at most Indian grocery stores. If you can’t find pori, you can use mandakki – they’re pretty much the same thing.

Fenugreek Seeds: Enhancing Flavor and Fermentation

Just a tiny amount of fenugreek seeds goes a long way. They add a lovely subtle flavor and help with the fermentation process. Don’t skip these!

Maida (All-Purpose Flour): Optional Binding Agent

Maida isn’t traditional, but a little bit can help bind the batter, especially if it seems too runny. My grandmother always added a touch, and I’ve carried on the tradition.

Ghee/Butter: For Richness and Golden-Brown Perfection

Ghee or melted butter adds a beautiful richness and helps the dosas turn golden brown and crispy. Don’t be shy with it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Grains: Start by soaking the urad dal and idli rice separately in plenty of water for 4-5 hours, or even overnight. This is crucial for a smooth batter.
2. Grind the Urad Dal: Drain the urad dal and grind it with ice-cold water until you get a very smooth, fluffy batter. The ice water keeps the batter cool and helps with fermentation. Transfer this to a large bowl.
3. Grind the Rice: Drain the idli rice and grind it with water to a fine paste. It shouldn’t be too grainy. Add this to the urad dal batter and mix well.
4. Add the Pori & Extras: Now for the magic! Grind the puffed rice with a little water to a slightly coarse powder. Add this to the batter, along with the salt, fenugreek seeds, and maida (if using). Mix everything thoroughly.
5. Ferment the Batter: Cover the bowl and let the batter ferment in a warm place for 6-8 hours, or until it has doubled in volume. This is where the dosa gets its light and airy texture. The warmer the environment, the faster it will ferment.
6. Heat the Griddle: Heat a cast-iron griddle (tawa) on medium heat. A well-seasoned cast iron griddle is ideal, but a non-stick pan will also work.
7. Pour & Spread: Pour about 1/3 cup of batter onto the hot griddle and quickly spread it into a thin circle.
8. Cook to Perfection: Drizzle a generous amount of melted butter or ghee around the edges and over the dosa. Cook for about 1 minute, or until the bottom is golden brown and crispy. Flip and cook for another 30 seconds.
9. Serve Immediately: Serve hot with your favorite accompaniments!

Expert Tips

• Batter Consistency: The batter should be slightly thick, like pancake batter. If it’s too runny, add a tablespoon of rice flour.
• Griddle Temperature: The griddle needs to be hot enough, but not scorching. If it’s too hot, the dosa will burn before it cooks through.
• Don’t Overmix: Once you’ve added the puffed rice, don’t overmix the batter. This can make the dosas tough.

Variations

• Vegan Dosa Adaptation: Simply skip the ghee/butter and use a neutral oil for cooking.
• Gluten-Free Dosa (Naturally Gluten-Free): Omit the maida (all-purpose flour) entirely. The dosa will still be delicious!
• Spice Level Adjustment: Add a pinch of red chili powder to the batter for a little heat.
• Festival Adaptations (South Indian New Year): During the South Indian New Year, we often make a special “Hesarubele Dosa” – a larger, thicker dosa made with a little extra ghee.

Serving Suggestions

Dosas are best enjoyed hot off the griddle! I love serving them with:

• Coconut chutney (a must!)
• Spiced potato masala (aloo masala)
• Sambar (a lentil-based vegetable stew)
• A dollop of yogurt

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. You may need to add a little water to thin it out before using. You can also freeze the batter for longer storage.

FAQs

What is the best rice to use for dosa?

Idli rice is the best! It’s specifically designed for making soft, fluffy dosas. Parboiled rice is a good substitute.

Can I make dosa batter in a blender?

Yes, you can! But a wet grinder will give you a smoother, more consistent batter. If using a blender, you may need to add more water.

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

The batter should have doubled in volume and have a slightly sour smell. You’ll also see lots of tiny bubbles.

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

Make sure your griddle is hot enough and well-seasoned. You can also try lightly greasing the griddle with oil or ghee.

Can I make dosa without puffed rice?

Yes, you can! The dosa will still be delicious, but it won’t be quite as crispy. You can try adding a tablespoon of roasted chana dal (split chickpeas) for a bit of texture.

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!