Authentic Dosa Recipe – Urad Dal & Rice Fermented Batter

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Urad Dal & Rice Fermented 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 to make dosas – 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 any dosa recipe; it’s the authentic deal. We’re going back to basics, using the traditional combination of urad dal (black lentils) and par-boiled rice to create a wonderfully flavorful and airy dosa. It’s a labor of love, but the taste? Unbeatable. Plus, homemade dosas just feel special, don’t they?

Ingredients

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

• 1 cup whole, skinned urad dal (approximately 200g)
• 3 cups par-boiled rice (idli rice) (approximately 600g)
• 1 tablespoon salt (approximately 15g)
• 4 cups fermented dosa batter (after fermentation – this will be more than the initial ingredients)
• 1 cup water (for grinding)
• 4 tablespoons gingelly oil (Indian sesame oil) (approximately 60ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Urad Dal Varieties & Quality

I prefer using whole, skinned urad dal. It gives the best texture and flavor. Make sure your urad dal is fresh; older lentils might not ferment as well.

The Importance of Par-Boiled Rice (Idli Rice)

Don’t skip the par-boiled rice (also known as idli rice)! It’s specifically treated to retain its shape and texture during cooking, which is crucial for a good dosa. Regular rice just won’t give you the same result.

Gingelly Oil (Indian Sesame Oil) – Regional Variations & Substitutes

Gingelly oil (also called nallu ennai in Tamil) is the traditional choice for dosas, lending a beautiful nutty flavor. It’s especially popular in South India. If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same. My grandmother always said a good drizzle of gingelly oil is the secret to a crispy dosa!

Salt – Type and Quantity

I use regular table salt, but you can use sea salt if you prefer. The amount is important – it enhances the flavors without being overpowering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of urad dal and 3 cups of par-boiled rice separately in water for at least 3 hours, or even overnight. This is a crucial step – don’t rush it!
2. Next, grind the soaked urad dal into a smooth batter, adding water gradually as needed. You want a fluffy, almost whipped consistency.
3. Now, grind the soaked rice into a smooth batter, using minimal water. The rice batter should be slightly coarser than the urad dal batter.
4. Combine both batters in a large bowl, add 1 tablespoon of salt, and mix well.
5. Cover the bowl and let it ferment in a warm place for 6-8 hours, or until it has doubled in volume. This is where the magic happens!
6. After fermentation, dilute the batter with 1 cup of water to achieve a thick yet pourable consistency.
7. Heat a greased iron tawa (griddle) over medium-low heat. A well-seasoned iron tawa is ideal for crispy dosas.
8. Pour about ¼ cup of batter onto the center of the hot tawa and quickly spread it into a circle using the back of your ladle.
9. Drizzle about 1 teaspoon of gingelly oil around the edges of the dosa.
10. Cook until the edges start to lift and turn golden brown (about 1 minute).
11. Flip the dosa and cook the other side for about 40 seconds.
12. Serve hot with your favorite chutney, sambar, or other accompaniments!

Expert Tips

Want to take your dosas to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Dosa Batter Consistency

The batter should be thick enough to hold its shape when poured, but thin enough to spread easily. If it’s too thick, add a little more water. If it’s too thin, let it sit for a bit to thicken up.

The Role of Fermentation – Temperature & Time

Fermentation is key! The warmer the environment, the faster it will ferment. In colder weather, it might take longer. You’ll know it’s ready when the batter is light and airy, and has a slightly sour smell.

Tawa Temperature Control for Crispy Dosas

The tawa needs to be hot enough to cook the dosa quickly, but not so hot that it burns. Medium-low heat is usually best. You can test it by sprinkling a few drops of water on the tawa – if they sizzle and evaporate immediately, it’s ready.

Variations

Dosas are super versatile! Here are a few ways to spice things up:

• Vegan Dosa: This recipe is naturally vegan! Just ensure your accompaniments (chutney, sambar) are also vegan.
• Gluten-Free Dosa: Dosas are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level – Adding Green Chilies to the Batter: My friend loves adding finely chopped green chilies to the batter for a little kick.
• Festival Adaptations – Dosa for Special Occasions: During festivals, we often make masala dosas – stuffed with a spiced potato filling.

Serving Suggestions

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

• Coconut chutney
• Sambar
• Potato masala
• A side of fresh coriander and lime wedges

Storage Instructions

You can store leftover dosa batter in the refrigerator for up to 2 days. It might lose some of its fluffiness, but it will still be usable. You can also freeze the batter for longer storage.

FAQs

Got questions? I’ve got answers!

What is the ideal fermentation time for dosa batter?

Generally, 6-8 hours is ideal, but it depends on the temperature. Look for a doubled volume and a slightly sour smell.

Can I use a non-stick tawa for making dosas?

You can, but it’s harder to get that crispy texture. An iron tawa is highly recommended.

What can I do if my dosa batter is too thick or too thin?

Adjust with a little water (if too thick) or let it sit (if too thin).

How do I know when the tawa is hot enough to make a dosa?

Sprinkle a few drops of water on it – they should sizzle and evaporate quickly.

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

You can refrigerate it for up to 2 days, or freeze it for longer storage.

Enjoy making these delicious 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!