Authentic Dosa Recipe- Urad Dal & Rice- Instant Pot Fermented

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Urad Dal & Rice – Instant Pot Fermented

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 disaster! But trust me, with a little patience and this recipe, you’ll be flipping dosas like a pro in no time. This recipe uses the Instant Pot for fermentation, which makes things so much easier and more consistent. 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 delivers that authentic South Indian flavor and texture, and the Instant Pot fermentation takes the guesswork out of the process. Plus, it’s surprisingly versatile – you can adjust the spice level and even make it vegan! It’s a little bit of effort, but the reward of a delicious, homemade dosa is totally worth it.

Ingredients

Here’s what you’ll need to make these amazing dosas:

• 1 cup urad dal (skinned)
• 0.25 cup chana dal
• 2 cups rice (idli or Sona Masoori)
• 0.25 cup poha (flattened rice)
• 0.5 tsp methi seeds (fenugreek)
• 1 tsp sea salt or pink Himalayan salt

Ingredient Notes

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

Urad Dal: The Heart of Dosa

Urad dal (skinned black lentils) is the star of the show. It’s what gives dosas their light and airy texture. Make sure you use good quality urad dal – it should be pale and creamy.

Chana Dal: Adding Texture and Flavor

Chana dal (split chickpeas) adds a lovely subtle flavor and a bit of texture to the dosa. Don’t skip it!

Rice Varieties: Idli vs. Sona Masoori

You can use either idli rice or Sona Masoori rice. Idli rice is specifically designed for making idlis and dosas, but Sona Masoori works beautifully too and is often easier to find.

Poha: The Secret to Crispy Dosas

Poha (flattened rice) is my little secret for extra crispy dosas. It adds a wonderful texture and helps the dosa become beautifully golden brown.

Methi Seeds (Fenugreek): Aromatic and Beneficial

Methi seeds (fenugreek) add a lovely aroma and are also believed to aid in fermentation. A little goes a long way!

Salt: Enhancing the Flavors

I prefer sea salt or pink Himalayan salt, but any salt will do. It really brings out all the other flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the urad dal and chana dal 2-3 times until the water runs clear. Then, soak them in 2 cups of water for 4-6 hours.
2. Next, rinse the rice and add it to a separate bowl with the poha and methi seeds. Cover with 2.5 cups of water and soak for 4-6 hours as well. Soaking is key – it softens everything up for a smooth batter.
3. Now, drain the dal and blend it with about half of the soaking water until you have a very smooth batter. Transfer this to a large bowl.
4. Drain the rice mixture and blend it with the remaining water to a slightly coarse consistency. Add this to the dal batter and mix well.
5. Add the salt and give everything a good stir. Now for the magic – transfer the batter to your Instant Pot and ferment it using the “Yogurt” mode for about 8 hours.
6. Once fermented, heat a well-seasoned cast iron pan (or a non-stick pan) over medium heat. Spread a ladleful of batter thinly on the pan, drizzle with a little oil or ghee, and cook until golden brown and crispy.
7. Finally, fold the dosa and serve immediately with your favorite chutney, sambar, or masala potatoes!

Expert Tips

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

Achieving the Perfect Fermentation

Fermentation is crucial! The Instant Pot makes it so much easier to control the temperature. If you don’t have an Instant Pot, you can ferment at room temperature, but it might take longer and be more affected by the weather.

Mastering the Dosa Spread

A thin batter is essential for crispy dosas. If the batter is too thick, add a little water. Practice makes perfect – don’t worry if your first few dosas aren’t perfect circles!

Controlling the Heat for Crispy Dosas

Medium heat is your friend. Too high, and the dosa will burn before it gets crispy. Too low, and it will be soft and chewy.

Variations

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

Vegan Dosa

Simply ensure your oil/ghee is plant-based!

Gluten-Free Dosa

This recipe is naturally gluten-free!

Spice Level Adjustments (Adding Chilies)

Add 1-2 green chilies to the batter for a spicy kick. My husband loves this!

Festival Adaptations (Makar Sankranti/Pongal)

During Makar Sankranti or Pongal, some families add a pinch of turmeric to the batter for a vibrant color and auspicious touch.

Serving Suggestions

Dosas are best served hot and fresh! Here are some of my favorite accompaniments:

• Coconut chutney
• Sambar
• Masala potatoes
• Mint-coriander chutney

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is the ideal consistency for the dosa batter?

The batter should be smooth and pourable, like a thin pancake batter.

Can I ferment the dosa batter at room temperature?

Yes, but it will take longer, and the fermentation process can be affected by the temperature.

What if my dosa batter doesn’t ferment properly?

Make sure your ingredients are fresh and that you’ve soaked them for long enough. Warmer temperatures help with fermentation.

What type of oil is best for making dosas?

Traditionally, ghee is used, but any neutral-flavored oil like sunflower or vegetable oil works well.

Can I make dosa batter in a blender instead of a grinder?

Yes, but a grinder will give you a smoother batter. If using a blender, you might need to add a little more water.

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!