Authentic Dosa Recipe- Urad Dal & Rice Pancakes with Coconut Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Dosa Recipe – Urad Dal & Rice Pancakes with Coconut Masala

Introduction

Oh, dosa! Just the word conjures up memories of bustling South Indian kitchens and the satisfying crunch of a perfectly made pancake. This isn’t just a recipe; it’s a little piece of my childhood. I remember watching my grandmother expertly spread the batter, creating those beautiful, golden-brown dosas. It always felt like magic! Today, I’m sharing my go-to authentic dosa recipe with you – a little bit of effort, but so worth it. Get ready for some seriously deliciousness!

Why You’ll Love This Recipe

This dosa recipe isn’t about shortcuts. It’s about embracing the traditional method for that incredible flavour and texture. You’ll love it because:

• It delivers that classic, slightly tangy flavour.
• The combination of urad dal and rice creates a wonderfully crispy yet soft dosa.
• The coconut masala adds a delightful aromatic spice.
• It’s surprisingly satisfying to make from scratch!

Ingredients

Here’s what you’ll need to create these delightful dosas:

• 1 cup Urad Dal (Split Black Gram)
• 3 cups Raw Rice
• 2 tablespoons Fenugreek (Methi) seeds
• 2 tablespoons Poha (Flattened rice)
• To taste Salt
• As needed Oil / Ghee
• 4 medium Onions
• 4 medium Tomatoes
• 2 tablespoons Fresh Scraped Coconut
• 0.75-1 teaspoon Red Chilly Powder
• 0.5-0.75 teaspoon Garam Masala
• 0.5 teaspoon Aamchoor (Mango Powder)
• 1 teaspoon Chopped coriander
• 1 teaspoon Oil
• 0.25 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• A pinch Asafoetida (Hing)
• 7-8 Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Urad Dal (Split Black Gram): Significance & Quality

Urad dal is the star of the show! It’s what gives dosas their light, airy texture. Look for good quality, whole urad dal – it should be plump and creamy white. (About 175g)

Raw Rice: Type & Its Impact on Texture

I prefer using parboiled rice (idli rice) for dosas. It gives a lovely crispness. You can also use regular short-grain rice, but the texture might be slightly different. (About 600g)

Fenugreek (Methi) Seeds: The Flavor Booster

Don’t skip the fenugreek seeds! They add a subtle sweetness and help with fermentation. (About 10g)

Poha (Flattened Rice): The Secret to Crispy Dosas

Poha is my little secret weapon for extra-crispy dosas. It adds a wonderful texture. (About 15g)

Regional Variations in Dosa Batter

You’ll find that every family has their own little twist on dosa batter. Some add a little bit of cooked rice for extra softness, while others might include a handful of chana dal (split chickpeas). Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the urad dal and rice separately until the water runs clear. Then, soak the urad dal in plenty of water for at least 8 hours (or overnight). Do the same with the rice, fenugreek seeds, and poha – keep them separate!
2. Drain the urad dal and rice. Grind the urad dal into a smooth, fluffy batter. Then, grind the rice, fenugreek seeds, and poha into a slightly coarse batter.
3. Combine both batters in a large bowl. Add salt to taste and mix well. This is where the magic starts – fermentation! Cover the bowl and let it sit in a warm place for 8-12 hours.
4. While the batter ferments, let’s make the masala. Heat oil in a pan over medium heat. Add cumin seeds, turmeric powder, asafoetida, and curry leaves. Let them sizzle for a few seconds.
5. Add chopped onions and sauté until translucent. Then, add chopped tomatoes, coconut, red chili powder, garam masala, aamchoor, and salt. Cook until the tomatoes soften and the mixture thickens. Stir in the chopped coriander.
6. Now, for the dosas! Heat a griddle or flat pan over medium-high heat. Lightly grease it with oil. Pour a ladleful of batter onto the hot griddle and spread it into a thin circle.
7. Drizzle a little oil around the edges. Cover the dosa and cook for 2-3 minutes, or until golden brown and crispy. Flip and cook for another minute.
8. Spread a spoonful of the coconut masala over the dosa. Fold it in half and serve hot with your favourite chutney or tomato sauce.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dosa Batter Consistency

The batter should be smooth and flowing, like a thick pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Tips for Non-Stick Dosa Cooking

A well-seasoned cast iron griddle is ideal, but a non-stick pan works great too! Make sure the pan is hot enough before you pour the batter.

Understanding Fermentation – Temperature & Time

Fermentation is key! Warmer temperatures speed up the process. In colder weather, you might need to let the batter ferment for longer. You’ll know it’s ready when it’s light and airy, and has a slightly sour smell.

Variations

Let’s get creative!

Vegan Dosa

This recipe is naturally vegan! Just ensure your chutney and accompaniments are also vegan-friendly.

Gluten-Free Dosa

Dosa is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For a milder dosa, use ½ teaspoon. For a spicier kick, add up to 1.5 teaspoons.

Masala Variations – Potato, Onion, Vegetable

While I love the coconut masala, you can also fill your dosas with a classic potato masala, sautéed onions, or a mix of your favourite vegetables.

Festival Adaptations (South Indian New Year, Ganesh Chaturthi)

Dosas are a staple during South Indian festivals! They’re often served as part of a larger festive meal.

Serving Suggestions

Dosas are best enjoyed hot, straight off the griddle! Serve them with:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Mint-coriander chutney

Storage Instructions

You can store leftover dosa batter in the refrigerator for up to 3 days. It might lose some of its fluffiness, but it will still be delicious. You can also freeze the batter for longer storage.

FAQs

Got questions? I’ve got answers!

What is the ideal consistency for dosa batter?

It should be smooth and flowing, like a thick pancake batter.

Can I use a blender instead of a grinder for the batter?

While a grinder is preferred for the best texture, a high-powered blender can work in a pinch. You might need to add a little more water to achieve the right consistency.

How do I know if the dosa batter has fermented properly?

The batter will be light and airy, and have a slightly sour smell. It should have almost doubled in volume.

What can I do if my dosas are sticking to the pan?

Make sure the pan is hot enough and well-greased. Also, ensure the batter is the right consistency.

Can I make dosa batter ahead of time and store it?

Yes, you can store the batter in the refrigerator for up to 3 days or freeze it for longer storage.