Authentic Dosa Recipe- Urad Flour & Rice Flour Crispy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Urad Flour & Rice Flour Crispy South Indian Pancake

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 first attempted dosa with my grandmother, and let’s just say the first few were… interesting! But with a little practice (and her guidance!), I finally got the hang of it. Now, I’m excited to share this authentic dosa recipe with you – a crispy, flavorful delight that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

This dosa recipe uses the traditional combination of urad flour and rice flour, giving you that classic South Indian taste and texture. It’s a fantastic breakfast, brunch, or even dinner option. Plus, it’s naturally gluten-free and can easily be made vegan! You’ll love how versatile it is – pair it with sambar, chutney, or even a simple potato masala.

Ingredients

• 1 cup unroasted urad flour (approximately 180g)
• 3 cups rice flour (approximately 360g)
• 1.5 tsp salt (approximately 9g)
• 3-4 tsp sesame oil (approximately 15-20ml)

Ingredient Notes

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

Urad Flour: Choosing & Roasting Considerations

Urad flour (also known as black lentil flour) is the star of the show. It’s what gives dosa its lovely texture and slightly tangy flavor. I always recommend using unroasted urad flour for the best results. Roasting can alter the fermentation process. If you can only find roasted, you might need to adjust the fermentation time.

Rice Flour: Types & Their Impact on Texture

You can use different types of rice flour, but I prefer using parboiled rice flour (idli rice flour). It gives a nice crispness. Regular short-grain rice flour works too, but the dosa might be a little softer. Experiment to find what you like best!

Sesame Oil: The Traditional Choice & Alternatives

Sesame oil is the traditional oil for making dosa. It adds a wonderful nutty aroma and flavor. If you don’t have sesame oil, you can use vegetable oil or coconut oil, but the flavor won’t be quite the same.

Salt: Balancing Flavors in Dosa Batter

Salt is crucial for balancing the flavors. Don’t skimp on it! I usually use about 1.5 teaspoons, but you can adjust it to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the urad flour, rice flour, and salt. Give it a good mix to ensure everything is evenly distributed.
2. Now, gradually add water while mixing with your hand or a spoon. You want to form a thick, lump-free batter. Don’t add all the water at once – add it slowly until you reach the right consistency.
3. Once the batter is smooth, cover the bowl and let it ferment in a warm place for at least 8 hours, or even overnight. This is where the magic happens!
4. After fermentation, check for bubbles. That’s a good sign! If the batter is too thick, add a little water to adjust the consistency to pourable yet still fairly thick.
5. Heat a skillet (cast iron is best, but a non-stick pan works too – see FAQs!). Pour a ladleful of batter onto the hot skillet and quickly spread it into a thin circle.
6. Drizzle a teaspoon of sesame oil around the edges and over the dosa.
7. Cook until the edges start to crisp and turn golden brown. Then, carefully flip the dosa and cook the other side until it’s also golden and crispy.
8. Serve immediately with your favorite sambar and chutney!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect dosa.

Achieving the Perfect Dosa Crispness

A hot skillet is key! Make sure it’s properly heated before you pour the batter. Also, spreading the batter thinly is essential for crispiness.

Fermentation: Temperature & Time Guide

Fermentation time depends on the temperature. In warmer climates, it might take less time. In colder climates, it might take longer. Look for bubbles and a slightly sour smell – that’s how you know it’s ready.

Batter Consistency: Troubleshooting & Adjustments

If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour. Don’t be afraid to experiment!

Variations

Dosa is a blank canvas for flavor!

Vegan Dosa

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

Gluten-Free Dosa

Yep, this recipe is naturally gluten-free too!

Spice Level: Adding Green Chilies to the Batter

My family loves a little kick! Feel free to add 1-2 finely chopped green chilies to the batter for a spicy dosa.

Festival Adaptations: Dosa for Special Occasions

During festivals, we often make masala dosa – stuffed with a spiced potato filling. It’s a real treat!

Serving Suggestions

Dosa is best enjoyed hot and fresh. Serve it with:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Potato masala

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. It might lose some of its fermentation, so you might need to add a pinch of salt and a little water to reactivate it. You can also freeze dosa batter for longer storage.

FAQs

What is the ideal consistency for dosa batter?

The batter should be pourable but still fairly thick – like a slightly thinner pancake batter. It shouldn’t be runny.

Can I use a different type of flour instead of rice flour?

While parboiled rice flour is best, you can experiment with other types of rice flour. You can also try using a blend of rice flour and semolina (rava) for a different texture.

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

Look for bubbles on the surface of the batter and a slightly sour smell. The batter should also have increased in volume.

What is the best way to store leftover dosa batter?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage.

Can I make dosa on a non-stick pan?

Yes, you can! However, a cast iron skillet is preferred for achieving the best crispness. If using a non-stick pan, make sure it’s well-seasoned and heat it thoroughly before pouring the batter.