Authentic Indian Lace Dosa Recipe – Semolina & Ginger Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Lace Dosa Recipe – Semolina & Ginger Delight

Introduction

Oh, dosas! Is there anything more comforting than a crispy, golden dosa with a side of chutney? This isn’t just any dosa, though. This is my family’s recipe for a truly special treat – a delicate, lace-like dosa, packed with flavour from ginger, green chillies, and a beautiful blend of spices. I first made this when I was trying to recreate my grandmother’s dosas, and after a few attempts, I finally cracked the code! It’s a little different from your standard dosa, thanks to the semolina, but trust me, it’s worth the extra step. You’ll be hooked!

Why You’ll Love This Recipe

This dosa recipe isn’t just about taste; it’s about texture. The semolina creates a wonderfully crisp and airy dosa with a beautiful, lacy pattern. It’s surprisingly easy to make, even for beginners, and the flavour is just incredible. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 cup semolina (rava/sooji)
• 0.5 cup rice flour
• 0.25 cup all-purpose flour (maida)
• 3-3.5 cups water
• 1 green chilli (finely chopped)
• 1 inch ginger
• 1 tsp whole black pepper
• 1 tsp cumin seeds
• As required salt
• 0.5 tsp mustard seeds
• A generous pinch of asafoetida (hing)
• A little curry leaves
• Oil for cooking

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Semolina: The Key to Lace-Like Crispy Dosas

Semolina (rava or sooji) is the star here. It’s what gives the dosa its signature crispiness and lacy texture. Don’t skip it!

Rice Flour: Choosing the Right Grind

I prefer a slightly coarse rice flour for this recipe. It helps with the texture. You can find it at most Indian grocery stores.

Buttermilk: Traditional vs. Alternatives

Buttermilk is traditional, and it adds a lovely tang. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Ginger & Green Chillies: Adjusting the Spice

I love a good kick, so I use a decent amount of green chilli. Feel free to adjust this to your preference! You can also add a touch of red chilli powder if you like.

Unique Spice Blend: Cumin, Pepper & Asafoetida

This spice blend is what really elevates the flavour. Asafoetida (hing) has a unique aroma, but it adds a wonderful depth to the dosa. Don’t be shy with it!

Regional Variations in Dosa Batter

Dosa batters vary so much across India! Some regions add urad dal (black lentils) for a softer dosa, while others use different types of rice flour. This recipe is a South Indian inspired version with a unique twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the semolina in buttermilk for at least an hour. This is crucial for getting that perfect texture.
2. In a large bowl, combine the rice flour, all-purpose flour, and the soaked semolina. Gradually add water, mixing well to create a thin, smooth batter – think pouring consistency.
3. Now, add the chopped ginger, green chillies, cumin seeds, black pepper, and salt. Mix everything together really well.
4. Heat a teaspoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the asafoetida and curry leaves. Fry for a few seconds, and immediately pour this fragrant seasoning into the dosa batter.
5. Heat a non-stick skillet (I’ll share my favourite tips on this later!) over medium heat. Pour a ladleful of batter onto the skillet and quickly spread it in a circular motion, starting from the center and moving outwards to create a lacy pattern.
6. Drizzle a little oil around the edges of the dosa. Cover the skillet and cook for 2-3 minutes, or until the dosa is golden brown and crispy.
7. Carefully flip the dosa and cook the other side for another minute.
8. Serve hot with your favourite coconut chutney or sambar!

Expert Tips

A few little secrets to dosa success!

Achieving the Perfect Lace Pattern

The key is to spread the batter thinly and quickly. Don’t overthink it – just a quick swirl is all you need.

Batter Consistency: Troubleshooting

If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.

Oil Temperature & Drizzling Technique

Don’t overheat the oil! A gentle drizzle is all you need to get that beautiful crispiness.

Non-Stick Skillet Essentials

A good quality non-stick skillet is your best friend here. Make sure it’s well-seasoned and clean.

Variations

Let’s get creative!

Vegan Dosa Adaptation

Simply use plant-based milk to make your buttermilk substitute.

Gluten-Free Considerations

This recipe is already mostly gluten-free! Just ensure your asafoetida is gluten-free (some brands add wheat flour).

Spice Level Adjustment: Mild to Hot

Adjust the amount of green chillies to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!

Festival Adaptations: Special Occasion Dosas

During festivals, my family loves to add a sprinkle of grated coconut to the batter for a special touch.

Serving Suggestions

Dosas are best enjoyed hot and fresh! Serve with:

• Coconut chutney
• Sambar
• Spicy tomato chutney
• A side of aloo masala (potato filling)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2-3 days. Give it a good stir before using.

FAQs

Got questions? I’ve got answers!

What is the best way to store leftover dosa batter?

Store it in an airtight container in the refrigerator. Stir well before using, as it may separate.

Can I use yogurt instead of buttermilk?

Yes, you can! Just whisk the yogurt until smooth and add a little water to reach the desired consistency.

What type of oil is best for making dosas?

I prefer using groundnut oil or sunflower oil for that authentic flavour and crispiness.

How do I prevent the dosa from sticking to the pan?

Make sure your skillet is well-seasoned and hot enough before pouring the batter. A little oil also helps!

Can I make this dosa recipe ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator. Just remember to stir it well before using.