Authentic Urad Dal & Rice Dosa Recipe – South Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Authentic Urad Dal & Rice Dosa Recipe – South Indian Breakfast

Hey everyone! If you’ve ever dreamed of waking up to the aroma of crispy, golden dosas, you’re in the right place. This urad dal and rice dosa recipe is a family favorite, and honestly, it’s the one I reach for when I want a little taste of home. I first made this when I was trying to recreate my grandmother’s dosas – a slightly ambitious project, but I think I got pretty close! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just a dosa recipe; it’s the foundation for so many South Indian breakfasts and dinners. It’s wonderfully versatile, relatively easy once you get the hang of it, and incredibly satisfying. Plus, dosas are naturally gluten-free and can easily be made vegan! You’ll love the slightly tangy, savory flavor and the satisfying crunch.

Ingredients

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

• ½ cup raw rice (approximately 100g)
• ½ cup urad dal (split black lentils, approximately 100g)
• ¼ cup small onion, finely chopped (approximately 30g)
• 2 tablespoons grated coconut (approximately 20g)
• Salt to taste
• 2 teaspoons oil (approximately 10ml)
• ½ teaspoon mustard seeds (approximately 2.5g)
• 1 tablespoon curry leaves (approximately 7g)
• 1 green chili, slit lengthwise

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Urad Dal: The Protein Powerhouse

Urad dal is the star here! It’s what gives dosas their lovely texture and slightly tangy flavor. Make sure you’re using good quality urad dal – it should be pale and creamy, not dull or discolored.

Raw Rice: Choosing the Right Grain

I prefer using a short-grain raw rice for dosas. It helps create a slightly softer, more pliable dosa. You can experiment with different types, but avoid long-grain rice as it can make the dosas a bit brittle.

Coconut: Fresh vs. Dried – A Regional Preference

Traditionally, fresh coconut is used, and it really does add a wonderful flavor. But, let’s be real, fresh coconut isn’t always accessible! Dried coconut works perfectly well – just make sure it’s unsweetened. In some regions, they even use coconut milk in the batter for extra richness.

Mustard Seeds & Curry Leaves: The South Indian Flavor Base

These two are inseparable in South Indian cooking! The mustard seeds pop and release their nutty flavor when tempered in oil, and the curry leaves add a beautiful aroma. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get down to making the magic happen!

1. First, combine the urad dal and raw rice in a bowl. Give them a good rinse under cold water.
2. Now, soak them together in plenty of water for at least 2 hours. This is crucial for a smooth batter.
3. Once soaked, drain the rice and dal and transfer them to a grinder. Add minimal water and grind into a thick, smooth batter. We’re talking seriously smooth – the smoother the batter, the crispier the dosa!
4. Transfer the batter to a large bowl. Add a little water if needed to adjust the consistency – it should be like a slightly thick pancake batter.
5. Time for the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and green chili, and sauté for a few seconds until fragrant.
6. Add the chopped onion and sauté until translucent. Finally, stir in the grated coconut and mix well.
7. Pour this lovely tempering into the dosa batter and mix everything together thoroughly. Add salt to taste.
8. Let the batter ferment for at least 8-12 hours, or even overnight. This is where the magic really happens! You’ll notice it will become light and airy.
9. Heat a flat griddle or non-stick pan over medium-high heat. Lightly grease it with oil.
10. Pour a ladleful of batter onto the hot griddle and spread it in a circular motion to form a thin crepe.
11. Drizzle a little oil around the edges. Fry until golden brown on both sides, flipping carefully.
12. Drain any excess oil and serve immediately!

Expert Tips

• Batter Consistency is Key: If the batter is too thick, the dosas will be thick and chewy. Too thin, and they’ll be fragile and tear easily.
• Hot Griddle is Essential: A hot griddle ensures a crispy dosa. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.
• Don’t Overcrowd the Pan: Fry one dosa at a time for the best results.

Variations

• Vegan Dosa Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Absolutely gluten-free! Urad dal and rice are naturally gluten-free grains.
• Spice Level Adjustment – Adding Heat: Feel free to add more green chilies to the tempering if you like a spicier kick. My friend, Priya, always adds a pinch of red chili powder to the batter!
• Festival Adaptations – Dosa for Special Occasions: During festivals, some families add a pinch of hing (asafoetida) to the batter for a unique flavor.

Serving Suggestions

Dosas are best served hot, straight off the griddle! They’re traditionally enjoyed with:

• Coconut chutney (a must-have!)
• Sambar (a lentil-based vegetable stew)
• Pickles

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 adjust the consistency before using.

FAQs

What is the ideal consistency for dosa batter?

It should be similar to a slightly thick pancake batter – pourable, but not watery.

Can I make dosa batter in advance? How long will it keep?

Yes! In fact, fermenting the batter overnight is ideal. It will keep in the refrigerator for up to 3 days.

What oil is best for making dosa?

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

Why are my dosas sticking to the pan?

The pan isn’t hot enough, or the batter is too thick. Make sure the griddle is well-heated and the batter is the right consistency.

Can I use a non-stick pan for making dosa?

Yes, you can! A non-stick pan makes it easier to flip the dosas, especially when you’re starting out.

Enjoy your homemade dosas! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how they turn out in the comments below!