Authentic Urad Dal & Rice Rava Dosa Recipe – South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Rice Rava Dosa Recipe – South Indian Pancake

Introduction

Oh, dosa! Just the word conjures up images of crispy, golden pancakes and the aroma of South Indian breakfasts. This isn’t just a recipe; it’s a little piece of my childhood. I remember my grandmother patiently spreading the batter, the sizzle of the oil, and the joy of dipping a hot dosa into sambar. Today, I’m sharing my go-to urad dal and rice rava dosa recipe – a classic that’s surprisingly achievable at home. You’ll be enjoying authentic, restaurant-style dosas before you know it!

Why You’ll Love This Recipe

This dosa recipe strikes the perfect balance between tradition and simplicity. Using both urad dal and rice rava gives you that wonderful crispness and a soft, fluffy interior. It’s a bit more involved than some instant dosa mixes, but trust me, the flavour difference is incredible. Plus, it’s a fantastic way to experience the heart of South Indian cuisine.

Ingredients

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

• ?? cup Urad Dal (split black lentils)
• 1 cup Rice Rava (coarse rice semolina)
• ?? tsp Cumin Seeds
• As needed Salt
• 3-4 tbsp Oil (for cooking)

Ingredient Notes

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

Urad Dal: The Heart of the Dosa

Urad dal is the star here! It’s what gives the dosa its light, airy texture. I usually use about ¾ cup urad dal for this recipe, but you can adjust slightly to your preference. (Around 170-180g). Make sure it’s fresh for the best fermentation.

Rice Rava: Achieving the Perfect Texture

Rice rava is key for that lovely crispness. You can buy it pre-made (idli rava works beautifully!), or you can make your own by coarsely grinding soaked or dried rice. Using a slightly coarser rava will give you a more textured dosa.

Cumin: Aromatic Enhancement

A teaspoon of cumin seeds adds a subtle, warm flavour that complements the other ingredients perfectly. Don’t skip it! (Around 5-6g)

Regional Variations in Dosa Batter

You’ll find that dosa batter recipes vary from family to family and region to region. Some add fenugreek seeds for extra softness, while others include a touch of poha (flattened rice) for a different texture. Feel free to experiment once you’re comfortable with the base recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for at least 4 hours, or even overnight. This is crucial for a smooth batter.
2. Drain the soaked urad dal and blend it with a little water and salt until you have a thick, smooth batter. It should be almost like a thick paste.
3. Rinse the rice rava under cold water. This helps remove any excess starch.
4. Now, gently mix the ground urad dal batter with the rice rava and cumin seeds. Don’t overmix!
5. Cover the batter and let it rest for 15-45 minutes. This allows the rava to absorb the moisture and the flavours to meld.
6. Heat 3-4 tablespoons of oil in a heavy-bottomed kadai (wok) or a flat griddle over medium heat.
7. Pour a ladleful of batter onto the hot surface, spreading it in a circular motion to form a 1.5-2 inch thick layer.
8. Cover the dosa and cook for a few minutes until the bottom is golden brown and crispy.
9. Carefully flip the dosa and cook the other side until it’s also golden and crisp.
10. Drain any excess oil onto a paper towel. Slice and serve immediately with your favourite chutney or pickle!

Expert Tips

A few little secrets to dosa success!

Achieving the Right Batter Consistency

The batter should be thick enough to coat the back of a spoon, but still pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice rava.

The Importance of Fermentation

Fermentation is key for light and fluffy dosas. In warmer climates, the batter will ferment faster. In cooler climates, you might need to let it rest for a longer period, or place it in a warm spot.

Mastering the Dosa Spread

Don’t worry if your first few dosas aren’t perfect circles! Practice makes perfect. Use the back of a ladle to spread the batter evenly, starting from the centre and working outwards.

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 Adjustments

Add a pinch of red chilli powder to the batter for a little heat.

Festival Adaptations (Ganesh Chaturthi, etc.)

During festivals, some families add a touch of grated coconut to the batter for a richer flavour.

Serving Suggestions

Dosa is best enjoyed hot and fresh! Here are a few of my favourite pairings:

• Sambar (lentil-based vegetable stew)
• Coconut Chutney
• Tomato Chutney
• Mint-Coriander Chutney
• Pickle (mango or lemon)

Storage Instructions

You can store leftover dosa batter in the refrigerator for up to 2-3 days. The batter may continue to ferment, so you might need to add a little water to adjust the consistency.

FAQs

Got questions? I’ve got answers!

What is the ideal consistency for dosa batter?

It should be thick enough to coat the back of a spoon, but still pourable. Think pancake batter, but a little thicker.

Can I use a different type of rice for the rava?

Yes, you can! Idli rice is the most traditional, but parboiled rice or even regular short-grain rice will work in a pinch.

How do I know when the dosa is ready to flip?

The edges will start to lift and become golden brown, and the bottom will be crispy. Gently slide a spatula underneath to check.

What chutneys pair best with this dosa?

Coconut chutney and sambar are classic pairings, but tomato chutney and mint-coriander chutney are also delicious!

Can I make the batter ahead of time, and if so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 2-3 days. Just remember that it will continue to ferment, so you might need to adjust the consistency with a little water.