Easy Dosa Recipe- Thin & Crispy Indian Pancakes

Last Updated on 2 months by Neha Deshmukh

Easy Dosa Recipe – Thin & Crispy Indian Pancakes

Okay, let’s be real. Is there anything better than a perfectly crisp, golden dosa with a side of sambar and chutney? Seriously! I remember the first time I tried to make these at home – it was a bit of a disaster, honestly. But trust me, with a little practice (and this recipe!), you’ll be whipping up restaurant-quality dosas in no time. This recipe is for a super simple, everyday dosa – the kind my family makes on busy weeknights.

Why You’ll Love This Recipe

This dosa recipe is all about simplicity and flavor. It’s surprisingly easy, even if you’ve never made dosa before. Plus, it delivers that satisfyingly crispy texture we all crave. It’s a fantastic introduction to South Indian cuisine and a guaranteed crowd-pleaser. And honestly, who doesn’t love a good pancake… even if it is a savory one?

Ingredients

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

• 1 cup milk (about 240ml)
• 1 large egg
• 1 tsp sugar
• A pinch of salt
• A pinch of baking soda
• 1 cup all-purpose flour (about 120g)
• 1 tbsp oil (about 15ml)
• 1/3 cup boiling water (about 80ml)
• Butter (for cooking)

Ingredient Notes

Let’s talk ingredients for a sec. While traditional dosa relies on a fermented batter of rice and lentils, this is a quicker version using ingredients more readily available in most kitchens.

• Rice & Lentil Ratio (Traditional Dosa): If you’re venturing into traditional dosa making, a 3:1 ratio of rice to lentils is a good starting point.
• Types of Rice: For authentic dosa, use parboiled rice (idli rice is best!). It gives the dosa a lovely texture.
• Fermentation: Fermentation is key for traditional dosa. It’s what gives it that slightly tangy flavor and airy texture. Usually, this takes 8-12 hours, depending on the temperature.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk together the egg and milk in a mixing bowl until everything is smooth and combined. No lumps allowed!
2. Now, add the sugar and salt, stirring until they’re fully dissolved. Give it a little taste – you want a subtle sweetness.
3. Time for the dry ingredients! Mix in the baking soda, flour, and oil. Then, carefully pour in the boiling water and whisk everything together to form a thin batter. Don’t worry if it seems a little runny – that’s exactly what we want.
4. Let the batter rest for about 20 minutes. This allows the flour to hydrate and the batter to develop a smoother consistency. Trust me, this step makes a difference!
5. Heat a pancake pan (or a flat griddle) over medium heat. Lightly grease it with butter. You don’t need a ton, just enough to prevent sticking.
6. Pour a ladleful of batter into the pan, and quickly swirl it around to create a thin, even layer. The thinner, the crispier!
7. Cook for about 2 minutes, or until the edges start to crisp up and the bottom is golden brown. Then, carefully flip the dosa and cook for another minute.
8. Serve immediately while it’s still warm and crispy!

Expert Tips

• Heat Control: Medium heat is your friend. Too high, and the dosa will burn before it cooks through. Too low, and it won’t get crispy.
• Batter Consistency: The batter should be thin enough to spread easily, but not so thin that it tears. If it’s too thick, add a splash of water.
• Greasing the Pan: Don’t overdo the butter! A light coating is all you need. You can also use oil if you prefer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dosa: Simply replace the egg with 1 tbsp of flaxseed meal mixed with 3 tbsp of water. Let it sit for 5 minutes to thicken before adding to the batter.
• Gluten-Free Dosa: Use a gluten-free all-purpose flour blend.
• Spice Level: Add a pinch of chili flakes to the batter for a little kick. My friend, Priya, loves this!
• Regional Variations:
  • Mysore Masala Dosa: Spread a potato masala filling inside the dosa before folding it over.
  • Rava Dosa: Substitute some of the all-purpose flour with semolina (rava) for a slightly different texture.

Serving Suggestions

Dosa is incredibly versatile! Here are some of my favorite ways to serve it:

• Sambar & Chutney: The classic pairing!
• Coconut Chutney: A sweet and savory delight.
• Tomato Chutney: Tangy and flavorful.
• Idli Podi: A dry spice mix that adds a wonderful flavor.
• With a side of aloo bhaji (potato curry)

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. It might thicken slightly, so add a splash of water before using. Honestly though, dosa is best enjoyed fresh!

FAQs

Let’s answer some common questions:

• What is the best rice to use for dosa? For traditional dosa, parboiled rice (idli rice) is the best.
• How do I get the dosa to be crispy? A thin batter, medium heat, and a lightly greased pan are key!
• Can I make dosa batter ahead of time? Yes, you can! But remember that the batter will ferment, so it will have a slightly tangy flavor.
• What is the ideal consistency of dosa batter? It should be thin enough to spread easily, similar to crepe batter.
• What can I serve with dosa besides sambar and chutney? Get creative! Try coconut chutney, tomato chutney, or even a simple yogurt dip.