Thin Dosa Recipe – Crispy South Indian Crepes at Home

Last Updated on 2 months by Neha Deshmukh

Thin Dosa Recipe – Crispy South Indian Crepes At Home

Okay, let’s be real. Is there anything better than a perfectly crisp, golden dosa with a steaming bowl of sambar and chutney? I think not! This thin dosa recipe is a bit of a labor of love, but trust me, the results are SO worth it. I first learned to make these from my auntie, and it took a few tries to get the hang of spreading the batter so thin, but now it’s second nature. Let’s get cooking!

Why You’ll Love This Recipe

This recipe isn’t just about making dosas; it’s about creating a little piece of South Indian comfort food right in your kitchen. Thin dosas are wonderfully versatile – perfect for a quick breakfast, a satisfying lunch, or even a light dinner. They’re naturally gluten-free, and with a few tweaks (we’ll get to that!), they can easily be made vegan too. Plus, the satisfying crunch when you fold one up? Pure bliss.

Ingredients

Here’s what you’ll need to make these crispy beauties:

• 3 cups thick dosa batter
• ?? cup water (we’ll talk about how much in the notes!)

Ingredient Notes

Let’s chat about the ingredients for a sec. The most important thing is your dosa batter. It absolutely needs to be fermented – this is what gives dosas their signature tang and light, airy texture. You can find pre-made batter at most Indian grocery stores, or make your own (which is incredibly rewarding!).

The consistency of the batter is key for thin dosas. Traditionally, dosa batter is made from a blend of rice and lentils. Regional variations exist – some prefer a thicker batter, while others like it runnier. For thin dosas, we’re aiming for a crepe-like consistency, so you’ll need to add water gradually. Start with about ½ cup and add more, a tablespoon at a time, until it flows easily but isn’t too watery.

As for oil, traditionally, groundnut oil (peanut oil) is used for cooking dosas. It imparts a lovely flavor and helps achieve that perfect crispness. However, you can also use vegetable oil, sunflower oil, or even coconut oil – just be mindful of the smoke point.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, thin out your dosa batter. Add water, a little at a time, mixing well after each addition, until you reach a crepe-like consistency. It should easily flow off a spoon.
2. Heat a cast iron or non-stick griddle (tawa) on medium-high heat. This is crucial – a hot griddle is what gives you that crispiness.
3. Test if the griddle is ready by sprinkling a few drops of water on it. If the water sizzles and evaporates immediately, you’re good to go!
4. Lightly oil the griddle. You don’t need a ton, just enough to prevent sticking.
5. Pour about ¼ cup of batter into the center of the hot griddle.
6. Using the back of a ladle, quickly spread the batter outwards in a circular motion, creating a thin crepe. Don’t worry if it’s not perfect at first – practice makes perfect!
7. Drizzle a little oil around the edges of the dosa.
8. Cook for 1-2 minutes, or until the edges start to turn golden brown and crisp.
9. Using a spatula, gently loosen the edges of the dosa from the griddle.
10. Flip the dosa and cook the other side for about 30-40 seconds.
11. Fold the dosa in half or into a triangle and serve immediately!

Expert Tips

Want to take your dosa game to the next level? Here are a few of my favorite tricks:

• For extra crispy dosas: Add a teaspoon of rice flour to the batter.
• Preventing sticking: Make sure your griddle is hot enough and well-oiled. If the dosa still sticks, try using a slightly thicker batter.
• Troubleshooting batter consistency: If your batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour or semolina.
• Don’t overcrowd the pan: Work in batches to maintain the griddle’s temperature.

Variations

Let’s get creative! Here are a few ways to customize your dosas:

• Vegan Dosa: Ensure your dosa batter is vegan (some pre-made batters contain dairy). Use a plant-based oil for cooking.
• Gluten-Free Dosa: Dosa batter is naturally gluten-free, but always double-check the ingredients if using a pre-made mix.
• Spice Level: Add a pinch of chili flakes to the batter for a little kick. My friend, Priya, loves this!
• Festival Adaptations: During special occasions, we sometimes add a little grated coconut and chopped coriander to the batter for extra flavor and texture.

Serving Suggestions

Dosas are best enjoyed fresh and hot! Traditionally, they’re served with:

• Sambar: A lentil-based vegetable stew.
• Chutney: Coconut chutney, tomato chutney, or mint-coriander chutney are all popular choices.
• Potato Masala: A spiced potato filling (masala dosa!).

But don’t be afraid to experiment! I sometimes like to serve dosas with a dollop of yogurt or a sprinkle of grated cheese (don’t tell my grandmother!).

Storage Instructions

• Leftover Dosa Batter: Store leftover dosa batter in an airtight container in the refrigerator for up to 3 days. You may need to add a little water to thin it out before using.
• Reheating Dosas: Dosas are best enjoyed fresh, but you can reheat them in a dry skillet or toaster oven until warmed through and crispy.

FAQs

Let’s answer some common questions:

• What type of rice is best for dosa batter? Parboiled rice (also known as converted rice) is traditionally used, as it gives the batter a good texture. You can also use regular white rice, but the fermentation time may be longer.
• How do I know if my dosa batter is fermented enough? The batter should have doubled in volume and have a slightly sour smell. You should also see small bubbles on the surface.
• Can I make dosa batter in a blender? Yes, you can! Soak the rice and lentils separately, then blend them together with water until smooth.
• What if my dosa is sticking to the griddle? Your griddle might not be hot enough, or you might not have used enough oil.
• How can I make the dosas extra crispy? Add a teaspoon of rice flour to the batter and make sure your griddle is hot enough.