Urad Dal Dosa Recipe – Crispy South Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Urad Dal Dosa Recipe – Crispy South Indian Breakfast Idea

Hey everyone! If you’re anything like me, a good dosa is the perfect way to start the day. There’s just something so satisfying about that crispy, golden exterior and soft, fluffy interior. I’m sharing my go-to Urad Dal Dosa recipe – it’s a little different from your standard dosa, and honestly, I think it’s even better. It’s got a lovely flavour and a fantastic texture. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal Dosa recipe isn’t just about a delicious breakfast; it’s about a little bit of South Indian sunshine on your plate. The addition of urad dal and methi seeds gives it a unique, nutty flavour that’s seriously addictive. Plus, it’s surprisingly easy to make once you get the hang of it. You’ll be whipping up crispy dosas in no time!

Ingredients

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

• 3 cups idli rava
• ¼ cup urad dal (split black lentils) – about 60g
• ¼ teaspoon methi seeds (fenugreek seeds) – about 1g
• ¼ cup besan (gram flour) – about 40g
• 1 teaspoon salt – about 6g
• 1 tablespoon lemon juice or sour curd
• 1 ¼ cups water – about 300ml
• ½ teaspoon fruit salt (eno) – about 2.5g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Idli Rava: Types and Quality

Idli rava is the star here. You want a good quality, coarse idli rava for the best texture. There are different types available – some are finer than others. I prefer a slightly coarser one, as it gives the dosas a nice, grainy texture.

Urad Dal & Methi Seeds: The Flavor Base

Urad dal and methi seeds are a match made in heaven! Roasting the urad dal really brings out its flavour. Don’t skip this step! The methi seeds add a subtle, earthy aroma.

Besan (Gram Flour): Adding Texture

Besan adds a lovely crispness to the dosas. It also helps bind everything together. You can find besan in most Indian grocery stores, or even in the international aisle of some supermarkets.

Regional Variations in Dosa Batter

Dosa batter recipes vary so much across South India! Some families add a little rice flour, others use different proportions of lentils. This recipe is my take, inspired by flavours I’ve enjoyed in Karnataka. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, take your urad dal and methi seeds. Heat a pan on low and roast them for about 2 minutes, stirring constantly. You want them fragrant, but not burnt! Let them cool completely.
2. Now, grind the roasted urad dal and methi seeds into a fine flour. A coffee grinder works well for this, or a small spice grinder. Sift the flour to remove any grits – we want a super smooth texture.
3. In a large bowl, combine the idli rava, sifted urad dal flour, besan, and salt. Mix well and store in an airtight container. This dry mix can be made ahead of time!
4. When you’re ready to make dosas, take 1 cup of the dry mix. Add the lemon juice (or curd), water, and eno. Mix well – you’ll notice the batter starts to fizz up.
5. Heat a flat tawa (griddle) on low heat. It needs to be properly hot, but not scorching. Spread a ladleful of batter onto the tawa in a circular motion, starting from the center and moving outwards.
6. Drizzle a little oil or ghee around the edges of the dosa. Cook until the bottom is crisp and golden brown. Flip and cook the other side briefly – just a few seconds.
7. Serve immediately with your favourite accompaniments!

Expert Tips

A few little secrets to dosa success…

Achieving the Perfect Crispness

The key to a crispy dosa is the tawa temperature and a good amount of oil/ghee. Don’t be shy with the fat!

Batter Consistency: Troubleshooting

The batter should be flowing, but not too watery. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of idli rava.

Tawa Temperature Control

A well-seasoned tawa is your best friend. If the dosa is sticking, the tawa isn’t hot enough. If it’s burning, it’s too hot!

Variations

Let’s get creative!

Vegan Urad Dal Dosa

Simply ensure your curd (if using) is a plant-based alternative.

Gluten-Free Adaptations

This recipe is naturally gluten-free, as long as your besan is certified gluten-free.

Spice Level Adjustments (Adding Chilies)

My family loves a little kick! Add a finely chopped green chili or a pinch of red chili powder to the batter for a spicy dosa.

Festival Adaptations (Ganesh Chaturthi/South Indian New Year)

During festivals, I sometimes add a pinch of turmeric to the batter for a beautiful golden colour.

Serving Suggestions

Dosas are best enjoyed hot off the tawa! Serve with:

• Coconut chutney
• Sambar
• Potato masala
• A dollop of ghee

Storage Instructions

You can store the dry mix in an airtight container for up to a month. The prepared batter is best used immediately, but you can store it in the fridge for up to 24 hours. It might lose a little of its fizz, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

What is the best type of idli rava to use for dosas?

A coarse idli rava is ideal for a good texture.

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

You can make the batter a few hours ahead, but it’s best used within 24 hours.

What can I substitute for Eno fruit salt?

You can use baking soda, but use only ¼ teaspoon. It won’t give the same fluffiness, but it will still work.

My dosas are sticking to the tawa. What am I doing wrong?

Your tawa might not be hot enough, or it might not be well-seasoned. Make sure to grease it well with oil or ghee.

Can I use rice flour instead of idli rava? How will it affect the texture?

You can, but the texture will be different. Rice flour will result in a softer, less grainy dosa.