Making Dosa batter at home

Crispy Dosa

Learn how to make a perfect dosa batter, something that is made in every South Indian kitchen.


serves 4-5 people

2.5 cups sona masuri rice
1/2 cup urad dal
2 tablespoons channa dal
1 teaspoon fenugreek seeds / methi
1/4 th cup beaten rice / poha
1 teaspoon sugar
salt to taste
oil and ghee to cook
water to make batter



  • ​in a big bowl , add rice ,urad dal , channa dal and water.
  • wash it 2-3 times.
  • add fresh water and soak for at least 5-6 hrs.
  • drain the water.
  • soak 1/4 th cup of poha in water for 15 mins.
  • add the soaked rice to a mixer , add the poha by squeezing out the water completely.
  • add 1 cup water and grind to a smooth paste.
  • inbetween scrape the sides and ass 1/2 cup more water if required.
  • pour batter in a container and ferment overnight in at least 22 c .
  • next day , when the batter is fermented, add salt and sugar.
  • mix lightly.
  • heat a griddle on high until hot.
  • lower the flame to low and sprinkle water.
  • the griddle should be hot and at the same time cook on the top to spread the batter evenly.
  • add a teaspoon of oil and spread using a kitchen towel.
  • pour a laddle full of batter and in circular motions make a thin pan cake.
  • pour oil on the sides and cook until crisp on medium.
  • soread a teaspoon of ghee for additional taste.
  • fold the dosa into half and serve immediately with coconut chutney.
  • for every dosa , repeat by steps starting with cooling the griddle by sprinkling water.

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