Dosa is a classic South Indian morning dish that consists of crispy crepes made with a batter of fermented rice and lentils.. To make the greatest dosa, which is crispy, soft, and perfect for dipping in a bowl of coconut chutney or piping-hot sambar, I also discuss how to make your own dosa batter in a blender or mixer-grinder. I also provide suggestions on fermentation and cooking dosa.

Dosa is a well-known and well-liked South Indian breakfast or snack in India and throughout the rest of the world. It is also known as dosai (in Tamil). Dosas are essentially soft or crispy crepes cooked from a batter of crushed, fermented lentils and rice.

The rice and lentils are first soaked in water for 4 to 5 hours prior to making the batter. They are then each ground to a fine consistency separately.


Cheese and Chilli dosa

Cook the dosa for 30 seconds after spreading it out in a pan. Now evenly distribute either the Schezwan chutney or any chilli garlic sauce over the top. Sprinkle some grated cheese and oil on the dosa. Cook the cheese until it melts while covering the pan. Dosa should be folded and served right away.

Egg dosa

A common South Indian cuisine, Egg Dosa, also known as Mutta Dosa, is particularly popular in the states of Kerala and Karnataka. Cast iron skillet heated, oil distributed, and tawa cleaned. Spread the dosa batter evenly using a ladle. Maintain a low flame while cooking for 30 seconds. Now crack an egg and evenly distribute it all over the dosa. Coriander leaves, a finely chopped onion, a green chilli (or red chilli powder), and salt to taste should be added. Around the dosa, drizzle some oil.

Flip the dosa over after the egg has set on the top and continue cooking the other side. Take it out and serve it with chutney.

Podi dosa

Ghee and podi chutney are used to make simple podi dosa. Any of your preferred Podi recipes can be used. In mine, there was salt, red chile, cumin, garlic, dried coconut, and roasted Chana dal. Make the dosa, then top it with podi and ghee. Pair the peanut chutney with the podi dosa.

Masala dosa 

Traditional dosa served with your favourite chutney and loaded with potato fries


Dosa batter recipe - Detailed photo and video instructions for making the best dosa batter at home in a wet grinder. In South India, rice, urad dal, and methi seeds are combined to make one of the main foods. Essentially, the batter is made for crisp dosa, but while it sits, it is used in a variety of ways, which is what this post seeks to do. It may be used to make idli and many variations, in addition to masala dosa, podi dosa, uttapam, appam, bun dosa, tomato omelette, and punugulu.


  1. rice idlis, 3 cups
  2. 1/tsp. methi
  3. Urad dal, 1 cup
  4. 1 cup beaten rice, thin poha, or avalakki


STEP 1 First, soak 3 cups of idli rice and 1 teaspoon of methi in a big dish for 5 hours.

STEP 2 Likewise, let 1 cup of urad dal soak for 3 hours.

STEP 3 Transfer the urad dal to the grinder after draining. If using mixi makes you comfortable, go ahead.

STEP 4 Add water as needed and blend to a homogeneous paste.

STEP 5 40 minutes of grinding will result in a soft, fluffy batter.

STEP 6 Urrad dal batter should be taken out and set aside.

STEP 7 Add 1 cup of poha and 1 cup of soaked rice to the same grinder.

STEP 8 Additionally, grind the batter and add water as needed.

STEP 9 grind to a batter that is slightly gritty. The dosa won't be crisp if the ingredients are ground to a very smooth paste.

STEP 10 Add the batter to the urad dal batter in the same container.

STEP 11 Make careful to thoroughly blend everything by mixing.

STEP 12 8 hours of warm fermentation should be given under cover.

STEP 13 The batter would have doubled after 8 hours, showing that it was thoroughly fermented.

STEP 14 Now carefully combine the batter and use it to make dosas.

STEP 15 The dosa batter can also be used to create a week's worth of breakfast and kept in the refrigerator for up to a week.


  1. Dosa batter
  2. oil or ghee


STEP 1 : Take a ladleful, or approximately 14 cup, of the dosa batter at this point. Pour the batter and spread it out gently, working your way out from the centre. You can see a dosa batter that is evenly spread in the picture below.

STEP 2 : On a low to medium heat, prepare the dosa. Do adjust the heat according to the thickness and size of the pan. Even better, do as I do and cover the dosa with a lid to allow it cook from the bottom up.

STEP 3 : Cook until the bottom is crisp and pleasantly browned. When it is cooked, the base will split from the pan and the sides.

STEP 4 : Sprinkle 1/4 to 1/2 teaspoon oil over the sides and centre after you notice that the batter on top has cooked thoroughly and the base has turned brown. Spread the oil on the dosa with the spoon.

STEP 5 : You can choose to flip the dosa and cook the top side for an additional minute.

STEP 6 : When the dosa is soft, well-cooked, and free of any particles of uncooked batter on the surface and has a good brown crust on the bottom, fold it with a spatula and remove it from the pan.

STEP 7 : Use this method to prepare the remaining dosa batches. The leftover batter can be frozen for a week or kept in the fridge for one to two days.

STEP 8: Serve hot dosas with sambar, potato masala, and coconut chutney. The crispiest dosa should be served hot.









#dosa batter

#homemade dosa batter,



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