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    Home » Recipes » Dosa Recipes

    Dosa recipe, Dosai batter preparation

    May 8, 2014 by Raks Anand 78 Comments / Jump to Recipe

    Dosa recipe
    Dosa recipe, learn how to make dosa batter at home easily. Step by step photos and video to show how to spread dosai over tawa.

    I am getting loads of requests to post dosa batter recipe. Though I never grind batter separately, I had a recipe that is written in my handwritten cookbook and I have tried it successfully before marriage when I was zero in cooking. So I am sure its a keeper recipe even beginners can try.

    I usually use my idli batter itself and just dilute it to make dosai. I have used it in all my dosai recipes like masala dosai recipe, cauliflower masala dosai, vegetable masala dosa and paneer dosai. Also I use same batter for making uthappam. It's all in all multi-purpose batter.

    But I wanted to post this to help bachelors or beginners who want to just make it simple, quick and only dosai batter using mixie. I hope this will be useful to many 🙂 And the texture of this dosai is dense than the one I make with idli dosai batter. So perfect for masala dosas.
    dosa-batter-recipe

    *You can use ½ teaspoon methi seeds to get softer results.

    dosa recipe
    Print Pin
    5 from 1 vote

    Dosa recipe

    Dosa recipe, learn how to make dosa batter at home easily. Step by step photos and video to show how to spread dosai over tawa.
    Course Breakfast
    Cuisine Indian
    Prep Time 3 hours
    Cook Time 20 minutes
    Fermentation time 12 hours
    Servings 15
    Cup measurements

    Ingredients

    • Raw rice - 1 cup
    • Idli rice - 1 cup
    • Urad dal - ½ cup
    • Toor dal - 2 tsp
    • Chana dal - 2 tsp
    • Poha/ aval/ flattened rice - ¼ cup
    • Salt
    Prevent your screen from going dark

    Instructions

    • Soak everything except salt in the ingredients together for 3 hours atleast after washing it 3 times.Grind it with little water in mixie. Need not be too smooth. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.
    • Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little water.
    • Heat tawa, pour 2 ladles full of batter and  spread evenly. Then drizzle enough oil over it and cook until its golden in medium flame.  No need to flip.

    Video

    Notes

    • Right consistency and fermentation is key for even browning.
    • You can brush with butter to make it more tastier.
    • Add methi seeds, if you want the dosa on softer side. (½ tsp)
    • In case it gets little more watery, add a fist full of rawa /sooji/ semolina.
    • Refer this page for more tips.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    How to make dosa batter

    1. Soak everything except salt in the ingredients together for 3 hours at least after washing it 3 times.Grind it with little water in mixie. Need not be too smooth. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.
      soak, grind
    2. Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little water.ferment
    3. Heat tawa, pour 2 ladles full of batter and  spread evenly. Then drizzle enough oil over it and cook until its golden in medium flame.  No need to flip.
      dosai

    Notes

    • Right consistency and fermentation is key for even browning.
    • You can brush with butter to make it more tastier.
    • You can add methi seeds, if you want the dosa on softer side. (½ tsp)
    • In case it gets little more watery, add a fist full of rawa /sooji/ semolina.
    • Refer this page for more tips.

    Serve hot hot with sambar, chutney or any of your favorite side dish! My kid's most favorite breakfast in this whole world! Stay tuned for another dosa version. dosa-recipe

    Other 30 Dosa recipes

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    • Cucumber dosa recipe, South Indian breakfast

    Reader Interactions

    Comments

    1. Veena Theagarajan

      May 08, 2014 at 8:38 am

      I hv tried adding thoor dhal this one is slightly diff with chana dhal also.. Dosa no can get ever bored with it.. nice clicks

      Reply
    2. Gayathri Sudharson

      May 08, 2014 at 8:41 am

      lovely clicks! The colour of the dosa tempts me a lot. Didn't know there is a separate recipe for dosa batter. Waiting eagerly for the another version!

      Reply
    3. AparnaRajeshkumar

      May 08, 2014 at 9:24 am

      so dark.. the ingredients u used is mainly used for preparing masala dosai in karnataka side 😀 loved the texture

      Reply
    4. Radha Natarajan

      May 08, 2014 at 9:25 am

      amazing clicks and a terrific recipe, actually this is what I follow for the Mysore Masala dosa...works well , great colour...well done

      Reply
    5. Kalaivani Dhinesh

      May 08, 2014 at 9:26 am

      Dosa is an all time favorite for us...

      Reply
    6. Durga Karthik.

      May 08, 2014 at 9:53 am

      Dosai will be more specific Raks. Very nice one and i love your creativity.

      Reply
    7. Mads

      May 08, 2014 at 1:31 pm

      what is idli rice?

      Reply
    8. cpt

      May 08, 2014 at 3:10 pm

      Terrific color and recipe, Raks! Thanks for sharing. A couple of questions: What is raw rice? Do you use the thick or think variety of poha?

      Reply
    9. Recipe world

      May 08, 2014 at 5:06 pm

      Perfect dosa..looks really inviting!

      Reply
    10. Raks anand

      May 09, 2014 at 1:07 am

      Idli rice is parboiled rice, specifically used for making idli dosa batter. Its stout, little on dull side.

      Reply
    11. Raks anand

      May 09, 2014 at 1:08 am

      Raw rice is everyday eating rice. I used sona masoori rice here. I used thick, but thin also should work.

      Reply
    12. Ut Phi

      May 09, 2014 at 2:00 am

      Can you tell me how much to water di you end up using?

      Reply
    13. Ut Phi

      May 09, 2014 at 2:01 am

      Can you tell how me how much water did you ending up using?

      Reply
    14. Kaveri Venkatesh

      May 09, 2014 at 6:35 am

      Very nice post...Should try grinding batter this way..the dosa looks so tempting

      Reply
    15. jeyashri suresh

      May 09, 2014 at 7:08 am

      lOVELY POST, SUPER TEMPTING DOSA

      Reply
    16. Kurinji

      May 09, 2014 at 9:08 am

      tempting dosa and very very nice clicks

      Reply
    17. Farin Ahmed

      May 09, 2014 at 10:31 am

      Delicious dosa dear!!! Is it a must to add toor and channa dal.. Hearing it for the first time ...

      Reply
    18. Mads

      May 09, 2014 at 1:29 pm

      thanks!!!!!!

      Reply
    19. sr san

      May 09, 2014 at 10:28 pm

      can i add 2 cups of raw rice instead of 1 cup idli rice and 1 cup raw rice(i don't have idli rice)?can't wait to try this dosa.Mouth watering.I love ur recipes tried many of them and everything came out well.

      Thank you so much for ur recipes

      Reply
    20. Deepa Venkataramana

      May 12, 2014 at 4:11 am

      Thanks for the recipe. ....The dosa was realy tasty and crispy.

      Reply
    21. kangna

      May 12, 2014 at 4:12 am

      hi raks,love the dosa and chutney combo,very restaurant style!wht abt methi seeds/uluva,no need in this recipe?

      Reply
    22. Subhashini

      May 12, 2014 at 4:12 am

      Awesome recipe. Thanks for sharing. I tried it out and it came out very well. The dosa texture was very good.

      Reply
    23. meeta asarpota

      May 13, 2014 at 11:54 pm

      Can I use the same recipe in wet grinder instead of mixie ?

      Reply
    24. haseena shamsudeen

      May 13, 2014 at 11:56 pm

      I thought that raw rice means pacharisi and parboiled rice means pulungalarisi... am i wrong???

      Reply
    25. Raks anand

      May 14, 2014 at 12:13 am

      Sure, it will come out more nice 🙂

      Reply
    26. meeta asarpota

      May 15, 2014 at 8:03 am

      Thank you for your prompt reply .....vil try it over this weekend

      Reply
    27. sr san

      May 16, 2014 at 6:04 am

      Hi,
      waiting for ur reply

      Reply
    28. Raks anand

      May 16, 2014 at 6:05 am

      Yes raw rice means pacharisi in tamil(sona masoori is a raw rice). Parboiled rice is pulungarisi in tamil. All parboiled rice are not idli rice.

      Reply
    29. Raks anand

      May 16, 2014 at 6:07 am

      Sorry, missed it. Idli rice is must as its important for the texture.

      Reply
    30. Raks anand

      May 16, 2014 at 6:10 am

      No need, if you want you can add, but make sure grind smoothly.

      Reply
    31. Sanjib Mitra

      May 18, 2014 at 2:51 pm

      This was an awesome recipe, the dosas came out very tasty and crispy. Thanks!

      Reply
    32. haseena shamsudeen

      May 23, 2014 at 5:09 am

      i'm using rajabogham is this pacharisi variety mam?? in india pacharisi not used for everyday eating na??? u hv mentioned raw rice means every day eating rice ...

      Reply
    33. suchi arasu

      June 02, 2014 at 12:34 pm

      i tried making the batter as per ur suggestions, it came out really good , so crispy and yummy , thank u 🙂

      Reply
    34. Padmini Raghuram

      June 17, 2014 at 6:46 am

      Dosa was crispy came out very well thank u raks

      Reply
    35. Madhu Sharma

      June 17, 2014 at 6:55 am

      Please tell how to heat pan before and while making cosa that is on high medium or low heat
      Thanks in advance
      Madhu

      Reply
    36. Revathi Rangaswamy

      July 23, 2014 at 11:32 am

      Can I use 2 cups basmathi rice as sona masuri and idli rice is hard to find in singapore

      Reply
    37. Raks anand

      July 23, 2014 at 11:35 am

      Idli rice can be bought in Mustafa though out the year! Or even in murugan stores or laavan near saravana bhavan. Sona masuri also is found in laavan and murugan. So you can find it

      Reply
    38. dueepjs

      September 01, 2014 at 1:33 pm

      Dear Haseena,
      Pacharisi, rajabogham are really expensive basmati types. So keep them for festive occasions please! Raw rice- go to an Indian shop and say I want chawal for boiling. You'll get short grained rice. Enjoy!

      Reply
    39. dueepjs

      September 02, 2014 at 5:07 am

      Dear Raks,
      Trying to get idli Rice in Punjab is a headache! Tried telling them I wanted Ukda rice and got a look of Duh? And then the reaction- Hey maddam, seems like you are from Outside.(!) Yep say I, supposed Punjabi who lived all her life in South of India and other parts of the compass and now can't get her favorite Dosa ingredients, let alone kari patta, or sona masuri rice!
      So for all ye Poonjabis sprinkled all over the compass , try 2 cups basmati, 1/2 cup urad dal, 1/4 cup poha 1tbs chana dal. Wadhia!

      Reply
    40. dueepjs

      September 02, 2014 at 5:08 am

      Dear Farin,
      Channa Dal is the dal from which you get Besan. If you can't find it, use 1 TBS besan instead. Besan is just refined channa dal atta. This is what is normally used by beauticians in beauty ubtans or to make pakoras.
      Toor dal is also called Too-war or yellow arhar dal. You can get it at any Indian store.
      Hope this helps.

      Reply
    41. dueepjs

      September 02, 2014 at 5:08 am

      Dear Madhu,
      If you are using an ordinary tava, it should be hot hot hot. Put a little water on it to cool the temp. No oil. Non stick, don't cool with water.Put tava on to heat while making batter and by the time everything's ready, your tava will be ready.
      Enjoy!

      Reply
    42. Nafi zsc

      November 02, 2014 at 10:42 am

      hi Raks,
      can i use cooked rice instead of poha?
      if yes, what is the measurement?
      plz reply 🙂

      Reply
    43. Raks anand

      November 02, 2014 at 10:44 am

      Same measure 🙂

      Reply
    44. Divya Mohan

      November 02, 2014 at 10:54 am

      Dear Raks

      Can I use masoor dal instead of toor dal.? Kindly suggest

      Reply
    45. Raks anand

      November 02, 2014 at 10:57 am

      Yes try and see.

      Reply
    46. Nafi zsc

      November 05, 2014 at 11:40 pm

      thanku 🙂

      Reply
    47. Vivienne Mendonca

      November 13, 2014 at 7:25 am

      When I tried to cook the dosa it got stuck to the tawa. How can I avoid this?

      Reply
    48. Raks anand

      November 13, 2014 at 7:38 am

      Do you use non stick pan or anything else ?

      Reply
    49. Noni Mahey

      November 21, 2014 at 7:49 am

      dear raks,
      dossa batter ko thandi jaga par rakhna chaiay aour garm jagay par?

      Reply
    50. Raks anand

      November 21, 2014 at 7:55 am

      Until it ferments well, keep in preferably a warm place.

      Reply
    51. annu

      December 29, 2014 at 9:26 am

      all your recipes are great....easy to understand for beginners like me.....one small doubt....can i use idli rava instead of idli rice...whats the difference between the two

      Reply
    52. Raks anand

      December 29, 2014 at 9:27 am

      Haven't tried personally so have no idea. Sorry

      Reply
    53. Mimi

      February 04, 2015 at 6:43 am

      Thank u for ur excellent recipe

      Reply
    54. Ravi Ks

      February 12, 2015 at 12:15 am

      which part of Singapore you are from. Still you find difficult idli rice and if you get what is the cost. Are they selling dosa battar ready made in the shops if at all yes what is the cost.

      Reply
    55. dueepjs

      February 16, 2015 at 8:29 am

      apne gas stove ke paas, ek kone main:-)In South India. It is left over night in a warm place, So that it can ferment at its own speed and time.

      Reply
    56. suchi arasu

      February 28, 2015 at 1:16 pm

      Hi , can i use this batter to make idlis as well ??

      Reply
    57. Raks anand

      February 28, 2015 at 1:18 pm

      No I have another idli dosa batter recipe please refer that. Find it in recipe index as Idli

      Reply
    58. Akshitha Reddy

      July 08, 2015 at 12:35 am

      Can I use basmati rice instead of raw rice?

      Reply
    59. Raks anand

      July 08, 2015 at 12:46 am

      Yes, slightly flavor will be different.

      Reply
    60. Mehnaz

      September 09, 2015 at 1:08 am

      Is poha same as oats? Where would i buy it?

      Reply
    61. Raks anand

      September 09, 2015 at 1:19 am

      Poha is beaten rice / Flattened rice. You can get in Indian grocery stores.

      Reply
    62. sindhu

      February 24, 2016 at 9:06 am

      Hi rags....I stay in London...I have tried just the way you mentioned of soaking n grinding...can you plz tell me should I need to add anything for batter to ferment. bz I saw batter dint ferment. Thank You

      Reply
    63. Raks anand

      February 24, 2016 at 9:08 am

      You can keep inside a oven, with oven light on. Or keep it beside fridge or something which emits heat to the surroundings

      Reply
    64. dueepjs

      February 26, 2016 at 2:44 pm

      Sindhu, I don't know whether this message will be posted as a reply to your query but here goes- London in the winter... Cold cold. Fermentation nil so possibly the fermenting of this overnight will take a while. If your kitchen is warm place this near your stove. or just heat your oven mark 7 for 20 minutes, switch it off and place it inside the shut oven throughout the night. A bit of salt and some fenugreek seeds will also help.
      Hope you find this tip here.

      Reply
    65. SRK

      June 05, 2016 at 1:09 am

      Hi,
      Is basmati rice considered raw rice?
      My packaging says idili/raw rice.
      Do I need to add extra raw rice?
      Thanks.

      Reply
    66. Raks anand

      June 05, 2016 at 1:21 am

      Yes you can use basmati, but it has slightly different flavour (Very mild though). Usually idli rice looks stout and slightly dull, opaque. And it comes as parboiled rice. If its white and tiny, then it is raw rice, no need to add extra raw rice.

      Reply
    67. Veena

      July 06, 2016 at 12:08 pm

      Hi..
      Lovely recipe Did you get the batter recipe from a chef? The dosa color is like hotel type.

      Reply
    68. gomathy a

      December 25, 2016 at 12:44 pm

      For how many days can we store and use this batter??

      Reply
    69. Raks anand

      December 25, 2016 at 1:11 pm

      3 - 4 days in fridge

      Reply
    70. Sandeep Aiyar

      November 18, 2017 at 8:18 am

      What type of dosa tawa are you using in this video and where did you get that from? Thanks

      Reply
    71. Unknown

      November 29, 2017 at 12:20 pm

      Rajeswari, made this today exactly as you have described. The climate is cold-ish. So while the batter rose, it was not khatta, sour. The dosas looked good, rolled out well, and all that, but the taste was lacking something.

      a. What do you think is missing?
      b. How is this batter different from the regular dosa batter?

      Kindly explain.

      meera

      Reply
    72. Raks Kitchen

      November 29, 2017 at 12:34 pm

      May be it did not fermented well, otherwise, I use idli rice, urad dal and methi for regular idli dosa batter. For this, I use raw rice and idli rice combo, plus toor dal and chana dal for flavour. It turns out crisp and dense than the regular idli dosa batter dosa.

      Reply
    73. dueepjs

      December 12, 2017 at 1:32 am

      When the weather is cold, make sure that the batter is placed in a
      really warm place, so that it can ferment properly. I normally place
      it in the sun, especially in the winter weather, when the sun is mild
      and warm. And it ferments beautifully. To make it really sour and to
      help it ferment, I just added half a teaspoonful of yogurt to the
      batter, and believe it or not, those dosas turned out really nice.

      Reply
    74. Pooja

      June 09, 2019 at 2:59 pm

      Excellent recipe!! Thank you! My son loves them. Though is there anything i can do do make them thinner? Thinner batter made it white and raw looking.

      Reply
      • Raks Anand

        June 19, 2019 at 8:36 pm

        Thanks a lot for the feedback... Cook closed, it wont be looking raw 🙂

        Reply
    75. kala

      June 05, 2020 at 2:35 am

      hi Raks, can i use brown rice to make dosa.

      Reply
      • Raks Anand

        June 05, 2020 at 7:52 am

        Yes definitely, please use something for softness like methi or poha or sago.

        Reply
        • kala

          June 07, 2020 at 5:30 am

          thanks for your reply

          Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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