There’s nothing just like the consolation of a scorching dosa recent off the tawa, and this recipe with my straightforward do-it-yourself batter will show you how to nail it proper at dwelling – so you can also make dosas simply how you want, everytime you need! 

Hey dosa/dosai lovers – I’m speaking to you!  We’re from Bangalore and dosa is a weekly ritual for us – if not a number of instances within the week! And with all of the varieties to select from, be it Neer Dosa, Millet Dosa, Mysore Masala Dosa, I can go on and on….

I can have dosa any time of the day, although there’s one thing about beginning your mornings with one straight off the pan. With this recipe (a part of my NEW Idli Dosa Batter Collection!), I’ll present you how you can make the traditional dosa EASILY from scratch – together with the idli-dosa batter – so that you get that signature golden crisp and comfortable heart each time 🤌🤌🤌

And the very best half? There’s completely nothing to be intimidated about as a result of making the do-it-yourself batter is extremely straightforward and comes along with simply 20 minutes of hands-on time (the remainder is simply soaking/fermentation time!). Make it as soon as, and also you’ll by no means return to purchasing retailer purchased batter – belief me! 

Components To Make Dosa

Idli Rice – that is quick grain parboiled rice which we use for finest outcomes. In a pinch, sona masoori rice additionally works 

Urad Dal – used for that creamy, ethereal texture

Flattened Rice/Poha – for that fluffy, ethereal texture of the batter 

Cooked Rice – this for that excellent crispiness!

Fenugreek Seeds/Methi – aids the fermentation course of and provides to the style 

Chilly Water – to stop the batter from heating up whereas grinding

Salt – added after fermentation to to season the batter

Learn how to make Dosa

1. Warmth a non-stick tawa pan or a seasoned iron dosa pan over medium warmth. Sprinkle some water on the pan to verify the warmth (if the water sizzles and evaporates rapidly, the pan is scorching sufficient to make use of). Wipe the pan clear. 
2. Pour one ladle of dosa batter and unfold it by utilizing the again of the ladle, transferring it in concentric circles to kind an enormous spherical dosa. 

Troubleshooting: In case your batter sticks to the pan whereas spreading, it implies that both the pan is simply too scorching or the batter is simply too thick. You may scale back the flame first and if the issue persists, you’ll be able to pour some water into the batter to skinny it out. 

3. Pour a spoon of oil or ghee throughout, and let roast for about 1-2 minutes. The perimeters of the dosa will begin to come off the pan now. When this occurs, flip the dosa over and roast for 30 seconds. Use a dosa turner spatula to do that. Flip it again, fold and serve scorching. Use a dosa turner spatula to do that. 

Notice: 

• For a paper-thin, crispy dosa – pour a skinny layer of the batter and don’t flip it. 
• For a fluffier dosa – you’ll be able to preserve the batter thick and even cowl the dosa with a lid to lure steam. 
• For masala dosa, add the masala filling to the dosa earlier than folding 

Which Dosa Pan Is Higher — Solid Iron or Non-Stick?

For those who’re questioning what pan to make use of to make dosas, I’ve acquired you. Each work, however right here’s how they examine:

Solid Iron Tawa 

• Retains excessive warmth effectively, which supplies you that signature crispy, golden dosa
• Naturally non-stick as soon as well-seasoned
• Sturdy — lasts perpetually with correct care
• Wants upkeep (seasoning + cleansing correctly) – however don’t fear, I’ve a correct information on how you can clear and season forged iron pans
• Heavier and takes longer to warmth up

Greatest for: Individuals who make dosa often, love a crisp texture, and don’t thoughts the maintenance

Non-Stick Tawa 

• Straightforward to make use of and clear — nice for freshmen
• Requires much less oil
• Light-weight and heats rapidly
• Doesn’t get as scorching, so dosa could also be softer and paler
• Can put on out over time, particularly with metallic utensils

Greatest for: Occasional dosa makers or anybody who prefers low-maintenance cookware

Regularly Requested Questions

Richa’s Suggestions for the Greatest Dosai Ever

• Use chilly water for grinding to stop the batter from heating up and affecting fermentation. I exploit ice chilly water. Ferment in a heat spot — close to a window, inside an oven with the sunshine on, or wrapped in a towel.
• Use a non-stick dosa tawa or an iron tawa. Personally, I really like the outcomes that an iron tawa provides however I understand how exhausting it may be to keep up so a non-stick dosa tawa works in a jiffy. For finest outcomes, don’t use the tawa for the rest besides dosas to keep up the standard of each the dosas and the tawa for a protracted very long time. 
• Be sure that to verify that your pan is scorching earlier than spreading the batter – you are able to do this by sprinkling just a few drops of water on the pan. If the water sizzles and evaporates rapidly, then the pan is scorching sufficient. 

Serving Concepts

• Serve this dosa together with your favourite chutneys (I really like coconut, peanut and tomato) and sambar 
• You too can flip this right into a masala dosa by stuffing it with an aloo masala filling
• Get pleasure from it by itself with some ghee and podi on the aspect – one in all my favourite methods to have a traditional plain dosa!

Storage Suggestions

• Benefit from the dosa recent off the tawa – cooked dosas don’t retailer effectively
• Fermented batter lasts as much as 3 days within the fridge. After that, it turns into too bitter
• You may even freeze the batter in single use batches and use for as much as a month 
• Batter tends to thicken over time — add a splash of water to loosen it and stir earlier than use

Recipes With Idli Dosa Batter

• Dhokla 
• Idli
• Dosa
• Appe / Paniyaram
• Mysore Masala
• Uttapam
• Dosa Waffle
• Schezwan Idli Fry

When you’ve tried out this dosa recipe, there’s no going again. With this recipe up your sleeve, you’ll have restaurant-style crisp dosas on the common — and your breakfast (or every other meal that you just select to make this for like meee :P)  recreation won’t ever be the identical.

For those who favored this recipe, remember to keep tuned for extra as a part of my Idli Dosa Batter collection, and ship me your recreations over on my IG @my_foodstory!

Watch Dosa Recipe Video

This text was researched and written by Navya Khetarpal.