Crispy Dosa Homemade Batter Recipe

This dosa recipe is like a millennial dream come true—simple yet fulfilling, with just a bit of that nostalgic homemade feel! I love how the fermentation transforms these humble ingredients into a light, crispy treat that pairs perfectly with some spicy chutney or warm sambhar.

The combination of parboiled rice and urad dal is something I hold dear. It is the base of my dosa.

I love how this mix, enhanced with fenugreek seeds, makes a dosa that is crisp on the outside, soft on the inside, and, most importantly, so delicious and nutritious that I can eat it three times a day and not get bored of it. This recipe calls for cooked rice, which gives the dosa added texture and makes it much more likely to get the batter to ferment (a good thing!) than if you used just rice and urad dal.

Crispy Dosa Homemade Batter Recipe Ingredients

• Parboiled Rice: Rich in carbohydrates, it adds a lovely crisp texture to dosa.
• Urad Dal: This protein-rich legume helps in fermentation, making the batter fluffy.
• Cooked Rice: Provides additional starch, resulting in softer, pliable dosas.
• Fenugreek Seeds: Enhances flavor and promotes digestion; aids batter fermentation.
• Salt: Balances the flavors and enhances the overall taste.
• Oil or Ghee: Adds crispiness and a rich flavor to the dosa as it cooks.

Crispy Dosa Homemade Batter Recipe Ingredient Quantities

• 1 cup parboiled rice
• 0.5 cup urad dal (split black gram)
• 0.5 cup cooked rice
• 0.25 teaspoon fenugreek seeds
• Salt to taste
• Water as needed
• Oil or ghee for cooking

How to Make this Crispy Dosa Homemade Batter Recipe

1. Wash the partially boiled rice and the urad dal in water. Soak the rice and the fenugreek seeds in a bowl of water for 4-6 hours. Soak the urad dal in a separate bowl of water for 4-6 hours, too.

2. Remove the urad dal and fenugreek seeds after they have soaked. Put them into a blender with some water and blend until smooth. Pour the batter into a large mixing bowl.

3. Soak the rice in water for several hours. Then drain and combine with cooked rice in a blender. Blend, adding small amounts of water until the mixture is grainy or slightly chunky.

4. In a large mixing bowl, mix the two batters together thoroughly. Add salt to taste. The mixture should be somewhat thick—like a somewhat thinner version of pancake or cake batter—but pourable. Cover and let it ferment in a warm place for anywhere from 8 to 12 hours, or overnight.

5. The batter should be doubled in volume and full of bubbles after fermentation. Stir it gently.

6. Preheat a non-stick or cast-iron skillet over medium heat. When it is heated, drizzle and spread a few drops of oil or ghee in the skillet with a paper towel.

7. Ladle out a portion of batter onto the griddle and spread it out in a circular motion to form a dosa that’s nice and thin. Turn the heat up to medium-high.

8. Pour oil or ghee around the edges and over the dosa. Cook until the edges start to lift and it turns a golden brown.

9. If you want it crisp on both sides, flip it and cook for another minute or two.

10. Take out the dosa from the pan, and serve it with sambhar or chutney. Make the sambhar or chutney according to package instructions or to taste. Following the above steps, use up the remaining batter, adjusting it with sufficient water.

Crispy Dosa Homemade Batter Recipe Equipment Needed

1. Large mixing bowls
2. Blender
3. Measuring cups
4. Measuring spoons
5. Ladle
6. Non-stick or cast-iron skillet
7. Paper towels
8. Spoon or spatula for flipping
9. Small bowls for soaking ingredients

FAQ

• What is the purpose of fenugreek seeds in dosa batter?Fermentation is aided by fenugreek seeds, which also add a delicate taste and contribute to the crispness of the dosa.
• How long should I ferment the dosa batter?Fermentation of the batter should take place for 8-12 hours in a warm location until it has doubled in size and become a bit frothy.
• Can I use any type of rice for the batter?Although dosa is typically made with parboiled rice, you can try using other varieties of rice. This could change the feel of the dosa a little bit.
• Why add cooked rice to the batter?Softness and fermentation are ensured in the cooking of dosas when rice is added. This doesn’t mean that you would turn to the rice cooker too; a pan in which you can stir, along with your hands, should suffice.
• Can I store the dosa batter?Storing the fermented batter in the fridge is fine and safe for up to a week. Just ensure it’s covered.
• Is it necessary to add oil or ghee while cooking dosas?Including a little oil or ghee helps get that crisp exterior, and it also intensifies the flavor of the dosa.

Crispy Dosa Homemade Batter Recipe Substitutions and Variations

Try idli rice or basmati rice instead of parboiled rice to achieve a small difference in texture.
You can use split white urad dal instead of urad dal for a similar effect in fermentation.
Poha (flattened rice), soaked in water for 10 minutes, can substitute for cooked rice.
A small pinch of baking soda can be used in place of fenugreek seeds to help fermentation along, although it will change the flavor a bit.
Coconut oil can be used in place of oil or ghee to lend extra flavor and crispness.

Pro Tips

1. Soaking Tip Add a pinch of baking soda to the urad dal soaking water. This can help achieve a better fermentation and a fluffier batter, leading to lighter dosas.

2. Grinding Technique Use ice-cold water while grinding the urad dal and rice. This prevents the batter from heating up during the process, which can impact fermentation quality.

3. Fermentation Environment For optimal fermentation, place the batter in a warm, dark place. If your kitchen is cold, consider turning on the oven light and placing the bowl inside the oven (with the oven off) to maintain a consistent warm environment.

4. Cooking Surface Ensure your skillet or dosa griddle is well-seasoned to prevent sticking. This is particularly important for achieving perfect, thin dosas. Before making the first dosa, sprinkle a little water on the surface to check the heat. It should sizzle and evaporate quickly.

5. Crispy Edges For extra crispy dosas, mix a bit of oil or ghee into the batter just before cooking. Additionally, after pouring the batter, spread it out quickly and thinly in a spiraling motion to ensure even cooking and crispiness.