Dosa I

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Introduction

Dosa is a South Indian fermented crepe made from rice and urad dal batter—crispy on the edges, soft in the center, and best eaten warm with sambar or chutney. The batter requires an overnight fermentation that develops tang and helps it spread thin across the griddle. Once you master the spreading technique, you can make a batch in about 20 minutes.

Recipe Details

• Prep Time: 15 minutes (plus 6 hours soaking and overnight fermentation)
• Cook Time: 20 minutes
• Total Time: 6 hours 35 minutes (mostly hands-off)
• Servings: 8–10 dosas

Ingredients

• 3 cups uncooked white rice
• 1 cup urad dal (black gram)
• 1 handful of cooked rice (if required)
• 1 pinch of sugar (if desired)
• ¼ teaspoon salt

Instructions

Batter

1. Put the rice and dal in a large pot and wash twice.
2. Fill with water until the rice and dal are submerged by 2 inches.
3. Soak for 6 hours.
4. Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of cooked rice and a pinch of sugar to help with the fermentation process.
5. Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a great deal.
6. Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry the dosas.

Cooking

1. Heat a tava (large flat pan) or griddle over a high flame.
2. Sprinkle water on the pan to cool it a little.
3. Pour ½-¾ cup batter in the middle of the pan, depending on preferred thickness and crispiness.
4. Spread the batter with the back of a spoon, starting from the centre and spiralling outwards until the dosa is about 10 inches across and very thin.
5. Sprinkle a little oil around the edges of the dosa.
6. Cover until the dosa shows brown through the thinnest parts.
7. Flip the dosa to the other side, and allow it to cook for a few seconds.
8. Fold in half and remove with a metal spatula.

Variations

• Crispy vs. soft: Use less batter (½ cup) for a thinner, crispier dosa; use ¾ cup for a thicker, softer center. Adjust your spreading technique accordingly—thinner batter spreads more easily.
• Spiced batter: Grind 1 teaspoon of cumin seeds and a few dried red chilies into the batter before fermentation for a subtly spiced version.
• Vegetable-stuffed: Spread a thin layer of batter, add a spoonful of potato-onion curry to the center, top with more batter, and cook until golden.
• Ghee instead of oil: Drizzle ghee around the edges instead of neutral oil for a richer flavor and deeper browning.
• Overnight batter storage: If you prepare batter in advance, store it in the refrigerator (it keeps for up to a week) and bring it to room temperature before cooking.

Tips for Success

• Spread from the center outward: Starting in the middle and spiraling out in a thin, continuous motion ensures an even thickness. If your batter is too thick to spread, thin it slightly with water.
• Watch for brown spots: The dosa is ready to flip when you see brown spots appearing through the thinnest parts—this takes 1–2 minutes depending on heat and batter thickness.
• Use a hot griddle: A properly heated tava (or non-stick griddle) is essential. Test it by sprinkling water; it should sizzle immediately and bead up.
• Don’t skip fermentation: The overnight ferment is not optional—it aerates the batter, making dosas light and crispy. A cold kitchen may require 12–18 hours; a warm one may ferment in 8 hours.
• Keep batter consistency: If the batter becomes too thick over time, stir in a tablespoon or two of water. It should pour easily but not be runny.

Storage and Reheating

Dosas are best eaten fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to 4 hours, or in the refrigerator for up to 2 days. Reheat on a dry griddle or skillet over medium heat for 30–45 seconds per side to restore crispiness. Microwaving will soften them significantly and is not recommended. The fermented batter keeps in the refrigerator for more than a week, so you can make dosas in batches throughout the week.

FAQ

Can I make the batter ahead and freeze it?

Freezing is not recommended—it disrupts the fermentation and makes the batter difficult to spread. Refrigerate the finished batter instead; it keeps for over a week and is ready to cook whenever you need it.

My batter won’t spread thin. What went wrong?

The batter may be too thick. Stir in 1–2 tablespoons of water at a time until it reaches a pancake-batter consistency. If the batter hasn’t fermented fully, it will be dense and hard to spread; fermentation overnight in a warm place is essential.

What if my kitchen is cold and fermentation takes longer?

Fermentation time varies with room temperature. In a cold kitchen, leave the batter for 12–18 hours in the warmest spot you have (near an oven, on top of the refrigerator, or in a turned-off oven with the light on). You can also add a small handful of cooked rice and a pinch of sugar during grinding to jump-start fermentation.

How do I know when to flip the dosa?

Flip when you see brown spots or edges beginning to turn golden brown on the underside. The top will still look slightly wet. The flip itself should take only a few seconds on the second side—just long enough to set and very slightly brown it.