How to make a perfect Dosa batter (Secret formula)

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It is super easy to make Dosa batter with ingredients listed in almost all recipes you would find online but the important step is how you make the batter with the ingredients listed. No rocket science skill is required to make perfect Dosa batter as long as all you require to make the batter perfect is patience.  

I have been making Dosas since I was 16 years old. Over the years, I have adopted various versions and experimented with different proportions of the ingredients to make perfect brown crispy Dosas at home. The key to the recipe is the proportion of Urad dal and Rice used and the other is the consistency of the batter.  After you master them both it's how you can get the Dosas to turn crispy and brown in color. 

Nowadays batters are readily available in Indian Stores and even in Costco but making one at home is very healthy and hygienic with no preserves added. We make the batter at least once in two weeks and thus it is something you would always see us have in our refrigerator. The same batter can be used for Uttapan and Idlis. Just add 2 tablespoons of yogurt to 1 cup of Dosa batter before making it and taddaaaaah the batter for Idlis and Uttapam is ready. 




Click below to watch the video to learn how to make perfect Crispy Dosa using this recipe 👇



Ingredients:

  • Long Grain Rice - 3 cups
  • Urad daal (Black Gram) - 1 cup
  • Chana Daal - 1/2 cup
  • Tovar Daal - 2 tablespoons
  • Fenugreek Seeds - 1 teaspoon
  • Salt to taste
  • Poha - 1 cup

Instructions/Method:

  1. Wash rice and daals well with water until the water runs clear. Add Fenugreek seeds and soak them all together overnight. 
  2. The next morning soak Poha an hour before you would start making the batter. 
  3. Drain the water from Daals and rice and blend them ina mixer to a fine paste using less water. Ensure the paste is not too smooth and the batter should be fairly thick enough to thickly coat on a spoon when dipped.
  4. Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours. 
  5. Add salt to the fermented batter and mix it very well. 
  6. Heat the iron griddle or nonstick Tawa well on high heat. Once it is hot enough, sprinkle some water on the Tawa which would help it to cool a little, or use a damp cloth before spreading the batter. 
  7. Pour a spoonful of batter in the center and spread with the back of the spoon to a thin round
  8. Only add, ghee, oil, or butter once you see the Dosas starting to turn light brown in color from the bottom. Remove with spatula when they turn dark brown in color or when crisp. 

Notes:

  • Grinding batter in a wet grinder gives good results. If you are doing it by mixie use cold (ice) water for grinding. This prevents the batter from becoming hot which affects the taste of the dosa.
  • Always use separate pans (Tawa) for Dosa and Rotis.
  • If the pan is overheated you cannot make dosa perfect. So after making each dosa run the Tawa under the water quickly or sprinkle little water on the Tawa to regularise the heat of the pan(Tawa)
  • When you have limited stock of the batter and have unexpected guests add some all-purpose flour, Sooji, and Besan flour and make it to a thin batter to make crispy netted dosa.
  • Fenugreek not only gives the Dosa batter a nice aroma but also adds flavor and helps the batter ferment better. 

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