Homemade Dosa – A Crispy South Indian Classic

There’s something truly magical about a homemade dosa. The gentle hiss as the batter hits the hot pan, the aroma of fermented rice and lentils, and the golden crisp edges forming right before your eyes—dosa isn’t just food, it’s an experience.

Homemade dosa carries the comfort of tradition: simple ingredients transformed through time, patience, and a little love. Whether you enjoy it thin and crispy, soft and spongy, folded, rolled, or stuffed with spicy potatoes, dosa is one of those dishes that brings everyone to the table with excitement.

Pair it with coconut chutney, sambar, or a spicy tomato chutney, and you’ve got a wholesome meal that tastes like home. I will write sambar recipe in my next page and link it here.

 
 
 
 
 

Homemade Dosa Recipe (Traditional Fermented Batter)

Ingredients

  • 1 cup rice flour

  • 1 cup  urad dhal (split black gram)

  • 1 tsp fenugreek seeds 

  • Salt to taste

  • Water as needed

  • A few drops of oil or ghee for cooking

Method: 

  1. Rinse the lentils and fenugreek seeds; soak them together over night.

     
     
     
     

Grind it with a little water until smooth and fluffy. I use the same water that I soaked the lentils.


  2. Combine  batter in a large bowl, add salt, and mix well and add rice flour. Mix well. Cover and leave few hours to ferment again.

  • The batter should rise and look airy and bubbly.

  1. Heat a griddle on medium-high.


  2. Pour a ladle of batter in the center and spread it in a circular motion.

    Use the back of the spoon to spread mixture,Start from the middle.



  3. Drizzle oil/ghee around the edges.

     

  4. Cook until golden and crisp.

  5. serve hot.

serve with...

  • Classic potato fry

  • Coconut chutney

  • Sambar

  • Spicy tomato chutney



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