Savoury Sunrise: Golden Crispy Dosa From Scratch

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Wash the idli rice and urad dal separately 2-3 times until the water runs clear. This removes excess starch and helps with fermentation.

   ~5 min

   Tip: Do not wash the methi seeds, as they may lose some of their potency.
2. 2

   Soak the idli rice, urad dal, and methi seeds in separate bowls with plenty of water. The rice and dal need to be fully submerged to properly hydrate. Let them soak for at least 4-6 hours, or preferably overnight.

   ~5 min

   Tip: Soaking overnight yields better results.
3. 3

   Drain the soaked urad dal and methi seeds, reserving a little of the soaking water. Grind them together in a blender or wet grinder until you get a smooth, fluffy batter. The batter should be light and airy, almost like whipped cream. Add reserved water gradually if needed to achieve the right consistency.

   ~10 min

   Tip: A wet grinder yields the best texture, but a high-powered blender works too.
4. 4

   Drain the soaked idli rice and grind it separately using the same method. The rice batter should be slightly coarser than the dal batter. This texture difference contributes to the final dosa's crispness.

   ~10 min

   Tip: Do not over grind the rice; a slightly coarse texture is desired.
5. 5

   Combine the urad dal batter and the idli rice batter in a large bowl. Add salt to taste. Mix well with your hand (traditionally done) or a spatula until everything is thoroughly combined.

   ~2 min

   Tip: Mixing with your hand is believed to introduce beneficial bacteria for fermentation.
6. 6

   Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in volume. The fermentation time will vary depending on the ambient temperature. You will see bubbles forming in the batter, indicating successful fermentation.

   0

   Tip: In colder climates, place the bowl in a slightly warmed oven or near a warm appliance.
7. 7

   After fermentation, gently stir the batter. Do not overmix, as this can deflate the batter. If the batter is too thick, add a little water to achieve a pouring consistency.

   ~2 min

   Tip: The batter should be easily spreadable on a hot griddle.
8. 8

   Heat a flat griddle or non-stick pan over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates quickly. Grease the griddle lightly with oil.

   ~2 min

   Tip: A well-seasoned cast iron griddle works best.
9. 9

   Pour a ladleful of batter onto the hot griddle and immediately spread it into a thin, circular crepe using the back of the ladle. Start from the center and work your way outwards in a spiral motion.

   ~2 min

   Tip: The thinner you spread the batter, the crispier the dosa will be.
10. 10

    Drizzle a teaspoon of oil around the edges of the dosa. This will help it crisp up and release easily from the pan. Cook for 2-3 minutes, or until the bottom is golden brown and crispy.

    ~3 min

    Tip: Be patient and let the dosa cook undisturbed until it's crispy enough to flip.
11. 11

    Carefully flip the dosa and cook for another 1-2 minutes, or until the other side is also golden brown. You can fold it in half or into a cone shape before serving if desired.

    ~2 min

    Tip: Folding the dosa helps keep it warm.
12. 12

    Serve the crispy golden dosa hot with sambar, coconut chutney, and/or tomato chutney. Enjoy!

    ~1 min

    Tip: Serve immediately for the best crispy texture.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts