Dosa recipe | South Indian dosa recipe

I am getting loads of requests to post dosa batter recipe. Though I never grind dosa batter separately, I had a recipe that is written in my handwritten cook book and I have tried it successfully before marriage when I was zero in cooking. So I am sure its a keeper recipe even beginners can try. I usually use my idli batter itself and just dilute it to make dosa. I have used it in all my dosa recipes like masala dosa recipe, cauliflower masala dosa, vegetable masala dosa and paneer dosa. Also I use my idli dosa batter for making utappam. Its all in all multipurpose batter. But I wanted to post this to help bachelors or beginners who want to just make it simple, quick and only dosa batter using mixie. I hope this will be useful to many  And the texture of this dosa is dense than the one I make with idli dosa batter. So perfect for masala dosas.

Dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hr soaking + 12 hours fermentation    |  Cook time: 2 mins per dosa    |  Makes: 15

Ingredients

Raw rice - 1 cup

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Idli rice - 1 cup

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Urad dal - 1/2 cup

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Toor dal - 3 tblsp

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Channa dal - 3 tblsp

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Poha/ aval/ flattened rice - 1/4 cup

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Salt - as needed

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This video is just to get an idea, I made it with my idli dosa batter though.

 

Method

1. Soak everything except salt in the ingredients together for 3 hours atleast after washing it 3 times.Grind it with little water in mixie. Need not be too smooth. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.
2. Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little water. 
3. Heat tawa, pour 2 ladles full of batter and  spread evenly. Then drizzle enough oil over it and cook until its golden in medium flame.  No need to flip. 

Notes

• Right consistency and fermentation is key for even browning.
• You can brush with butter to make it more tastier.
• You can add methi seeds, if you want the dosa on softer side. (3/4 tsp)
• In case it gets little more watery, add a fist full of rawa /sooji/ semolina.
• Refer this page for more tips.

Serve hot hot with sambar, chutney or any of your favorite side dish! My kid's most favorite breakfast in this whole world! Stay tuned for another dosa version.

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