Easy Dosa Recipe

🧂 Ingredients

• 2 cups Rice

  (idli rice/basmati rice/sona masuri/ponni)
• ½ cup Urad Dal

  (husked split or whole black gram)
• 2 tablespoons Chana Dal

  (bengal gram)
• 2 teaspoons Fenugreek Seeds

  (methi seeds)
• 1 cup Oats

  (rolled or instant)
• Water

  (to soak and to grind - as needed)
• Oil

  (as needed)
• ¾-1 teaspoon Pink Salt or Rock Salt or Sea Salt

  (or to taste)

Instructions

• 1 To begin with, place raw rice, urad dal, chana dal, methi seeds in a large bowl.
• 2 Clean and rinse well 2-3 times and then drain the water.
• 3 Add enough fresh water, cover with lid and allow it to soak for 5-6 hours.
• 4 Drain the water from the soaked rice lentil mixture. Place the soaked mixture to
  a high speed blender jar.
• 5 Add rolled or instant oats along with ¾-1 cup of water to the jar. You may need
  to add more water if required, but, ensure to start with lesser capacity.
  
  (a). You can add salt (non-iodized) at this stage if you are living in a cooler
  region. I live in a warm region, so I skip the salt at this point and add it
  after fermentation just before making the dosas.
  
  (b). Secondly, you can either blend everything together at once or even in two
  batches if required.
  
  (c). Please note that, when blending the mixture in two batches, the jar might
  get heated up. If so, then, wait for few minutes for the jar to cool down and
  then proceed with the second batch blending. The secret to avoid heating of
  batter or jar is to use cold water for grinding.
• 6 Blend to a smooth batter, it should be like a paste. Also, the batter should be
  of pouring consistency and not runny.
• 7 Now, transfer the batter to a large mixing bowl. Mix the batter for 2 minutes
  using a whisk or with your clean hand (preferable as warmth of the hand helps
  better fermentation).
• 8 Now, cover the bowl and place it on a counter overnight (10-14 hours) to
  ferment.
  
  (a). Temperature conditions plays an important role in fermentation process and
  time. If you live in a warm region (temperature of the environment should be
  26-27℃), just leave the batter over the counter to ferment.
  
  (b). In cooler climate, the batter takes longer time to ferment (even up to 24
  hours). For colder region, it is preferable to use either oven or instant pot to
  ferment the dosa batter.
  
  To ferment the batter in the oven: preheat the oven at 140℉ for 10-15 minutes.
  Now, turn off the oven and place the dosa batter bowl or pot ensuring the oven
  light is on.
  
  To ferment the batter in instant pot: place the batter in steel insert on the
  instant pot. Cover the pot with external lid (please do not use IP lid here) and
  switch on the IP. Press the yogurt button and set the timer to anywhere between
  8-10 hours in summer or 14-15 hours in winters.
• 9 Once the batter is well fermented, it will rise, increase in volume and will be
  frothy with air pockets on top. As I live in warm region, at this stage I add
  salt and give a light stir to the batter, before making the dosas.
• 10 Heat a cast iron skillet or a heavy bottom non-stick flat griddle( dosa tawa) on
  medium high heat.
  
  (a). If using cast iron skillet, once its hot, grease the pan with little oil
  using a slice of onion. Sprinkle some water, the skillet with sizzle and water
  droplets will evaporate.
  
  (b). For non-stick dosa tawa, do not use oil for greasing as it will prevent the
  batter from spreading evenly.
• 11 Now, reduce the heat to medium low and pour a ladleful of dosa batter at the
  centre of the hot skillet or tawa. Immediately, after pouring the batter,
  quickly spread the batter in a circular continuous motion (clockwise direction)
  to form thin dosa. Ideally, once you start, you should stop only when you get a
  uniform thin crepe for the required size.
• 12 Increase the heat to high, drizzle or brush few drops of oil (or ghee or
  butter)on the top of the dosa at the center and the edges. Cook the dosa until
  bottom is golden, crips and edges begin to leave the pan.
• 13 Though only one side needs to be cooked, you can flip the dosa to cook for few
  seconds on the other side and then flip it back. Roll out or fold and take it
  off the pan.
• 14 You should be delighted to see your crispy, yummy and healthy crepes. Serve this
  crispy plain dosa with coconut chutney / onion tomato chutney and sambar.
• 15 Be sure to reduce the heat to medium low before making the next dosai. Repeat
  the process to make all dosa in the same way.

Nutrition Info