Homemade Indian Dosa is a soft, crispy, and light crepe-like dish perfect for serving with coconut chutney, masala, and sambar.
This is a traditional Indian dish, often served for Breakfast with chutney or other dips. For more popular Indian dishes, you can make Indian Butter Chicken and Indian Lamb Curry.
Sabrina’s Indian Dosa Recipe
Dosa is a popular Indian food that has been around for centuries. The paper-thin, circular shape makes it similar to a crepe but with a more crispy consistency and savory flavor. While fairly simple in its ingredients, be sure to start your preparation at least a day in advance. This is essential because the batter preparation takes around 14 hours for the grains to soak and ferment. When serving Indian Dosa, you can dip it in Chutney or sambar. Or, you could make Masala Dosa which is a popular South Indian cuisine where the Dosa is served with a spiced potato filling.
Ingredients
- 1 3/4 cups short grain rice
- 1/2 cup urad dal lentils , must be skinned
- 1/4 cup chana dal lentils
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil , for frying (about 1 cup)
Instructions
Dosa Batter:
- Rinse your rice well until the water runs clear.
- Add it to a bowl, cover with cold water and let it soak for 6 hours.
- In a second bowl add the urad dal, chana dal and fenugreek seeds, cover with cold water and let it soak for 6 hours.
- Once they've both soaked, add them to a high powered blender with 1 cup of ice cold water.
- Process for 5-6 minutes until it makes a smooth paste.
- Note: If you need more water add it in 1 tablespoon at a time.
- Once it makes a paste measure out how much paste you have.
- Add that mixture to a large mixing bowl and add enough ice water to bring your total volume to 6 cups.
- Whisk well until the water is well blended.
- Cover with a clean kitchen towel and let sit for 8 hours or overnight.
- After the 8 hours stir in your salt (do not add the salt before it sits for the 8 hours)
To Cook:
- Spray a medium skillet generously with vegetable oil spray or brush with vegetable oil.
- Heat the pan on medium heat.
- Add ¼ cup of the batter to the center of the pan and using the bottom of your measuring cup or ladle spread the batter quickly into a circle shape about 6-8″ around (using a 7-8″ frying pan is perfect for this).
- Spoon 1 teaspoon of vegetable oil around the edges of the dosa.
- As the edges dry and you start to see a brown color coming through the thin dosa, run a spatula under the edges around in a circle.
- Fold over to make a half circle and remove from the pan.
Notes
3 cups rice flour
¾ cup urad dal flour
½ cup chana dal flour
¾ teaspoon ground fenugreek
5 cups cold water
Mix your ingredients well, let sit for 8 hours then stir in the ½ teaspoon kosher salt and continue with cooking recipe.
Nutrition
