Vegan Masala Recipe
Dosa Recipe
Dosas are thin, crisp crepes made from a fermented batter of rice and lentils. They have a delightful texture that pairs wonderfully with a variety of chutneys and sambar.
From the kitchen
What to expect
Making dosa at home brings a lovely sense of tradition and warmth to the kitchen. The process of fermenting the batter adds depth to the flavor and texture, inviting you to share them with loved ones.
Serving idea
Best served simply
Enjoy these dosas with a side of coconut chutney and sambar for a complete meal.
Cook the recipe
Method
- 1
In a large bowl, combine 2 cups of rice, ½ cup of poha, ½ cup of urad dal, 2 tablespoons of chana dal, and ½ teaspoon of fenugreek seeds. Add enough water to cover by 2-3 inches and let it soak for 8 hours.
- 2
After soaking, strain the ingredients and place them in a blender. Add 1 cup of water and blend in batches if necessary, until the batter is very smooth with a slight grittiness from the rice.
- 3
The batter should be thick but pourable; if too thick, gradually add the remaining ½ cup of water until the desired consistency is achieved.
- 4
Transfer the batter back to the bowl, cover, and place it in a warm area to ferment for at least 8 hours or overnight, until puffy.
- 5
Once fermented, gently stir the batter to deflate it. Heat a griddle until drops of water sizzle and evaporate within five seconds, without oiling it.
- 6
Pour a ladleful of batter in the center of the griddle and quickly spread it outward in a spiral motion using the bottom of the ladle.
- 7
Drizzle a few drops of oil around the edges of the dosa. If using cooking spray, reduce the heat briefly to avoid flames.
- 8
Cook until the edges are lacy and golden brown, and the top is dry. Using a flat spatula, gently loosen the dosa from the griddle and transfer it to a plate.
- 9
Serve hot.
Gather everything first
Ingredients
- •2 cups rice (white basmati rice recommended)
- •½ cup poha (flattened rice)
- •½ cup urad dal (black gram dal)
- •2 tablespoons chana dal (Bengal gram dal)
- •½ teaspoon fenugreek seeds (methi seeds)
- •1½ cups water, divided
- •Salt to taste
- •Vegetable oil or cooking spray for greasing the griddle
A few useful notes
Notes
- •For a softer dosa, let the batter ferment longer. If you find the batter too thin after fermentation, you can balance it with a little rice flour.
- •Leftovers can be stored in an airtight container for up to two days. To reheat, place on a hot griddle until crisp again.
- •A well-heated griddle is key to achieving the right texture—experiment with the heat to perfect your dosa.
- •Serve with coconut chutney or spiced potato filling for a more filling meal.
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