Dosa or Dosai is a very popular south Indian breakfast, it is served in every house and is usually eaten with sambar and different kinds of chutney. This is a very quick recipe for making dosa and its a very healthy breakfast option too as the batter is made with rice and lentils. While tamilnadu style of making dosa involves soaking the dals ( lentils ) and the rice separately, but this is karnataka style dosa batter is so simple and quick and involves just one single grinding, i must thank my school friend from bangalore who shared this recipe with me. Now lets make some super crispy dosas ! This dosa tastes great with sambar and chutney. Check out my sambar recipe here.
Easy dosa batter
- 2 cups Idli rice
- 1/2 cup urad dal
- 1/4 cup channa dal
- 1/4 cup toor dal
- 1 handful poha/aval/beaten rice
- 1 tbsp salt (to taste)
- 1 tbsp Fenugreek seeds
- 1 tsp sugar (optional)
- Wash the the idli rice, urad dal, channa dal, toor dal in the quantity mentioned above until the water runs clear and soak it with fenugreek seeds for 6-8 hours or over night.
- Wash the poha/aval/beaten rice once to remove any dirt or dust and then soak it for 5 mins. (just before grinding)
- Now add all the soaked ingredients to a mixer grinder and grind it with required amount of water until a smooth yet slightly grainy consistency.
- Transfer the ground mixture to a large bowl and fill up half the bowl with the batter to ensure there is enough space for the batter to rise. (You can split it into two bowls if you don’t have a large bowl)
- Add in the required quantity of salt to the batter, beat it and mix it well to incorporate air into it which will help it to ferment well.
- Cover and keep in room temperature for 8 hours to ferment the batter. (read notes)
- To make dosas, heat a dosa pan or a cast iron pan for better taste
- Add a ladle full of dosa batter and spread it around in round motion like making a crepe and keep the flame in medium heat to avoid burning the dosa.
- Add a spoonful of oil and wait for the dosa cooks and gets slightly crispy on one side. Turn it over to cook the other side. When the dosa is ready, fold in half and transfer to a plate.
- Serve it hot with your favorite dosa side dish, mine is thick coconut chutney and sambar.