Easy Steps to Make Dosa at Home

Ingredients:

1 cup rice 1/2 cup urad dal (split black gram) 1/4 teaspoon fenugreek seeds (optional) Salt to taste Water (as needed) Oil (for cooking)

Instructions:

Soaking: Start by soaking rice, urad dal, and fenugreek seeds in water for 4–5 hours. Fenugreek seeds help in fermentation and add flavor.

Grinding: Drain the soaked ingredients and grind them into a smooth batter using a blender. Add water gradually to achieve a consistency similar to pancake batter—not too thick or runny.

Fermentation: Pour the batter into a large bowl, cover it with a lid, and leave it to ferment for 8–10 hours or overnight in a warm place. Fermentation makes the batter rise, giving the dosa its light texture and slightly tangy flavor.

Preparing the Batter: After fermentation, mix the batter gently and add salt as per taste. If the batter is too thick, add a little water to adjust the consistency.

Cooking the Dosa: Heat a non-stick or cast-iron skillet over medium heat. Sprinkle a few drops of water on the pan and wipe it with a cloth to bring it to the right temperature. Pour a ladle of batter onto the center of the pan and spread it thinly in a circular motion.

Adding Oil and Cooking: Drizzle a few drops of oil around the edges of the dosa. Cook until the edges turn golden brown. Flip only if making a softer dosa; otherwise, cook one side until crispy.

Serving: Fold the dosa and serve it hot with coconut chutney and sambar.

Tips: Use a well-heated and lightly greased pan for perfect dosa. Experiment with fillings like spiced potatoes for masala dosa! Chat