Meal Prep · South Indian
Plain Dosa
A classic South Indian fermented crepe, crispy and light, perfect for breakfast or a light meal.
Ingredients
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Step-by-step- Wash and soak the rice, urad dal, and fenugreek seeds together in separate bowls for at least 4-6 hours, or preferably overnight.
- Drain the soaked rice and grind it into a smooth batter using a wet grinder or high-speed blender, adding water gradually until it reaches a smooth, slightly coarse consistency. Transfer to a large bowl.
- Drain the soaked urad dal and fenugreek seeds. Grind them into a very smooth and fluffy batter, adding minimal water. This batter should be lighter than the rice batter.
- Combine both batters in the large bowl. Add salt and mix thoroughly with your hands. Hand mixing helps with fermentation.
- Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes light and airy. The fermentation time varies with climate.
- Once fermented, gently stir the batter. If it’s too thick, add a little water to achieve a pouring consistency (like thin pancake batter).
- Heat a non-stick tawa or cast iron griddle over medium-high heat. Lightly grease it with oil and wipe off any excess with a paper towel.
- Pour a ladleful of dosa batter onto the center of the hot tawa. Quickly spread it outwards in a spiral motion to form a thin, even circle.
- Drizzle a teaspoon of oil or ghee around the edges and over the dosa. Cook until the edges turn golden brown and start lifting from the tawa, and the surface looks cooked through and crispy.
- Carefully loosen the dosa with a spatula and fold it in half or roll it up. Serve hot with chutney and sambar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Carbohydrates | 55 g |
| Fat | 3 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator (Batter) 3-4 days
Store leftover fermented dosa batter in an airtight container in the refrigerator. Stir well before using.
Freezer (Batter) Up to 1 month
For longer storage, freeze the fermented batter in freezer-safe bags or containers. Thaw in the refrigerator overnight before use.
Reheat (Cooked Dosa) Stovetop/Microwave
Cooked dosas are best served fresh. To reheat, warm lightly on a dry tawa for a few seconds until crisp, or microwave briefly (they may lose crispness).
Chef’s Corner
- For the best results, use good quality idli rice and urad dal. The quality of ingredients significantly impacts the dosa’s texture.
- Ensure your batter is well-fermented. A warm spot (like inside a cold oven with the light on) can aid fermentation in cooler climates.
- Adjust the consistency of the batter before cooking each batch. If it thickens, add a splash of water. Too thick, and dosas will be soft; too thin, and they’ll tear.
- Get your tawa to the right temperature: sprinkle a few drops of water; if they sizzle and evaporate immediately, it’s ready. If they sit, it’s not hot enough. If they burn instantly, it’s too hot (cool it slightly).
