Dosa Recipe (Perfect South Indian Breakfast)

Dosa is a traditional South Indian breakfast dish made from fermented rice and lentil batter. Light, crisp, and golden, it is enjoyed with chutney and sambar. This dosa recipe yields restaurant-style results with simple ingredients and an overnight fermentation process for perfect flavor.

Ingredients

• Raw rice – 3 cups
• Urad dal (black gram) – 1 cup
• Chana dal (split Bengal gram) – 2 tablespoons
• Fenugreek seeds (methi) – ½ teaspoon
• Salt – as needed
• Water – as needed
• Oil or ghee – for cooking

Preparation Steps

1. Soaking:
   Combine raw rice, urad dal, chana dal, and fenugreek seeds. Wash thoroughly and soak in enough water for 3 to 4 hours.
2. Grinding:
   Drain the water. Grind urad dal, chana dal, and fenugreek seeds to a smooth, fluffy batter. Then grind rice to a slightly coarse texture.
3. Mixing:
   Combine both batters in a large bowl. Add salt and mix well to form a thick, pourable batter.
4. Fermentation:
   Cover and ferment overnight (8–12 hours) until the batter rises and turns slightly sour.
5. Adjusting Consistency:
   Stir the fermented batter gently. Add water if needed to get a smooth, flowing consistency suitable for dosa.

How to Make Dosa

1. Heat a dosa tawa (flat pan) on medium to high flame and lightly grease it.
2. Pour a ladleful of batter in the center and spread in a circular motion to make a thin layer.
3. Drizzle oil or ghee around the edges.
4. Cook until the bottom turns golden brown and crisp.
5. Fold and remove from the tawa. Serve hot immediately.

Serving Suggestions

Serve dosa hot with:

• Coconut chutney
• Tomato chutney
• Peanut chutney
• Sambar

Health Benefits

• Light and easy to digest due to natural fermentation.
• High in protein and carbohydrates, providing long-lasting energy.
• Low in fat and naturally gluten-free.
• Promotes gut health and boosts beneficial bacteria.

Variations

• Masala Dosa: Filled with spicy potato curry.
• Set Dosa: Thick and soft version served in a set of three.
• Ragi Dosa: Replace part of rice with ragi flour for extra nutrition.
• Instant Dosa: Made quickly using rice flour and curd (no fermentation).
• Egg Dosa: Crack an egg over the dosa, spread it, and cook until firm for a protein-rich version.
• Rava Dosa: Use semolina (rava), rice flour, and spices for an instant crispy dosa without fermentation.