Here’s a simple and authentic recipe for crispy South Indian dosa 🥞

Ingredients

• 2 cups rice (preferably dosa rice or regular rice)

• ½ cup urad dal (split black gram)

• 1 tsp fenugreek seeds (methi)

• Salt to taste

• Water (as needed)

• Oil or ghee for cooking

Step 1: Soak

1. Wash rice and urad dal separately 2–3 times.

2. Soak:

   • Rice + fenugreek seeds in one bowl

   • Urad dal in another bowl

3. Soak for 6–8 hours (or overnight).

Step 2: Grind the Batter

1. Grind urad dal first with a little water until smooth and fluffy.

2. Grind rice to a slightly grainy paste.

3. Mix both batters in a large bowl.

4. Add salt and mix well.

Step 3: Ferment

• Cover and keep the batter in a warm place for 8–12 hours.

• Batter should rise and become slightly bubbly.

Step 4: Make the Dosa

1. Heat a non-stick or cast iron tawa (pan) on medium heat.

2. Pour one ladle of batter in the center.

3. Spread in a circular motion to make a thin dosa.

4. Drizzle a little oil or ghee around the edges.

5. Cook until the bottom turns golden and crispy.

6. Fold and remove (no need to flip for plain dosa).

Tips for Perfect Crispy Dosa

• Batter consistency should be slightly flowing (not too thick).

• Always use a hot tawa before spreading batter.

• Add a little water if batter becomes thick.

Serve With

• Coconut chutney 🥥

• Sambar

• Tomato chutney

Want a quick instant dosa recipe (without fermentation)? I can share that too.