Crispy Dosa Batter Recipe
This dosa batter recipe is perfect for making crispy dosas at home. It's a detailed and easy-to-follow recipe that you can watch on my YouTube channel, Tripti Home Kitchen. The batter is made with urad dal, chana dal, rice, and poha, and requires fermentation for the perfect texture. This recipe is ideal for weekly breakfast preparation, as the batter can be stored in the refrigerator for up to a week.
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Ingredients
urad dal1cup
chana dal1/4cup
methi / fenugreek seeds1tsp
sona masuri rice3cup
poha, thin1cup- water for soaking
salt2tsp
oil for roasting
Nutrition (per serving)
Calories
181.1kcal (9.05%)
Protein
6.5g (12.98%)
Carbs
36.6g (13.3%)
Sugars
0.4g (0.86%)
Healthy Fat
0.7g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
How to make Crispy Dosa Batter Recipe
- Step 1
In a large bowl, take urad dal, chana dal, and methi seeds. Rinse with water and soak for 3 hours.
- Step 2
In another bowl, rinse and soak sona masuri rice for 5 hours.
- Step 3
Drain the urad dal and transfer it to a grinder. Grind to a smooth paste, adding water as required. The batter should turn soft and fluffy.
- Step 4
Scoop out the urad dal batter and keep it aside.
- Step 5
In the same grinder, add soaked rice and rinsed poha. Add water as required and grind the batter to a slightly coarse consistency. Avoid grinding to a very smooth paste to ensure crispy dosas.
- Step 6
Transfer the rice and poha batter to the same vessel as the urad dal batter. Mix well to combine everything.
- Step 7
Cover the vessel and allow the batter to ferment for 8 hours in a warm place. After fermentation, the batter should double in size.
- Step 8
Mix the fermented batter gently and add salt as required.
- Step 9
Use the batter to prepare dosas on a hot griddle. The batter can be stored in the refrigerator for up to a week for weekly breakfast preparation.
Nutrition (per serving)
Nutrition (per serving)
Calories
181.1kcal (9.05%)
Protein
6.5g (12.98%)
Carbs
36.6g (13.3%)
Sugars
0.4g (0.86%)
Healthy Fat
0.7g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is slightly coarse for crispy dosas. Grinding it too smooth will result in soft dosas.
Ferment the batter in a warm place to ensure proper rising.
Store the batter in an airtight container in the refrigerator to keep it fresh for up to a week.
FAQS
Can I use a different type of rice for this recipe?
Sona masuri rice is recommended for this recipe as it provides the best texture for dosas. However, you can experiment with other types of rice if needed.
How long should I ferment the batter?
The batter should be fermented for 8 hours in a warm place. This allows it to rise and develop the desired texture.
Can I skip poha in the recipe?
Poha helps in achieving a softer texture for the dosa. While you can skip it, the dosas may not be as soft and fluffy.
How do I store the dosa batter?
Store the dosa batter in an airtight container in the refrigerator. It can be used for up to a week.
What should I do if the batter doesn’t ferment properly?
Ensure the batter is kept in a warm place for fermentation. If the weather is cold, you can place the batter in an oven with the light on or near a warm spot in your kitchen.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia