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Dosa

Serves 4
60 mins
450 Kcal
The traditional South Indian dish Dosa has a special space in the hearts and palates of Indians and beyond. The thin, crispy crepes are made from fermented rice and urad dal batter. This gives it a unique texture and flavour. It is often enjoyed with a variety of side dishes like a spicy sambar, coconut or tomato chutney. But, the ideal Dosa is incomplete without a spicy potato filling. However, many prefer a plain dosa for a simple and classic experience. Creating a dosa is an art, and this Dosa recipe will guide you through the intricate process to give you the perfect golden-brown, thin, and crispy dosa. If you've never gotten it right, now might be it. Ideally, a dosa is prepared in about an hour's time, so let's get started.

Ingredients required for Dosa

  1. 1 cup urad dal
  2. 3 potato
  3. Butter
  4. 400 gm rice
  5. 2 tbsp cooking oil
  6. To taste salt
  7. 1/2 tsp turmeric powder
  8. Hing
  9. 2 green chillies
  10. 1 onion
  11. 50 g poha
  12. Few curry leaves
  13. 1 tsp mustard seeds
  14. 1 tsp lal mirch powder

Cooking steps for Dosa

  1. 1
    Soak two cups of rice and one cup of urad dal, along with 1/2 cup of poha, for 4-5 hours. You can also soak it overnight.
  2. 2
    Once all the ingredients have softened, drain the water and transfer the soaked mix to a wet grinder.
  3. 3
    Don't forget to keep adding a little water to the mix while blending it. This will ensure that your batter comes out smooth. The batter should be slightly thick but pourable.
  4. 4
    Pour the batter in a large bowl, cover it with a cloth, and allow it to ferment overnight at room temperature. This will ensure that your dosas turn out fluffy and tangy.
  5. 5
    Compile ingredients for the filling. Heat 2 tbsp of oil in a pan over medium heat.
  6. 6
    Add 1 tsp of mustard seeds, 1 tsp of urad dal, and a pinch of hing to the hot oil.
  7. 7
    Let the mustard seeds splutter and urad dal turn slightly golden.
  8. 8
    Add one finely chopped onion to the pan and let it cook till it turns golden brown.
  9. 9
    Add two diced green chillies along with a few curry leaves. Saute for a couple of minutes.
  10. 10
    Add 1/2 tsp of turmeric powder and 1/2 tsp of lal mirch powder. Stir it to mix it with the onions.
  11. 11
    Add 3-4 boiled and mashed potatoes to the mix. Combine it well, and continue to cook it for 5 to 7 minutes.
  12. 12
    Now set the potato masala aside.
  13. 13
    Now that everything is ready heat the tawa to start making the dosa.
  14. 14
    Heat a non-stick tawa or a dosa pan on medium flame until hot. Add a generous amount of dosa batter to the hot pan.
  15. 15
    Spread the batter using the back of the ladle in a circular motion. The objective is to form a thin, even layer. Make sure your dosa isn't too thick.
  16. 16
    Let the dosa cook until the edges start to come off on their own and the bottom turns golden brown and crispy.
  17. 17
    Spread a generous amount of butter over the dosa, allowing it to mingle and infuse into the crepe.
  18. 18
    Add the potato filling to the dosa's centre and fold it. Enjoyed this recipe of Dosa?

Shop Ingredients

Salt (to taste)
27
1
21
1
97
1
22
1
50
1
107
1
57
1
105
1
67
1
75
1
Lal Mirch Powder (1 Tsp)
580
1
300
1
Mustard Seeds (1 Tsp)
20
1
34
1
20
1
40
1
38
1
78
1
23
1
24
1
23
1
50
1
Green Chillies (2)
29
1
Rice (400 gm)
89
1
375
1
100
1
339
1
85
1
216
1
392
1
239
1
105
1
440
1
Onion (1)
86
1
180
1
43
1
141
1
104
1
190
1
100
1
Hing
55
1
96
1
182
1
82
1
107
1
69
1
91
1
110
1
74
1
126
1
Potato (3)
57
1
56
1
42
1
Butter
60
1
295
1
122
1
70
1
62
1
62
1
564
1
61
1
530
1
264
1
Curry Leaves (few)
12
1
21
1
35
1
Cooking Oil (2 Tbsp)
148
1
177
1
138
1
144
1
153
1
278
1
144
1
713
1
236
1
179
1
Urad Dal (1 cup)
196
1
192
1
110
1
107
1
230
1
149
1
99
1
107
1
253
1
116
1
Turmeric Powder (1/2 Tsp)
62
1
68
1
119
1
225
1
Poha (50 g)
39
1
44
1
48
1
84
1
53
1
79
1
94
1
45
1
37
1
103
1

FAQs

What makes Dosa tasty?

The splendid South Indian dish is celebrated for its crispy texture, subtle flavours and versatility. Its popularity and taste are derived from a variety of spices and ingredients. The time taken to cook the dosa is completely worth the result in the end.

How to serve Dosa?

Dosa is best served with sambar, coconut chutney and tomato chutney. Whether dosa is prepared with or without fillings, these sides ensure a complete meal.

How to store Dosa?

Although it's best to consume dosa when served hot, we would recommend storing the batter instead of the Dosa. However, if you wish to store it, you can cool it and place the dosas in single layers separated by wax paper. Then, they should be transferred to an airtight container or a resealable plastic bag. You can store them in the refrigerator for 2-3 days. Reheat the dosas on a hot tawa or in a toaster to restore the crispiness before serving.