How to make Dosas at home?

urad dal

🥗Healthier: moong dal

💰Cheaper: chickpea flour

Moong dal is lighter and easier to digest.

onions

🥗Healthier: spring onions

💰Cheaper: leeks

Spring onions add a milder flavor.

Add 2 cups of rice and 0.5 cup of UR Dal to a bowl.

Add 0.5 teaspoon of fenugreek seeds to the bowl.

Mix all the ingredients well.

Wash the rice and dal mixture and let it soak for 4 to 5 hours.

After soaking, take a big bowl for grinding the soaked rice and lentils.

Use a hand blender or traditional grinder to grind the rice and dal until the batter is creamy and smooth, with a little grainy texture.

Adjust the consistency of the batter by adding a little more water if preferred.

Add salt to the batter and mix well.

Let the mixture ferment for at least 8 hours, or overnight, or up to 24 hours.

After fermentation, the batter should have doubled in volume; mix everything well together.

Heat a griddle and add some oil, letting it get hot.

Add a ladle full of batter to the hot griddle and spread it out.

Cook for 3 to 4 minutes on one side until golden spots form.

Flip the dosa over and check for nice brown spots; once done, remove from the griddle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens