How to Make a Perfect Dosa Batter/ Basic South indian Batter Recipe for Idli and Dosa by Tarla Dalal

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add sweetness and nutrients.

oil

🥗Healthier: ghee

💰Cheaper: butter

Ghee enhances flavor while being healthier.

fenugreek seeds

🥗Healthier: cumin seeds

💰Cheaper: no substitute

Cumin adds flavor but lacks the health benefits.

Soak 1 cup urad dal and 1/2 cup fenugreek seeds together in enough water for 4 hours and then drain.

Soak 2 cups boiled rice (ukra chavel) in enough water for 4 hours and then drain.

Blend the soaked urad dal and fenugreek seeds, adding 1/2 cup of water little by little until smooth.

Transfer the blended urad dal and fenugreek seeds batter to a deep bowl.

In the same blender, add the soaked boiled rice and blend with at least 1 cup of water until smooth.

Combine the rice batter with the urad dal batter in the deep bowl.

Add salt to the batter and mix well using your hands to ensure it is well combined.

Cover the bowl with a plate and let it ferment in a warm place for at least 12 hours, noting that fermentation time may vary based on climate.

After fermentation, the batter can be stored in an airtight container in the fridge for up to a week or used immediately to make dosas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary