Easy Dosa Recipe for Beginners

Ingredients

• 1 cup (200 g) short-grain rice (or long-grain white rice)
• 1/3 cup (65 g) split urad dal (split black lentils; see substitutions)
• 1/2 teaspoon fenugreek seeds (optional, for flavor & fermentation)
• 1 teaspoon salt, or to taste
• Oil or ghee, for cooking (as needed)
• Water, as needed (about 1 1/2 to 2 cups/355-475 ml)

Instructions

1. 1

   Rinse the rice and urad dal separately under cold water until the water runs mostly clear. Soak the rice and fenugreek seeds together in a bowl with plenty of water. Soak the urad dal separately. Let both soak for at least 6 hours, or overnight.

2. 2

   Drain both. Using a blender, grind the urad dal with about 1/2 cup (120 ml) water until very smooth and fluffy (about 2-3 minutes). Transfer to a large bowl.

3. 3

   Grind the soaked rice and fenugreek with about 3/4 cup (180 ml) water until smooth but slightly gritty. Add to the same bowl as the dal.

4. 4

   Mix well. The batter should be thick but pourable (like pancake batter). Add water if needed.

5. 5

   Cover the bowl loosely and let it ferment in a warm spot for 8-12 hours, until bubbly and increased in volume. (See tips for colder climates.)

6. 6

   Once fermented, add salt and stir. Heat a nonstick or cast iron skillet over medium-high. Lightly grease with oil.

7. 7

   Pour a ladleful of batter (about 1/4 cup/60 ml) onto the center. Quickly spread it outward in a circular motion to form a thin crepe.

8. 8

   Drizzle a few drops of oil around edges. Cook for 1-2 minutes until golden and crisp at the bottom. Flip if desired for a softer dosa, or serve open for extra crispness.

9. 9

   Repeat with remaining batter, stirring between dosas. Serve hot with chutney or sambar.