Dosa Recipe with homemade Dosa Batter
Before cooking
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Steps as written in the recipe card.
21 stepsTiming varies by step
Ingredient prep checklist
- Cold Filtered Water: 1¼ cups (300 ml) cold filtered water ((+ ¼ cup more as needed, divided - ¾ to 1 cup + ½ cup))
Add ½ cup urad dal (skinned black whole lentils), 2 tablespoon chana dal (Bengal gram) and ½ teaspoon methi seeds to a large bowl/pot. Add 1½ cups raw rice to another bowl.
References
This step uses
- 1½ cups (315 grams) raw rice ((sona masuri sub with ponni/ basmati rice, refer notes))
- ½ teaspoon (2.5 grams) methi seeds ((fenugreek seeds))
- ½ cup (100 grams) urad dal ((whole or split skinned black gram))
- 2 tablespoons (25 grams) chana dal ((Bengal gram))
Full ingredient reference
- ½ cup (100 grams) urad dal ((whole or split skinned black gram))
- 2 tablespoons (25 grams) chana dal ((Bengal gram))
- 1½ cups (315 grams) raw rice ((sona masuri sub with ponni/ basmati rice, refer notes))
- 2 tablespoons (15 grams) poha ((flattened rice))
- ½ teaspoon (2.5 grams) methi seeds ((fenugreek seeds))
- 1¼ cups (300 ml) cold filtered water ((+ ¼ cup more as needed, divided - ¾ to 1 cup + ½ cup))
- ½ teaspoon sea salt ((non iodized salt if using before fermentation))