🥞 Classic Dosa Recipe (Crispy Indian Rice Crepes)

🥞 Classic Dosa Recipe (Crispy Indian Rice Crepes)

Ingredients (Makes 8–10 dosas)

For the Batter:

• 1½ cups rice (regular or parboiled rice)
• ½ cup urad dal (split, skinned black gram)
• 2 tbsp chana dal (optional, for color & crispiness)
• ¼ tsp fenugreek seeds (methi)
• Salt to taste
• Water (as needed)
• Oil or ghee for cooking

Instructions

1. Soak the Ingredients: Rinse rice, urad dal, chana dal, and fenugreek seeds separately. Soak rice and dals in water for 4–6 hours (together if preferred).
2. Grind the Batter: Drain soaked ingredients. Blend into a smooth batter with minimal water (pancake batter consistency). Add salt and mix.
3. Ferment the Batter: Transfer to a large bowl, cover, and let ferment in a warm place for 8–12 hours or overnight until bubbly.
4. Prepare the Dosa: Stir batter gently. Add water if too thick. Heat a non-stick or cast iron skillet, grease lightly, pour batter, and spread into a thin crepe. Drizzle oil/ghee around edges.
5. Cook & Serve: Cook until golden and crispy (2–3 minutes). Fold and serve hot.

🍛 Serving Suggestions

• With Sambar (lentil soup)
• With Coconut Chutney, Tomato Chutney, or Mint Chutney
• Masala Dosa: Add spiced potato filling before folding

🌟 Tips

• In cold weather, ferment batter in a warm oven (light on, oven off).
• Use a well-seasoned cast iron pan for extra crispiness.
• Add rava (semolina) to batter for crispier dosas.