You are here: Home> Cuisine > Indian Veg Recipes > South Indian > Different Types of Dosa > Dosa ( South Indian Recipe)
dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa
Tarla Dalal
16 December, 2024
Table of Content
dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | with 22 amazing images.
Dosa has put South India on every culinary hot spot of the world. We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter.
Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative!
While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! . Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost.
To make dosa, first you need to make the dosa batter. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well. Cover and ferment in a warm place for 12 hours. Further, to make dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Serve South Indian dosa immediately
Enjoy dosa hot and crisp, with coconut chutney and Sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while.
Enjoy dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | detailed step by step recipe with photos and video below.
Dosa ( South Indian Recipe) recipe - How to make Dosa ( South Indian Recipe)
Tags
Preparation Time
10 Mins
Cooking Time
45 Mins
Total Time
55 Mins
Makes
18 dosas
Ingredients
For Dosa
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup parboiled rice (ukda chawal)
2 tbsp thick beaten rice (jada poha)
salt to taste
ghee for cooking
For Serving With Dosa
Method
For dosa
- Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
- Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours.
- Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
- Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well.
- Cover and ferment in a warm place for 12 hours.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
- Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 17 more dosas.
- Serve the dosa immediately with coconut chutney and sambhar.
Dosa ( South Indian Recipe) recipe with step by step photos
-
- If you have made dosa batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter.
- If using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa.
- If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa | South Indian dosa | how to make dosa | will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.
- If using cast iron tawa, please pre-season it well ahead of time.
- If using non-stick pan then do not sprinkle water very often otherwise the coating will get weaken and starts to wear out.
- The consistency of the batter is also the crucial part. If it is too thin or not fermented well, it will surely stick to the pan. The consistency should be flowy and not thick or runny.
-
- For making the South-Indian batter dosa at home, gather all the ingredients and measure them.
-
For the batter of dosa firstly, in a large bowl, take urad dal and methi seeds. Fenugreek seeds aid in the fermentation procedure of the dosa batter.
-2-187288.webp)
![]()
-
Soak it in enough water for 4 hours. Do not over soak the urad dal as they start smelling.
-3-187288.webp)
![]()
-
Cover with a lid and keep aside.
-4-187288.webp)
![]()
-
In another bowl, take rice. Here we have used raw variety of rice.
-5-187288.webp)
![]()
- Add the parboiled rice. This rice is specially used by south Indians, even in their daily meals.
-
Also, add the thick rice flakes. Adding poha makes the dosa soft.
-7-187288.webp)
![]()
-
Combine and soak it in enough water for 4 hours.
-8-187288.webp)
![]()
-
Cover with a lid and keep aside.
-9-187288.webp)
![]()
-
-
After 4 hours, drain the urad dal and fenugreek seeds using a strainer. You can reserve the drained water and use it while blending if required. Urad dal soaked water helps to fasten the fermentation process of the dosa batter.
-1-187289.webp)
![]()
-
Transfer the drained dal into a mixer jar. Add approx. 1 cup of water. You can even make use of a wet grinder if you have.
-2-187289.webp)
![]()
-
Blend in a mixer to a smooth paste.
-3-187289.webp)
![]()
- Transfer the mixture into a deep bowl and keep aside. The container should have enough room for the batter to rise and ferment.
-
Drain the rice, parboiled rice and thick rice flakes.
-5-187289.webp)
![]()
-
Transfer into the same mixer jar. There is no need to wash it.
-6-187289.webp)
![]()
-
Blend in a mixer to a smooth paste using approx. 1 cup of water. Sometimes the mixer grinder may get heated up, if that happens wait for some time, let it cool down and then start grinding again. Check feel the texture between your finger and grind accordingly till you get a smooth paste.
-7-187289.webp)
![]()
-
Transfer the mixture into the same bowl. Add the salt and mix well.
![]()
-
After 4 hours, drain the urad dal and fenugreek seeds using a strainer. You can reserve the drained water and use it while blending if required. Urad dal soaked water helps to fasten the fermentation process of the dosa batter.
-
-
Cover and ferment the dosa batter in a warm place for 12 hours. The time required for fermentation may vary depending on the climatic conditions. In winter it may require longer time and in summer it may require less time to ferment the dosa batter. We will place a thali below so, if the batter over ferments it will not spoil the kitchen.
-1-187290.webp)
![]()
-
After fermentation, the batter will increase in volume.
-2-187290.webp)
![]()
-
Mix the dosa batter gently so that the air bubbles do not escape. Add water if required and start making the dosa. If you are not making the dosa immediately then refrigerate the batter but, ensure that whenever you wish to make the dosa, the batter has been removed at least half an hour prior and brought to room temperature.
-3-187290.webp)
![]()
-
Cover and ferment the dosa batter in a warm place for 12 hours. The time required for fermentation may vary depending on the climatic conditions. In winter it may require longer time and in summer it may require less time to ferment the dosa batter. We will place a thali below so, if the batter over ferments it will not spoil the kitchen.
-
-
For making the plain dosa, heat a non-stick tava (griddle). Sprinkle a little water on the tava (griddle). The temperature of the tawa should not be too hot or too low for making the perfect dosa.
![]()
-
Wipe it off gently using a cloth or kitchen towel.
-2-187291.webp)
![]()
-
Spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. If you wish to make uttapam, then make small thick uttapa from the same batter.
-3-187291.webp)
![]()
-
Smear a little ghee over it and along the edges. You can also use butter or oil to roast the dosa.
-4-187291.webp)
![]()
-
Cook on a high flame till the dosa turns brown in colour and crisp. No need to flip and cook on the other side.
-5-187291.webp)
![]()
-
Fold over to make a semi-circle or a roll.
-6-187291.webp)
![]()
-
Repeat with the remaining batter to make more dosas. Serve the South-Indian dosai immediately with coconut chutney and sambhar.
-7-187291.webp)
![]()
- This is the most basic variety of dosa recipe | South Indian dosa | but you can make dosa using semolina, oats, ragi, moong dal, etc. Check our section of Different Types of Dosa recipes to learn how to make these unique delights.
- Bread dosa, Onion tomato uttapam and instant oats dosa are few of my personal favorite dosa recipes from this dosa recipe section.
-
For making the plain dosa, heat a non-stick tava (griddle). Sprinkle a little water on the tava (griddle). The temperature of the tawa should not be too hot or too low for making the perfect dosa.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per dosa
| Energy | 133 cal |
| Protein | 2.7 g |
| Carbohydrates | 18.8 g |
| Fiber | 1.1 g |
| Fat | 5.2 g |
| Cholesterol | 0 mg |
| Sodium | 3.3 mg |
Click here to view Calories for Dosa ( South Indian Recipe)
The Nutrient info is complete
Aasifa Khan
March 13, 2025, midnight
Thanks for sharing such nice recipe .
Nishtha
March 13, 2025, midnight
Mam is it necessary to put meethi n why it is put
Tarla Dalal
March 13, 2025, midnight
Hi Nishtha, Yes it is necessary to add methi seeds, it wont give much taste but improves the texture of the dosas.
sunil jadhav
March 13, 2025, midnight
Already i purchase u r handy book on south indian snacks plz let me know use of miligudi podi. Even i purchase u r book on rolls it is one of the best book on rolls. & regular purchase u r book cooking & more Thank u very much.keep going u r knowdlge will help us
Tarla Dalal
March 13, 2025, midnight
Hi Sunil, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Very informative and helpful. Thanks ma'm
March 13, 2025, midnight
sameer
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Sameer, ???? ???? ?? ?? ???? ?????? ???? ???? ??? ???? ??????? ???? ?? ??? ???????? ?? ?????? ??????? ??? ?????? ?? ??? ??????
Seema verma
March 13, 2025, midnight
I had tried your dosa, sambhar & coconut chutney''s recipes. Sambhar & coconut chutney were too good. Dosa batter didn''t ferment, don''t know which step i missed. ...that batter is left. Can that be used to make something. ...
Tarla Dalal
March 13, 2025, midnight
Hi Seema, you can keep the batter for more time and let it ferment, it is very important to keep it in warm place, you can still use this batter for fermenting and use to make your dosas. Do try and share your feedback. happy Cooking!!
Padama
March 13, 2025, midnight
easy and quick
Cdemasco
March 13, 2025, midnight
Hi, if I don?t use the batter all at once, how long can you let it ferment for?
Tarla Dalal
March 13, 2025, midnight
The fermentation process is continuous. While dosa batter can be preserved for a week, keep in mind that it might get a little sour after 2-3 days, especially in the summer. This does not mean that the batter is spoilt, it just imparts a mild sourness to the dosas, which is also quite enjoyable. But, if you do not like it then make a lesser quantity of batter to last just 2-3 days. Store the batter in an air-tight container and refrigerate.
sabet
March 13, 2025, midnight
dear sir/madam hope doing well with your group&thank you very much for you site&your service. we have some question ? can you help or guide please? 1- in iran we dont have urad dal(split black lentils)can we used others kind urad(lentils)? 2- what you mean?about beaten ric(poha) thank you very much
Anshu Bhatia
March 13, 2025, midnight
Hi mam....whatever dish I make .....I follow your site only.....it gives me great peace of mind as well as mouth splashing taste to my family.....your recepies are so easy going n delightful dat it makes me feel good to prepare by yr suggested process
Tarla Dalal
March 13, 2025, midnight
Thank you for your kind words Anshu. Keep trying more recipes from our website and share your valuable feedback with us.
Subhangi
March 13, 2025, midnight
Good recipe tried, get compliments from every one thank you so much
Jacque
March 13, 2025, midnight
sai
March 13, 2025, midnight
my dosa came very hard.what to do
siya
March 13, 2025, midnight
awesome recipe
Nalini Gadhia
March 13, 2025, midnight
Absolutely loved it. Dosa, Idli, sambhar and chutneys came out perfect using your receipes. Thank you.
Bella DCosta
March 13, 2025, midnight
Malavika
March 13, 2025, midnight
I tried this recipe and it turned out to be the best one. I have been making sodas for the past 28 years and decided to try this recipe on a whim. This is how I make my dosas now.
Gulam Ali
March 13, 2025, midnight
Last three days I have tried to make dosa but I couldn''t make.i have watched already many YouTube vedio but I didn''t. Actually Mam I have set up a restaurant but unfortunately I have no cheff plz guide me for south Indian recipes. Thank you
Basanta xaxa
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Basanta. We are delighted you loved the Dosa recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Savita
March 13, 2025, midnight
Which rice have you used? Par boiled rice and sona mossuri rice
Tarla Dalal
March 13, 2025, midnight
Hi, we have used parboiled rice and raw rice (its a variation of rice which is locally available in the market - no specific name). But you can use parboiled rice and sona masoori combination - it works great.
isan gupta
March 13, 2025, midnight
Thank you for such an amazing recipe.
Sudha Sharma
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Sudha. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
kanchan
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Kanchan. We are delighted you loved the Dosa recipe. Please keep posting your thoughts and feedback. Happy Cooking.
vsk1960
March 13, 2025, midnight
nainabhoot
March 13, 2025, midnight
Very easy to follow,and with few ingredients I was able to make perfect dosa. For years I had tried different methods, but following this recepie I was able to make everybody happy. I got 5 stars from family and I would give same to this recepie. Thankyou.
Tarla Dalal
March 13, 2025, midnight
glad u made it work :) im going to try it too and hopefully i can also make it work like u :)
vaishali
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Vaishali. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
venlateshgowda
March 13, 2025, midnight
Super
Tarla Dalal
March 13, 2025, midnight
Thanks Venlateshgowda. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Shintao maiu
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Sukhdeep
March 13, 2025, midnight
IF batter have more amount of methi seeds by mistake and batter is not consistent due to more of kmeer what could be the solution.
Tarla Dalal
March 13, 2025, midnight
Hi Sukhdeep, There wont be a problem, just that the dosa will have a strong flavour of methi.
Meera
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Meera, we are glad you liked the Dosa recipe.
yogita
March 13, 2025, midnight
Hello mam if i had forgotten to soak methi then what should I do nd is it necessary to add poha???
Tarla Dalal
March 13, 2025, midnight
Hi Yogita, Its k if you have forgotten to soak fenugreek seeds .Do add poha it gives softness
poonam
March 13, 2025, midnight
Hello mam By what name I can get parboiled rice in market what should I ask for
Tarla Dalal
March 13, 2025, midnight
Hi Poonam, Ask for Ukda Chawal
mee
March 13, 2025, midnight
Can we discard soaking water
Tarla Dalal
March 13, 2025, midnight
Hi, Yes you have to discard the soaking water.
devki
March 13, 2025, midnight
Hi mam, can we add arhar dal wih urad dal.
Tarla Dalal
March 13, 2025, midnight
Hi Devki, We have not tried with arhar dal, we suggest you follow the recipe exactly.
aishwarya garg
March 13, 2025, midnight
when u will start ur resturant chain
Tarla Dalal
March 13, 2025, midnight
Hi Aishwarya : Our goal is to provide very well researched Vegetarian recipes to all Indians through our website and also provide easy recipe videos for users to follow https://www.youtube.com/channel/UCYRRwNWXxCKFaVjFuXo1I8Q Thanks for your interest and keep posting your thoughts and comments to us.
Foodie#451593
March 13, 2025, midnight
Love this recipe.
-10876.webp)