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🥣 Dosa Batter Ingredients (for ~15-20 dosas)
• 2 cups rice (preferably parboiled rice or idli rice)
• ½ cup urad dal (split black gram)
• 2 tbsp poha (flattened rice) – optional, for softness
• ½ tsp fenugreek seeds (methi)
• Salt – to taste
• Water – as needed
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🧑🍳 How to Make Dosa Batter
1. Soak (6 hours minimum or overnight):
• Rinse and soak rice + poha together in enough water.
• Rinse and soak urad dal + fenugreek seeds together.
2. Grind:
• Grind the urad dal first with little water until smooth and fluffy.
• Then grind the rice + poha mix into a slightly coarse batter.
• Mix both batters together in a large bowl. Add water as needed for a thick yet pourable consistency.
3. Ferment (8–12 hours):
• Cover the bowl and let the batter ferment in a warm place. It should rise and become slightly airy and sour.
4. Add salt after fermentation and mix gently.
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🔥 How to Make Dosa
1. Heat a non-stick or cast-iron tawa (flat griddle).
2. Pour a ladle of batter in the center and spread it in a circular motion outward to form a thin dosa.
3. Drizzle oil or ghee around the edges.
4. Cook on medium-high until the edges lift and the bottom is golden brown.
5. Fold and serve (you can flip and cook the other side if you prefer).
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🍽️ Serve With:
• Coconut chutney
• Tomato chutney
• Sambar
• Potato masala (for masala dosa)