Dosa Batter

Cuisine: Indian

Cook Time: 50 minutes

Serves: 5

While it’s super easy to buy a readymade dosa batter pack from the market, learning how to make dosa batter is a valuable addition to a chef’s bag of tricks. In fact, it is a fresh alternative and can be made right at home. Once prepared, it can also be refrigerated for a week, which makes for 7 days of golden breakfast!

List of ingredients: 

  • Rice
  • Fenugreek seeds
  • Urad dal

Classic recipe for all dosa lovers

  1. Soak and rinse off urad dal and rice in water separately. Keep their ratio as 1:2. 
  2. Keep them in their bowls. Add fenugreek seeds to the urad dal and soak them again in separate bowls for 8 hours.
  3. After 8 hours, grind the urad dal first. Add water only if required. Grind until it’s smooth and resembles a cake-like batter. Scoop out and keep in a large bowl.
  4. Now grind the rice. Avoid adding water and let the blend stay coarse.
  5. Once blended, add the two together in a large bowl.
  6. Keep this mix covered overnight or for 8 hours in a warm place.
  7. The batter will be ready the next day and might smell a bit weird. Look for air bubbles on the top layer to be sure if it has fermented.
  8. You can store the dosa batter in the refrigerator for up to a week.

Chef Tip: Avoid adding salt to the mix as it slows down the fermentation process. Also, add water only if required and in installments during the grinding process. 

It may take some time to get used to this process. But once you ace it, it is going to improve your cooking experience! Keep your diet rich and healthy by eating dosas for breakfast, lunch or dinner! 

Quick Bites

Fun Fact
  • The Dosa batter gets better and better after a few days of storage in or out of the refrigerator when it gets more and more fermented and collects more probiotics.
  • Dosa varieties have constantly been experimented with and at last count, there have been 624 varieties of Dosas!
Historical Fact
  • Dosas originated in South India; the exact birthplace in that region is a matter of conjecture. According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.
  • However, according to food historian K. T. Achaya, dosa was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature.
Nutrition Fact
  • One cup of dosa batter gives 263 calories, out of which carbohydrates comprise 226 calories, proteins account for 32 calories and remaining calories come from the fat that is 4 calories.
  • It provides about 13 percent of the total daily calorie requirement of a standard adult diet of 2000 calories.