Dosa recipe

Dosa Recipe is a breakfast recipe. Which is prepared from rice and black gram dal batter with lots of stuffing. This is round in shape, white in colour. Dosa with coconut chutney and sambar is delicious in taste.
Dosa Recipe

Dosa recipes are of various types. Some of the dosa recipes are plain dosa, masala dosa, rava dosa, etc. Plain Dosa does not contain any masala stuffing like masala dosa so, you should serve this plain dosa with another side recipe like peanut curry, samber, coconut chatni, etc. A combination of these recipes is very tasty.

 Like Idli recipe, dosa is very easy to prepare. You can make dosa batter once and you can store it for one week in the refrigerator. You can prepare a dosa recipe at any time. Generally, dosa serves with coconut chutney and samber.

Personally, I love the plain dosa recipe from my childhood. My mother was made plain dosa weekly two times. We love to eat plain dosa. She was used  Silbata or Sila to grind the batter of dosa. Sila is made up of rock and it contains two parts i.e Sila and pua. You have to make a paste using these two rocks. But nowadays batter making is very easy due to grinder or mixy.

Ingredients For Dosa Recipe

Row rice                                    4 cups
Black gram dal (without peel)     1 cup
Salt according  to taste

Preparation  for Dosa Recipe

  1. Sock 4 cups of rice in a bowl with water for 5 hours. 
  2. Sock 1 cup of black gram dal with water and left for 5 hours.
  3. After 5 hours grind the rice and make a paste. 
  4. Like rice grind the black gram and make a paste. 
  5. Now mix rice paste and black gram dal paste and add salt according to your taste make a thick batter.
  6. Now store(not in the refrigerator ) this batter in a large size bowl and left for overnight. when the batter will be fermented it will increase in volume. 
  7. After 8 hours battery is fully fermanted.
  8. Now take 1 cup of batter and add 1 cup of water to make a thin consistency.

Steps for Dosa recipes

  1. Now switch on the gas and put a dosa tawa on the gas. 
  2. When tawa become heat grease the tawa with oil.
  3. Take 1 ladle full dosa batter and spread on the tawa and wait for moisture evaporation it takes 30 to 40 seconds then add few drops of oil and spread all over the dosa and wait for another 20 seconds.
  4. After 20 seconds flip the Dosa and wait for 1/2 mint.
  5. Now transfer the dosa to a plate.
  6. Now Dosa is ready to serve.
  7.  Serve dosa with coconut chutney and samber.


  • Generally, the fermentation process takes around 8 hours. Better you left it for overnight.
  • In the winter season, you can keep the batter inside the oven for fermentation.
  • First, pre-heat the oven and then switch off the oven then place the batter inside the oven for better results.
  • When the fermentation period complete you take the required amount of batter for making dosa and add water to adjust consistency and then you can store the rest amount of the batter in the refrigerator for the next use.¬†
  • If you want thick dosa you have to add less amount of water otherwise you can make a thin consistency to make thin crispy dosa.¬†

Some tips to make the best dosa

Sometimes dosa batter becomes grainy to solve this problem you grind the batter to a smooth consistency then the batter becomes grainy, that’s why you should soak the rice and dal 5-6 hours time and grind it to a very smooth consistency.

Some time dosa sticks to the pan to prevent this use a nonstick pan then your dosa will be nonsticky. But in my opinion, you should use iron tawa for better results.
Use a well-greased iron tawa If you used a new tawa for dosa making then dosa maybe stick to tawa. So make tawa pre-greased before making dosa. 
To grease a dosa tawa you cut an onion into two-piece then take half of the onion with few drops of oil and add one pinch of salt then rub this salted oily onion into the tawa. Now it is ready for dosa making.
Rub this Onion with few drops of oil all over the tawa before each batch of making dosa. Use less amount of oil or pour oil into tawa otherwise, it will difficult to spread dosa. 
Always use separate tawa for dosa making. If you use the same tawa for roti then the greasiness of tawa will remove and dosa maybe sticks to tawa. 
Always heat is one of the important factors in dosa making. Make sure your flame should not very high. Medium to low heat is perfect for cooking dosa and you may need to adjust this on and off as the pan gets hot and cold during the cooking process.
If you checked the above factors then your dosa may not stick to the pan and you can prepare crispy dosa. It will be the perfect nonsticky crispy dosa.
Sometimes batter is over fermented or too old as a result dosa become very sour. To avoid this you have to add an equal amount of fresh batter into the old batter then sourness is gone.
How much salt should add to the dosa batter is an important question to solve this problem you can add salt according to your taste.
You can taste your batter before you made the dosa. Better you add less amount of salt first then taste it if batter required more salt then add little more. Otherwise, it will be salty. Unfortunately, if it becomes salty then add some unsalted batter to make balance.
Another question is why dosa is white even after it is cooked. There are many reasons are  for this
  • If you bring batter from the refrigerator immediately then it is too cold so bring it to room temperature before making the dosa.
  • If the proportion of rice in the batter is too high. Adjust proportions of batter for next time.
Another most important problem to ferment dosa batter in a cold country. How to solve this problem. In India, this is not a big problem without the winter season you can’t face this problem but in the cold country, it is very tough to ferment dosa batter in an open place so you store the batter inside the oven.
 First Preheat the oven after preheating store the batter inside the oven now switch off the oven. This heating environment helps to ferment the batter.
After making plain dosa every one interest to prepare other types of dosa like rava dosa, moong dal dosa.
Always  I prepared all varieties of dosa but here I am sharing plain dosa first because it is very easy to learn for new learners. Gradually  I will share all varieties of dosa in the dosa category.

If you are facing any problems to make this dosa recipe or you have any queries about this homemade dosa leave your queries below in the comment section and I will try to solve your problem.  Always  I am sharing other recipes. You can also try my other useful recipes.



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