HOW TO MAKE PERFECT DOSA - A SOUTH INDIAN BREAKFAST CLASSIC

ACHIEVING THE IDEAL CRISPINESSCrispy on the edges, soft in the center, and full of flavor — this classic South Indian dosa recipe is your go-to guide for making perfect dosas at home. Whether served with coconut chutney or spicy sambar, it's a wholesome breakfast that's both comforting and delicious.

INGREDIENTS FOR THE PERFECT DOSA
Prep Time: 10 Hours
Cook Time: 20 mins
Servings: 03

INGREDIENTS:

FOR THE BATTER:
1 cup Urad Dal (split black gram)
3 cups Dosa/Idly Rice (parboiled rice)
2 tbsp Chana Dal (optional, for crispiness)
1/2 tsp Fenugreek Seeds (for flavor and fermentation)
Salt to taste
Water, as needed

FOR COOKING:
Oil or Ghee for greasing the pan

INSTRUCTIONS:
 1. Soak the Ingredients
Wash and soak urad dal + fenugreek seeds in one bowl, and rice + chana dal in another.
Soak for 4–6 hours.
2. Grind to a Batter
Grind urad dal first until fluffy and smooth, using minimal water.
Grind the rice mix separately until slightly grainy.
Mix both batters in a large bowl. Add salt and stir well.
3. Ferment Overnight
Cover and let the batter ferment in a warm place for 8–12 hours, until it doubles and becomes bubbly.
4. Cook the Dosa
Heat a non-stick or cast-iron tawa until hot.
Pour a ladleful of batter in the center and spread it in a circular motion to make a thin dosa.
Drizzle a few drops of oil or ghee around the edges.
Cook until the bottom is golden and crisp. Fold and serve.
(Optional: Flip and cook the other side for softer dosas.)

KEY TO FLAVOR
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IN CONCLUSION

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