Dosa Batter Recipe

Here’s a **classic South Indian dosa batter recipe** — simple, authentic, and perfect for making crispy dosas!

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### 🥞 **Dosa Batter Recipe**

#### 🕒 Prep Time: 15 mins (plus soaking & fermentation)

⏳ Total Time: 12–16 hours (for fermentation)

🍽️ Makes: 10–12 medium dosas

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### 🧂 **Ingredients**

* 2 cups **raw rice** (regular rice or dosa rice)

* 1/2 cup **urad dal** (split, dehusked black gram)

* 2 tbsp **poha** (flattened rice) – optional for softness

* 1/4 tsp **fenugreek seeds** (methi) – helps fermentation

* Water – as needed

* Salt – to taste

* Oil or ghee – for cooking

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### 👩‍🍳 **Instructions**

#### Step 1: Soaking (4–6 hours)

1. Rinse and soak rice and poha together.

2. Rinse and soak urad dal + fenugreek seeds together.

3. Soak both for at least 4–6 hours (or overnight).

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#### Step 2: Grinding

1. First, grind urad dal + methi with little water until light, fluffy, and smooth.

2. Then grind rice + poha into a slightly coarse batter.

3. Mix both batters in a large bowl. Add water as needed to get a **pourable consistency**.

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#### Step 3: Fermentation (8–12 hours)

1. Cover the batter and leave in a **warm place overnight** to ferment.

2. Batter should **rise and turn bubbly**.

3. Add **salt** after fermentation and mix gently.

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### ✅ **Batter Consistency Check**

* Should be **slightly thick but pourable**.

* Add a little water before making dosas if it thickens too much.

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### 🧈 **How to Make Dosa**

1. Heat a non-stick or cast-iron tawa well. Sprinkle water to test – it should sizzle.

2. Wipe with oil or half onion.

3. Pour a ladle of batter, spread it in a circular motion.

4. Drizzle oil or ghee on the edges.

5. Cook until golden; flip only if making a soft dosa (for crisp dosa, no need to flip).

6. Serve hot!

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### 🍽️ **Serve With**

* Coconut chutney

* Sambar

* Tomato chutney

* Potato masala (for masala dosa)

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Let me know if you'd like an **instant dosa version** or a **no-fermentation method** too!