Plain Dosa Recipe
Recipe type: Main. Side, Breakfast, Snack
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 30-32 dosas
Dosas, Idlis, Upmas have become an integral part of Mumbai Street Food. Plain dosa recipe is made from fermented rice and urad dal batter.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 3 cups of ukda chawal/ idli rice / short grained rice used for idlis
  • 1.5 cup of split black lentils (urad dal)
  • salt as per taste
  • water as required
  • 2-3 tbsp oil for frying dosas
How to make the recipe?
  1. Wash the rice, soak the rice in water for 4-5 hrs. If the rice is looking dry add more water.
  2. Wash the urad dal and soak them in water separately for 4-5 hrs. Add more water if required.
  3. Drain excess water from the soaked rice and urad dal. Combine them into a blender and grind until smooth, soft batter is formed.
  4. You could grind them into batches if it's over-loading your grinder. Combine the dosa batter into a large vessel.
  5. Allow the batter to ferment for 6-8 hrs, it may take longer if your country is cold.
  6. Remove a cup of fermented batter, add little salt and little water to dilute the batter. Keep the rest of batter into the fridge or freezer.
  7. Place a dosa tava or pan over the heat. Grease the tava with oil and wipe with a slice of onion or a potato slice. Again add few drops of oil.
  8. Once the pan is hot, but not very hot, add a scoopful of dosa batter towards the center. Now spread the batter in a circular motion from the center towards the edges with the help of small bowl (vati) or a spoon.
  9. Sprinkle and spread some oil over the dosa. When you see the edges changing color and becoming crisp. Flip the dosa other side and cook again. Once your dosas look golden brown in color and crispy. It's ready , repeat the same process with the rest of your batter.
  10. [b]Serve plain dosa with coconut chutney and sambar.
1. It's important to grease the pan before making dosas. If the batter is sticking to the pan then wipe with a wet cloth and try again. It's better to use good quality of pan while frying dosas. But if you are using a non stick pan then don't use a wet cloth just wipe with a slice of onion or potato else your pan might get spoiled.
2. Also the heat should be medium else they might get burnt.
3. The batter has to be blended well else the result won't be good.
4. If you want thin, paper dosas then spread them thinly.
5. The dosa batter is not very thick like the idli or uttappam batter. So add little water to dilute but don't make the batter thin it has to be of medium consistency.
Recipe by Flavors of Mumbai at