Traditional recipes

Best Dosa Recipes

Best Dosa Recipes

Top Rated Dosa Recipes

The rava dosa is nothing but a delectable, crispy and easy to make counter part of the traditional dosa. The rava dosa is usually prepared with fine semolina, rice flour, and all purpose flour. Since the batter doesn't need any fermentation, these crepes can be prepared almost instantly. The addition of onions, chilies and coriander, increases the flavor quotient of the crepes and makes them quite irresistible.

How to cook the perfect dosa – recipe

D osa, or dosai, is the name of a family of pancakes from south India first mentioned in Tamil Sangam literature about 1,500 years ago. They can be thick or thin, sweet or savoury, and made from everything from oats and barley to chickpeas, but the most common version, known only as “dosa” or “ordinary dosa”, is a tangy, crisp mixture of rice and urad dal, often served with fresh chutneys or stuffed with spiced potatoes (to make it a masala dosa). Full disclosure: these are a bit of a labour of love to prepare from scratch, which is why they make such perfect street food, but they’re also so good even when they’re bad, that I’m confident you won’t regret it.

Early attempts were not promising. (Thumbnails by Felicity).

According to Chandra Padmanabhan, author of Dosai, a collection of 100 recipes for different varieties, dosas are “a popular breakfast meal in all of the four states of south India”, a fact confirmed by Indian friends, who concede that perhaps occasionally you might have them for “brunch or lunch in restaurants, but never dinner” (a statement some busy street-food sellers might dispute), yet to my mind they’re utterly delicious at any time of day and with all sorts of fillings, from the traditional to Sohla El-Waylly’s “grilled cheeses, peanut butter and jelly sandwiches, breakfast burritos and, when no one is looking, an epic pizzadilla”. Hey, don’t shoot the messenger.

And before I begin proper, I’d like to thank the many, many people who offered wisdom and support on the subject during my ongoing dosa odyssey, who contacted expert friends and fellow dosa lovers on my behalf, who dredged up childhood memories and who assisted with equipment and translation. Your help is very much appreciated.

Table of contents

My family loves South Indian food, and recently the girls have been all about dosa. They love dosa so much, and would eat it every day!

I have gotten numerous requests for a dosa recipe (ever since I shared about making dosa on instagram). I make it so often, just never got to sharing it here. So here it is today!

This is the plain dosa or sada dosa recipe. You can easily tailor this recipe to make masala dosa or cheese dosa. I have also shared my healthy quinoa dosa recipe.

I had shared my idli dosa batter recipe long back and it has been loved by you all. This recipe is great if you want to make one batter for both idli and dosa.

This time I am sharing the batter which is more tailored to making dosa and uttapams. You will get even more crispier dosa's with this recipe.

This specific recipe for the batter is from my friends mom who specifically makes separate batter for dosa this way and for idli uses idli rava. I will share that idli recipe soon too.

I use the Vitamix blender to grind the batter. Then the batter can be fermented in the instant pot or in a warm place such as the oven with the lights on if you live in a cool place.

After trying this batter, and seeing how easy it is, you will never buy dosa batter from the store.

I make the batter once over the weekend and use it all week to make dosa and uttapam.

If you are new to making dosa and batter at home, then I highly suggest to read the whole post as I am sharing lots of tips to get the perfect crispy dosa's.

Also, remember compared to idli, batter for dosa is much more forgiving. So that is definitely a good motivation to try it out 🙂

Okay. let's get straight to the recipe!

To begin making the Karnataka Style Set Dosa Recipe, we will first soak the rice and flattened rice/poha together in one bowl and the urad dal along with the fenugreek seeds in another bowl. Soak them for at least 6 hours.

After 6 hours, grind the urad dal into a fine smooth batter. While grinding add just enough water to make it into a very very smooth batter. The batter will look fluffy. Pour this batter into a large container.

Grind the rice and flattened rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter and thick batter. Adding too much water will make the dosa batter too watery.

Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have doubled in volume.

Do make sure you place the batter in a large container so it has enough room to increase in its volume.

Once risen in volume, stir the batter just a little to combine it through. Take care not to stir it vigorously, as it will loose it fluffiness.

Heat a skillet over medium heat. You will know its heat just right, when you sprinkle some water over the skillet, it will sizzle.

Pour a ladleful of batter over the skillet and allow it to spread on its own (just a bit). The set dosa is like a pancake. It's a little thick and fluffy. Cover the dosa with a lid and allow to cook in its own steam for a few minutes.

Once you notice the top is steamed and cooked through, you can remove it from the skillet and serve. Proceed the same way to make the remaining set dosas.

Serve the Karnataka Style Set Dosas along with three different types of chutneys like Tomato Onion Chutney, Coconut Coriander Chutney and Ginger Walnut Chutney.

Note on fermenting the Idli Dosa Batter:

Fermenting has to take place where the weather is warm. So ideally summer’s the batter ferments very well and doubles or triples its quantity. But in cold places, the batter has to be kept in an oven. If your oven has light, then turn on the light for a few hours with the batter in the oven.

The Perfect Dosa Recipe

1 cup sona masuri rice (or similar medium grained rice)
1 cup idli rice (parboiled rice)
½ cup whole urad dal (skinned black gram)
½ teaspoon methi seeds (fenugreek seeds)
Salt 1 teaspoon

Special equipemt: a wet grinder. This is a heavy duty grinder that is perfect for dosa and idli batter. You could use a blender instead, but the results wont be the same.

Place the rice in a large bowl. Place the dal and fenugreek seeds in another large bowl. Wash the rice with room temperature water. Drain out the water, and fill the bowl with more water, so that the water is about 2 inches above the rice.

Do the same with the dal and fenugreek – wash, rinse, and fill with water. Let rice and dal soak for about 6 hours.

The dal should now be swollen, and the rice will be easy to break with your fingers.

Pour about 2 tablespoons of the dal soaking liquid into a wet grinder. Turn the grinder on. Then, using your hands, scoop the soaked dal, allowing excess water to drain back into the bowl. Add dal to the grinder, hand fulls at a time. Grind till the dal is fluffy and silky smooth – about 15 minutes (grinding time will vary depending on the grinder and quantity of dal). You should have fluffy clouds of ground dal – think liquid marshmallows.

Sprinkle a little soaking water into the grinder as and when needed, to move the batter along. Turn off grinder, and scoop the ground dal using your hands and put it into a large (4 quart) bowl.

Now grind the rice (no need to wash the grinder). Add 1 cup of the rice soaking liquid into the grinder and turn it on. Add the rice to the grinder. The rice should be ground to a smooth, but ever so slightly gritty batter – about 20 minutes (will vary depending on the grinder and rice). Sprinkle water in the grinder as and when needed.

Using your hands, scoop the rice batter into the bowl with the dal. Add salt, and stir gently using your hands. You should now have approximately 2 quarts of batter.

Cover the bowl loosely, either with a large tea towel, or a lid. The lid should not be air tight.

If you live in a warm climate leave the batter over night in a warm place (about 8 hours) to ferment. Ideal dosa idli batter fermentation temperature is around 90f or 32c.

If you live in a cold climate, turn on the pilot light of your oven. (do not turn on your oven!). Place the batter bowl on the lowest rack, farthest away from the light. The light will give the batter enough warmth to ferment. Leave the bowl in the oven for about 10 hours for dosa batter to ferment. Sometimes, the batter may take up to 18 hours to ferment in colder climates.

The fermented batter should be frothy, and almost doubled in volume. For this recipe, you should land up with at least 3 quarts of fermented batter.

If the fermented batter is too thick, add a little water. For dosas, the batter must be of pouring consistency, but not runny.

Heat a 9 inch nonstick skillet on high heat. Sprinkle a few drops of water on the skillet. The water should sizzle and evaporate away on the count of 4. This means the pan is hot enough to make dosas.

Cut a small wedge from an onion. Stick a fork into the onion (See photos above). Add a drop of vegetable oil to the hot pan, and spread the oil around, using the onion. (Just a drop of oil will do for a non-stick pan.)

Now pour a ladle (1/4 cup) of batter onto the hot pan. Using very little pressure, swirl the ladle in concentric circles, to spread out the batter (see photos).

When the batter is fully spread, spray or drizzle a few drops of vegetable oil all over the dosa.

Cook on medium-high heat till the bottom side of the dosa becomes lightly brown.

At this point, you can fold the dosa over in half, or roll it into rolls like ive done, and serve. (For extra crispy dosas, flip the dosa over, and lightly brown the other side).

Taste your first dosa, and adjust salt in the batter if needed.

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Best Masala Dosa Filling Recipe | Spicy | Homemade

Have you ever tried masala dosa filling recipe at home? If not, here is the time to give it a try on a delicious vegan dish.

This post is not about how to make masala dosa, but the filling recipe for masala dosa.

If you really want to learn the dosa recipe, check out this LINK.

You can also try this potato filling with chapati, bread, roti, etc.

Basically, Sri Lankans make masala dosa for breakfast, but you can have this for lunch and dinner as well. Alright, let’s see how to make the best masala dosa filling recipe at home in Sri Lankan style.

My Favorite Combos

1. This Recipe + Sri Lankan Dosa + Dosa Sambal + Sambar
2. This Recipe + Indian Dosa + Dosa Sambal + Sambar
3. This Recipe + Chapati + Sambal

Masala Dosa Filling Recipe Homemade

  • Potato – 250g
  • Onion – 50g
  • Dried red chili flakes – 1 tablespoon
  • Green chilies – 2 or 3
  • Curry leaves – Few
  • Mustard seeds – ¼ teaspoon
  • Fennel seeds – ¼ teaspoon
  • Cooking oil – As you wish
  • Salt – As you wish
  • Lime – ½

1. Take the potatoes and boil them till tender.

2. Let them to Cooldown. Then peel off the skin and crush them into small pieces as shown in the picture below.

3. Now heat the oil in a cooking pot and add mustard seeds. Let the mustard seeds splutter. Add the onion, green chilies, and curry leaves. After one or two minutes add the fennel seeds. Stir and cook until the onion gets light brown.

4. Now you can add the crushed potatoes and salt. Stir and mix it well for 30 seconds.

5. Add the red chili flakes and mix them well till all combined. Now mash the potatoes gently with the spoon.

6. Finally, switch off the flame and add the lime juice. Also, add salt if needed. Give one last good mix.

7. Now you can put this mixture on top of the dosa and spread it well as shown in the picture below.

8. For an extra taste, you can add ghee on top of the filling. Now fold the dosa as shown in the picture below.

9. This is how to make the best masala dosa filling at home. Serve and enjoy this Sri Lankan style masala dosa.


1. If you don’t like more spiciness, reduce the red chili flakes and green chilies.

How To Make Sri Lankan Dosa Recipe | Jaffna Style Dosa Quick & Easy

Have you ever thought about how to make Sri Lankan dosa recipe at home? If yes, here is the step by step instruction with detailed images. A few months ago I posted South Indian style dosa which went viral in every social network platforms. The popularity of South Indian dosa recipe pushes me to publish this Sri Lankan dosa recipe.

What is the difference between South Indian dosa and Sri Lankan dosa? In South Indian dosa you would add a large amount of rice and a small amount of split skinned black gram/urad dal. But in Sri Lankan dosa you would add a large amount of Urad dal and a small amount of rice. Also, they both have different tastes.

Is Sri Lankan dosa good for your health? Definitely, the answer would be ‘yes’. You are adding a large portion of urad dal which is good for your health. Urad dal is rich in protein, fiber, vitamin B, iron, folic acid, calcium, magnesium, and potassium. If you are going for a protein friendly diet, I strongly recommend intaking urad dal. Urad dal is a good energy booster which keeps you active throughout the whole day. Also, it is a good source for digestion and prevents constipation. Apart from all, it is good for your skin and hair growth.

People in Sri Lanka mostly make this dosa for breakfast and very few people make this for dinner. Sri Lankan Dosa will be the best combination with sambar and dosa sambal. The people who don’t like sambar or sambal, make Sri Lankan Masala Dosa. Alright, let’s see how to make Sri Lankan dosa recipe at home.
You May Like: How To Make Ulundu Vadai At Home

Sri Lankan Dosa Recipe Quick And Easy

  • Split skinned black gram/Urad dal – 150g
  • Basmati rice – 50g
  • Steamed plain flour – 150g
  • Fenugreek seeds – ½ teaspoon
  • Turmeric powder – ½ teaspoon
  • Baking powder – ¼ teaspoon
  • Water – 350ml
  • Salt – As you need

1. Get ready with urad dal, basmati rice, and fenugreek seeds.

2. Take a bowl and add urad dal, basmati rice, and fenugreek seeds. Now add water and leave it to soak for 10 hours. (Refer Note 1)

3. Now wash the mixture at least 2 or 3 times.

4. Grind the mixture to a smooth batter as shown in the picture below. You need to add water when you grind. I used 350ml of water.

5. Now add salt and toasted plain flour. (Refer Note 2)

6. Mix everything well enough until the toasted plain flour completely dissolve with the batter.

7. Now keep the batter aside until it gets fermented. It usually takes 10 to 12 hours. (Refer Note 3)

8. Finally, add turmeric powder and baking powder. Mix them well and leave it to at least 15 minutes before you are going to make dosa.

9. Now you can make Sri Lankan dosa as you wish.

10. Using a ladle, take the ladle full batter and pour it on a preheated dosa pan. Now gently round and spread the batter evenly using the same ladle.

11. Here is the normal Sri Lankan dosa.

12. Here is the Sri Lankan ghee dosa.

13. Here is the Sri Lankan onion dosa.

14. Here is the Sri Lankan egg dosa.

15. This is how to make Sri Lankan dosa recipe. It is the quick and easy way to make Jaffna style dosa.


Note 1: The water level should be stay above the mixture.

Note 2: You can’t add an ordinary plain flour. You should toast the flour before adding it to the batter.

Note 3: Fermentation time depends on the climate. If it’s a cold weather you need to leave a long time for fermentation while on hot days the fermentation happens quickly.

Dosa recipe | dosa batter in mixie recipe | crispy dosa batter recipe

dosa recipe | dosa batter in mixie recipe | crispy dosa batter recipe with detailed photo and video recipe. this is a easy home made dosa batter recipe used for plain dosa, ghee dosa, butter dosa, tomato dosa or uttappam. perfect dosa or a crispy dosa recipe heavily depends upon the proper dosa batter.
dosa recipe | dosa batter in mixie recipe | crispy dosa batter recipe with step by step photo and video recipe. a perfect south indian dosa recipe can easily achieved by a homemade dosa batter. more importantly this authentic dosa batter recipe is prepared from mixer grinder or mixie. traditionally, dosa batter recipe is prepared from wet grinder. however this recipe is for those who do not have access for wet grinder and can prepare in mixie jar or mixer.

i am a huge fan of dosa recipe and you can clearly see that in my blog. well being a south indian, dosa recipes are must for breakfast and for brunch. i prepare the dosa recipes almost every week. but never thought of posting it with a video. in this post and video i have tried to detail each and every step including soaking, grinding and fermentation. also, i have not added any fermenting agent like yeast or baking soda. after grinding i had kept the dosa batter in a warm place to ferment it naturally. if you are living in a cold place then you can follow my idea. i keep the dosa in preheated oven to ferment. this helps to fasten the fermentation process.

furthermore, i would like to share few trips and tricks to prepare crispy and crunchy dosa. firstly, keep always flame on medium. if the flame is high, you would not be able to spread it easily. secondly, apply oil to dosa pan before pouring dosa batter. spread it evenly with a tissue paper as shown in the video. once the oil is applied to tawa, sprinkle some water on tawa. this helps to maintain the temperature of tawa and also also makes the tawa smooth. you can skip this step of adding oil if you are using nonstick pan. lastly, do add salt immediately after grinding. salt will stop fermenting process and add only after fermentation.

finally, do check my other dosa recipes collection and idli recipes collection. particularly, rava dosa, set dosa, mysore masala dosa, dosa with cooked rice, bread masala dosa recipe. also, do visit my other indian breakfast recipes collection. especially, bisi bele bath recipe, upma recipe, poha recipe, akki rotti recipe, bombay sandwich and pinwheel sandwich recipe.

Rava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosa

rava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosa with detailed photo and video recipe. a popular south indian crepe recipe made with semolina, rice flour and plain flour. the batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. it can be ideally served for any occasions, but generally served for morning breakfast with spicy kara chutney and veg kurma.
rava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosa with step by step photo and video recipe. dosa recipes are staple breakfast for many south indians. there are myriad ways to make these crepe and can be made with different ingredients and seasoning including different type of dry spices and vegetable. one such crispy and flaky dosa recipe is onion rava dosa or suji dosa known for its thin and porous texture.

i had shared this recipe long back and as a matter of fact rava dose video was one of my initial post. but i was frequently getting lot of queries regarding the crispiness and how to achieve it in non stick tawa. in my previous post i had used my cast iron tawa which was the primary reason for a crisp dosa. in this post i have showcased the same recipe with non stick and achieved the crisp and crunchy suji ka dosa. the trick is to roast the dosa in a low flame. in addition, i have added 1 tbsp of sour curd which helps to attain the golden crisp colour to dosa. further to these, even though the recipe is known as instant, resting the dosa batter of for a minimum of 20 minutes yields the best result for crisp onion rava dose.

furthermore, i would like to add few more tips and suggestions to make a perfect crisp instant suji dosa. firstly, i would heavily recommend to use medium or also known as bombay semolina for this recipe. do not try with bansi or thick rava or even with fine rava as it may yield soft dosa. secondly, the dosa batter is very critical for this recipe. it has to be watery similar to neer dose and you should be able to pour like water on top of dosa tawa. finally, the important trick for crispy result is, the tawa has to be very hot when you pour dosa batter. once the batter is poured, quickly turn the heat to low and roast it till it starts leaving the pan.

finally, i request you to check my other south indian dosa recipes collection with this post of rava dosa recipe. it includes recipes like masala dose, neer dose, oats dosa, mysore masala dose, set dose, poha dosa, curd dosa and kal dosa recipe. in addition to these do visit my other related recipes collection like,

Best Recipe for Idli and Dosa Batter

One batter, so many ways to enjoy!
This is my go-to Idli and Dosa batter recipe. You can never go wrong with this. This recipe gives perfect soft and spongy Idlis and crisp Dosas every time. This batter can be used for making various south Indian preparations like Idlis, Dosas, Uttapam and Paniyaram.

All you have to do is soak, grind, mix and ferment and you will be prepared for quick, delicious, and healthy breakfast ( on those hurried mornings ) or enjoy a lavish south Indian spread for lunch or dinner!

I have made this batter, both in Instant-Pot and without it. It always turns out perfect.

1. For perfect Idli-Dosa batter if using a mixer-grinder, always grind the ingredients in batches. Do not overload.

2. Drain the water used for soaking and use fresh cold water.

3. Use cold water for grinding. ( I keep a bottle of water in the refrigerator for grinding )

4. Grind Dal and Rice separately.

5. Once the batter is fermented, scoop out only the necessary amount of batter and refrigerate the rest. It is good for about 1 week.

6. Add extra salt if needed into the scooped out portion for making Idlis and Dosas.

7. If your batter does not rise after following these steps, use about 1/4 cup of store bought batter in your mix as a starter for fermentation.

    1 cup Urad Daal ( split skinless Black Gram )

1. Wash the Idli Rice and Urad Daal very nicely till you see clear water. Add a teaspoon of Methi Dana ( Fenugreek seeds ) to the washed daal. Soak the daal and rice separately for 8 hours or overnight.

2. Next day, before grinding daal and rice, wash and soak 1/2 cup Poha in 1 cup water. ( Needs to be soaked for 15-20 minutes ). The poha will absorb all the water it is soaked in as shown below.

3. Everything is ready to be grinded.

4. Grinding the rice
Grind the rice in batches depending on the size of your grinder.
Add cold water while grinding. I used almost 1 cup cold water for grinding all the rice.
The rice does not need to be grinded very fine.

5. Grinding the Daal
Grind the daal along with methi seeds, using about 1/2 cup of cold water.
Grind it into a fine paste.

6. Similarly also grind the poha ( flattened rice ) into a fine paste.

7. Mix all the grinded ingredients together, along with 1 tsp salt.

8. Mix everything together very well for about 3-5 minutes.

9. The consistency of the batter should not be very runny or thick. It should be of pouring consistency as shown below.

10. Cover and let the batter ferment in a warm to hot place. If its summer, place it outside in the sun or you can use the Instant-Pot in yoghurt mode for 8-10 hours on Medium setting.

11. After 8 hours, the batter will double in volume and will be frothy as shown below. The batter is now ready to make Idli / Dosa / Uttapam / Paniyaram.

Notes for Dosa Batter Recipe:

  • Fenugreek is the sole Ingredient responsible in the dosa batter for the occurrence of golden brown color and crispness of dosa. Use more fenugreek for a more crispy golden brown dosa.
  • Do not speed up the fermentation process by adding lemon or vinegar. Prefer the natural fermentation of the batter as it maintains the tasty flavor and texture of dosa. Also, this helps in making super spongy idlis.
  • After the water soaking of lentils, it is mandatory to dry the lentils and rice before drying them out. Most of them do not follow this process and as a result, many lose the crispness of dosa.