Ingredients
Method
How to make plain dosa
- Rinse dosa rice and poha thoroughly 3 to 4 times. Soak together in enough water for 4 to 6 hours.
- Rinse urad dal, chana dal, and fenugreek seeds well. Soak them together for 4 to 6 hours.
- Drain urad mix and grind with cold water in small additions until fluffy, smooth, and light.
- Drain rice-poha mix and grind to a smooth, slightly grainy batter. Do not make it watery.
- Combine both batters in a large bowl, leaving space for fermentation rise.
- Mix batter by hand for 1 to 2 minutes to help aeration and fermentation.
- Cover loosely and ferment in a warm place for 8 to 12 hours, until batter rises and looks airy.
- After fermentation, add salt and mix gently. Adjust consistency to flowing batter that spreads easily but is not thin.
- Heat a cast-iron or heavy tawa on medium flame. Sprinkle water; it should sizzle and evaporate quickly.
- Wipe tawa lightly with a cut onion or cloth dipped in few drops of oil to control surface temperature.
- Pour one ladle batter at center and spread outward in circular motion to make a thin dosa.
- Drizzle oil or ghee around edges and over top. Roast on medium flame until bottom turns golden and crisp.
- For plain crisp dosa, do not flip unless needed. Fold and remove when edges release and center is crisp.
- Repeat remaining batter, regulating heat between dosas. Serve hot with chutney and sambar.
Notes
Detailed plain dosa method with fermentation and tawa control notes.