How To Make Dosa Batter At Home?

“Dosa Delight: Crafting the Perfect Dosa Batter at Home”

Home » RECIPE » How To Make Dosa Batter At Home?


Dosa, the thin and crispy South Indian delicacy, has become a global favorite for its unique taste and versatility. In this guide, we’ll take you through the step-by-step process of making dosa batter from scratch, ensuring you achieve the ideal texture and flavor in every bite.


  1. Urad Dal (Black Gram) – 1 cup
  2. Idli Rice – 2 cups
  3. Fenugreek Seeds – 1/2 teaspoon
  4. Salt – 1 to 1.5 teaspoons


Begin by washing the urad dal and rice separately. In a bowl, soak the urad dal and fenugreek seeds together. Simultaneously, soak the idli rice in another bowl. Soak for at least 6 hours or overnight. The goal is to achieve a soft texture that facilitates easy grinding.


Once soaked, drain the water from the urad dal and fenugreek seeds. Grind them together with enough water to form a smooth and fluffy batter. Similarly, grind the soaked rice into a slightly coarse texture. Combine both batters, add salt, and mix well. The result should be a batter with a consistency similar to pancake batter.


Transfer the batter to a large container, leaving room for expansion during fermentation. Cover the container with a lid or cloth and let it ferment in a warm place for about 8 to 12 hours or until it doubles in volume. The fermentation process imparts a characteristic tanginess to the dosa.

Preparing Dosas:

Once the batter is fermented, gently stir it. Heat a non-stick or cast-iron skillet on medium heat. Pour a ladleful of batter onto the center of the hot skillet and spread it in a circular motion to form a thin layer. Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.

Serve your dosas hot with coconut chutney, sambar, or any favorite accompaniment.

Tips for Success:

  1. Consistent Soaking: Ensure both urad dal and rice are soaked well for a smooth batter.
  2. Ideal Grinding: Achieve a smooth texture for urad dal and a slightly coarse texture for rice.
  3. Warm Fermentation: Place the batter in a warm spot for optimal fermentation.
  4. Thin Spreading: Spread the batter thinly for a crispy dosa.


Making dosa batter at home is a rewarding culinary adventure that allows you to enjoy this South Indian classic whenever you desire. With our detailed guide, you’re well on your way to creating dosas that rival your favorite restaurant’s offerings.

Leave a Reply

Your email address will not be published. Required fields are marked *