New Delhi: Food is one thing that unites everyone. It does not matter where it is from as long as it is delicious. One of the most popular dishes enjoyed by many originates from South India. Indeed, we are referring to the crispy, mouthwatering dosas.

These delectable dosas are made from a batter of fermented lentils and rice. While many dosa-idli batters are available in the market, making one at home is a healthier option. Homemade dosa batter is safer for your family as it is fresh and free of preservatives.

This dosa batter can be made easily at home by following a few simple steps. The plain dosa, or sada dosa, is typically served with a masala aloo stuffing and accompanied by a variety of chutneys and sambar. Here is how you can prepare your very own dosa batter at home.

Dosa Batter recipe

Learn how to prepare dosa batter at home to make crispy dosas every time.

Ingredients

Here are all the ingredients you will require to make this Dosa batter with the correct ratio of dal and rice.

• ½ cup idli rice/parboiled rice or regular rice – 100 grams
• ½ cup regular rice – 100 grams
• ¼ cup urad dal – 50 grams (husked whole or split black gram)
• 2 pinches of fenugreek seeds (methi seeds or methi dana)
• 2 tablespoons thick poha (flattened rice)
• 1.5 cups water— for soaking both rice and lentils
• ¾ cup water—for grinding; adjust as required
• ½ teaspoon rock salt—edible, food-grade, non-iodised, or sea salt crystals (Himalayan pink salt is also suitable)
• Oil—as required

How to make the Dosa batter

Follow these simple steps to make your dosa batter.

1. Soaking Lentils and Rice

• Take the idli rice or parboiled rice and regular white rice in a bowl.
• Add the urad dal and fenugreek seeds to the same bowl.
• Rinse the rice, lentils, and fenugreek seeds thoroughly two to three times, then set them aside.
• In a separate bowl, take the flattened rice.
• Rinse the flattened rice once or twice, then add it to the bowl containing the rinsed rice, lentils, and fenugreek seeds.
• Pour 1.5 cups of water into the bowl, mix well, cover with a lid, and let everything soak for 5 to 6 hours.

2. Grinding the Dosa batter

• After soaking, drain all the water and transfer the ingredients to a wet grinder jar.
• Add ⅔ to ¾ cup of water and grind until the mixture reaches a fine, grainy consistency. A smooth consistency is also acceptable.
• If the grinder overheats, stop and allow it to cool before resuming. Depending on the grinder capacity, you can process the ingredients in one or two batches.
• Transfer the batter to a large bowl or pan.

3. Fermenting the Batter

• Add ½ teaspoon of rock salt to the batter and mix thoroughly.
• Cover the bowl and allow the batter to ferment for 8 to 9 hours or longer, depending on the ambient temperature.
• Proper fermentation will cause the batter to double or triple in volume, with visible air pockets and a light, tangy aroma.

Your Dosa Batter Is Ready

Before making dosas, lightly stir the batter. Enjoy making crispy, delicious dosas at home, served with your favourite chutneys and sambar!