Dosa
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4 cups (800g) sona masoori rice (or other parboiled rice variants)
1 cup (200g) urad dal (split & husked black gram)
¼ cup (54g) chana dal (adds crispiness and color)
1½ tsp (7g) fenugreek seeds (methi, improves fermentation)
3 tbsp (27g) poha (flattened rice)
2 tsp salt (adjust as needed)
Water (as required)
Oil or ghee (for cooking)
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Instructions:
1. Soaking:
Rinse rice and urad dal separately.
Soak rice and poha together and urad dal, chana dal, and fenugreek seeds together in enough water.
Let soak for 6-8 hours.
2. Grinding:
Drain the soaked ingredients.
Grind the urad dal mixture and rice mixture separately. If needed, split into batches.
Grind until smooth—typically 1 minute on high power in a blender, adding water as needed.
Combine both batters in a large bowl and mix thoroughly.
3. Fermentation:
Cover and let the batter ferment in a warm place for 8-12 hours (overnight).
If using an Instant Pot, set to yogurt mode for 12 hours (8 hours can also work).
The batter should double in volume and develop a mild sour aroma.
Mix well and add water as needed—the batter should be pourable but not too thick for crispy dosas.
Add salt now or when cooking individual portions.
4. Making Dosas:
Heat a cast iron tawa or non-stick pan on medium heat.
Pour a ladleful of batter and spread it in a circular motion.
Drizzle oil or ghee around the edges.
Cook until the dosa turns golden brown and crispy.
Flip and cook the other side briefly.
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Sona Masoori Rice: The base ingredient that provides structure and contributes to crispiness. Its starch content supports fermentation by providing food for beneficial bacteria. A balance of rice and dal ensures the dosa is crispy on the outside and soft inside.
Urad Dal: Essential for fermentation, urad dal is rich in proteins and soluble fiber, which help trap air and create a soft, airy texture. It also acts as a binding agent, preventing the dosa from breaking while cooking.
Chana Dal: Enhances crispiness and aids in browning by adding a deeper golden color. It also subtly enhances the nutty flavor of the dosa.
Fenugreek Seeds: Naturally rich in enzymes and beneficial microorganisms, fenugreek seeds help speed up fermentation, making the batter rise better. They also add a mild bitterness that balances the overall flavor.
Poha: Helps achieve a softer texture and makes the dosa batter lighter. It absorbs moisture efficiently, aiding fermentation and improving spreadability.
