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Golden brown crispy dosa served with chutney and sambar on a plate

Crispy Dosa

A simple, tasty South Indian dish that features crispy, golden dosas made from fermented rice and urad dal batter, perfect for breakfast or as a snack.
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Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Indian, South Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups raw rice (idli or regular rice)
  • 1/2 cup urad dal (split black gram)
  • 2 tablespoons cooked rice or poha optional, helps crispness
  • 1/2 teaspoon fenugreek seeds optional
  • to taste Salt
  • Water as needed
  • Oil or ghee for cooking

Method
 

Preparation
  1. Rinse the raw rice and urad dal well.
  2. Soak the rice and fenugreek in one bowl and urad dal in another for 4 to 6 hours.
  3. Drain the soaked ingredients.
  4. Grind urad dal with a little water to make a smooth, fluffy batter.
  5. Grind the rice into a slightly grainy paste.
  6. If using, add cooked rice or poha to the rice batter to help with crispness.
  7. Mix both batters in a large bowl and add salt.
  8. Cover and keep in a warm place to ferment for 8 to 12 hours until it rises and appears airy.
Cooking
  1. Stir the batter gently; it should be pourable like thick pancake batter. Add a little water if too thick.
  2. Heat a nonstick or cast iron tawa and wipe with oil.
  3. Pour a ladle of batter in the center and spread quickly in a circular motion to make a thin crepe.
  4. Drizzle oil or ghee around the edges and on top.
  5. Cook on medium-high heat until the dosa turns golden and crisp. For extra crispiness, press the edges with a spatula and cook a bit longer.
  6. Fold and serve hot with potato masala, coconut chutney, or sambar.

Notes

Ferment the batter in a warm place for best results, as it helps achieve the right tangy flavor and airy texture. Ensure the batter is pourable but not too thin, similar to heavy cream. A clean, well-heated pan is crucial for achieving crisp edges.