Dosa (Indian Fermented Rice and Lentil Crepes)

Dosa is a popular South Indian dish made from fermented rice and lentil batter.

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Ingredients

Grains

• 2 cups raw uncooked long-grain rice
• 1 cup split black gram dal

Spices and Seasonings

• 1/2 teaspoon fenugreek seeds (kasuri methi)
• 1/4 teaspoon asafetida powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt, to taste

Fermentation Liquid

• 2 cups water
• 1 tablespoon apple cider vinegar

Filling (optional)

• Chutney or sambar, for serving

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Dosa Batter Sauce (Lassi)

Mix the following:

• 1/2 cup plain yogurt
• 1 tablespoon chilled water
• 1/4 teaspoon ground cumin

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Recipe Steps

1. Ferment the Rice and Lentil Mixture

Combine rice, dal, fenugreek seeds, asafetida powder, cumin, coriander, turmeric, and chili powder in a large bowl.

Add water and apple cider vinegar to create a smooth paste. Mix well.

Cover the bowl with a lid or cloth and let it ferment at room temperature for 24 hours.

2. Prepare the Dosa Batter

After fermentation, add more water as needed to achieve a thick yet pourable consistency.

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3. Cook the Dosa

Heat a non-stick skillet or dosa pan over medium heat.

Pour a small amount of batter onto the center of the skillet and spread it evenly in a circular motion.

Cook for about 2-3 minutes, until the bottom is golden brown.

Flip the dosa over and cook for another minute.

Repeat with remaining batter.

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Optional: Serve with Filling

Serve dosas hot or warm with your choice of filling such as chutney or sambar.

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Generated time: 2026-03-10 06:05:12