so as I mentioned in my previous post we use to visit a famous restaurant of our town on every weekend and because of some goons the restaurant is closed as  they serve the best south- Indian food in town me and my family miss their food so tried many ways so that we get the exact crisp and taste in the dosa   after many failed attempts by me and my mother now I can say that we had  achieved  the authentic taste  what was served in the restuarant back then you can totally rely on the recipe it was tried and tasted by me so for dosa first you should know how to prepare the batter this batter is exclusively for crisp dosas . so for the dosa batter you need to soak rice and urad dal  the ratio shoud be in 4:1 means 4 cup rice and 1 cup lentil because my family love south indian foods so I always prepare it in a big batch .firstly clean 2 cup white rice here i am using broken white rice ,2 cup idli rice/parboil rice  and 1 cup urad dal clea rice and lentil in two seperate vessel then soak them for 12 hrs. add 1 tbsp bengal gram or chana dal and 1 tsp fenugreek seeds  in the ura dal vessel chana dal gives a little crunch and fenugreek seeds helps it in fermentation  then leave the rice ad lentil for whole night then in the morning drain the water and blend rice and urad dal in a fine paste keep the blended mixture in a bowl add 1 tbsp salt and mix it with your hands you may use spatulla but for better fermentattion use your hand and mix salt in the batter keep it aside for another 6-8 hrs. after 6 hrs check the batter if it rises in the pot then it is fermented well and if not then keep it aside for more 2-3 hrs. and your dosa batter is ready.


Prep Time6 d
Cook Time30 d
Course: Main Course
Cuisine: Indian
Servings: 4


  • 3 cup White rice
  • 1 cup Urad dal
  • 2 tbsp Chana dal
  • 1 cup Poha
  • ½ tsp Fenugreek Seeds


  • 2 tbsp Any cooking oil
  • 1 tsp Black Mustard Seeds
  • 1 tsp Bengal Gram (chana dal)
  • 2 Green chili finely chopped
  • Few Curry Leaves
  • tsp Asafoetida/Hing
  • 1 Large Finely chopped onion
  • ¼ tsp Turmeric
  • 4 Boiled Potatoes


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