Ingredients
Rice Mixture
- 1½ cups idli rice (or Sona Masoori rice, or half idli rice and half Sona Masoori rice)
- ¼ teaspoon fenugreek seeds
- 2 tablespoons thick poha (flattened rice)
Lentil Mixture
- ½ cup urad dal
- 2 tablespoons chana dal
Other Ingredients
- 1 teaspoon sea salt
- 1½ cups water (divided for soaking and grinding)
- 4 tablespoons ghee or oil (for cooking)
- ½ onion (optional, for applying oil on the pan)
Instructions
- Soak Lentils: Rinse urad dal and chana dal 2 to 3 times until water runs clear. Drain and soak the dals in 2 cups of water for 6 to 8 hours or overnight to soften.
- Soak Rice: Rinse idli rice 2 to 3 times until water runs clear. Drain and add fenugreek seeds and thick poha. Soak this mixture in 2½ cups of water for 6 to 8 hours or overnight.
- Grind Lentils: Drain the soaked lentils and transfer them to a blender. Add half of the allotted water for grinding (about ¾ cup) and blend into a smooth, creamy batter. Transfer the batter to a large bowl or the Instant Pot insert.
- Grind Rice Mixture: Drain the soaked rice, fenugreek seeds, and poha. Add them to the blender along with the remaining water (about ¾ cup). Grind to a slightly coarse texture. Pour this into the bowl containing the lentil batter.
- Mix and Ferment: Add salt to the combined batter and mix well. Place the bowl or Instant Pot insert inside the Instant Pot and select the yogurt mode (normal or ferment) for 8 hours. During colder months, ferment up to 12 hours. When properly fermented, the batter will rise, become light, airy, and somewhat doubled in volume.
- Adjust Batter Consistency: Stir the fermented batter thoroughly. Add about ½ cup water gradually to achieve a pourable consistency suitable for spreading thin dosas. The total batter volume should be about 4 cups.
- Heat the Pan: Preheat a cast iron tawa or pan on medium heat. Test heat by sprinkling a few drops of water—if they sizzle and evaporate immediately, the pan is ready. Use half an onion pierced with a fork to spread oil or ghee over the pan surface. This helps to prevent sticking and aids crispiness. Alternatively, use a silicone brush to apply oil.
- Spread the Dosa Batter: Lower the heat slightly. Pour approximately ¼ cup batter into the center of the pan. Using the back of the ladle, spread the batter outward in a circular, clockwise motion to form a thin layer. For thicker dosas, use more batter or spread less thinly.
- Cook the Dosa: Drizzle a little ghee or oil on the edges and top of the dosa. Cook on medium heat for 4 to 5 minutes, or until the bottom turns golden brown and crispy. Carefully lift the edges with a flat spatula. Fold the dosa in half and transfer to a serving plate.
- Repeat Cooking: Wipe the pan with a damp paper towel between dosas to cool the surface slightly. If the pan is too hot, batter may stick and become difficult to spread thinly. Reapply oil using the onion or brush before spreading batter for each new dosa. Once the batter is spread, increase heat to medium to cook until golden.
- Serve: This recipe makes approximately 16 thin dosas or 8 thicker dosas. Thin dosas are cooked on one side only, while thicker dosas can be flipped and cooked briefly on the other side.
Notes
- Fermentation time may vary depending on room temperature; warmer climates ferment faster.
- Using a cast iron pan is traditional and provides the best crispiness for dosas.
- If you prefer thicker dosas, use more batter and cook both sides.
- Applying oil with an onion adds flavor and prevents sticking better than brushing alone.
- Dosas are best served fresh and hot with chutneys, sambar, or potato masala.
- Prep Time: 16 hours 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: South Indian
- Diet: Gluten Free
