Name: Perfect Dosa
Prep time: 24 h
Cook time: 2 min
Total time: 24 h 2 min
Yield: 30 dosas, 4-10 serving(s)
Ingredients: 1 cup urad dal flour; 3 cups rice flour; 6 cups buttermilk; 1 tablespoon salt, more salt if needed; 1 teaspoon fenugreek seeds; vegetable oil

2

Recipe by Nurturing

3

People talking

Join In Now Join the conversation!

When I was 16 years old, I moved in with a indian guy ...He taught me to make these dosa's.I found them be real simple, compared to the long process of making it traditionally.I hope you enjoy this recipe..Do let me know how it worked out....

Ready In:: 24hrs 2mins
Serves:
Yields:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

1 cup urad dal flour
3 cups rice flour
6 cups buttermilk
1 tablespoon salt, more salt if needed
1 teaspoon fenugreek seeds
vegetable oil

directions

Mix the urad dal flour and rice flour.
Slowly add in buttermilk until it drops from the spoon smoothly. A blender will ease this process.
Add salt and fenugreek seeds to taste.
Refrigerate batter overnight in an air-tight container.
Heat oil in pan. Pour the dosa into the pan quickly. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion. Too hard and you will tear the dosa.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Nurturing

Contributor

@Nurturing

Contributor

"When I was 16 years old, I moved in with a indian guy ...He taught me to make these dosa's.I found them be real simple, compared to the long process of making it traditionally.I hope you enjoy this recipe..Do let me know how it worked out...."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Andtototoo

9/14/2021

I made this a long time ago and forgot to review it. This is a very nice fast recipe for an instant dosa. The buttermilk adds the sour taste that you would get from fermenting the traditional rice and lentil dosa batter. This recipe thickens overnight, so add some water to thin it in the morning if you need to. You really need to serve this with something spicey like a chutney, potato curry and/or sambar.

Reply
photo by Hannah Petertil

2/6/2019

1

Reply
review by chefdhorrocks

6/11/2007

This one worked out great, if I do it again I would reduce buttermilk 25% and replace it with regular milk. The Dosas where a little sour tasting. I think this recipe could be better paired with a filling.

Reply
creation by Nurturing

1/6/2006

When I was 16 years old, I moved in with a indian guy ...He taught me to make these dosa's.I found them be real simple, compared to the long process of making it traditionally.I hope you enjoy this recipe..Do let me know how it worked out....