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dosa batter recipe

Dosa Batter

A recipe for preparing batter of crepe made from rice flour and lentil.
5 from 1 vote
Prep Time 15 mins
Resting Time 6 hrs
Total Time 6 hrs 15 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 6 dosas
Calories 132 kcal


  • Blender


  • 1/2 cup Split urad dal (black lentil)
  • 2 tbsp Chana dal (bengal gram)
  • 1 tsp Methi dana (fenugreek seeds)
  • 1 1/2 cup Idli rice


Preparing Batter

  • Add urad dalchana dal and methi dana in a large bowl. Add water and soak it for 6 hours or overnight.
  • Same as above add rice to another bowl. Add water and soak it for 6 hours or overnight.
  • After soaking, drain the water completely from the dal mixture. Add dal into a blender and add 3/4 cup water into it along with non-iodised salt. (Note – Non-iodised salt helps in fermentationIf you don’t want to ferment dosa batter, skip all fermentation process I am mentioning here.)
  • Blend in a smooth batter. Add more water if required. It must be a thick batter with pouring consistency. Keep it separately.
  • Now add rice into the blender. Add 1/2 cup water. Blend to a smooth batter.
  • Add rice mixture into dal mixture and mix well. If the batter is too thick add some water at this stage. Remember thick batter will not ferment.

For Fermentation

  • Cover the batter bowl and keep it in a warm place until it rises and turns bubbly. In warm regions depending on the temperature, it may take 5 to 16 hours. For the colder region, preheat the oven to 140 F for 10 minutes. Turn off the oven and place the batter into it. It may take 7 to 8 hours.
  • When properly fermented, the batter raises and turns light, fluffy with lots of pores & bubbles.
  • To check whether the batter is fermented or not, just drop half the spoon of this batter in a half bowl of water. It should float.
  • Don’t over ferment it and once fermented, keep it in the refrigerator.

For Making Dosa

  • Grease oil in a flat pan adds few drops of it. Heat it enough.
  • Now keep the flame low. Take a ladle full of dosa batter and pour it on the centre of the pan.
  • Immediately spread it over the pan clockwise so that it shapes like a crepe.
  • Increase the heat slightly and pour little oil on the edges.
  • Continue till it becomes golden brown and its edges start to come out.
  • Cooking on the other side is optional and only required if your dosa is too thick.


Calories: 132kcalCarbohydrates: 28.1gProtein: 5.8gFat: 0.1gTrans Fat: 3.2gSodium: 276mgPotassium: 9mgSugar: 0.1gCalcium: 4mgIron: 1mg
Keyword dosa, rice flour crepe, south indian food, vegan
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