Dosa is a thin and crispy savory pancake made with rice and urad dal. Sharing the easy dosa recipe made with rice flour.
Dosa is a favorite South Indian breakfast served with chutney and sambar.
Dosa is usually made by soaking the rice and urad dal for few hours and grinding them to a fine paste. The ground batter is fermented over night and the batter is ready the next day to make crispy dosas.
The key to making good dosa is in the batter. Ideally wet grinders work the best in making the dosa batter.
Today I want to share a dosa recipe which uses rice flour. My sister in law gave me this recipe and I feel this is such a simple way of making the dosa batter with out much hassle.
Ingredients needed to make this easy South Indian dosa –
- Rice Flour ( a good quality store bought rice flour works )
- Urad Dal ( whole urad is preferred)
- Methi seeds ( must in the recipe, do not skip), it helps in fermentation and gives a beautiful brown color to the dosa.
- Salt and Water
Three steps to making delicious crispy dosa-
1 – Soaking & Grinding the ingredients – this step is easy in this recipe because we are using rice flour. soak the urad dal and methi in enough water for four hours and grind it to a fine paste.
2 – Fermenting the batter – If you live in a warm place fermentation is easy but in winter and in cold places you can keep the batter in the oven with the light on. Recently I have been fermenting my batter in the instant pot and this method gives me well fermented batter every single time.
3 – Using a cast iron skillet to make the dosa – cast iron skillet heats the pan uniformly and will give you crispy golden crust dosa.
Fermented Dosa Batter in the Instant Pot –
More Dosa Recipes –
Easy Dosa Recipe with Rice Flour
- 3 cups rice flour
- 1 cup whole urad dal
- Fenugreek seeds (methi seeds) – 1 tsp
- 1 tsp chana dal (optional) but gives beautiful color to the dosa
- salt to taste ( I used regular iodized salt)
- water as needed
- oil as required to make dosa
Soaking & Grinding-
- Wash and soak the urad dal, methi and chana dal (if using) in enough water for atleast 4 to 5 hours.
- Discard the soaked water and grind urad dal, methi, chana dal with enough water to a smooth paste.
- Transfer it to a bowl. Add rice flour, salt and enough water to make a batter with a consistency similar to pan cake batter.
- Initially use a whisk to remove any lumps and later with clean hands mix the batter for 1 to 2 minutes.
Fermenting the dosa batter-
- Dosa batter needs to ferment for atleast 8 to 10 hours.
- If you live in a warm place, it may be easier to ferment.
- But in winter and if you live in a cold place, place the batter in the oven with the light on.
- You can also ferment the dosa batter in the instant pot. Transfer the batter to the instant pot. close the pot with a large plate or a glass lid. Do not use the regular instant pot lid.
- Turn the instant pot on and press the yogurt button and adjust the time to 10 hours. If you live in a much colder place, you can ferment the batter for couple more hours.
- The next day the batter will be ready. The volume will not double with rice flour dosa, but will ferment very well.
Making the dosa-
- Heat a cast iron skillet, apply oil and smother it evenly. Splash some water and wipe it off with a paper towel.
- Stir the fermented batter and pour a ladle of the batter in the center of the skillet.Spread the batter into a thin circle.Drizzle a teaspoon of oil all around the dosa.
- Close the lid for 45 seconds.When you remove the lid you will see that the edges turning golden brow. Flip it and cook for another 30 seconds
- Remove the dosa and serve immediately with chutney and sambar. Repeat the process with the rest of the batter.
If the batter does not ferment properly, you may still make the dosa but you will not achieve the ideal texture and taste.
Do not leave the batter to ferment more than 15 hours. If that happens the batter would develop a rotten smell.
The fermented batter will not double as it would with regular dosa batter.