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rice flour dosa served in a black palte with two chutney's and potato fry
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4.50 from 4 votes

Easy Dosa Recipe with Rice Flour and Urad Dal

Crispy Dosa made with rice flour and urad dal. A great beginner recipe which makes golden crispy dosa.
Prep Time4 hours
Cook Time30 minutes
Resting Time14 hours
Course: Breakfast
Cuisine: Indian
Servings: 7
Author: Madhavi Kadaba

Ingredients

  • 3 cups rice flour
  • 1 cup whole urad dal
  • 1 teaspoon Fenugreek seeds (methi seeds)
  • 2 teaspoon chana dal gives beautiful color to the dosa
  • salt to taste (use non iodine salt)
  • 5 ½ cups water ( 1 ½ cup to grind urad dal + 4 cups to add with rice flour)
  • oil as required to make dosa

Instructions

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 1 ¼ cup of cold water to a smooth paste.
  • Transfer it to a bowl. Add ¼ cup of water to the jar to get rest of the batter out. Add rice flour, salt and enough water ( start with 3 cups and add one more cup as needed) 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-

  • If you live in warm place, leave the batter covered in the counter top. The batter will ferment with in 8 hours.
  • If you live in cold place, in winter you need at least 12 to 14 hours for the batter to ferment. In summer it may take 8 to 10 hours 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 12 to 14 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. It will be frothy and will have bubbles on the top. 

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.
  • If you have potato masala, add it now and fold the dosa.
  • Remove the dosa and serve immediately with chutney and sambar. Repeat the process with the rest of the batter.

Notes

  • 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.