How to Make Dosa (A Step-by-Step Guide)

Dosa is a popular South Indian dish made from a fermented batter of rice and lentils. It is a thin, crepe-like pancake that can be served with a variety of fillings, such as chutneys, sambar, or eggs. Dosa is a delicious and healthy breakfast or snack, and it is also gluten-free and vegan.


  • 1 cup urad dal (black gram lentils)
  • 1 cup rice
  • 2 tablespoons poha (flattened rice)
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • Water, as needed

How to Make Dosa

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  1. Rinse the urad dal, rice, and poha in a colander until the water runs clear.
  2. Soak the urad dal, rice, and poha in separate bowls for at least 4 hours, or overnight.
  3. Drain the urad dal, rice, and poha.
  4. Grind the urad dal and fenugreek seeds in a wet grinder or blender until smooth.
  5. Add the rice and poha to the wet grinder or blender and grind until smooth.
  6. Add water to the batter as needed to get a thick, flowing consistency.
  7. Stir in the salt.
  8. Cover the batter and let it ferment in a warm place for at least 8 hours, or overnight.
  9. Heat a non-stick griddle or tawa over medium heat.
  10. Pour a ladleful of batter onto the griddle and spread it out into a thin circle.
  11. Cook the dosa for 1-2 minutes per side, or until golden brown and crispy.
  12. Serve the dosa hot with your favorite chutneys, sambar, or eggs.


  • For a more flavorful dosa, add a pinch of asafoetida to the batter.
  • To make crispy dosas, heat the griddle or tawa over high heat before cooking the dosa.
  • If the batter is too thick, add a little more water. If the batter is too thin, add a little more rice or urad dal.
  • The dosa batter can be stored in the refrigerator for up to 3 days.

Nutritional Information:

One serving of dosa (about 1/2 cup) contains approximately:

  • Calories: 180
  • Fat: 3 grams
  • Carbohydrates: 35 grams
  • Protein: 9 grams


FAQs (Frequently Asked Questions)

Can I use any type of rice for making dosa?

While traditional dosa is made using regular white rice, you can also try using parboiled rice or idli rice for a slightly different texture.

Can I make dosa without fermenting the batter?

Fermenting the batter is an essential step in making dosa. It helps in achieving the characteristic texture and flavor. However, there are instant dosa recipes available that require minimal fermentation time.

Can I freeze dosa batter for later use?

Yes, you can freeze dosa batter for future use. Portion it into airtight containers or freezer bags and thaw it in the refrigerator before use. Remember to give the batter a good stir before making dosas.

How thin should the dosa be?

A traditional dosa is thin and crispy. Aim to spread the batter evenly to achieve a thickness similar to a crepe or pancake.

Coconut chutney, tomato chutney, and mint chutney are some popular choices to accompany dosa. You can also explore other chutney variations based on your preferences.

Does dosa increase weight?

Dosa can be a part of a healthy weight loss diet, but it is important to consider the overall calorie intake and other factors. Dosa is a good source of protein and fiber, which can help you feel full and satisfied. However, it is also important to choose healthy toppings and avoid adding too much oil or ghee.

Does dosa make you fat?

Dosa is not likely to make you fat on its own. However, if you eat a lot of dosa and other high-calorie foods, you may gain weight. It is important to eat a balanced diet and exercise regularly to maintain a healthy weight.

Does dosa increase blood sugar?

Dosa can have a moderate impact on blood sugar levels. The glycemic index (GI) of dosa is 55, which is considered to be a moderate GI. This means that dosa will cause your blood sugar levels to rise, but not as much as foods with a high GI. If you have diabetes, it is important to monitor your blood sugar levels after eating dosa.

Should dosa batter be grainy?

Yes, dosa batter should be slightly grainy. This is because the urad dal (lentils) in the batter do not break down completely during fermentation. The graininess gives dosa its unique texture.

Should dosa batter be covered for fermentation?

Yes, dosa batter should be covered for fermentation. This will help to keep the batter moist and prevent it from drying out. The batter should be covered with a lid or plastic wrap.

What should dosa batter smell like?

Dosa batter should have a slightly sour smell. This is because the fermentation process produces lactic acid, which gives the batter its sour smell. If the batter smells strongly sour or off, it should not be used.

What should dosa batter look like?

Dosa batter should be a smooth, thick batter. It should not be too runny or too thick. The batter should be the consistency of pancake batter.

How thick should dosa batter be?

The thickness of dosa batter will depend on the type of dosa you are making. For a thin dosa, the batter should be about the consistency of pancake batter. For a thicker dosa, the batter can be a little bit thicker.

Is dosa healthy or unhealthy?

Dosa can be a healthy or unhealthy food, depending on how it is made and what it is served with. A plain dosa made with rice and lentil batter is a good source of carbohydrates, protein, and fiber. It is also low in fat and calories. However, if dosa is made with a lot of oil or ghee, or if it is served with unhealthy toppings, it can become unhealthy.

What does dosa taste like?

Dosa has a slightly sour taste, due to the fermentation process of the batter. It also has a mild, nutty flavor. The taste of dosa can vary depending on the type of rice and lentil used, as well as the spices added.

What is dosa rice?

Dosa rice is a type of rice that is specifically used to make dosa. It is a short-grain rice that is high in starch. This makes it ideal for making dosa, as it helps the batter to bind together and creates a soft, pliable dough.

What do you eat dosa with?

Dosa is typically served with a variety of accompaniments, such as sambar, chutney, and vegetable stir-fry. Sambar is a lentil soup that is flavored with spices. Chutney is a savory condiment that is made from a variety of ingredients, such as tomatoes, onions, and chili peppers. Vegetable stir-fry is a dish of stir-fried vegetables.

Does dosa have gluten?

No, dosa does not have gluten. Gluten is a protein that is found in wheat, barley, and rye. Dosa is made with rice and lentil batter, which do not contain gluten.

Does dosa have protein?

Yes, dosa has protein. A plain dosa made with rice and lentil batter has about 4 grams of protein per serving. This is a good source of protein for people who are vegetarian or vegan.

Does dosa have dairy?

No, dosa does not have dairy. Dairy products, such as milk, cheese, and yogurt, are not used in the making of dosa.

Does dosa cause gas?

Dosa can cause gas in some people. This is because the fermentation process of the batter breaks down the starches into smaller molecules, which can be more difficult to digest. If you are prone to gas, you may want to start with a small serving of dosa and see how you tolerate it.

Does dosa batter go bad?

Dosa batter can go bad if it is not stored properly. The batter should be stored in an airtight container in the refrigerator. It will last for about 3-4 days in the refrigerator. If you are not going to use the batter within 3-4 days, you can freeze it. The batter will last for about 2 months in the freezer.

Does dosa have carbs?

Yes, dosa has carbs. A plain dosa made with rice and lentil batter has about 40 grams of carbs per serving. This is a good source of carbs for people who are looking for a quick and easy source of energy.

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