- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 100 g
- 1 tsp
- 1 tsp
- 500 g
- 1 tbsp
- 1 tsp
- ½ tsp
- 3 tbsp
- 500 ml
- 200 g
- 300 ml
Process
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Rinse the idli rice and urad dal separately in cold water until the water runs clear. Soak the rice in enough water to cover by 2 inches for at least 4 hours or overnight. Soak the urad dal and fenugreek seeds together in a separate bowl with enough water for the same duration.
Drain the urad dal and fenugreek, reserving the soaking water. Grind them in a blender with a little reserved water until fluffy and light, about 5 minutes. Transfer to a large bowl.
Drain the rice and grind it with a little reserved water to a smooth but slightly grainy batter, about 5 minutes. Mix the rice batter into the urad dal batter along with salt. Add more water if needed to reach a pourable but thick consistency. Cover and let ferment in a warm place for 8 to 12 hours, until the batter rises and smells slightly sour.
For the potato masala, heat 1 tbsp vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter. Add sliced onion, green chilies, grated ginger, and curry leaves. Sauté until the onion is soft and translucent, about 5 minutes.
Add turmeric powder and salt to taste. Stir in the boiled, mashed potatoes and 100 ml water. Mix well and cook for 3 to 4 minutes until the masala is heated through and slightly thick. Set aside.
Heat a non-stick or cast-iron dosa pan over medium-high heat. Pour a ladleful of batter onto the center and spread it quickly in a spiral motion with the back of the ladle to make a thin circle, about 20 cm in diameter. Drizzle 1 tsp vegetable oil around the edges.
Cook until the edges turn golden brown and the bottom is crisp, about 2 to 3 minutes. Flip the dosa and cook for 30 seconds, or leave it if you prefer a softer dosa. Place 2 to 3 tbsp of potato masala in the center, fold the dosa over, and slide onto a plate. Repeat with the remaining batter and masala.
Serve hot with coconut chutney and sambar on the side.
Kitchen notes
Kitchen notes
- The most common mistake is fermenting the batter in a cold environment; place it in a warm spot (like an oven with the light on) to ensure it rises and develops the characteristic tang.
- The batter is ready when it has doubled in volume and has a pleasant sour aroma. If it hasn't risen, let it sit longer; you can add a pinch of baking soda to help if needed.
- For crispy dosas, the pan must be hot but not smoking. Test by sprinkling a few drops of water; they should sizzle and evaporate immediately. Wipe the pan with a little oil before each dosa.
Substitutions
- idli rice→short-grain rice or parboiled rice
- urad dal→split black lentils (without skin)
- vegetable oil→coconut oil or sunflower oil
- green chilies→red chili flakes or cayenne pepper
Storage & reheating
Store leftover batter in a covered container in the refrigerator for up to 3 days. The batter may darken and become more sour; stir well before using. Leftover potato masala can be refrigerated for up to 2 days and reheated in a pan over medium heat with a splash of water. Cooked dosas are best eaten fresh but can be stacked with parchment paper and refrigerated for 1 day; reheat in a dry pan over medium heat until warm and crisp.
FAQ
The questions we get asked most
Why is my dosa batter not fermenting?
Fermentation depends on temperature and the quality of the urad dal. In cold weather, place the batter in a warm spot, such as an oven with the light on, or use a yogurt incubator. If the batter still doesn't rise after 12 hours, add 1/4 tsp baking soda and let it sit for 30 minutes before making dosas.
Can I make the batter without fenugreek seeds?
Yes, fenugreek seeds help with fermentation and add a subtle flavor, but you can omit them. The dosas will still be crispy, though the batter may take slightly longer to ferment.
How do I make my dosa crispy?
Ensure the pan is hot enough before spreading the batter. Spread the batter thinly and evenly. Drizzle a little oil around the edges and cook until the edges lift and turn golden brown. Avoid flipping too early; the dosa should be crisp on the bottom before flipping.
Can I prepare the potato masala ahead of time?
Yes, the potato masala can be made up to 2 days in advance and stored in the refrigerator. Reheat it in a pan over medium heat with a splash of water before serving.
What can I use instead of idli rice?
You can use short-grain rice, such as sushi rice or parboiled rice. Avoid long-grain rice like basmati, as it doesn't give the same texture.
How do I store leftover dosa batter?
Store it in a covered container in the refrigerator for up to 3 days. The batter will become more sour over time; stir well before using. Bring it to room temperature before making dosas for easier spreading.
Can I freeze dosa batter?
Freezing is not recommended as it alters the fermentation and texture. It's best to make dosas with fresh batter.
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