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plain dosa recipe

Plain Dosa Recipe With Homemade Dosa Batter – Rice and Lentil Crepes

Plain Dosa Recipe is a South Indian Breakfast Recipe made out of Fermented rice batter and black gram batter. Plain dosa recipe goes really well along with sambhar, chutney or idli podi.

Course Breakfast
Cuisine Indian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Author Puja


  • 1 cup Urad dal
  • 4 cups Idli Rice or use regular rice – raw rice or boiled rice
  • 1 tbsp Fenugreek Seeds
  • Salt to taste
  • Oil for roasting dosa


  1. Wash the urad dal and rice separately.
  2. Add enough water to soak each of it. You can add the fenugreek seeds along with the urad dal.
  3. Cover and let it sit overnight.
  4. By the morning the grains would have soaked nicely and is ready to grind.
  5. Wash the stone grinder and fix the stone in it.
  6. Strain the urad dal and add the urad dal and fenugreek seeds to it and switch on the grinder.
  7. Add water little by little as needed to make the perfect batter. You may have to add water 3-4 times in between.
  8. When you see the urad dal becoming light and fluffy, switch off the grinder and remove the mixture on to a large bowl.
  9. Next, drain the soaked rice and add it to the grinder. Add just a little water as rice does not require plenty of water like urad dal.
  10. After another 20-25 minutes of grinding or when you see that the rice has become smooth, switch off the grinder.
  11. Now remove the rice batter on to the same bowl containing the urad dal batter.
  12. Add salt to it and mix the batter using your hands or a spoon or spatula.( It is said that the warmth of the hands initiate the fermentation process if you mix the batter with your hands)
  13. Ensures that the batter is mixed thoroughly.
  14. Finally, remove the batter on to the large bowl and allow the idli batter to ferment overnight.
  15. The batter should be in a sufficiently large bowl since the batter doubles in volume after fermentation.
  16. Finally, after fermentation, the batter would have become lighter and doubled in volume. If you smell the batter, it will have the fermented smell.
  17. And your batter is ready to make idli or dosa.
  18. For idli, we want thick batter but for dosa, you can thin the batter by adding some water to it and mix it well.
  19. Heat an iron tawa or griddle.
  20. In the center, spread some oil, if you are using a non-stick pan, you need not grease the pan, tawa has to be hot.
  21. While making dosa you can regulate the flame from low to high.
  22. Before pouring the batter, reduce the flame to low, pour ladleful of the batter on it and spread it in a circular motion.
  23. You can make either thick or thin dosa, completely your choice.
  24. Also, smear a little oil over it.
  25. Now cook the dosa, till the bottom of dosa turns golden brown.
  26. Finally, fold over to make a semi-circle or a roll and serve along with chutney of your choice and sambhar. (To make your dosa more crispy you can cook the dosa on both sides if you want).

Recipe Notes

  • Wash rice and urad dal  3-4 times to get whiter idli and dosa.
  • The time depends on the climatic conditions like during summers the batter may ferment in 6 hours itself and in the rainy season it takes longer. 
  • This is the basic Dosa recipe. If you want thin crisp Dosa, use less batter and spread it thinner. If you prefer thicker softer one, do not spread it as thin, and lower the heat and cover it while you cook. The steam softens the dosa and prevents it from getting crispy.