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How To Make Perfect South Indian Dosa?

A perfect thin crispy dosa made at home seems like a dream for most of the people. In this post, I will show you how anyone can make perfect dosa and how anyone can fix if the batter goes wrong.

Ingredients You Will Need

To make batter for 10 dosas you will need:

  1. 3 Cup Rice
  2. 1 Cup Urad Dal (Washed Black Gram Split)
  3. 1/3 Cup Channa Dal (Chickpeas Split)
  4. 1 Tablespoon Methi Dana (Fenugreek Seeds)

This means urad dal should be one by third of rice, chana dal should be one by third of urad dal and for every three cup of rice one table spoon methi dana should be there. That’s make a perfect dosa batter.


  1. Soak all four ingredients mentioned above for three to five hours. Three if you are in a hurry and five if you have time. No problem if you forgot and left it for more time.
  2. Grind them into a slight coarse paste then leave it for overnight or eight to twelve hours for fermentation.
  3. Once the batter is fermented, add salt to taste and mix it very well. Then, adjust the consistency by mixing some water.

Your perfect dosa batter is ready for preparing dosa.

Cooking Dosa:

  1. Take Dosa Tawa and heat it up well.
  2. Put a splash of water over tawa and rub it with a cotton cloth.
  3. Pour some batter and spread it over the tawa using a Dal Serving Spoon.
  4. Now leave it as it is until you see browning on the thing parts of your dosa.
  5. Spread some oil over dosa and let it cook for some more time.
  6. Use a Sharp Steel Spatula to separate the dosa from tawa.
  7. Roll it or fold it the way you want.

Your paper dosa is ready to serve.

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