Expert tips for making the perfect dosa batter

Veena's Market Dosa kit (Picture by Christopher Bachmann)

If you’ve ever tried to make your own dosa (South Indian savory crepes made with rice and lentils) batter, you know that it is really hard to get them nice and crisp like in the restaurants. It is possible but takes some time, patience and experimentation. I recently came across this very informative blog post by Sala Kannan of Veggie Belly on how to make the perfect batter for dosas and idlis (South Indian rice cakes) and had to share. I found the FAQ very helpful.

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6 Comments

Filed under India, Recipe

6 responses to “Expert tips for making the perfect dosa batter

  1. Guruprasad

    Another suggestion.
    1) Soak a small cup of puffed rice ( Thick Poha ) / Gatti Avalakki for about 20minutes and grind it along with the soaked rice while grinding the Dosa batter. Use of Avalakki makes Dosas golden brown and crispy.

    2) Soak 2 teaspoonful of Methi seeds (Fenugreek) overnight and grind it along with the soaked rice while grinding the Dosa batter. This helps offset the gassy nature(Vayu) of Urad dal.

  2. Thanks for the great suggestion! I’ll have to try the avalakki trick some time – I love crispy dosas.

  3. Pingback: South Indian Curried Eggplant with a Spicy Coconut Gravy | Veena's Market Blog

  4. rajitha

    its simple!!..just add some cooked rice while grinding to batter

  5. shiva

    even u can add some murmuralu while grinding…

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