This is a recipe for Beginners. A Step by step instructions on how to make the perfect uttapam or dosa batter. Dosa/Uttapam is a traditional South Indian crepe/pancake made from fermented rice and lentils batter. It is nutritious and delicious. A quick breakfast on busy days.
What is Dosa
If only we got a nickel for every time someone asked me, my mom, my MIL or aunt for that perfect dosa/idli recipe, we all would be millionaires by now. Dosa in that way is indigenous to South India and we South Indians take a lot of pride in that. We also claim to have the best recipe w.r.t ingredients and proportion when it comes to preparing the idli/dosa batter. Almost all the time the recipe is handed down in the family and we all stick to it. Its like basics of cooking for us.
The recipe that I have has been followed for generations. My mom, her mom and so on and so forth. The recipe has not changed a bit, however over time, atleast I have experimented with the ingredients here and there. While they all have been successful, nothing beats the original recipe. Dosa is made from a fermented batter and is similar to a crepe in appearance. Its main ingredients are rice and black gram. Why is dosa considered nutritious? Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and urad dal, it is also a good source of protein. The process of fermentation increases the vitamin B and vitamin C content. Its served hot along with sambar, stuffing of potatoes and chutney. It can be consumed with idli mulagapudi as well which is my most preferred combo.
I prepare this batter almost every week. Lot of you have written to me asking for a foolproof dosa batter recipe. Even on my Instagram stories, I keep getting requests to share my dosa batter recipe. While I have shared in some dosa recipes before, I thought its better to dedicate a post only for this. So here is my family recipe all out in the open just for you. Getting the right rice in India is easy, but having moved to the US, I took some time to find the right kind of rice to make the perfect Dosa batter. Mahatma Organic Rice is one of my ideal choice for this recipe. You can use their convenient store locator by clicking on this link to search for the product you want. Riviana Foods is America's leading rice company and the nation's second largest provider of pasta products. Their portfolio includes over 20 trusted brands with more than 500 products widely distributed in many countries around the world including Mahatma Organic Rice.
Wash and soak Mahatma Organic Rice in water overnight. In another vessel, wash and soak urad dal and methi seeds, overnight. The next day, drain the water from both the vessels. First grind urad dal and methi seeds to a smooth paste. Add water as required. Empty it in a vessel. Then add the soaked rice and grind it to a smooth paste. Add water as required. Transfer it to the same vessel that has the lentils paste. The consistency of the batter should be thick yet flowing, like pancake batter. Add salt and cover the vessel. Leave it to ferment for a day. The dosa/uttapam batter is now ready to use.
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Normally, one would heat a griddle and pour a ladle of the batter on it and spread it in a circular motion forming a thin circle. Smear a little oil around it. Cook evenly on both sides and serve immediately with coconut chutney and sambar. However, today I wanted to make bite sized appetizers for the big March Basketball Tourney! So I decided to make mini uttapams with the same batter. Pour batter in each mold and then you can get as creative with the toppings as possible. Add chopped carrots, bell peppers, broccoli, onions, spinach, mushrooms, etc on top, cook both sides and serve them.
This recipe is vegan and gluten free. Now that you know how to prepare dosa batter, you can also make idli using the same batter. However for that the batter needs to be more thick. So add less water while grinding the rice and lentils. Some dosa varieties that you can try using this batter as base are Instant Carrot & Oats Dosa/Crepes, Masala Dosa with Sweet Potato Filling, Masala Dosa with Tomato Almond Chutney, Chettinad Kuzhi Paniyaram Recipe, Mini Masala Idli and Chutney Dosa with Tomato & Almond chutney.
Top recipe tips 💭
To make soft dosa, spread the dosa slightly thicker (not as thick as uttapam). Methi seeds will make the dosa soft. Once the batter is fermented, check the consistency of the batter. Add water gradually to get the right consistency if needed. Stir the batter every time before making the dosa.
Dosa making involves a bit of practice and skill. Always make a small dosa first. This is for taste test. Taste and see if the salt is right. Add more to the batter if needed. Making a small dosa first also helps set the temperature right for the tawa.
FAQs 📖
To make crispy dosa, spread it thin (like paper) on a non-stick pan or cast iron pan. Cook it for a longer time than usual on medium heat. Drizzle oil generously while the dosa cooks. Batter is same for making soft dosa and crispy dosa. Just skip adding methi seeds to the batter if you want to make crispy dosa.
The batter is the same to make uttapams. Use a small pan or mini pancake pan. Spread the batter thick. Top it with chopped onions, tomatoes, carrots, spinach, green chillies and cilantro if you want to make masala uttapam.
You can use this batter to make masala dosa. For the potato stuffing, follow my masala dosa recipe and swap sweet potatoes with potato.
The batter can be stored in the fridge for 5-6 days. You can also freeze dosa batter for 3 months. Thaw it in the fridge overnight. If the batter has thickened, add little water to get the desired consistency.
Leftover batter can be used to make Dosa Waffles, or Paniyaram. You can also shape them as small balls and fry them in oil. If the batter has thickened, use it to make idli.
More South Indian recipes
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Recipe 📖
Dosa/Uttapam Batter
Equipment
Ingredients
- 2 cups rice
- ½ cup urad dal
- ¼ teaspoon methi seeds
- cups water
- Salt
- vegan ghee
Instructions
- Rinse rice multiple times in water till the water runs clear. Similarly, rinse urad dal with methi seeds in a separate bowl. Do not discard that water, use it to water plants.
- Add fresh water to the rice bowl. Similarly, add fresh water to the bowl with urad dal and methi seeds. Soak them overnight or for 8 hours.
- The next day, drain the water from both the bowls. Again do not discard the water. Use it to water the plants.
- Transfer urad dal and methi seeds first to a blender jar. Add water as required. I added approximately half cup of water. Grind to a smooth paste. Scrape the sides as you grind to ensure its evenly ground.
- Transfer to a large mixing bowl.
- Then add the soaked rice to the same blender jar (without rinsing it) and grind it to a smooth paste. Add water as required. I added approximately half cup of water. Scrape the sides as you grind to ensure its evenly ground. Chef tip - Feel the ground paste with your fingers. It should be smooth not grainy. Blend till you get that texture.
- Transfer it to the same mixing bowl. Mix using your clean hand. The consistency of the batter should be thick yet flowing, like pancake batter. Chef tip - The warmth in our hand helps with the fermentation.
- Now leave it to ferment for another 8-10 hours. I usually leave it in the turned off oven with a plate at the bottom. You can also ferment the batter in the Instant Pot or leave it on the counter if the the temperature is warm enough where you live. There is no need to cover it.
- After 8 hours, the batter would have risen and fermented.
- Add salt and mix. The dosa batter is ready to use. If you don't want to make dosa immediately, you can store the batter in the fridge.
- Now heat a tawa/griddle and pour a ladle of the batter on it and spread it in a circular motion forming a thin circle. Smear a little vegan ghee around it.
- Carefully flip to the other side when the edges loosen. Cook this side till brown spots begin to appear. Take it off the tawa. Make as many as you need. Stir the batter every time before pouring it on the tawa. Serve immediately with chutney and sambar.
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