• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cookilicious logo

  • About
  • Recipes
  • Podcast
  • Collaborate
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Collaborate
  • Podcast
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » South Indian » How to make Uttapam/Dosa Batter with Mahatma Rice

    Published: Mar 17, 2018 · Modified: Jun 20, 2020 by Priya * This post may contain affiliate links.

    How to make Uttapam/Dosa Batter with Mahatma Rice

    Recipe Print
    2 images of dosa made from fresh homemade dosa batter
    2 images of dosa made from fresh homemade dosa batter

    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.

    This shop has been compensated by Mambo Sprouts Marketing and Mahatma Organic Rice. All opinions are mine alone. #MahatmaRice

    A hand holding an uttapam made from dosa batter with Mahatma Organic white rice bag in the background

    If only I had a nickel for every time someone asked a South Indian (like me/my mom/my MIL) for that perfect dosa/idli/uttapam recipe, we all would be millionaires by now. In my opinion, dishes that come from a certain culture are perfected by those who are part of that particular culture. 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. 

    top image of a tray full of uttapam made from dosa batter served with 2 kinds of chutney

    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. 

    Image of a bag of Mahatma Organic white rice to make dosa batter

    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. 

    4 steps showing the process of making dosa batter

    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. 

    Uttapam stacked one on top of the other made from homemade dosa batter, served in a tray along with 2 kinds of chutney with a spoon and fork on the side

    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. [textendpost]

    top shot of 4 uttapam made from dosa batter

    Dosa/Uttapam Batter

    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.
    No ratings yet
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: Asian, Indian
    Cook Time: 10 minutes
    Author: Priya Lakshminarayan

    Ingredients 

    • 2 cups rice
    • 1/2 cup urad dal
    • 5-6 methi seeds
    • Salt as required
    • Oil as required

    Instructions

    • 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. Now 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. Serve immediately with coconut chutney and sambar.
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
    Love watching recipe videos?Subscribe to my Cookilicious YouTube channel now to get your weekly recipe fix - Youtube

    [textendpost1]

     top shot of 4 uttapam made from dosa batter

    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.

     close up of 1 uttapam made from dosa batter

     

     

     

     

    « Indian Spiced Buttermilk Ice Pops
    Spicy Chettinad Style Egg Roast Curry »
    228 shares
    GIFT FOR YOU

    Free Vegan Beginner's Guide

    Tips, recipes & secrets to transform your lifestyle.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Every recipe here tells a story that is simple, easy to follow and has a tasty soul. Come join me in my kitchen and let me take you on a gastronomical journey. Vegetarian & vegan cooking is so much fun! Read more...

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    GIFT FOR YOU

    Free Vegan Beginner's Guide

    Tips, recipes & secrets to transform your lifestyle.

    SEARCH A RECIPE OR INGREDIENT

    Featured On

    Get my Cookbook

    We are on YouTube!

    New Year New You

    one big bowl of Vegan Teff Kheer Porridge with a small bowl of the same on the side

    Vegan Teff Kheer Porridge

    Instant Pot Masala Khichdi served in a platter

    Instant Pot Masala Khichdi

    a set of hands tossing Cherub Tomatoes Crouton Salad

    Cherub Tomatoes Crouton Salad

    Instant Pot Ven Pongal served in a leaf bowl with a wooden spoon in it

    Ven Pongal in Instant Pot

    2 Masala Dosa with Sweet Potato placed on a plate

    Masala Dosa with Sweet Potato

    3 bowls of Crunchy Moong Dal

    Moong Dal Namkeen

    TRENDING NOW

    3 Vegan Corn Tostadas served on a wooden platter

    Vegan Corn Tostadas

    a bowl filled with Veg Hakka Noodles and a fork in it

    Veg Hakka Noodles

    image of one forth platter of White Chocolate Thandai Bark served in a platter

    White Chocolate Thandai Bark Recipe

    3 glasses of Thandai Milkshake served next to a bowl of colors and rose buds

    Thandai Milkshake | Dry Fruit Milkshake

    a hand brushing Tomato Cheddar Scones with butter

    Tomato Cheddar Scones

    Dal Tadka served in a brass bucket with a spoon in it

    Dal Tadka in Instant Pot

    Footer

    Stay connected

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Priya

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Cookilicious

    228 shares