Dosa is all about the right proportions. I got these proportions from my friend, Kala and I like the way dosas turn out this way.


Rice and Urad dal in the ratio of 5:3 so if you take 5 cups rice then 3 cups Urad Dal
2 tsp methi dana
Cooked rice - based on the quantity of above
1 tblsp Oil

If using wet grinder - Rice and urad dal in the ratio of 4:1(summers) / 4 : 1 1/4 (winters). Within rice the ratio is 3 1/4 Idli rice and 3/4 Regular rice. Normally for my 1.25 lt Ultra grinder I take 8 cups rice and 2 cups dal in summers. This quantity of rice is just right for the grinder without spilling over.

For Masala - if you want to make Masala Dosa

2-3 boiled potatoes, peeled and mashed coarsly
1 large onion sliced
8-10 curry leaves
2-3 green chillies, slit
1 tsp Rai
1/2 tsp Turmeric
1 tblsp oil
Salt to taste


1. Soak Rice and Dal each with a spoon of methi dana for atleast 3-4 hrs.

2. Cook enough rice so that 1/2 cup can be added with every jar ful of rice/dal when grinding.

3. Grind rice and dal to a smooth yet slightly grainy paste. For each jar full, add 1/2 cup cooked rice before filling the jar and then grind.

4. Mix rice and dal together along with salt.

5. Ferment overnight.

6. Before making dosas, mix the batter well.

7. Heat a flat griddle / non-stick pan and spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

8. Spread 1/2 tsp oil on the dosa. Let it cook. When you can feel the bottom browning, thats when the dosa is done. You can cook it a little more if you want it crispier (more paper-like). Some people like it soft. To do this, flip the dosa and let it cook for a min. This makes the dosa soft.

9. Before you make the next dosa, take a lightly wet paper towel and clean the pan surface.

10. Serve with Sambar and Coconut / Peanut Chutney.

Masala for making Masala Dosa

1. Heat oil in a pan, add rai, green chillies and saute onions till transluscent.

2. Add turmeric, curry leaves and let it sizzle for 1 min. Add potatoes and salt and mix well. Masala for dosa is ready.

3. For making masala dosa, before removing dosa from the griddle, add a tablespoon of potato mixture in the center, spread it so that it is in a thin line in the center from one end to other. Wrap the other sides around it.


• In colder places, the dosa batter doesn't ferment as this process needs some heat. I leave the batter bowl near the heat vent. Some people heat up the oven lightly, switch it off and put the batter in it.

• After fermentation of the batter, I mix lightly and take out a little batter from the top to make Idlis.

• You can add tomato, onions, curry leaves and cashews and make Uttapams too with the batter.

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