Easy Dosa Recipe with Rice Flour
Equipment
Ingredients
Dosa Batter
Rice flour
200 g
Urad dal flour
100 g
Salt
1 tsp
Sugar
0.5 tsp
Baking soda
0.25 tsp
Water
400 ml
Oil for cooking
4 tbsp
Instructions
Mix dry ingredients
In a large bowl, combine rice flour, urad dal flour, salt, and sugar. Mix well.
Prepare batter
Gradually add water to the dry mixture while stirring continuously to form a smooth, lump-free batter. The batter should have a pouring consistency similar to pancake batter.
Optional: Add baking soda
If desired, add a pinch of baking soda to the batter for extra crispiness.
Ferment batter
Cover the batter and let it ferment in a warm place or Instant Pot on yogurt setting for 6-8 hours until it becomes bubbly and slightly frothy.
Heat tawa
Heat a non-stick tawa or cast iron griddle over medium heat. Test by sprinkling water; it should sizzle and evaporate immediately.
Spread batter
Pour a ladleful of batter in the center of the hot tawa. Immediately spread it in a circular motion using the back of the ladle to form a thin crepe.
Cook dosa
Drizzle a few drops of oil around the edges. Cook on medium heat until edges start to lift and bottom turns golden brown (2-3 minutes).
Fold and serve
Fold the dosa into triangle or roll it. Serve immediately with sambar and coconut chutney.
Storage
Fermented batter keeps 2 days in fridge. Freeze in portions. Thaw overnight before use.
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