Savory Dosa Recipe: 4 Tips for Making Dosa

Dosa is a thin, savory South Indian crepe most commonly made from a batter of soaked or parboiled rice and urad dal (split black lentils) blended until smooth. Chefs ferment the rice batter for up to forty-eight hours, lending the finished dosa a subtle tanginess, not unlike sourdough. Many Indian households use a wet grinder—a type of food processor—to make dosa batter, but a high-speed blender will also work.

To cook dosa, spread the batter on a flat, cast-iron griddle or skillet (in India, this pan is a “tava” or “tawa”) into a paper-thin layer and cook it for a few minutes until it becomes golden brown and lightly crisp.

Indian dosa styles vary widely by individual region and personal preference. Here are some of the most popular styles:

1. 1. Adai dosa: Adai dosa combines a few different kinds of lentils and pulses. Chefs can choose from varieties like toor dal (split yellow pigeon peas), chana dal (split chickpeas), moong dal (mung beans), and urad dal (black gram). Pair these veggies with rice and spices for a nutrient-dense, flavorful crepe—no fermentation necessary.
2. 2. Idli: Idli rice cakes—a steamed dosa variation similar in texture to bao (steamed buns)—appear throughout Southern Indian and Sri Lankan cuisine. Idli batter consists of one part urad dal to four parts rice steamed in special stackable molds.
3. 3. Neer dosa: For an especially delicate, crispy dosa, this “water dosa” from Tulu Nadu—a region on the southwestern coast of India—is a great option that only calls for rice and doesn’t require fermentation.
4. 4. Pesarattu: Also known as moong dal ka cheela or moong dal chilla, pesarattu is among the staple breakfast recipes of Andhra cuisine. Pesarattu batter features soaked green mung beans, fresh ginger, green chilies, and spices.
5. 5. Ragi dosa: Hearty, whole grain ragi dosa combines finger millet flour with water, yogurt, or buttermilk for a filling, healthy breakfast. You may also add ragi flour to a standard fermented dosa batter for added flavor.
6. 6. Rava dosa: Light, delicate rava dosa combines rice and semolina flour.
7. 7. Uttapam: This thicker, pancake-like dosa requires twice the amount of rice as a plain dosa. A popular breakfast in Tamil Nadu, chefs typically cook uttapam with fresh toppings like chopped tomatoes, onions, and chilies.

Making dosa is highly personal: It’s about finding your preferred ratio of rice to lentils and understanding the fermentation conditions in your space. Here’s what to know:

1. 1. Alter the ratios to change the texture. Rice gives the dosa its crispy edges, while lentils lend a soft, flexible texture. If you don’t have black gram lentils, use whichever option you have on hand. They may change the texture and flavor slightly. Still, the dosa format—grains and pulses, soaked separately, then ground and fermented together—does not adhere to an ironclad combination of ingredients.
2. 2. Soak the ingredients separately. Separately soaking the rice and lentils will result in a smoother batter. Lentils begin to ferment much quicker than rice—you can use their soaking liquid as a starter for the entire mixture.
   
3. 3. Speed up fermentation with a multi-cooker. Depending on the temperature and humidity of your kitchen, a dosa batter can take anywhere from one to two days to double in size. To speed up the process (and regulate it), fill a multi-cooker one-third of the way with dosa, set it to the yogurt function, and allow it to double in size. If you don’t have a multi-cooker, simply select a warm spot for the batter to rest and be patient.
4. 4. Use a cast-iron skillet rather than a non-stick pan. To achieve the signature papery texture of dosa, use a well-seasoned skillet instead of a non-stick pan, which will provide a better surface to which the batter can cling.

Serve dosa for breakfast or lunch, either plain or alongside an assortment of condiments like coconut chutney, a green chutney with mint or cilantro, and sambar, a lentil and vegetable stew. Alternatively, you can roll the dosa around a filling of your choice, like spiced potatoes (masala dosa) or paneer.