Dosas Indian Style Pancakes Recipe

Rice: The main ingredient for the batter, preferably parboiled for the best texture.

Urad dal: Black gram lentils that help in fermentation and give the dosa its characteristic texture.

Fenugreek seeds: Added to the urad dal, these seeds aid in fermentation and add a subtle flavor.

Salt: Enhances the overall flavor of the batter.

Water: Needed to soak and grind the rice and dal, and to achieve the right batter consistency.

Oil: Used for cooking the dosas to ensure they are crispy and golden brown.

To achieve the perfect dosa, ensure that the batter consistency is neither too thick nor too thin. It should be similar to a pancake batter. When spreading the batter on the griddle, use the back of the ladle in a spiraling motion, starting from the center and moving outward. This helps in achieving an even, thin layer. Additionally, make sure the griddle is hot enough before pouring the batter; you can test this by sprinkling a few drops of water on it—if they sizzle and evaporate quickly, the griddle is ready.

• parboiled rice - Substitute with basmati rice: Basmati rice has a similar texture and can be used to achieve a comparable consistency in the batter.

• urad dal - Substitute with moong dal: Moong dal can provide a similar creamy texture and is often used in various Indian pancake recipes.

• fenugreek seeds - Substitute with cumin seeds: Cumin seeds can add a different but complementary flavor profile to the batter.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar taste.

• water - Substitute with coconut water: Coconut water can add a slight sweetness and additional nutrients to the batter.

• oil - Substitute with ghee: Ghee can provide a richer flavor and is traditionally used in many Indian recipes.

• Allow the dosa batter to cool completely before storing. This prevents condensation and keeps the batter fresh.
• Transfer the batter into an airtight container. Ensure there's enough space for the batter to expand if it continues to ferment slightly.
• Store the container in the refrigerator for up to 5 days. The cold temperature slows down fermentation, preserving the batter's quality.
• For longer storage, consider freezing the batter. Pour it into freezer-safe bags or containers, leaving some room for expansion.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the frozen batter in the refrigerator overnight. Stir well before making dosas to ensure even consistency.
• If you have leftover cooked dosas, let them cool completely before storing. Stack them with parchment paper in between to prevent sticking.
• Wrap the stack in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 3 days.
• To reheat, place the dosas on a hot griddle or non-stick pan for a few minutes on each side until warmed through and crispy.
• Alternatively, you can microwave the dosas for 20-30 seconds, though this may not retain their crispiness.
• For freezing cooked dosas, follow the same cooling and stacking method. Wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag.
• Reheat frozen dosas directly on a hot griddle or in the oven at 350°F (175°C) for 10-15 minutes until heated through and crispy.

• Preheat a non-stick pan over medium heat. Place the dosa on the pan and heat for about 1-2 minutes on each side until it becomes warm and slightly crispy.

• Use a microwave for a quick reheat. Place the dosa on a microwave-safe plate, cover it with a damp paper towel, and heat on high for 30-45 seconds. This will keep it from drying out.

• For a more traditional approach, use a tawa (Indian griddle). Heat the tawa over medium heat, place the dosa on it, and press gently with a spatula for about 1-2 minutes on each side.

• If you have an oven, preheat it to 350°F (175°C). Wrap the dosa in aluminum foil to prevent it from drying out and bake for about 5-7 minutes.

• Use a steamer for a softer texture. Place the dosa in the steamer basket and steam for about 3-4 minutes until it is heated through.

• For a crispier texture, you can use an air fryer. Preheat the air fryer to 350°F (175°C), place the dosa inside, and heat for about 3-4 minutes.

• Measuring cups: Used to measure the rice and urad dal accurately.

• Sieve: Helps in rinsing the rice and urad dal until the water runs clear.

• Large bowls: Needed for soaking the rice and urad dal separately.

• Blender: Essential for grinding the soaked rice and urad dal into a smooth batter.

• Spatula: Useful for mixing the batters together and ensuring they are well combined.

• Ladle: Used to pour the batter onto the griddle or pan.

• Griddle: Ideal for cooking the dosas to achieve a golden brown and crisp texture.

• Non-stick pan: An alternative to the griddle for cooking dosas without them sticking.

• Lid: Needed to cover the bowl while the batter ferments.

• Small bowl: Useful for holding the oil that will be drizzled around the edges of the dosa.

• Brush or spoon: Used to drizzle oil around the edges of the dosa while cooking.

• Fermentation-friendly container: Ensures the batter ferments properly in a warm place.

• Stove: Provides the heat source for cooking the dosas.

Soak overnight: Soak the rice and urad dal overnight to save time in the morning.

Use a blender: A high-speed blender can quickly grind the soaked ingredients to a smooth batter.

Preheat the griddle: Preheat the griddle while you are mixing the batter to save cooking time.

Batch cooking: Make multiple dosas at once and keep them warm in an oven set to low heat.

Store batter: Ferment extra batter and store it in the fridge for up to a week for quick future use.