For: Nitra Urad Dal
Homemade Dosa Batter
- Vegan
- Indian
- ⏱ 20 min (+ overnight ferment)
- Serves 4 (makes ~12 dosas)
The foundation of South Indian breakfasts — a fermented rice-and-urad-dal batter that cooks into thin, crisp dosas.
Method
- 1
Soak separately
Soak the urad dal with the fenugreek seed, and the rice, in separate bowls of water for 5–6 hours.
- 2
Grind to a batter
Drain both and grind separately to a smooth, thick batter, adding water gradually as needed.
- 3
Combine and ferment
Mix the two batters together with salt, and leave covered in a warm place for 8–12 hours, or overnight, until light and bubbly.
- 4
Heat the griddle
Heat a flat griddle or non-stick pan and lightly grease it. Pour a ladle of batter in the centre and spread outward in a thin, even circle.
- 5
Cook until crisp
Drizzle a little oil around the edges and cook until the base turns golden and crisp, 2–3 minutes, then fold or roll and serve immediately.
A well-fermented batter should smell pleasantly tangy and look visibly risen — if it hasn't budged after 12 hours, it likely needs a warmer spot.