A light and crispy southern Indian crepe filled with aloo masala (a mildly spiced potato filling) – great for breakfast or dinner. Delicious served with sambar (Indian soup), salad, and/or your choice of chutney.
Have you ever tried dosa before?
If not, you may want to try this Thin and Crispy Dosa!! It’s kind of like a crepe, except it’s crispy and filled with a mildly spiced potato filling called Aloo Masala. I just posted my Instant Pot Aloo Masala recipe here. It’s perfect paired with dosa!! In fact, that’s how I was first introduced to Dosa Masala – a thin and crispy dosa filled with my favorite Indian potato filling.
As it turns out, Thin and Crispy Dosa is a regional dish enjoyed in Southern India. I didn’t realize this for a couple of years. But after enjoying it for the first time in a restaurant in New Jersey, I couldn’t figure out why I couldn’t find it at other Indian restaurants. Now that I know, I tend to look for restaurants that offer Southern Indian cuisine just so that I can enjoy this delicious Thin and Crispy Dosa with Aloo Masala.
So now that you know what I know, it’s time to do a little soaking. So here’s the thing. Dosa is made with a fermented batter. Much like kefir, kombucha, or yogurt, the dosa batter is fermented for several hours or overnight to allow the batter to get nice and crispy.
The end result is an incredible thin and crispy crepe that is easy to tear but has a really nice flavor and texture. It’s thin and crispy on the outside but soft and pliable on the inside. I’m probably not doing the best description. All I know is this really works!!
I tried skipping the fermentation step once and it did not work. The resulting batter was more like a thick crepe – it just doesn’t crisp up at all. It still tastes okay, but it’s not the quintessential dosa flavor. Besides, we’re not making crepes here. We’re making Thin and Crispy Dosa!!
So, that said, it may seem like it’s a lot, but honestly, there are five simple steps to making really great dosa. And they’re all very easy. I promise!! (If I can do it, so can you!!)
- Rinse your rice, seeds, and dal (lentils).
- Soak the rice, seeds, and dal.
- Blend the soaked rice, seeds, and dal to make a batter.
- Ferment the batter.
- Cook the batter to make tasty thin and crispy dosa.
The first step to making delicious Thin and Crispy Dosa is rinsing your rice, seeds, and dal (lentils). While you can probably use almost any kind of rice. I use jasmine rice because that is what I have in my pantry. I also have brown rice and sushi rice, but when I make dosa, I want to use a white grain rice that doesn’t contain as much starch.
I also use the traditional urad dal (black gram), chana dal (split chickpeas), and fenugreek (methi seeds). See preceding photo.
Interestingly enough, it’s important to keep these two groups separate until after they are blended. So, measure out the rice into one bowl and measure the dal and fenugreek into a separate bowl. To rinse these tiny bits of rice, seeds, and dal, I have found it easiest to use a wire mesh strainer that fits inside the bowl. This helps me rinse the tiny specs without losing any of them.
Each time, I fill the bowl with water and then use my fingers to rub them lightly together. Then, I pick up the strainer and pour out the water in the bowl. Then I place the strainer back into the bowl and fill it up again. I repeat this process until the water stays mostly clear. I’ll admit, it takes a few more times to rinse the rice.
The second critical step is soaking the rice, seeds, and dal. Once everything is rinsed well and the water runs clear, I simply fill the bowls up with water and leave them on the counter for at least five hours, or overnight. This part is super easy since I can do the first two steps during the day on Saturday. That way, after dinner, everything is soaked and ready for Step 3.
But before we can start Step 3, we need to soak the poha.
If you’ve never had poha, don’t be alarmed. I hadn’t either until I wanted to make my own dosa at home. Poha is simply flattened rice that you can get an Indian grocery store or market. While you’re there, you can pick up the chana dal, urad dal, and fenugreek, too. The thing that I really like about going to the market is things are very reasonably priced and fresh.
The third step is blending the rice, seeds, and dal to make a batter. This process starts by draining the soaked dal and fenugreek. Transfer the combination to a high-speed blender along with 1½ cups water, the soaked poha, and optional salt, if you’re using it. Blend the mixture on high speed until very smooth. Now pour this into the liner of your Instant Pot or crock pot.
Next, you’re going to do the same thing with your soaked rice. After you drain it, transfer the soaked rice to a high-speed blender with some water. Blend the rice and water on high speed until very smooth. Pour the blended rice into your Instant Pot with the dal batter. Stir the batter until completely combined. It should appear very creamy, smooth, and off-white.
This fourth step is fairly hands-off. This is where we ferment the batter, except that your Instant Pot or crock pot are going to do all the heavy lifting for you. It should keep the ideal temperature for your dosa batter to ferment at the right speed and temperature. Place a clear lid on the Instant Pot (or crock pot) so that you can visually monitor the fermentation process.
Start the Instant Pot using the “Yogurt” setting and set for 12 hours (or start the “keep warm” setting on your crock pot/slow cooker. Just like when making kefir, yogurt, kombucha, bread, etc, it’s really important to not kill the healthy productive bacteria that causes the fermentation process. If you use a different setting, it may be too hot and kill off your bacteria.
Keep an eye on the batter, allowing it to ferment for eight to twelve hours. When the batter appears frothy and bubbly, has a slight fermented smell, and increased in volume, it’s ready to test. If, on the other hand, the batter doesn’t begin to bubble within four hours, the batter may be too thick. Simply stir in one half cup water to thin it out a little. If it still seems a bit thick, add in some more water.
To test whether the batter has fermented enough, do a float test. Simply fill a small bowl or glass with water. Dip a clean spoon into the fermented dosa batter and pour a spoonful of the batter directly into the water. If the batter floats, it is ready. If it sinks, allow the batter to ferment a little longer.
It can take as little as eight hours or it can take as much as twelve hours. And honestly, if you aren’t using an Instant Pot of crock pot, it can take up to twenty-four hours. So time is relative. The key is to let the dosa batter do it’s thing. Just don’t rush it. Definitely start this process the day before you want dosa. You can actually make it several days before if that works better for you.
Once the batter is frothy and passes the float or sink test, you can use the dosa batter immediately or store the dosa batter covered in the refrigerator. I like making my Thin and Crispy Dosa and then transferring the remaining batter to a glass jar for later in the week. It works out very well.
We’re ready for the final step!!! The fifth and final step is cooking the dosa batter!
You can use any seasoned or non-stick skillet, flat griddle, dosa pan, or crepe pan. I like using my 13″ crepe pan. It’s a fairly new toy that I got this year for my birthday. I like that it’s large, non-stick, and regulates the temperature wherever I set it for perfectly cooked crepes and dosa every time. But please use whatever tool you have on hand. The dosa may be smaller, but they will still be absolutely delicious!!
Let’s begin, shall we?
To start, heat your cooking surface over medium heat for at least five minutes. Meanwhile, stir your dosa batter and pour it into a glass, measuring glass, jar, or pitcher for easy pouring. It should be thin enough to pour evenly. The thinner your dosa batter, the thinner and crisper your dosa will be. But you don’t want to make it too thin.
When your cooking surface is hot, water should dance across it. It’s important that you only use a small bit of oil if you absolutely have to. Wipe any excess off with a paper towel. If you aren’t able to spread the batter evenly or it keeps coming off the pan, your pan isn’t hot enough or you’re using too much oil. The dosa batter should adhere to pan until it’s ready to come off.
Pour or ladle about one-half cup of the dosa batter onto the center of your hot surface. If you’re using a smaller pan, you’ll want to use half that amount. Moving quickly, use the ladle to evenly spread the batter in large concentric circles, starting in the center and spreading outward to the edge.
Alternatively, you can use a crepe spreader tool or pick up the pan to swirl the batter evenly on the surface of the pan. If the dosa isn’t cooking, slightly increase the heat or reduce the amount of oil used. The batter should adhere to the pan.
You’ll know the dosa is ready when the surface appears dry. The edges and bottom surface appear golden brown, and the edges begin to come off the pan. This normally takes three or four minutes. As a reference, I use setting 5 (of 10) on my crepe maker. I also use a crepe spreader.
Now carefully transfer your cooked dosa to a serving plate and fill it with aloo masala (potato filling). You can fold it in half like an omelet, which is more traditional. Or you can roll it up the way I’ve seen it served in Indian restaurants. The choice is yours. I find it’s easier to roll the dosa up like these photos illustrate.
Dosa is traditionally served filled with the aloo masala, alongside a hot bowl of Sambar (Indian vegetable soup), coconut chutney, tamarind chutney, or mint chutney. Many prefer coconut chutney, but my husband and I both really enjoy a little tamarind chutney with ours. It has a nice slightly sweet and tangy flavor that complements the potato and dosa well.
To make more dosa, use a paper towel or clean damp cloth to wipe any residual dosa residue from the surface of the hot pan. Then pour the batter onto the surface and spread it quickly and evenly just like you did before. Sometimes the first dosa doesn’t come out well if your pan isn’t hot enough or seasoned well. It may not look pretty, but it still tastes good!
This dosa batter stores very well in the refrigerator for up to five days. It’s important that you only make the dosa you expect to consume since the dosa does not stay crisp. That’s why I recommend you make the dosa right before you want to eat them.
I hope you enjoy this Thin and Crispy Dosa as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Dosa Ingredients
- 1½ cups rice, rinsed and soaked* (I used jasmine)
- 1 cup urad dal, soaked** (skinless black gram dal)
- 2 Tbsp chana dal, soaked**
- 1 tsp fenugreek or methi seeds, soaked**
- ½ cup poha (flattened rice)
- ¼ teaspoon salt (optional)
- 1½ cups water (for dal)
- ¾ cup water (for rice)
- 1 tsp avocado oil, divided (optional – use only if needed)
- Aloo Masala (spiced potato filling)
- Sambar (South Indian soup) (optional)
- coconut chutney, coriander chutney, tamarind chutney (optional)
Dosa Batter Instructions
- * Rinse the rice until the water runs clear, then soak in water for at least 5 hours.
- ** Rinse the chana dal, urad dal, and fenugreek seeds, then soak together in water for at least 5 hours.
- When you’re ready to make the dosa batter, soak the poha in ¼ cup water for 15-20 minutes. Set aside.
- Meanwhile, drain the soaked dal and fenugreek. Transfer to a high-speed blender with 1½ cups water, soaked poha, and salt (if using). Blend on high speed until very smooth. Pour into the liner of your Instant Pot.
- Next, drain the soaked rice. Transfer to a high-speed blender with ¾ cup water. Blend on high speed until very smooth. Pour into your Instant Pot with the dal batter. Stir the batter until well combined.
- Place a clear lid on the Instant Pot so that you can visually monitor the fermentation process.
- Start the Instant Pot using the “Yogurt” setting and set for 12 hours (or start the “keep warm” setting on your crock pot/slow cooker. Low may be too hot!!)
- Keep an eye on the batter, allowing it to ferment for 8-12 hours. When the batter appears frothy and bubbly, has a slight fermented smell, and increased in volume, it’s ready to test. If the batter doesn’t begin to bubble, it may be too thick. Stir in 1/2-1 cup water to thin it out a little.
- To test the fermented batter, fill a small bowl or glass with water. Dip a clean spoon into the fermented dosa batter and pour it directly into the water. If the batter floats, it is ready. If it sinks, allow the batter to ferment longer.
- If not using immediately, transfer to a glass jar and store covered in the refrigerator.
Cooking Dosa Instructions
- The dosa batter should be thin enough to pour evenly. The thinner your dosa batter, the thinner and crisper your dosa will be. I Start by pouring a portion of your dosa batter into a small bowl and slowly add water until you get the consistency thin
- Heat a large non-stick skillet, dosa pan, or crepe maker over medium heat for at least five minutes.
- Only if required, lightly wipe a tiny amount of avocado oil with a paper towel across the surface.*** You’ll know your pan isn’t hot enough or if you’re using too much oil if you aren’t able to spread the batter evenly or it keeps coming off the pan. The batter should adhere to pan.
- Pour a portion of batter into a jar or glass. Add a little water if needed to make a thin batter. It should pour smooth and evenly. Alternatively, you can use a ladle.
- Pour or ladle about ½ cup of the dosa batter onto the center of the hot skillet.
- Moving quickly, use the ladle to quickly spread the batter in large concentric circles, starting in the center and spreading outward to the edge. Alternatively, you can use a crepe spreader tool or pick up the pan to swirl the batter evenly on the surface of the pan. (The amount of batter you need is based on the size of the pan you are using – you’ll need less batter for a smaller pan and more for a larger pan.) If the dosa isn’t cooking, adjust the heat or reduce the amount of oil used. The batter should adhere to the pan.***
- You’ll know the dosa is ready when the surface appears dry (3-4 minutes), the edges and bottom surface appear golden brown, and the edges begin to come off the pan.
- Carefully transfer the dosa to a serving plate and fill with aloo masala (potato filling). You can fold it in half like an omelet, which is more traditional. Or you can roll it up the way it’s served in Indian restaurants. The choice is yours. I find it’s easier to roll the dosa up.
- Serve the dosa filled with the aloo masala (potato filling), with a hot bowl of Sambar (Indian vegetable soup), coconut chutney, tamarind chutney, or mint chutney, if desired.
- To make more dosa, use a paper towel or clean damp cloth to wipe any residue from the surface of the pan. Then pour the batter onto the surface and spread it quickly and evenly just like you did before. Sometimes the first dosa doesn’t come out well if your pan isn’t hot enough or seasoned well. It may not look pretty, but it still tastes good!
- This dosa batter stores very well in the refrigerator for up to five days. Dosa does not stay crisp the next day and should be made right before you want to eat them.
Notes
* Wash and soak the rice for at least for 5 hours, or overnight. (Drain before adding the water and blending). See post and instructions above.
** Wash and soak the dal and fenugreek seeds together for at least for 5 hours, or overnight. (Drain before adding the water and blending). See post and instructions above.
*** If you have a good non-stick skillet, it’s better to not use any oil at all. If the batter isn’t spreading evenly or coming off the pan as you are trying to spread it, reduce the amount of oil you are using and/or wipe the excess with a paper towel. When the dosa is ready to remove, it should come off the pan easily.
**** If you don’t have an Instant Pot with the yogurt setting, a slow cooker or crock pot works great. Just be sure to use the “keep warm” setting. The low setting may still be too hot for the batter to ferment properly.
Dosa is customarily served with Aloo Masala (spiced potato filling), Sambar soup, coconut chutney, coriander chutney, or tamarind chutney. My favorite pairing is the aloo masala and sambar. I love dipping my dosa in my soup – like grilled cheese and tomato soup!!
Thin and Crispy Dosa (Indian crepe)
Equipment
- Instant Pot (or crock pot/slow cooker with "keep warm" setting)
- high speed blender
Ingredients
- 1½ cups rice rinsed and soaked* (I use jasmine)
- 1 cup urad dal soaked** (skinless black gram dal)
- 2 Tbsp chana dal soaked**
- 1 tsp fenugreek or methi seeds soaked**
- ½ cup poha (flattened rice)
- ¼ teaspoon salt optional
- 1½ cups water for dal
- ¾ cup water for rice
- 1 tsp avocado oil divided (optional – use only if needed)
- Aloo Masala spiced potato filling
Instructions
Dosa Batter Instructions
- * Rinse the rice until the water runs clear, then soak in water for at least 5 hours.
- ** Rinse the chana dal, urad dal, and fenugreek seeds, then soak together in water for at least 5 hours.
- When you’re ready to make the dosa batter, soak the poha (flattened rice) in ¼ cup water for 15-20 minutes. Set aside.
- Meanwhile, drain the soaked dal and fenugreek. Transfer to a high-speed blender with 1½ cups water, soaked poha, and salt (if using). Blend on high speed until very smooth. Pour into the liner of your Instant Pot (or slow cooker).
- Next, drain the soaked rice. Transfer to a high-speed blender with ¾ cup water. Blend on high speed until very smooth. Pour into your Instant Pot (or crock pot/slow cooker) with the dal batter. Stir the batter until well combined.
- Place a clear lid on the Instant Pot (or crock pot/slow cooker) so that you can visually monitor the fermentation process.
- Start the Instant Pot using the “Yogurt” setting and set for 12 hours (or start the "keep warm" setting on your crock pot/slow cooker. Low may be too hot!!) Keep an eye on the batter, allowing it to ferment for 8-12 hours. When the batter appears frothy and bubbly, has a slight fermented smell, and increased in volume, it’s ready to test. If the batter doesn't begin to bubble, it may be too thick. Stir in 1/2-1 cup water to thin it out a little.
- To test the fermented batter, fill a small bowl or glass with water. Dip a clean spoon into the fermented dosa batter and pour it directly into the water. If the batter floats, it is ready. If it sinks, allow the batter to ferment longer.
- If not using immediately, transfer to a glass jar and store covered in the refrigerator.
Cooking Dosa Instructions
- The dosa batter should be thin enough to pour evenly. The thinner your dosa batter, the thinner and crisper your dosa will be. I Start by pouring a portion of your dosa batter into a small bowl and slowly add water until you get the consistency thin
- Heat a large non-stick skillet, dosa pan, or crepe maker over medium heat for at least five minutes.
- Only if required, lightly wipe a tiny amount of avocado oil with a paper towel across the surface***. You’ll know your pan isn’t hot enough or if you’re using too much oil if you aren’t able to spread the batter evenly or it keeps coming off the pan. The batter should adhere to pan.
- Pour a portion of batter into a jar or glass. Add a little water if needed to make a thin batter. It should pour smooth and evenly. Alternatively, you can use a ladle.
- Pour or ladle about ½ cup of the dosa batter onto the center of the hot skillet.
- Moving quickly, use the ladle to quickly spread the batter in large concentric circles, starting in the center and spreading outward to the edge. Alternatively, you can use a crepe spreader tool or pick up the pan to swirl the batter evenly on the surface of the pan. (The amount of batter you need is based on the size of the pan you are using – you’ll need less batter for a smaller pan and more for a larger pan.) If the dosa isn’t cooking, adjust the heat or reduce the amount of oil used. The batter should adhere to the pan.***
- You’ll know the dosa is ready when the surface appears dry (3-4 minutes), the edges and bottom surface appear golden brown, and the edges begin to come off the pan.
- Carefully transfer the dosa to a serving plate and fill with aloo masala (potato filling). You can fold it in half like an omelet, which is more traditional. Or you can roll it up the way it’s served in Indian restaurants. The choice is yours. I find it’s easier to roll the dosa up.
- Serve the dosa filled with the aloo masala (potato filling), with a hot bowl of Sambar (Indian vegetable soup), coconut chutney, tamarind chutney, or mint chutney, if desired.
- To make more dosa, use a paper towel or clean damp cloth to wipe any residue from the surface of the pan. Then pour the batter onto the surface and spread it quickly and evenly just like you did before. Sometimes the first dosa doesn’t come out well if your pan isn’t hot enough or seasoned well. It may not look pretty, but it still tastes good!
- This dosa batter stores very well in the refrigerator for up to five days. The dosa do not stay crisp and should be made right before you want to eat them.
I mostly like crispy dosa. Your cooking instructions about Dosa has helped me to know it properly. But When I don’t able to cook Dosa at home ,then I recommend Hungryhouse for ordering Dosa online.
Hello, Rakib. I’m so glad you like this thin and crispy dosa recipe and Hungryhouse. Thank you for taking the time to share your comment.