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You are here: Home / Breakfast / Crispy Dosa Recipe / How to Make Crispy Dosa / No Fermentation Dosa / How to Make Dosa Batter in Mixie

Crispy Dosa Recipe / How to Make Crispy Dosa / No Fermentation Dosa / How to Make Dosa Batter in Mixie

July 2, 2014 By Aarthi 43 Comments

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I found that i have not posted separate dosa batter or soft idli batter, even though i experiment a lot with these. I made my dosa batter each time differently and note down the texture of each one and find the best among them.

You can check out my tiffin sambar recipe, chutney recipes for sidedish.

This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. But this one is a exception, you dont have to ferment it, Just grind it and use right away. I am telling you you dont sacrifice the real taste of dosa.
This dosa turned out to be crispy and equally good to normal dosa. I served it with my tiffin sambar recipe and it was a total hit. I was really proud that i found a perfect recipe if you dont have much time on hand. The cool thing is you can make this dosa batter in mixie, so no need to take heavy grinders out and you dont waste time in washing that up. So try this out and let me know how it turned out for you..
Preparation Time : 10 mins + 15 mins for grinding
Soaking Time : 8 Hours or Overnight
Cooking Time : 1 to 2 mins 
Serves : 6 to 8

Ingredients:

Rice – 1 cup ( I used normal cooking rice )
Whole Urad Dal / Ulundu paruppu – 11/2 cup
Readymade Rice Flour – 1 cup
Salt to taste
Water as needed
Oil or Ghee for Panfrying

Method:
Wash rice and dal well in lots of water. Soak them overnight. Drain them and set aside.
Now Take the soaked dal and rice in a blender, add rice flour and puree them. Add in water and blend them till they are well blended.
Pour this in a bowl and add in salt. Add some water if needed and mix well. The batter shouldn’t be too thick or too thin.
Now heat a tawa, pour a ladleful of batter in and make thin dosa. Drizzle some ghee or oil around the sides and cook on medium heat till it is golden.
Fold and serve.

Notes:
1)Wash rice and dal very well and then soak them. 
2)While blending, the rice wont get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.
3)I used storebought rice flour for the dosa and it worked perfectly.
4)In this dosa, since there is no fermenting, the consistency of the batter is very important. You should make it little pouring consistency, not too thick or too thin like rava dosa. 
5)Cook it on medium heat till it gets nice colour on the dosa.
6)You can store this batter in fridge for two to three days.
7)This dosa is best when made thin, dont make it thick.
8)If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
9)Serve this dosa with sambar, coconut chutney or tomato chutney.

Pictorial:
I measured 1/2 cup rice and 3/4 cup urad dal..
I actually doubled the recipe so you
will see double measurements in written recipe

Take them in a bowl

Wash it well and cover it with fresh water

cover with a lid and soak

Rice and dal is perfectly soaked

Take them in a blender

Add in rice flour

Grind them

Add some water

Puree again

Blend it till it is smooth

transfer the batter in a bowl

add in salt

Mix well..The consistency shouldn’t be too thick or too thin

Heat a non stick tawa or any dosa tawa

take a ladleful of batter

pour in hot tawa

now use the back of the ladle and spread it

spread it round

like this

Now drizzle some oil around

let it cook and get brown

fold and serve

enjoy
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Filed Under: Breakfast, Breakfast Ideas, Dosa, No Ferment, Recent Recipes, Viewers Requested Recipe

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Kashmala Ashfaq

    July 2, 2014 at 2:34 pm

    Hey..
    If am out of rice flour..what can I use as an alternative?

    Reply
  2. Suji Sasi

    July 2, 2014 at 2:44 pm

    Wow….this one's really helpful. ..thanks for sharing this recipe. ..

    Reply
  3. Nivedhitha Arvind

    July 2, 2014 at 3:46 pm

    Rice u used here s bit idly or dosa rice a..cooking rice means can we use mysore ponni which we normally use for lunch tym..can we use dat

    Reply
  4. durga kalyan

    July 2, 2014 at 3:49 pm

    looks yummyyyyyyy!!!!!!!!
    i wil try this today.

    Reply
  5. Aarthi

    July 2, 2014 at 3:58 pm

    @Nivedhitha ArvindYes u can use

    Reply
  6. Aarthi

    July 2, 2014 at 3:59 pm

    @Kashmala AshfaqI am not sure about the alternative, rice flour gives the proper texture

    Reply
  7. Priety Maheshwari

    July 2, 2014 at 4:24 pm

    hey hi…whole urad dal nd normal urad dal is diff kya????

    Reply
  8. Anonymous

    July 2, 2014 at 4:28 pm

    Hi I just wanted to know if the rice is pacharisi or pilungal arisi?

    Reply
  9. இரா. கண்ணன்

    July 2, 2014 at 6:04 pm

    The photo shows only half cup of Whole Urad Dal / Ulundu paruppu – so let me know the correct measurement.. half cup or one & half cup.

    உங்கள் பதிவுகளை தொடர்ந்து படித்து வருகிறேன். மிகவும் பயன்யுள்ளதாக இருக்கிறது. வாழ்த்துக்கள்..

    Thanks
    R. Kannan

    Reply
  10. Anonymous

    July 3, 2014 at 3:55 am

    can I use homemade rice flour?

    Reply
  11. Jayanthi Sekar

    July 3, 2014 at 6:42 am

    Crispy dosa ,pass it to me right away,I can dosa for three times a day.hmmmm,thanks for the recipe.
    I tried ur oats brownies It was a hit in my family and my friends.thanks arthi
    Jayanthi

    Reply
  12. Aarthi

    July 3, 2014 at 8:37 am

    @Priety MaheshwariNo it is urad dal which is whole and white

    Reply
  13. Aarthi

    July 3, 2014 at 8:37 am

    @AnonymousIt is pulungal arisi

    Reply
  14. Aarthi

    July 3, 2014 at 8:38 am

    @இரா. கண்ணன் It is not half cup it is 3/4 cup and i doubled the recipe so it is 11/2 cup urad dal

    Reply
  15. Aarthi

    July 3, 2014 at 8:39 am

    @AnonymousYes u can use

    Reply
  16. இரா. கண்ணன்

    July 3, 2014 at 10:29 am

    @Aarthi

    Thanks.. I will try it

    Reply
  17. Anonymous

    July 3, 2014 at 3:23 pm

    can you do a post on how to make idli batter using mixie or blender. Thanks.

    Reply
  18. Anonymous

    August 14, 2014 at 6:48 pm

    Came across your fb page recently n i have wanted to drop a comment. Very helpful site and each recipe is explained in detail. Takes a lot of dedication to capture each step like that. Thank u so much for ur effort. keep it up!

    Reply
  19. Seema Dwivedi

    August 15, 2014 at 5:16 am

    Hi Aarthi,

    Can I use split urad dal instead of whole one? Also, if I add some fruit salt to this batter, do you think we can make idlis out of it?
    Thanks a lot
    Seema

    Reply
  20. Aarthi

    August 15, 2014 at 7:52 am

    @Seema DwivediI would suggest using whole urad dal, since it gives best result, but you can give a try.

    Amd i dont think this batter works wellfor making idlies.

    Reply
  21. Ushnish Ghosh

    September 9, 2014 at 12:01 pm

    Very nice

    Reply
  22. Ushnish Ghosh

    September 9, 2014 at 12:01 pm

    Very nice

    Reply
  23. Jo

    September 20, 2014 at 7:18 am

    I love dosa but it long to prepare. I will try your recipe.

    Very good blog by the way! I'm from France and i 'm glad to have some real tamil recipes

    Reply
  24. Anonymous

    December 3, 2014 at 7:48 am

    Is it really crispy?

    Reply
  25. Aarthi

    December 3, 2014 at 7:36 pm

    @AnonymousYes it is

    Reply
  26. sannya n

    February 10, 2015 at 9:38 am

    Add 1/4 tsp fenugreek and soak with urad dal …da dosa will more crispy…

    Reply
  27. Anonymous

    May 8, 2015 at 5:39 pm

    Your recipes are very helpful with the pics, notes and proper measurements. I have made soft idlis for the first time because of you and am planning to make this dosa soon. Thank you very much. May GOD reward you with goodness!!

    Reply
  28. Amita Choudhary

    June 15, 2015 at 4:27 am

    Maira dosa batter smooth ni banta… halka danaidar rah jaata hai…Smooth batter kaise banega plz help??

    Reply
  29. Aarthi

    June 17, 2015 at 5:45 am

    @Amita Choudharyenglish please. dont understand hindi

    Reply
  30. shivani

    June 22, 2015 at 6:31 pm

    how much water should we put ? I mean what is the correct consistency ?

    Reply
  31. Aarthi

    June 25, 2015 at 12:31 pm

    @shivaniit should be thinner than idli batter

    Reply
  32. LoVeLy AsH

    July 24, 2015 at 6:30 am

    Rice powder is of raw rice or white rice?

    Reply
  33. Aarthi

    July 25, 2015 at 4:32 am

    @LoVeLy AsHit is store bought rice powder..

    Reply
  34. Anonymous

    September 25, 2015 at 10:33 pm

    Hi Arthi
    Can I use idli rice instead of cooking rice???please clarify my doubt? Thanks

    Reply
  35. Avni

    September 27, 2015 at 3:26 pm

    Hello Aarthi
    I made dosa it was yummy but…….when i made dis it was crispy but after few mins it brcame very soft ….n even its colour remained white not d exact colour like ur dosa……wat should i do…….
    Thanks & regards
    Avni

    Reply
  36. Aarthi

    September 28, 2015 at 4:09 pm

    @AnonymousYes u can use

    Reply
  37. Aarthi

    September 28, 2015 at 4:26 pm

    @Avniit may be because of the pan which you used to make this too. Add tiny bit of sugar to the batter and make dosa it will turn brown

    Reply
  38. Ananta

    October 15, 2015 at 4:09 pm

    Hey aarthi, since u used had quantity for rice and urad even rice flour is half cup?

    Reply
  39. Aarthi

    October 16, 2015 at 6:19 pm

    @Anantayes the quantity mentioned has to be used

    Reply
  40. kiran kumar

    November 14, 2015 at 11:58 pm

    @Kashmala AshfaqUSE Poha dipped in water , or use cooked rice , or marmara dipped in water. We keep this to make dosha red.

    Reply
  41. Anonymous

    January 22, 2016 at 7:49 am

    Hi..I only had half cup urad daal left at home. Will that affect my dosa outcome?
    Lovely recipes btw..Will definitely keep trying more☺

    Reply
  42. Aarthi

    January 22, 2016 at 4:32 pm

    @Anonymousthe mentioned amount of urad dal has to be used.

    Reply
  43. Becky

    December 21, 2018 at 3:02 pm

    Can you freeze these?

    Reply

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