How to Make Crispy Dosa in a Blender

Last Updated on January 2, 2018

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 turned out to be crispy and equally good to normal dosa. I served it with my tomato chutney 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 : 30 mins
Soaking Time : 6 Hours if you checked notes, then 30 mins
Fermenting Time : Overnight
Serves : 6 to 8

Ingredients:

Idli Rice - 1 cup
Whole White Urad Dal / Ulundu Paruppu - ¼ cup
Fenugreek Seeds / Methi / Vendayam - ½ tsp
Salt to taste
Water as needed
Oil or Ghee to make dosa

Method:

Wash and soak rice, urad dal and fenugreek seeds together for 4 to 6 hours.

Drain them. Take it in a blender and add little water at a time and make it into a smooth batter. You can use ice cold water for grinding the batter.

Transfer this to a large container. Add in salt and mix well.

Cover this and let it ferment overnight or 8 to 10 hours.

The next day, the batter should be risen well. Mix this batter well.

Add water to adjust the consistency.

Now make dosa in a hot pan, drizzle oil or ghee. use a spatula to smooth the top so it is even. Let it get golden in the bottom. Fold and serve.

CHECK OUT THIS QUICK VIDEO:

Pictorial:

Measure and take your ingredients

soak them together for 4 to 6 hours

take them in a blender

add little water at a time and puree them

now it is half blended

add little more water and puree till smooth

now it is pretty smooth

pour it in to a bowl

add salt to taste

mix well

cover and leave to ferment overnight

now it is well fermented

mix well

add water and adjust the consistency

it should be pourable consistency

Now lets make dosa

heat up a tawa and make dosa

drizzle oil around the sides

spread the top using a spatula so it is even

cook till golden

remove and serve

Comments

Shveta

April 09, 2016 at 12:44 pm

Sorry for sounding so lame, but what is idli rice? Where do we get it? Is it known by some other name too?

- Unknown
  
  July 22, 2016 at 3:16 pm
  
  What is idli rice please let me know
  
- Aarthi
  
  July 23, 2016 at 7:07 am
  
  Idli rice is a type of rice which is used to make idlies and dosa batter. You can use normal cooking rice as well
  
Anonymous

August 09, 2016 at 4:58 pm

parboiled rice or ukda chawal is idli rice

Anonymous

December 16, 2016 at 9:56 am

Hi..can i know your one cup measurement is equivalent tohow many ml?Thanks for your informative posts.

QarezmaV

March 08, 2017 at 8:39 am

So it's ok to use regular rice? Some ppl I some to say otherwise

Fathima

January 09, 2018 at 6:00 am

hi arthi..im a follower of ur page..saw ur dosa batter recipe n tried it..dosa is harder n batter s not so fluffy..i think rice n urad dal ratio has to be 3:1..do give ur feedback..

- Aarthi
  
  January 17, 2018 at 5:42 pm
  
  no it is correct ratio. it has to ferment well. also grind urad dal till fluffy.
  
Hema

February 17, 2019 at 3:11 pm

Which brand blende you are using and what watt?

- Aarthi
  
  February 20, 2019 at 10:12 am
  
  Preethi zodiac
  
Nashra

March 03, 2019 at 9:41 am

How long can we store this dosa batter in the fridge?

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