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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Make dosa at home with this easy batter.

Dosa is a traditional South Indian fermented savoury crepe made from rice and dal. It is best known for its unique, slightly spongey, crispy texture and mild fermented tang. Served with a variety of chutneys and simple curries it is a beloved staple in most households. Indian dosa (fermented crepes) is a healthy, protein-packed, gluten and dairy free, bread alternative that is fun and delicious to make at home in the Vibe Blender System.

The steps are very simple, but like many traditional fermented food preparations, patience is required. With soaking time and fermentation, Indian dosa require preparation and forward planning. We’ve put together this guide to help you make authentic tasting, crisp Indian dosa at home. Masala dosa and homemade coconut chutney recipes coming soon.

DOSA BATTER

To get the signature crispiness, traditional dosa batter is made with specific types of rice and dal. If finding the specific Indian ingredients is tricky, we’ve done some experimenting so you can get started making dosa at home with common supermarket ingredients as well.

Rice: You can buy dosa rice, known as ‘Idli rice’ in Indian supermarkets. (Idli are another type of Indian fermented crepe). Idli rice has the ideal amount of starch for making dosa batter. If you can’t find idli rice, another short grain rice like sona masoori or Thai jasmine rice works just as well. For best flavour, use a combination of short grain and basmati rice.

Dal: Use (whole or split) urad dal. Many traditional recipes include a little bit of Chana dal as well. It is possible to leave this out.

Poha: Poha is flattened rice. (found in Indian supermarkets). Poha helps with making the dosa crispy.

Fenugreek seeds: Encourages fermentation and adds flavour to the batter.

We experimented and made one batch of dosa batter with Idli rice, urad dal, chana dal, poha and fenugreek seeds, and another batch of batter with only jasmine rice, basmati rice, urad dal and fenugreek seeds. Both versions of the batter developed the signature bubbles, had a sour aroma and tasted great.

SOAKING

Soak the rice, dal and fenugreek seeds for at least 6 hours, or overnight. This will ensure the grains are well hydrated, so they grind and ferment properly.

GRINDING DOSA BATTER

The soaking water contains enzymes that aids fermentation. Use the soaking water when you blend your ingredients.

A high-speed blender is essential for grinding the batter quickly without heating it up.

After blending, the batter consistency should be like a ribbon when poured. It should not be too runny. When rubbed between two fingers, it should be smooth with a very slight grainy texture. The finer the grind, the fluffier your dosa will turn out.

HOW TO FERMENT DOSA BATTER

A warm environment transforms the mixture into a flavourful, airy, fermented batter.

Bowl: Ferment the batter in a glass or stainless-steel bowl that is large enough for the batter to rise. The fermentation time will depend on the climate you live in. If you live in a warm region (ideal temperature should be 80°F to 90°F / 25°C to 32°C)you can ferment the batter by leaving the bowl, loosely covered on the bench for 8-12 hours. In a cold climate fermentation may take up to 24-hours with this method.

Yogurt Maker: In the winter or if you live in a cold climate a Yogurt Maker creates the perfect stable environment. Ferment the batter in the glass yogurt making jar with the lid on, just the same way you would if you were incubating homemade yogurt. Set the temperature to 30°C and the time to 12-hours.

FERMENTATED DOSA BATTER

Once the batter is fermented, it will have increased in volume and be frothy and airy with some bubbles. It will also have a slightly sour smell.

HOW TO STORE DOSA BATTER

After fermentation, it’s best to refrigerate the batter. This slows down the fermentation process, ensuring that the batter remains fresh for several days. You can store dosa batter in the fridge in an airtight container for up to a week.

COOKING DOSA

A good quality pan will help you cook the dosa evenly and prevent the batter from sticking to the pan. For the crispiest dosa use a well-seasoned cast iron pan. If you don’t have one, choose a flat non-stick pan.

Indian Dosa (fermented crepes)

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Dosa is a traditional South Indian fermented savoury crepe made from rice and dal. It is best known for its unique, slightly spongey, crispy texture and mild fermented tang.

Ingredients

1½ cups idli rice, (or 1 cup short grain & ½ cup basmati rice)
½ cup urad dal, split or whole
1 tablespoon chana dal (split chickpeas) optional
½ teaspoon fenugreek seeds
¼ cup Poha (flattened rice) optional
1 - 1¾ cups of soaking water
1 teaspoon fine sea salt
Ghee, coconut oil or oil to cook dosa (approx. 1 teaspoon for each dosa)

Directions

Soaking

Combine the rice, dal and fenugreek seeds in a large bowl. Rinse in water and drain.
Add 6 cups of water to the bowl, cover and leave to soak, away from direct sunlight for 6 hours or overnight.

Blending

Drain the rice and dal, reserving the soaking liquid.
Transfer the rice and dal to the Vibe Blender jug. Add the Poha (if using) and 1 cup of the soaking water. (Do not add salt until after fermentation).
Secure the lid on the jug then blend on ‘smoothie’ mode for 40 seconds. Open the lid and scrape down the sides of the jug. Monitor the consistency. If the batter is too thick, add more water. The batter should be flowing easily, but not runny and not too thick. Blend for another 30 seconds until the batter is a fine, smooth texture.

Fermenting

Pour the batter into a large, clean glass bowl (or yogurt maker jar). Cover with a cloth and leave to sit in a warm place, away from direct sunlight for 8 hours or overnight until it increases in size and has bubbles.

Preparing the batter to cook

When the batter has completed fermentation, stir in the salt. Monitor the consistency again; it should be pourable but not too runny. You might need to add some tap water. Sometimes the batter becomes thicker while fermenting. The batter should be thin enough to spread evenly on the pan.

Cooking

Heat the pan on medium-high heat. Brush with oil. Make sure the pan is heated well before adding the batter. Lower the heat a little while spreading the batter and then bring back to medium-high.
Take a ladle full of the batter and pour in the centre of the pan. Immediately spread the batter with the back side of the ladle, from the centre outward in a circular motion. It takes practise! Try to spread the dosa as thin as possible.
Cook until the edges start to lift, and the bottom is golden brown. This usually takes about 2 to 3 minutes. You typically only need to cook one side of the dosa. If you have spread the dosa thick, then you might want to flip it and cook on the other side.
Use a spatula to lift the dosa at the edges. You can roll the dosa or fold. Remove from the pan and serve immediately.
Repeat the process for the next dosa.
Store the leftover dosa batter in a glass airtight container. It keeps well up to a week.

Serving suggestion

Serve hot dosa, plain, with curry, coconut chutney, or with any of your favourite Indian accompaniments.

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Indian Dosa (fermented crepes)