Plain Dosa is a thin crepe or pancake, a popular South Indian breakfast recipe that is crispy & healthy, delicious and filling prepared using rice and urad dal (white lentils / split black lentils) as main ingredients. This is vegan and easy to make and traditionally served with any chutney recipe.
Perfect recipe for cripsy plain dosa batter
This dosa is also known as sada dosa, udidu tandla polo in konkani. The dosa batter can be prepared using just two ingredients - rice and urad dal or with all the ingredients given below. I prepare it both the ways. Toor dal and semolina are added to make it more crispier. Adding it or not is your choice. However, if you want a gluten free version then skip semolina.
Variations with any leftover dosa batter
What I love about this dosa batter is that you can prepare different variety of recipes like masala dosa, mysore masala, uttapam, appe (paniyaram), spring dosas, butter dosa, benne dosa with the same batter and enjoy every other day. The amount of batter that I prepare is sufficient to make 3 different varieties.
If you are a working woman, prepare the batter during the weekend and, ferment it and store it in refrigerator and you can use it for upto 6 to 7 days. This will save lot of your time.
Even though it is easy and healthy, some people do not like to make it often as you will have to ferment the batter over night and if you are in a colder region it might take even longer time.
Read this post on DOSA RECIPE OR IDLI DOSA BATTER to know How to make all in one dosa batter, idli batter, what is the exact ratio for batter, how to soak and grind it, how to store the batter and how to ferment it right even when you are in colder regions
I can have dosa anytime of the day. Even today, if I visit any restaurant the first thing I order is dosa. Try out this simple recipe below and I am sure your family is going to love this.
Preparation time - 30 minutes
Fermentation - Overnight
Serves - 6 people
Ingredients for Plain Dosa or Sada Dosa or Crispy Dosa
Urad dal or White lentils or Split black gram- 1 cup
Raw rice - 3 cups
Fenugreek seeds or Methi seeds - ¼ teaspoon to ½ tsp
Toor dal or Yellow split pigeon peas - ¼ cup
Semolina or Sooji - ⅓ cup (optional)
Vegetable oil - to cook dosas
Salt - to taste
How to make Plain Dosa or Sada dosa or Cripsy Dosa
Dosa Batter
- Wash nicely and soak rice, toor dal, urad dal and fenugreek seeds in enough water for 4 - 5 hours. Drain the water completely.
- Grind this along with semolina by adding water little by little to form a medium thick paste. The batter should not be thin so do not add all water at once. Transfer it to a big bowl. Cover and keep it in warm place. Allow it to ferment overnight. Check image here to know the batter consistency Dosa recipe
How to cook dosa
- After the batter has fermented, add salt and mix well. After fermentation batter is going to be thick. Depending on the consistency you may add little water only if required. But make sure not to add too much, as runny batter will give softer dosas. On the other hand, thicker batter with spreadable consistency will give crispier dosa.
- Heat the tava (non stick or cast iron pan) on medium flame. Grease with oil. Make sure there is no excess oil left and it is absorbed completely. Else you cannot spread the batter smoothly. Use a clean kitchen towel to remove excess oil from the pan.
- Once the tava is hot pour laddle full of batter at the center of tava and using back of the laddle spread it in a circular motion from center towards the edge to desired thickness.
- Drizzle oil around the edges. If you want a crispier dosa then just cook on one side until its golden brown, fold and remove. If you want a nice golden color on both the sides of the dosa then flip and cook them for another 30 seconds on the other side.
- Repeat the process for remaining batter. Before spreading next dosa, you may grease the pan with oil or ghee, and remove excess oil using a clean kitchen towel.
- Plain Dosa or Crispy Dosa or Sada dosa is now ready. Serve hot with Green Chutney and enjoy.
Pro Tip:
- This dosa will be more tastier and crispy when cooked on cast-iron griddle or tava.
- If the batter remains, refrigerate immediately after cooking dosas and use when required.
- If you are non-vegan you can even cook the dosa using butter. Adding butter to dosa enhances the taste and this way is popularly served as benne dosa or benne kali in Mangalore and Udupi region.
- If you are staying in colder region and have problem fermenting dosa batter, then read this post to know more PERFECT DOSA BATTER RECIPE .
Recipe card
Crispy Plain Dosa | Sada Dosa - Popular Indian Breakfast
Equipment
- 1 Dosa tawa
Ingredients
- 1 cup Urad dal or White lentils or Split black gram
- 3 cups Raw rice
- ¼ to ½ teaspoon Fenugreek seeds or Methi seeds
- ¼ cup Toor dal or Yellow split pigeon peas
- ⅓ cup Semolina or Sooji (optional)
- Vegetable oil or Butter, to cook dosas
- salt, to taste
Instructions
Dosa Batter
- Wash nicely and soak rice, toor dal, urad dal and fenugreek seeds in enough water for 4 – 5 hours. Drain the water completely.1 cup Urad dal or White lentils or Split black gram, 3 cups Raw rice, ¼ to ½ teaspoon Fenugreek seeds or Methi seeds, ¼ cup Toor dal or Yellow split pigeon peas
- Grind this along with semolina by adding water little by little to form a medium thick paste. The batter should not be thin so do not add all water at once. Transfer it to a big bowl. Cover and keep it in warm place. Allow it to ferment overnight. Check image here to know the batter consistency DOSA RECIPE.⅓ cup Semolina or Sooji (optional)
How to cook crispy dosa
- After the batter has fermented, add salt and mix well. After fermentation batter is going to be thick. Depending on the consistency you may add little water only if required. But make sure not to add too much, as runny batter will give softer dosas. On the other hand, thicker batter with spreadable consistency will give crispier dosa.
- Heat the tava (non stick or cast iron pan) on medium flame. Grease with oil. Make sure there is no excess oil left and it is absorbed completely. Else you cannot spread the batter smoothly. Use a clean kitchen towel to remove excess oil from the pan.Vegetable oil or Butter, to cook dosas
- Once the tava is hot pour laddle full of batter at the center of tava and using back of the laddle spread it in a circular motion from center towards the edge to desired thickness.
- Drizzle oil around the edges. If you want a crispier dosa then just cook on one side until its golden brown, fold and remove. If you want a nice golden color on both the sides of the dosa then flip and cook them for another 30 seconds on the other side.
- Repeat the process for remaining batter. Before spreading next dosa, you may grease the pan with oil or ghee, and remove excess oil using a clean kitchen towel.
- Plain Dosa or Crispy Dosa or Sada dosa is now ready. Serve hot with Green Chutney and enjoy.
Notes
- This dosa will be more tastier and crispy when cooked on cast-iron griddle or tava.
- If the batter remains, refrigerate immediately after cooking dosas and use when required.
- If you are non-vegan you can even cook the dosa using butter. Adding butter to dosa enhances the taste and this way is popularly served as benne dosa or benne kali in Mangalore and Udupi region.
- If you are staying in colder region and have problem fermenting dosa batter, then read this post to know more PERFECT DOSA BATTER RECIPE .
- The dosa batter can be prepared using just two ingredients – rice and urad dal or with all the ingredients given below. I prepare it both the ways. Toor dal and semolina are added to make it more crispier. Adding it or not is your choice. However, if you want a gluten free version then skip semolina.
- You can add semolina while grinding or even after grinding.
Nutrition
If you like this crispy plain dosa or sada dosa recipe then you may also try some of the best, unique South Indian breakfast recipes
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beena
Yummy and crispy dosa
Kushi
Thank you Beena 🙂