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how to make a perfect dosa batter at home, 1 batter different types or varieties #dosa #southindian
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5 from 6 votes

1 Dosa Batter 7 Different Recipes | How To Make A Perfect Dosa Batter

You will learn how to make a perfect dosa batter and 7 different ways of using this batter, which you can use for breakfast, lunchbox, or tiffin box.
Prep Time15 minutes
Cook Time25 minutes
Resting Time6 hours
Total Time6 hours 40 minutes
Course: Breakfast
Cuisine: Andhra Pradesh, Hyderabad, Indian, Karnataka, South Indian, Tamil Nadu, Telangana
Servings: 16 dosa
Calories: 119kcal
Author: Kushi

Ingredients

Ingredient Proportions for the Perfect Dosa Batter

  • 2 cups Raw Rice or Dosa Rice
  • ½ cup Urad dal black lentil split, without skin
  • ¼ teaspoon Fenugreek Seeds or Methi
  • ¾ teaspoon Salt adjust to taste

Dosa Variety I - Crispy Plain Dosa

Dosa Variety II - Carrot Onion Uttapam or Uttapa

  • ¼ cup Carrot grated
  • ¼ cup Onion chopped lengthwise
  • 1 tablespoon Ginger grated or finely chopped
  • 2 Green chilies finely chopped
  • 1 tablespoon Cilantro or Coriander leaves, finely chopped
  • Dosa batter

Dosa Variety III - Beetroot Peas Uttapam or Uttapa

  • ½ cup Beetroot grated
  • ¼ cup Green peas fresh or frozen
  • 1 tablespoon Cilantro or Coriander leaves, chopped

Dosa Variety IV - Flavored Soft Dosa

  • 1 tablespoon Ginger grated or finely chopped
  • 1 tablespoon Curry leaves chopped
  • 2 Green chilies finely chopped
  • ¼ teaspoon Asafoetida
  • ¼ portion of dosa batter

Dosa Variety V & VI - Plain Appe and Flavored Appe (Paniyaram)

  • Plain Dosa Batter
  • Flavored Dosa Batter

Dosa Variety VII - Mix Vegetable Dosa or Vegetable Uttapam (Depending on the amount of batter left, adjust veggies as desired)

  • Leftover Dosa Batter
  • ¼ cup Carrot grated
  • ¼ cup Onion chopped
  • 1 Green chilie finely chopped
  • 1 teaspoon Ginger grated or finely chopped
  • ¼ cup Beetroot grated
  • ¼ cup Green peas
  • 1 tablespoon Cilantro or Coriander leaves, chopped

Instructions

How to make the Perfect Dosa Batter at Home?

  • In a bowl, add rice, urad dal, methi, water, and wash it nicely two to 3 times in water.
    2 cups Raw Rice, ½ cup Urad dal, ¼ teaspoon Fenugreek Seeds
  • Add fresh water and soak them for 3 hours. Drain it. Then add this to mixer jar along with approx ½ to ¾ cup of water and blend it to a smooth paste. Do not add all the water at once. Start by adding ½ cup water, and then add more if you find the batter is too thick for your blender to work efficiently. The batter should be of pouring consistency. Check out this video.
  • Transfer this to a bowl. Cover and let it ferment for 6 hours or overnight. Read the post above for all fermentation tips.
  • Next morning, add salt and mix well. Your batter is ready.
    ¾ teaspoon Salt

Dosa Variety I - How to make Crispy Plain Dosa?

  • Heat dosa tawa or skillet on medium heat. Once hot, take a ladle full (about ¼ cup) of batter and add it to the center of the tava, and using the back of the ladle, spread it in a circular motion from the center towards the edge to desired thickness. If you want crispy dosa, spread as thin as possible. Watch the video here.
    Dosa batter
  • Drizzle oil. Once the edges crisp up and start turning golden in color, flip and cook on another side for 30 seconds to one minute.
    Oil
  • Repeat for the remaining batter as needed.

Dosa Variety II - How to make Carrot Onion Uttapam or Uttapa?

  • On a plate, add carrot, onion, ginger, green chilies, cilantro, and mix.
    ¼ cup Carrot, ¼ cup Onion, 1 tablespoon Ginger, 2 Green chilies, 1 tablespoon Cilantro
  • Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and top it with the onion-carrot mixture as needed. Drizzle oil and cover with the lid.
    Dosa batter
  • After one minute, flip and cook on the other side on medium-high flame for one to two minutes, so that onion and carrots get charred slightly.
  • Repeat the process for the remaining batter.

Dosa Variety III - How to make Beetroot Peas Uttapam or Dosa?

  • In a bowl, add beetroot, green peas, coriander leaves, and mix.
    ½ cup Beetroot, ¼ cup Green peas, 1 tablespoon Cilantro
  • Heat dosa tawa on medium flame. Once hot, add a ladle full of batter at the center. Add the beetroot topping, drizzle oil, and cover it with the lid.
  • Drizzle more oil if needed. Finally, increase the flame to medium-high and cook for 30 seconds to 1 minute so that the beetroot-peas topping gets charred slightly. 
  • Repeat for the remaining batter.

Dosa Variety IV - How to make Flavored Soft Dosa?

  • Take ¼ portion of batter in a bowl. To this, add ginger, curry leaves, green chilies, asafoetida, and mix.
    1 tablespoon Ginger, 1 tablespoon Curry leaves, 2 Green chilies, ¼ teaspoon Asafoetida, ¼ portion of dosa batter
  • Heat the dosa tawa on medium flame. Once hot, add a ladle full of batter and gently spread (not too thick or too thin). Drizzle oil. Cover and cook it for a minute. Flip and cook on another side until golden brown.
  • Repeat for the remaining batter.

Variety V & VI - How to make Plain Appe and Flavored Appe (Paniyaram) with Dosa Batter?

  • Heat appe pan or paniyaram pan on medium heat. If it is a nonstick pan, no oil is needed. Else, drizzle oil into each hole or mold.
    Plain Dosa Batter, Flavored Dosa Batter
  • Once the pan is hot, pour the batter into each hole, cover with a lid and allow it to cook for two to three minutes. When cooked on one side, flip and cook on the other side until golden brown. Drizzle some more oil if needed.
  • Repeat the process for the remaining batter.

Dosa Variety VII - How to make Mixed Vegetable Dosa or Vegetable Uttapam?

  • To the leftover batter, add all the ingredients mentioned above as desired and mix.
    Leftover Dosa Batter, ¼ cup Carrot, ¼ cup Onion, 1 Green chilie, 1 teaspoon Ginger, ¼ cup Beetroot, ¼ cup Green peas, 1 tablespoon Cilantro
  • Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and spread gently. Drizzle oil. Cover with a lid and cook for two minutes.
  • Flip and cook on another side for another one or two minutes until it becomes golden brown.
  • Repeat for the remaining batter.

Notes

  • Follow the exact instructions for the batter ratio, vary the toppings as needed. 
  • Check out 5 DIFFERENT CHUTNEY RECIPES &  EASY SAMBAR RECIPE to serve with dosa. 
  • For all fermentation and storing of batter read the post above. 

Nutrition

Calories: 119kcal | Carbohydrates: 25g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 166mg | Potassium: 84mg | Fiber: 3g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 42mg | Calcium: 23mg | Iron: 1mg