Classic Dosa Batter Recipe (Naturally Gluten-Free & Vegan)

Dosa is a traditional South Indian fermented crepe made from rice and lentils. The classic version is inherently gluten-free (no wheat involved) and vegan (no dairy or animal products). The fermentation gives it a signature tangy flavor, crisp texture, and gut-friendly probiotics.

This recipe yields about 15-20 dosas, depending on size. The batter keeps in the fridge for up to a week.

Ingredients (for the batter)

• 2 cups raw rice (idli rice or short-grain parboiled rice works best for crispiness; long-grain works too)

• ½ cup urad dal (split black gram lentils)

• 1-2 tablespoons chana dal (split Bengal gram, optional for extra crispiness)

• ½ teaspoon fenugreek seeds (methi seeds – helps with fermentation)

• ¼ cup poha (flattened rice, optional but recommended for softer texture)

• 1 teaspoon salt (add after fermentation)

• Water for soaking and grinding

Instructions

1. Soak the ingredients:

   • Rinse the rice, urad dal, chana dal (if using), and fenugreek seeds thoroughly until the water runs clear.

   • Soak them together in plenty of water for 4-6 hours.

   • Separately soak the poha (if using) for 30 minutes before grinding.

2. Grind to batter:

   • Drain the soaked mixture.

   • Grind in a blender or wet grinder with fresh water (start with 1-1½ cups) to a smooth, slightly thick batter (like pancake batter consistency). Add poha during grinding for better texture.

   • The batter should be pourable but not too runny.

3. Ferment:

   • Transfer to a large bowl (it will rise).

   • Cover and let ferment in a warm place for 8-12 hours (or overnight). In cold climates, place in an oven with the light on or near a heater.

   • Successful fermentation: The batter doubles in volume, has bubbles, and smells slightly sour.

4. Prepare for cooking:

   • After fermentation, gently stir in salt. If too thick, add a little water.

5. Make the dosa:

   • Heat a non-stick or cast-iron tawa (griddle) on medium-high.

   • Sprinkle water to check heat (it should sizzle).

   • Pour a ladle of batter in the center and spread thinly in circular motions.

   • Drizzle oil/ghee around edges.

   • Cook until golden and crispy (2-3 minutes), fold, and serve hot.

Tips for A Crispy Dosa

• Use a well-seasoned cast-iron tawa for best results.

• For extra crispiness, spread thin and cook on medium heat.

• Serve with coconut chutney, sambar, or potato masala.