Dosa batter / plain Dosa batter recipe

Dosa batter is also available in the market but today I am going to share the recipe that how to make dosa batter at home because the dosa batter which is ,made in home tastes better than that of ready made batter. Basically dosa is a South-Indian thin crepe that is made of fermented rice and lentils.

About Dosa Batter

Dosa is made by soaking and blending black gram lentil (urad dal) and rice to a batter. We added urad dal because not only it gives flavor but also it gives a good texture to the dosa. So let’s know how to make dosa batter easily at home. You can also store it in the refrigerator for the later use. Also check this dosa batter recipe on our hindi website.

Necessary Ingredients required

  • Black gram lentil (urad dal) = 1 cup
  • Rice = 1 cup
  • Chickpea (chana dal) = 1 tbsp
  • Fenugreek seeds = 1 tbsp

Method for making dosa batter

Step 1

Wash the rice well and soak it in a bowl. Now take another bowl and add all the other ingredients (chickpea, fenugreek seeds, black gram lentils) and soak them overnight.

Step 2

Now in the next morning, strain the ingredients and store the draining water because we use this water for grinding our ingredients for making dosa batter.

Step 3

Take a grinder jar and pour the rice into it by adding some water, make a paste from it.

Step 4

Now pour all the other ingredients in the jar and make a paste from it by grinding them.

Remember, do not make a fine paste from the rice and lentils otherwise it will not make your dosa crispy.


Step 5

Now take a large size utensil and add all the dosa batter in it. Make sure that the utensil must be oversized otherwise the batter will not ferment nicely.

Step 6

Now cover the lid of the utensil and let it ferment for 15 hours in a warm and dark place.

Step 7

After 15 hours, give it a slow stir and then it is ready for making dosa.


  • Make a granulated paste from the ingredients, neither too thick nor thin.
  • After grinding it, do not add any other thing in the batter.
  • For the better fermentation, keep it in a dark and warm place.
  • Let it ferment for the 15 hours and you will see that it will be doubled.
  • You can use this mixture for 3 days by keeping it it a fridge.

Also check Make delicious south-indian style idli at home