The Mumbai Mix Guide to Perfect Dosa Batter
Dosas, originating from South India, are more than just delicious crepes — they are a culinary marvel with a fascinating backstory that dates back thousands of years. This guide walks through everything we've learned making, teaching, and troubleshooting dosa batter in British kitchens.
12 min read
Why I Created This Guide
We want to express our sincere gratitude for subscribing and reading our eBook. It's been an absolute pleasure sharing our knowledge and passion for Dosas with you. We are excited for the moment when you embark on your own Dosa-making journey at home.
Remember, mastering Dosa-making requires time and patience, so don't feel disheartened if your initial attempts aren't flawless. Every Dosa batter has its unique journey, and with practice, you'll soon be creating Dosas that rival those from your favourite restaurants.
With warm regards, Mohini, Dimple, and Deshna.
What is Dosa?
Dosas, originating from South India, are more than just delicious crepes — they are a culinary marvel with a fascinating backstory that dates back thousands of years. While they may seem like a simple dish made from rice and lentils, the story behind Dosas is one of innovation, experimentation, and scientific ingenuity.
This journey begins in ancient South India, where rice and lentils were dietary staples, and every ingredient was precious. Legend has it that Dosas were initially created by accident, as cooks sought to repurpose leftover rice and lentil batter. In their quest to avoid waste, they discovered that allowing the batter to ferment naturally led to a magical transformation. The batter, left to sit for hours or even days, would begin to ferment, thanks to the presence of beneficial microorganisms in the environment. This fermentation process not only preserved the batter but also unlocked a treasure trove of flavour and nutrition.
As the batter fermented, it developed a tangy, sour flavour and a light, airy texture — qualities that would become the hallmark of Dosas. Cooked on hot griddles or stones, these early Dosas were a revelation, offering a delicious and nutritious way to make the most of humble ingredients.
Today, dosas are more than just food — they are a symbol of tradition, community, and cultural identity in India. They are enjoyed in various forms for breakfast, lunch, dinner, and festive occasions, where they bring people together and celebrate the rich diversity of Indian cuisine.
Why Fermentation Matters
There's something undeniably magical about biting into a perfectly crispy dosa. The delicate, golden-brown exterior gives way to a soft, tangy interior, creating a symphony of textures and flavours that tickle your taste buds. But this coveted crispiness isn't just about mastering the cooking technique; it all starts with the science of fermentation.
Fermentation is the heart of dosa-making, transforming a simple batter into a culinary masterpiece. The process, driven by bacteria, not only imbues the dosa with its characteristic taste and nutritional benefits but also creates that essential, irresistible crisp.
The fermentation of dosa batter is a natural process driven mainly by lactic acid bacteria, mostly Lactobacillus species, with some help from yeast. During fermentation, lactic acid bacteria break down carbohydrates, such as starches from rice and urad dal, producing lactic acid. This acid lowers the pH of the batter, creating an acidic environment crucial for preservation and flavour development. The bacteria also generate carbon dioxide as a by-product, which gets trapped in the batter and creates that crispy texture of dosas.
At Mumbai Mix, we've faced challenges where various batters either didn't ferment properly or failed to achieve the desired crispiness, despite appearing to ferment. You'll find our insights on exactly that in Fermentation, below.
Read next: Why Dosa Batter Doesn't Ferment in UK Kitchens (coming soon)
Ingredients
What goes in, and why it's worth getting right
Rice
Selecting the right rice for dosa batter is crucial and often debated. Long-grain rice like basmati, with its high amylose content, gives dosas a crisp texture but can also make them dry and brittle if overused. Short-grain, or parboiled rice, such as dosa rice, undergoes a hydrolysis process that makes its starch more available for fermentation.
Why it matters
This leads to faster fermentation, resulting in fluffier dosas with a tangy flavour. Experts agree that parboiled rice enhances yeast metabolism, improving batter quality.
Tips
For the best results, use Idli rice, a parboiled short-grain variety, as it ferments well and produces the ideal texture and flavour for dosas.
Coming soon: Best Rice for Dosa Batter
Urad dal
Dosa batter is traditionally made with urad dal (black gram), the same lentil used in dal makhani. There is some debate over whether to use the whole unskinned bean or the washed and split variety — while the skin adds nutrition and flavour, it is often removed later.
Why it matters
We prefer the skinned whole urad dal as it has always yielded the best results for us, producing a well-fermented batter that is essential for perfect dosas.
Tips
To simplify the process, using washed urad dal, either split or whole, is recommended. Whole dal requires a longer soak, similar to the rice.
Coming soon: Best Urad Dal
Fenugreek seeds
Fenugreek seeds are considered optional, and it is widely agreed that they not only add flavour to the batter but also assist in the digestion of the urad dal during fermentation.
Why it matters
We find that they add to the tanginess of the batter and impart an added burst of flavour and depth to the dosa.
Tips
These can be included in the rice during the soaking phase. Salt is unnecessary due to the natural tanginess imparted by fermentation, though this is a matter of personal preference — add it during the grinding phase if you'd like it.
Coming soon: Fenugreek Guide
Equipment
What you'll need, and what's genuinely optional
- Wet grinder or high-speed blender
- We recommend using a high-speed blender or traditional wet grinder as this will allow the batter to develop a smooth consistency. We have also used an ordinary blender and have achieved good results, but this took longer as we were trying to avoid overheating the motor. A helpful technique is to pulse the blender for 10 seconds, then allow it to rest for another 10 seconds to prevent overheating and ensure smooth blending without straining the motor.
- Fermentation container
- It is important to use a large, non-reactive container like stainless steel or food-grade plastic, as the batter may double in size during fermentation.
- Tawa
- Investing in a flat pan is crucial, as using a frying pan can complicate dosa release. Whilst opinions differ on the ideal type of tawa, both cast-iron griddles and non-stick pans can yield satisfactory results, with the former requiring more expertise and adequate seasoning to create that non-stick coating.
Step-by-step
Transformed from the original guide, not rewritten
- 1
Soak, grind and ferment
Follow the soaking, grinding, and fermenting process outlined above.
- 2
Heat the tawa
Heat a flat griddle pan or tawa over medium heat and grease it lightly with oil (traditionally, this is done with the flat side of a halved onion). Once the surface is heated, ensure it maintains a medium-hot temperature.
- 3
Spread the batter
Using the back of a ladle or the base of a small heatproof bowl, spread the batter in concentric circles starting from the centre, pushing down firmly until it covers the surface of the pan. Don't worry if it appears thin or imperfect initially.
- 4
Turn up the heat
Turn the heat to high after spreading the batter and add some oil to the edges.
- 5
Cook until the edges lift
Cook the dosa until the edges start to come away from the base of the pan. Use a flat spatula to loosen it, adding more oil or ghee around the edges if needed.
- 6
Cook until golden
Continue cooking until the top is dry and the underside develops a golden-brown appearance. If the dosa is thick, consider flipping it or placing a pan lid on top to aid cooking.
- 7
Fold and serve
Fold or fill the dosa, serve immediately with your preferred accompaniments, and wipe the tawa with a damp cloth to cool it down before repeating with the remaining batter.
Fermentation
Fermenting dosa batter presents unique challenges in British kitchens, especially during colder months. In India, dosa batter typically undergoes a 24-hour fermentation process, which is extended further during winter to achieve the desired taste and texture. However, in Britain's less sunny climate, achieving the same level of fermentation requires alternative methods.
While fermenting dosa batter in spring and summer is relatively straightforward, the winter months pose more difficulties. To overcome this, we recommend creating a hot water bath to maintain the batter's temperature between 21°C and 27°C during fermentation. Additionally, allowing the batter to ferment for 48 hours in winter ensures optimal results and yields delicious dosas.
During fermentation, natural microorganisms like lactic acid bacteria and yeast metabolise the carbohydrates in the batter, producing carbon dioxide gas that causes the batter to rise and form bubbles. A well-fermented batter undergoes a noticeable increase in volume, becoming light, airy, and developing a slightly tangy aroma.
In the situation where the batter has not risen after 24 to 48 hours but has developed a tangy flavour and the batter appears airy with bubbles at the top, this still indicates a successful fermentation process. Once the batter has fermented sufficiently, gently stir it before use, as it may have settled and separated during fermentation.
Troubleshooting
Common problems, and what's actually going on
My batter hasn't risen much — has it actually fermented?
In the situation where the batter has not risen after 24 to 48 hours but has developed a tangy flavour and the batter appears airy with bubbles at the top, this still indicates a successful fermentation process.
My dosa won't spread properly or sticks to the pan
Cooking on medium heat enables the pan to reach a temperature that allows the batter to be spread uniformly and the dosa to cook evenly across its entire surface. If the pan is too hot, the batter will not spread evenly and instead form clumps and gaps. If the pan is too cold, the batter will stick to the pan and won't spread easily.
Frequently asked questions
Does the type of rice actually matter?
Experiments have shown that while different types of rice may not significantly alter texture, parboiled rice ferments more quickly. For the best results, use Idli rice, a parboiled short-grain variety, as it ferments well and produces the ideal texture and flavour for dosas.
Should I use whole or split urad dal?
There is some debate over whether to use the whole unskinned bean or the washed and split variety. To simplify the process, using washed urad dal, either split or whole, is recommended — whole dal just requires a longer soak, similar to the rice.
Do I need to add salt to the batter?
We find it unnecessary due to the natural tanginess imparted by fermentation. However, this is a matter of personal preference and can be added during the grinding phase if desired.
What's the ideal ratio of rice to dal?
Ratios of 3:1 or 4:1 (rice to dal) are most common. Increasing the rice makes the dosa crispier, while the dal acts as a binding agent, giving the dosa coherence and elasticity. For a dosa that is crisp yet flexible enough to wrap around a filling, a 3:1 rice-to-dal ratio is a good starting point.
Recipe card
A quick-reference card for by the stove
The Mumbai Mix Guide to Perfect Dosa Batter
- 1. Follow the soaking, grinding, and fermenting process outlined above.
- 2. Heat a flat griddle pan or tawa over medium heat and grease it lightly with oil (traditionally, this is done with the flat side of a halved onion). Once the surface is heated, ensure it maintains a medium-hot temperature.
- 3. Using the back of a ladle or the base of a small heatproof bowl, spread the batter in concentric circles starting from the centre, pushing down firmly until it covers the surface of the pan. Don't worry if it appears thin or imperfect initially.
- 4. Turn the heat to high after spreading the batter and add some oil to the edges.
- 5. Cook the dosa until the edges start to come away from the base of the pan. Use a flat spatula to loosen it, adding more oil or ghee around the edges if needed.
- 6. Continue cooking until the top is dry and the underside develops a golden-brown appearance. If the dosa is thick, consider flipping it or placing a pan lid on top to aid cooking.
- 7. Fold or fill the dosa, serve immediately with your preferred accompaniments, and wipe the tawa with a damp cloth to cool it down before repeating with the remaining batter.
Serve it with
Coming soon — these will link here once each page exists
- Classic Dosa
- Coconut Chutney
- Sambar
From the Mumbai Mix Kitchen
We find that leaving the grains uncovered during soaking is beneficial. While we are not certain of the exact science behind this, it may be due to the addition of bacteria present in the environment, which may assist with the fermentation process.
We encountered situations where the batter appeared to have fermented sufficiently, however, the dosas did not develop that golden appearance and crispiness during cooking. Through experimentation, we discovered that the quality of rice and urad dal was the culprit. We don't have scientific explanations for this phenomenon as yet, but changing the grains certainly made a noticeable difference.
— Mohini, Dimple & Deshna
Want to learn hands-on?