How to make crispy and puffy dosas?

Mounika Reddy By Mounika Reddy, 29th Apr 2012 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Indian

Before my marriage I used to just help my mom during cooking. That helped me to learn many recipes from my mother. Dosa is a favorite breakfast of mine. ( Ofcourse, for so many people in India). I got many accolades for my dosa recipe. Kudos to my Mother. Here I am sharing the dosa recipe with you all. Hope you all like it. Try if possible and do share your experience with me. Here we go……..

Ingredients and Method


2 cups raw rice
3/4 cup urad dal (lentils)
½ tbsp fenugreek (methi) seeds
Salt to taste


1. Wash the raw rice, urad dal and fenugreek seeds in a bowl. Soak them in water for atleast 3 hrs.
2. Grind to a smooth paste using the soaked water whenever required. Touch the batter with your fingers and it should be smooth. Don’t add too much of water. When you pour the batter there should be ribbon consistency.
3. Now mix the whole batter well.
4. Cover and keep aside for atleast 8 hrs or overnight so that the batter can ferment. Properly fermented batter raises and reaches approximately two times the original volume. Usually I grind the paste at the night and make dosas in the morning.
5. Add salt to the batter and mix well.
6. Heat a non-stick pan. When hot, pour a ladle full of the batter, spread it in a circular motion and cook on one side.
7. Pour a little ghee on the dosa while cooking. (Cooking oil can also be used but dosas taste better with ghee)
8. Flip it and cook on the other side also.
9. When crispy, fold over and serve hot.
10. Serve with either peanut chutney or coconut chutney or sambar.


1. Correct proportions of the raw rice and lentils are very important.
2. Dosas will be crisp and golden brown in colour if we add fenugreek seeds.
3. As I told batter should be smooth, ribbon consistency.
4. While making dosas, we can add a pinch of soda also to make them puffy. (I use it only when the batter doesn’t ferment properly in winter).
5. In winter sometimes the batter doesn’t ferment in 8 hrs. Then I will allow it to ferment for 16 hrs. That works for me.
6. The pan should be just hot enough while pouring batter. If the pan is too much hot then you can’t spread the batter evenly.
7. The batter should be at room temperature while making dosas
8. To get puffy dosas, don’t spread batter again and again on the same place. While spreading it don’t make it too thin. Maintain some thickness. Then the batter will bake properly and you will get a sponge like smooth dosa.

Hope this helps you guys. Do share your experiences.


Breakfast, Dosa, Dosa Recipe, Fenugreek, Fermentation, Ribbon Consistencey, Rice, South Indian Recipe, Urad Dal

Meet the author

author avatar Mounika Reddy
I love writing; an efficient way to pen down my thoughts and feelings. I write on biotech, health, personal experiences, recipes etc. Also find my writings at ""

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author avatar Nance
18th Oct 2012 (#)

Thank you for your tips!

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author avatar Mounika Reddy
23rd Oct 2012 (#)

Hope it helped you Nance..:)

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author avatar Stella
21st Sep 2014 (#)

hello! when you mention adding 'soda' to help make puffy dosa, when the batter doesn't quite ferment in cold climes, are you talking about 'baking soda'? and do you add a pinch to the batter before fermentation, or after just before cooking? thanks so much for your post!

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