Authentic Crispy Masala Dosa

Name: Authentic Crispy Masala Dosa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 20
Ingredients: 300 g white rice; 100 g split urad dal; 10 g fenugreek seeds; 1 tbsp neutral-tasting oil , for drizzling

Master the art of making traditional South Indian masala dosa with this fermented rice and lentil batter. These thin, golden-brown crepes are incredibly crispy, naturally gluten-free, and perfect for a healthy breakfast or dinner.

Servings20 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

white rice
300 g
split urad dal
100 g
fenugreek seeds
10 g
neutral-tasting oil , for drizzling
1 tbsp

Step-by-Step Instructions

Place the white rice in a large bowl and cover with 500ml of water. In a separate bowl, combine the split urad dal and fenugreek seeds, then cover with 400ml of water. Cover both bowls and allow them to soak overnight.

The next morning, drain the rice and place it in a food processor. Blitz for about 1 minute until a thick paste forms, adding a small amount of the soaking water if necessary to achieve a smooth, glue-like consistency. Transfer the rice paste to a large mixing bowl.

Repeat the grinding process with the soaked urad dal and fenugreek seeds until the mixture is smooth and fluffy. Pour the dal mixture into the bowl with the rice paste and stir thoroughly to combine.

Cover the bowl and leave it in a warm, draft-free area of your kitchen to ferment for 24 hours. You will know it is ready when the batter has risen, developed a slightly sour aroma, and shows small bubbles on the surface. Once fermented, store in the refrigerator until you are ready to cook.

Before cooking, check the consistency of the batter. It should be thin and pourable, similar to a crepe batter; stir in a little extra water if it feels too thick.