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August 18, 2015

Crispy Dosa Batter Recipe In Mixie - Easy Dosa Recipe With Rice Flour

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Dosa batter recipe

Crispy dosa batter recipe with video - Easy dosa recipe with rice flour using mixie.
Generally South Indians especially Tamil people make dosa using Idli batter by diluting it. We make dosa for breakfast & dinner as well. Few months back,I got a request to share restaurant style golden colored,crispy dosa recipe. Even though I am happy with my dosa using idli batter, I wanted to have a separate dosa batter recipe in my blog. So I started searching for the same. I tried many recipes with various combinations and by changing the ratio of rice & dal. At last I was satisfied only with two recipes.This is one among them.I will share the other one soon. I referred this blog for the recipe.This dosa batter recipe is very easy to make as it uses rice flour. We need very less soaking & preparation time for the batter and we don’t need to use grinder for grinding the batter.An Indian mixie/Mixer would do.It ferments beautifully and this batter yields crispy,golden colored dosa as you see in the pictures.I made plain dosa adding less oil for Sendhil,Cone/Roast dosa adding ghee for my daughter and thick uttapam kind of  Set dosa for me.Everything came out very well and I was absolutely happy with this batter recipe.Not just that,u can keep this recipe as a base and make many dosa varieties as u like.Friends,do try this recipe if you are looking for an easy & quick dosa batter version.You will love it like me. Don't forget to see the full video recipe.Lets check out how to make this easy homemade dosa batter recipe using rice flour.Check out my 35 chutney recipes to make varieties of side dish for dosa. People in cold countries,please check this post for fermentation process.

Dosa recipe-Video

Cone dosa

Dosa recipe-Easy dosa batter recipe

Dosa recipe-Easy dosa batter recipe How to make easy dosa batter recipe at home using rice flour & urad dal in a mixie
Cuisine: Indian
Category: Breakfast
Serves: 12-15 nos
Prep time: 1H+12H
Cook time: 2 Minutes
Total time: 13H2Minutes

1 cup = 200 ml
  • Rice flour - 1.5 cups (any rice flour. u can use idiyappam flour too)
  • White round urad dal - 1/2 cup
  • Salt & Water - as needed
  • Cooking oil/gingely oil/ghee - as needed to make dosa
  • Wash the urad dal once and add soak it by adding enough water.Take the rice flour in a wide bowl and add 2 cups of water.Whisk it well and make sure the water level is 1 inch above the flour.Add more if  needed.Let it soak well for 1 hour at least.No issues even if you soak them for 4-5 hours(Suppose if you want to use Methi seeds,add with urad dal and soak for minimum 2 hours)

  • Now drain the excess water from urad dal and grind it in a big mixie jar.Grind them without using water.Then add water and grind it to a smooth batter.I used nearly 3/4-1 cup of water.Add the soaked rice flour along with water & salt.Grind the batter again for even mixing.Add some water if you feel the batter is too thick.
  • Transfer the batter to bowl. Wash the mixie jar by adding little water and add to the batter.Mix the batter well with your hands.It helps proper & quick fermentation.Leave the batter overnight or at least for 12 hours based on the weather conditions in your place.

  • The next morning,batter would have raised well.Mix the batter well and add some water if  it is too thick.
  • Heat a dosa pan and pour a ladleful of batter in the tawa.Spread it well.thinly & uniformly.Keep the flame medium and let the dosa cook till you see the dosa turning golden brown in the bottom.By this time,the top portion would have been cooked.You can also cover the tawa with a lid.Do not flip the dosa.As soon as the dosa starts to turn golden brown,drizzle one or two tsp of oil or ghee all over the dosa.Let the dosa turn completely golden & crispy.Fold the dosa & serve hot with your favorite chutney or sambar ! Enjoy !
  • For variations,u can use split urad dal instead of round ones.
  • You can add 1/4 tsp of methi seeds to get nice flavored dosa.
  • Do not make the batter too thick or too thin.The consistency should be like our regular idli,dosa batter.
  • You can also use urad dal flour instead of grinding urad dal.Use the same ratio.
  • Add oil or ghee generously to get a shiny look in the dosa.
  • Do not cook the dosa in very high flame.It will burn quickly.Cook the dosa in medium flame patiently.Adjust the flame whenever needed.

Dosa recipe
Enjoy Crispy dosa with chutney & sambar for your breakfast or dinner !
dosa recipe

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  1. Dosa looks so crispy and that cute 4 bowl stand...

  2. hi chitra easy recipe indeed.i ll try and give u the fb.i want a suggestion from u regarding idly idly batter always has a mild sourness.not over pulippu but to avoid this?as i am in chennai it is hot it ferments quickly.even i grind late also it gives to avoid this can u give me some tips?thanks in advance.

    1. Hi harini,Happy to see your comment after a long time.Do try this dosa batter an let me know.Reg idli batter sourness,Generally if we grind the batter without adding salt,it takes more time to become sour.To avoid sourness,my MIL puts whole green chillies in the batter.U can try that.You can also try to keep the batter vessel in a big bowl of water or use banana a piece of banana leaf covering the surface of the container/vessel in which you want to store the batter. Then pour the batter into the vessel. Place another piece of banana leaf on top of the batter and close the vessel.i found this banana leaf tip from indus ladies forum.Please try any of these and share ur feedback :)

  3. Super dupper idea for instant dosa,sure it came handy,when we are running out of dosa batter,i easily satisfied my toodler kid who is diehard fan of dhosa

  4. hi can i use this dosa batter to make onion uttapam


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