Wash the parboiled rice and urad dal separately until the water runs clear. Drain and set aside.
02
Step
Phase 1: Preparation & Setup
Soak the rice in 1 cup of water and the dal with fenugreek in 1/2 cup of water for 4–5 hours.
03
Step
Phase 2: Fermentation & Batter
Drain the soaked rice and dal. Transfer to a grinder, add 1 tsp salt, and grind to a smooth, slightly gritty batter, adding water as needed to achieve a pourable consistency.
04
Step
Phase 2: Fermentation & Batter
Transfer the batter to a wide bowl, cover with a lid or cloth, and let it ferment at room temperature for 8–12 hours until it rises and develops a mild tang.
05
Step
Phase 3: Dosa Cooking
Heat a non‑stick griddle or cast‑iron tava on medium‑high flame. Add 1 tsp oil and swirl to coat the surface.
06
Step
Phase 3: Dosa Cooking
Pour a ladleful of fermented batter onto the center of the hot pan. Immediately tilt the pan to spread the batter into a thin, even circle, about 8–10 cm in diameter.
07
Step
Phase 3: Dosa Cooking
Cook for 2–3 minutes on medium flame until the edges lift and the surface turns golden‑brown and crisp. Do not flip; the dosa should stay thin and paper‑like.
08
Step
Phase 3: Dosa Cooking
Remove the dosa, place on a plate, and repeat with remaining batter to make 4 dosas.
🇮🇳FSSAI™ COMPLIANT
VEG शाकाहारी
🇺🇸 USDA™ FoodData™
Verified
Per Serving · FSSAI Schedule II
Nutritional Information
Serving Size: 2 pieces per person
243 kcal
Energy / ऊर्जा · 1017 kJ
12%% Adult RDA*
5.2g
Protein
48.2g
Carbohydrates
3.3g
Total Fat
Dietary Fiber6.1g
Total Sugars17.8g
Sodium346mg
Potassium960mg
*Percent Daily Values (% RDA) based on 2,000 kcal diet (ICMR-NIN 2020 / FSSAI). Verified via reference nutrition databases.