Dosa means different things to different people. For some it is just a breakfast that they can have once every few days. For some it is an everyday affair, gulping down dosas in darshinis and hotels day in day out. And for some ‘the dosa’ is an emotion, it is the crisp sound of breaking the dosa and dunking it in chutney or sambar. It makes them just happy! I borderline between the 2nd an 3rd categories, just love dosas. But grinding dosa batter is not child’s play. This urad dal flour and rice flour dosa comes to your rescue.
If you are craving for dosa the next day for your breakfast (sometimes I dream about dosa, that is why borderline :)), you do not have to wait, 8 hours soak-time, then grind (an uphill task for a few & I don’t blame them), 8 hours fermentation. It indeed takes a lot of time to dish out good dosas. This urad dal flour and rice flour dosa definitely ticks a few boxes.
Although this urad dal flour and rice flour dosa might not give the authentic taste, it will definitely soothe some dosa cravings. They turn out crisp and soft and with some butter on top, dosa is transformed to a nice breakfast. At the least you get fresh homemade breakfast, that much I can assure you. Having said that, dosa standards can be very high, this is pretty good too!
No-grind and no-soak is the USP of this dosa! Try more dosa recipes from FOI:
Cabbage Dosa
Ragi Dosa – grinding batter method
Baalehannina Dosa
Masala Dosa
Set Dosa
Khaali Dosa
Menthya Soppina Dosa
Neer Dosa
- 1 Cup rice flour
- ½ Cup urad dal flour
- Water as required to make batter
- Salt to taste
- 1 Tsp sugar
- Oil to make dosas
- Take rice flour and urad dal flour in a bowl
- Add salt and sugar and give the mixture a quick mix
- Pour water slowly, about half a cup at a time and start mixing
- Add more water as required and mix into a thick flowing batter
- Allow this to ferment overnight or for 7-8 hours in a warm place
- Oil a tawa, mix the dosa batter well
- Make dosa on the hot tawa, add oil as needed
- Once the underside turns golden, flip
- Serve with chutney of your choice
Use store bought urad dal flour if you want
Do not add water all at once while making batter, add slowly and mix into a thick flowing batter. It should resemble regular dosa batter
Urad Dal Flour And Rice Flour Dosa Stepwise:
Take rice flour and urad dal flour in a bowl
Add salt and sugar and give the mixture a quick mix
Pour water slowly, about half a cup at a time and start mixing
Add more water as required and mix into a thick flowing batter
Allow this to ferment overnight or for 7-8 hours in a warm place
Oil a tawa, mix the dosa batter well
Make dosa on the hot tawa, add oil as needed
Once the underside turns golden, flip
Serve with chutney of your choice
thanks for the recipe!
But my batter didn’t rise even after 24 hours. Is it fermented?
Hi Smrati,
Glad you liked the recipe! This batter does not rise as much as the usual dosa batter but it should have fermented. Keep in a warm place for the batter to ferment and also try adding ground methi/methi powder and mix it well to allow quicker fermentation.
Yes it can rise… take big vessel with boiled water cover it with lid, then put the dosa mix on the hot lid for the whole night… It will work… I always do like this.
Thank you for the tip! That’s useful.