Weve all scrolled through websites or watched many videos in search of that perfect, crisp, and soft Dosa. Although it has its origins in South India, Dosa has become widely popular in every household across the country. It is one of the most common breakfast items, served with sides like chutney, sambar, or a filling of your choice. It does seem like a daunting task to get these savoury crepes right in the very first attempt, most of us perfect the required skills after many patchy, soft and broken Dosas but we eventually get it right! In this post, we will share everything you need to know to make perfect Dosas at home.Dosa is made with a fermented batter soaked rice and urad dal (black lentils) are ground individually into a smooth batter and then its mixture is allowed to ferment overnight. It is then spread on a hot tawa and cooked until the bottom starts to change colour. It is not an instant breakfast item (although, you do get many varieties of instant Dosa mixtures). The prep starts a day before and one needs a lot of patience to get the recipe right.Is Dosa An Healthy Option?Dosa is an excellent source of protein for vegetarians, made with rice and urad dal its is complete with amino acids.1. Easy on your digestive system2. The best source of healthy carbohydrates3. A good source of protein4. Low on saturated fatIngredients To Make The Perfect Dosa Batter1. RiceSona Masoori rice or parboiled rice is best suited for an idli batter.You can also use a combination of equal parts of Idli Rice and Sona Masoori rice.Dosa rice is also easily available in the local grocery store.Note: Basmati rice/long grain is not preferred to make Dosa batter.2. Udad Dal (Black Gram)Both whole or split can be used.3. Chana Dal / Toor DalThis makes the Dosa crispier and gives the Dosa a golden colour.4. PohaThis gives the Dosa a soft texture5. Methi SeedsThis helps in the fermentation processDal and Rice Ratio for BatterAlways use 1:3 for dal to rice.For example:Add cup of urad dal to 1- cups of rice, followed by one tablespoon each of Chana Dal and Toor DalHow to make Dosa batterStep 1: Add urad dal, rice, chana dal, toor dal, poha and methi seeds to a large steel bowl. Rinse till the water runs clear. Soak ingredients in 6 cups of water for a minimum of 3 hours maximum 5 hours.Step 2: Drain the water Grind the soaked ingredients into a smooth batter, you may little cold water to reach desired consistency, on tablespoon at a time. Add about 1 to 1.5 cup of cold water. The batter should be thick but pouring consistency. If you wish to make it a little thin, then you may add some ice cubes and mix well with your hands. Transfer the batter back into a steel bowl.Step 3: Cover the steel bowl with batter and place it in a warm place. Rest and let the batter ferment for a minimum of 10 hours The fermented batter will have increased in volume and you will notice it must have turned frothy and airy with some bubbles Check if the batter is fermented well by dropping a teaspoon of batter in a bowl of water. It should float and not sink.How To Make A Classic Saada Dosa (This recipe gives 15 medium size Dosas)Ingredients: cup Urad Dal dehusked split or whole urad dal gota 1 cup Dosa Rice 1 tablespoon Chana Dal 1 tablespoon Toor Dal teaspoon Fenugreek seeds (Methi dana) cup Poha (Flattened rice) soak for 20 minutes before grinding 1 teaspoon rock salt (sendha namak) 7 tablespoon Ghee or Oil to cook DosaMethod:1. For steps on making the Dosa batter from scratch, refer to the notes above2. Stir the fermented batter, make sure it is pouring consistency. If the batter has become thicker while fermenting, add some water, to reach desired consistency.3. Heat a cast iron griddle (tawa) on medium-high heat.4. Once it is hot, put a few drops of oil/ghee on the tawa. Grease using a paper towel all over the tawa. This also helps to the tawa to cool down so thatg the batter doesnt burn.5. Take a ladle full of the batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction. Spread as thin as possible.6. Drizzle oil/ghee around the edges of the Dosa and also some at the center.7. Let it cook until the Dosa becomes golden brown and starts to leave or come out from the edges.8. Use a flat spatula to remove the Dosa from the edges. You can roll the Dosa or fold at the center with the spatula.9. Remove from the pan and serve immediately.10. Before making the next Dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the Dosa. Then increase heat to high.11. Serve with sambhar and chutneyPreparing The Filling For Masala DosaIngredients: 4 potatoes medium-sized potatoes 2 tablespoons oil teaspoon mustard seeds 1 tablespoon chana dal (husked and split Bengal gram) 1 cups thinly sliced onions 1 teaspoon finely chopped ginger 8 to 10 curry leaves 3 chopped green chillies teaspoon turmeric powder 1 pinch asafoetida (hing) cup water 3 tablespoons chopped coriander leaves teaspoon sugar Salt as requiredMethod:1. First rinse boil 4 medium-sized potatoes. The potatoes have to be completely cooked and tender.2. While the potatoes are cooking, soak chana dal in hot water for 30 minutes. After the time is up, drain and keep aside.3. Peel and chop the potatoes.4. Heat ghee in a frying pan.5. Lower the flame and add mustard seeds and let them splutter. Then add the chana dal.6. Saut the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden.7. Add the sliced onions, curry leaves, green chillies and ginger.8. Saut the onions stirring often till they soften and turn translucent.9. Add the turmeric powder and asafoetida (hing). Mix well and add water.10. Simmer till the mixture thickens a bit.11. Add the boiled chopped potatoes and mix well. Mash the potatoes using a metal spatula till the mixture combines.12. Add sugar and season with salt according to taste.13. Simmer on a low flame for 3 to 4 minutes stirring occasionally.14. Switch off the flame and then add chopped coriander leaves.15. The potato filling should be moist and easily spreadable on the Dosa.16. Stir and keep the potato filling aside. (Note: Make sure all the liquid has evaporated and the filling isnt watery. It should not be of a curry or gravy consistency.)17. Take a ladle full of Dosa batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction. Spread as thin as possible.18. Drizzle oil/ghee around the edges of the Dosa and also some at the center.19. Let it cook until the Dosa becomes golden brown and starts to leave or come out from the edges.20. Once the base turns golden and the edges start to separate from the pan, place a portion of the potato filling on the Dosa.21. Spread the filling and fold the Dosa and serve with sambhar and chutney.FAQsWhy is my Dosa not crispy?Maintain the correct ratio for dal and rice. Check the consistency of the batter. Also, use a cast iron pan instead of a non-stick Dosa pan and heat it well to get perfect crispy Dosa.My Dosa sticks to the pan. How to make Dosa without it sticking?If the cast iron pan is not seasoned well, the batter does stick to the pan.Here is a step-by-step on how to season a cast iron pan:1. First wash the iron pan nicely using the dishwashing liquid or soap.2. Do not use a metal scrubber, use the normal scrubber and wash it nicely.3. Wipe it nicely.4. Add few drops of oil and little salt on the pan.5. Spread it nicely on all sides of the pan and rub it.6. Keep it aside for 2 hours.7. Wash it nicely.8. Pat dry it nicely.9. Rub it with lemon peel and leave it for a day.10. After it has rested, wash it nicely and dry the pan.11. Spread a few drops of oil and keep it aside for 12 hours.12. After 12 hours, wash it nicely and dry, rub it with lemon peel again.13. Keep it for a day.14. Now the pan is almost ready to use.15. Wash the tawa using a mild dishwashing detergent.16. Dry and spread little oil.17. Heat the tawa on a pan.18. Cut an onion in half and nicely rub the Dosa pan with the onion.19. Spread a portion of Dosa batter on the pan and make a thick Dosa for starters.20. Drizzle few drops of oil.21. Once done do not eat the Dosa, the small one is to get rid of the rust smell.22. Start making slightly thicker Dosa for the first time (say for 2-3 Dosas) then start making thin crispy ones.23. Every time you wash the Dosa pan, dry it nicely and add a few drops of oil, spread and keep it inside.My Dosa batter does not spread properly?This happens usually when the tawa is too hot. Before you pour the batter, lower the heat and spread the oil with a paper towel. This helps to lower the temperature and makes it easy to spread the batter. Increase the heat to medium-high right after you spread the batter.