Here is how to do home made murugal dosa batter recipe. Usually, I just use my idli batter recipe for making dosa. But if you are looking for making a really crispy dosa, then this is the recipe you need to be making. It is an extremely easy recipe and comes out good every single time.
Hope you enjoy our video instructions!
The recipe is very similar to the idli batter recipe but the easiest. All the ingredients are soaked together and ground. The batter needs to be ground to a fine paste and allowed to ferment for at least 12 hours. The dosa will nicely brown only when its fermented well. Also the batter consistency should be a little thinner than the idli batter consistency. After fermenting, if you feel that the batter is thick or your dosas or not coming out well, try to add little water and dilute the batter. But add very little at a time.
If there is one dosa pan that is really worth it, then its gotta be the Lodge cast iron Dosa Griddle.
Click here to buy! Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch
I love it very much and have had it for more than a decade now. Its a cast iron skillet and cast iron dosa pan is the only way to go. The dosa pan you see in the video is a Lodge Iron Dosa Pan. I highly recommend it.
UPDATE: Recently, Indian made high quality pre-seasoned cast iron pan has been introduced in the market and I am super happy to say that the manufacturer is none other than my school buddy Santosh Leelakrishnan. The cast iron tawa is proudly made in India and very reasonably priced.
Please check it out! Rock Tawa Cast Iron Pan- Made in India
If you have old cast iron dosa pans at home, you can season them and bring life to those pans back. You can see how to season a dosa pan properly HERE.
- !Measurements used - 1 cup = 250 ml
- 1 Cup Idli Rice (Par boiled rice)
- 1 Cup Raw Rice
- ½ Cup Urad Dal
- 2 Tablespoon Toor Dal
- ¼ Cup Aval / Poha
- ¼ teaspoon Fenugreek Seeds
- 1½ teaspoon Salt
- Ghee and Oil for greasing the pan
- Wash the rice and dal in running water 2-3 times.
- Soak all the ingredients except the salt together in water for at-least 4 hours.
- Grind the ingredients with little water to a very fine paste. Add upto 2 cups of water while grinding. If you are grinding in a mixie, take time and grind in 2-3 batches. Try not to add a lot of water while grinding.
- Add in the salt to the batter and mix well to combine.
- Cover the bowl and allow it to ferment for at-least 12 hours in a warm place.
- The batter would have almost doubled in volume after the 12 hour fermentation.
- Mix the batter well and the dosa batter is ready. Store the batter in the refrigerator for up to 3 days and use as required.
- If the dosa batter is very thick, thin it out by adding very little water.
- Heat the dosa griddle until medium hot.
- Add ⅓ cup batter and swirl to completely cover dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
- Loosen the edges of the dosa with a steel spatula. No need to flip the dosa. Remove dosa from the griddle and repeat with remaining batter.
- Serve hot.