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Murugal Dosai Dosa Batter Recipe, Crispy dosa recipe

May 24, 2016 by Suguna Vinodh 84 Comments

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murugal-dosa

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.

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murugal-dosa-recipe

Murugal Dosai / Dosa Batter Recipe


★★★★★

4.6 from 16 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 16 hours 10 mins
  • Yield: 30 dosas 1x
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Description

Recipe for home made murugal dosai with batter made from scratch. Dosai batter recipe. Home style ghee roast. A video recipe.


Ingredients

Scale

Dosa Batter Ingredients

  • !Measurements used – 1 cup = 250 ml
  • 1 Cup Idli Rice (Par boiled rice)
  • 1 Cup Raw Rice
  • 1/2 Cup Urad Dal
  • 2 Tablespoon Toor Dal
  • 1/4 Cup Aval / Poha
  • 1/4 teaspoon Fenugreek Seeds
  • 1 1/2 teaspoon Salt

For making Dosa

  • Ghee and Oil for greasing the pan

Instructions

  1. Wash the rice and dal in running water 2-3 times.
  2. Soak all the ingredients except the salt together in water for at-least 4 hours.
  3. 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.
  4. Add in the salt to the batter and mix well to combine.
  5. Cover the bowl and allow it to ferment for at-least 12 hours in a warm place.
  6. The batter would have almost doubled in volume after the 12 hour fermentation.
  7. 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.

For making dosa

  1. If the dosa batter is very thick, thin it out by adding very little water.
  2. Heat the dosa griddle until medium hot.
  3. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
  4. 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.
  5. Serve hot.

Notes

Adding oil to the pan and then doing dosa will make it difficult to spread the batter. Always add oil to the dosa and not to the pan.

  • Prep Time: 16 hours
  • Cook Time: 10 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Uma says

    October 11, 2021 at 3:54 pm

    Very crispy. In my home we all like to have it

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 13, 2021 at 11:52 am

      Thank you!

      Reply
  2. Chaitali Deshmukh says

    January 17, 2021 at 5:24 pm

    What to do about hot handle of dosa griddle? Pls suggest?

    Reply
    • Suguna Vinodh says

      January 17, 2021 at 5:41 pm

      You can use a kitchen towel to handle.

      Reply
      • Chaitali says

        January 19, 2021 at 7:06 pm

        Any idea if the silicone handle holder provided by lodge is completely/effectively heat proof? Does it fit well or is it slightly loose?

        Reply
        • Suguna Vinodh says

          January 22, 2021 at 1:29 am

          I have not used it personally. I prefer a kitchen towel to hold.

          Reply
          • Chaitali Deshmukh says

            March 4, 2021 at 4:44 am

            Which one for more crisp dosa. Non-stick, iron or cast iron?

          • Suguna Vinodh says

            March 4, 2021 at 4:48 pm

            cast iron always

  3. VEE says

    December 10, 2020 at 2:10 am

    Came out well with iddly rice and basmati rice.

    ★★★★★

    Reply
  4. sneha says

    November 25, 2020 at 7:50 pm

    Hello dear Suguna,
    Your recipes are so dependable and authentic in terms of taste and flavour. Thank you for sharing them with us.

    My question is, can i grind all the ingredients together in a wet grinder? I usually do it rice and urad dal separately for idli. Do i need to do the same for dosa batter as well?

    thank you!

    Thank you.

    Reply
    • Suguna Vinodh says

      November 30, 2020 at 4:48 pm

      Yes. Since its an exclusive dosa batter, you can grind everything together. No problem.

      Reply
  5. Rajini kunala says

    July 26, 2020 at 1:31 pm

    Hello,

    Can I substitute raw rice with normal sona masoori rice?

    Thanks in advance!
    Rajini.

    Reply
    • Suguna Vinodh says

      July 26, 2020 at 1:34 pm

      yes. you can.

      Reply
  6. Sanjana says

    April 26, 2020 at 4:52 pm

    Hello! Tried your madras chicken curry and it turned out so yummy thank you!

    But the dosa batter did not ferment well even after 24 hours.
    I did not add salt and the batter was a little course.
    Are these the reasons why the batter didn’t ferment?

    Reply
    • Sanjana says

      April 26, 2020 at 4:53 pm

      Coarse* Also, is there anyway I can fix this batter? Thank you

      Reply
    • Suguna Vinodh says

      April 26, 2020 at 8:20 pm

      If the place you live is cold, it might not ferment. Leave it inside the oven with pilot light on.

      Reply
      • Sanjana says

        May 31, 2020 at 9:49 pm

        Hey! I’m from Mumbai. Tried it again and left it to ferment for 12 hours. Doubled in volume and was great! BUT, it has turned sour. Is there anyway I can fix this and how do I make sure it doesn’t turn sour next time

        Reply
        • Suguna Vinodh says

          June 1, 2020 at 2:06 pm

          In humid conditions, batter will ferment fast. Since Mumbai is very hot during this time, the batter should ferment in 4-5 hours time.

          Reply
          • Sanjana says

            June 7, 2020 at 5:16 am

            Alright. I’ll keep it for lesser time then. Thank you!

  7. Tawee says

    April 18, 2020 at 2:19 pm

    Do we use thick or thin poha for this ?

    Reply
  8. Kay says

    April 10, 2020 at 12:39 pm

    Hello, Absolutely love your attention to detail and story telling for all your recipes. I’m not just following a recipe but thanks to your writing i’m learning to cook various dishes.

    I’ve run out of idli rice and unable to buy any during quarantine. Any chance this recipe works with 2 cups of ponni or is this a deal breaker? Really gonna miss dosai 🙂

    Thank you!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 11, 2020 at 8:36 pm

      any parboiled rice will work.

      Reply
      • Kay says

        May 6, 2020 at 3:28 am

        Awesome, tried it and it worked fine. Thank you !

        ★★★★★

        Reply
  9. Chaitali says

    January 8, 2020 at 5:59 pm

    Why do you use toor dal? Why not chana dal?

    ★★★★

    Reply
  10. VTom says

    August 13, 2019 at 7:02 am

    Hi Suguna,
    When you say raw rice, what kind do you recommend? I have basmati and Ponni.
    Thanks!

    ★★★★★

    Reply
  11. Blodwen Shankar says

    August 7, 2019 at 12:20 pm

    Suguna, I can’t thank you enough for this amazing recipe. It yielded the best dosas I’ve ever made. Golden brown and perfectly crispy. Received several compliments. This recipe is definitely a keeper!

    Reply
    • Suguna Vinodh says

      August 7, 2019 at 8:27 pm

      Thank you so much!

      Reply
  12. Mahatabb Nundy says

    July 2, 2019 at 2:41 pm

    Kannamma rocks!! Perfect proportions! Had lovely dosas!

    Reply
  13. Dr. Kanhayalal Sharma says

    March 22, 2019 at 9:21 am

    This appears to be an easier and simpler recipe. Like instant dosa. Do you think it would be as tastier as the traditional on where the urad dal and rice are soaked and ground separately in a wet grinder?

    ★★★

    Reply
    • Suguna Vinodh says

      March 22, 2019 at 1:06 pm

      Please watch the video / READ the recipe again. This is not an instant dosa. The batter is very much fermented.

      Reply
  14. Sharon says

    September 19, 2018 at 6:00 pm

    Dear Suguna, just wanted to clarify if the whole white urad dal is to be used for this recipe. I used split white urad dal the previous time. The ingredients mentioned only says Urad Dal. Many thanks.

    Reply
    • Suguna Vinodh says

      September 19, 2018 at 6:07 pm

      Yes Sharon. Whole white urad is preferred.

      Reply
      • Sharon says

        September 20, 2018 at 12:09 am

        Thank you Suguna for the prompt reply.

        Reply
  15. Sharon says

    September 19, 2018 at 4:23 pm

    Dear Suguna, I am planning on trying the crispy dosa recipe once again. Just wanted to clarify which urad dal is to be used. The whole white or split white one. Last time I used the split white urad dal. Many thanks.

    Reply
  16. Sharon says

    September 15, 2018 at 5:16 am

    Many thanks. I will try that
    the next time.

    Reply
  17. Sharon says

    September 14, 2018 at 4:29 pm

    I tried your recipe and it was the best dosa batter that we ever made. It was lovely. However, I just wanted to clarify one thing. It remains crisp for about a 1 minute or so after taking it off the pan. Post that it tends to soften. In the restaurants, the crispiness remains for a much longer time. Any idea on how to retain the crispiness for a longer while ?. We tried it with your onion/tomato chutney. Yum. Many thanks.

    Reply
    • Suguna Vinodh says

      September 14, 2018 at 11:22 pm

      cook at medium heat until it browns nicely and adding more oil/ghee will make it crisp and remain crisp for a longer time.

      Reply
      • Sharon says

        September 15, 2018 at 11:14 am

        Thank you for the reply. Will try this the next time I make the batter.

        Reply
  18. Ptitha says

    August 15, 2018 at 3:29 pm

    Thanks! When to add the baking soda?

    Reply
    • Suguna Vinodh says

      August 16, 2018 at 12:11 pm

      There is no baking soda in this recipe. Traditionally, we never add soda to our idli and dosa.

      Reply
  19. Sourav says

    August 10, 2018 at 10:20 pm

    Really your great..

    ★★★★★

    Reply
  20. Arkamitra says

    May 23, 2018 at 4:45 pm

    Hi
    Which raw rice do we use for the dosage?

    Reply
  21. Preethi says

    May 9, 2018 at 7:47 am

    Hi Suguna ,

    Your blog has become my go to for recipies 🙂 This dosa is a biiiiiiiiiig hit in our home and with my daughter’s friends .. Their mothers has started asking for the recipies to me now 😉 tried your thalapakattu Mutton Briyani ,, whaat a hit ,, My husband jus keeps eating that :):D Keep rocking .. 5 stars to both *****

    -Preethi

    Reply
    • Suguna Vinodh says

      May 10, 2018 at 12:37 am

      Thank you so much Preeti. Really Glad.
      Your comments mean a lot to me.

      Reply
  22. Shruthi says

    April 25, 2018 at 3:13 pm

    Hi Suguna Vinod,
    Thank you so much for this recipe. It came out so well.. i also tried your Chettinad kara chutney with this dosai. I am so happy with the results..

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 25, 2018 at 10:02 pm

      Thank you so much. Glad that you liked the recipe!

      Reply
  23. Kavitha RAJESH says

    January 8, 2018 at 2:51 am

    Ma’m.. Do i hv to soak all ingredients together?? With wat do i soak the tur Dal??? N aval?? Kindly advice! Waitg fr ur response…

    Reply
    • Suguna Vinodh says

      January 8, 2018 at 12:58 pm

      Yes. you can soak everything together.
      With wat do i soak the tur Dal?? – you soak everything in water.

      Reply
  24. Shubha says

    October 8, 2017 at 12:20 am

    is it ok kanamma to use long grain rice for dosa batter

    Reply
    • Suguna Vinodh says

      October 8, 2017 at 5:25 pm

      Have never trained long grain rice for dosa.

      Reply
  25. Gurinder arneja says

    October 3, 2017 at 3:17 pm

    I tried to make dosa with the same measurement but it did not come out well.they were not at all crispy and we’re sticking on the Tavares.i was v excited but was disappointed. I did use parboiled rice and for raw rice I used regular white basmati rice and grinder it in wet grinder.pl tell me what did I not do correct.

    Reply
  26. rasika says

    September 20, 2017 at 7:37 pm

    Instesd of idli rice can we use idli rava

    Reply
  27. Surekha. K says

    April 19, 2017 at 2:36 am

    Hello Saguna I would like to know can we prepare Idly of this batter by soaking all together.? Thank u. If reply earliest.

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 2:05 pm

      Sure you can do idlis. But if you are looking for regular idli dosa batter, refer
      https://www.kannammacooks.com/soft-idli-recipe-using-mixie/
      I use this recipe for both idli and dosa.

      Reply
  28. Priya Thirumavalavan says

    April 4, 2017 at 6:04 pm

    I just love your recipes and my kids enjoy this crispy dosa. Thank you

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:11 pm

      Thank you Priya!

      Reply
  29. Kavya Naveen says

    February 3, 2017 at 11:24 am

    Nice… crispy dosas.. I usually make dosas in this way .. Tastes good..and this is one of my fav dish also.. 🙂

    ★★★★

    Reply
    • Suguna Vinodh says

      February 3, 2017 at 11:29 am

      Thanks Kavya

      Reply
  30. Molly says

    February 2, 2017 at 8:02 pm

    Hi is it OK if I never use poha?

    Reply
    • Suguna Vinodh says

      February 3, 2017 at 10:13 am

      You will need to use Poha.

      Reply
    • Kavya Naveen says

      February 3, 2017 at 11:28 am

      Adding poha gives softness to dosas.. 🙂

      Reply
  31. vemkat says

    December 25, 2016 at 3:04 pm

    good such taws made in India are available with amazon. Lodge logic items are too costly . thanks for giving this information. next what about cast iron shallow vessesl (in tamil “illuppa chatty) for making vegetable roasts.

    Reply
  32. Sowmya says

    December 17, 2016 at 2:30 pm

    Hi Suguna,

    I can proudly say that im a huge fan of all ur vegan recipes..i can confidently try any of urs..im really appreciating all ur efforts in bringing out the recipes from whichever corner its in.

    Im going to try this and will update u how it is..Do we really need to store the batter only for 3 days?cant we use it more than that?

    Reply
    • Suguna Vinodh says

      December 17, 2016 at 7:12 pm

      Thank you Sowmya. The batter still ferments in the refrigerator and the dosas will be sour after 3 days. You can consume but its gonna be sour.

      Reply
      • Sowmya says

        December 19, 2016 at 1:50 pm

        Thanks for the reply Suguna. BTW I tried the dosa today and its a huge huge hit!!

        ★★★★★

        Reply
        • Suguna Vinodh says

          December 19, 2016 at 2:42 pm

          Thank you!

          Reply
  33. Mithra manoj says

    November 16, 2016 at 11:57 am

    Hi Mam,

    Can i use sona masoori instead of raw rice?

    Reply
    • Suguna Vinodh says

      November 16, 2016 at 1:02 pm

      yes! you can use sona masuri!

      Reply
  34. studentsim says

    September 29, 2016 at 6:19 pm

    HI Kannama: Thank you for explaining the nuances of the otherwise quintessential dosa! I have a naive question so please pardon it- what is the difference between idli and ‘raw’ rice. I live overseas and we get Sona masoori which i presume is the Idli rice? Does ‘raw’ mean basmati rice?

    There is a very special personality to your blog and recipes just like your name 🙂 I have become a huge fan!

    Thanks so much!

    Reply
    • Suguna Vinodh says

      September 29, 2016 at 11:12 pm

      Thank you!
      Please refer to this post to know the difference about the rice varieties.
      http://www.kannammacooks.com/tips-tricks-making-idli-batter/

      Reply
  35. Sneha singh says

    August 10, 2016 at 3:01 pm

    I make idlis from your recipe and they come out excellent…. The same batter however doesn’t make really nice dosas… How do I know if my batter is perfectly fermented for dosas?.. I end up making it from rawa dosas..

    ★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:50 am

      For dosas, the batter needs to be little thinned out. Try next time with thinned out batter.

      Reply
  36. Preeti says

    July 3, 2016 at 10:50 pm

    Totally loved the crispness of these dosas…Thanks for sharing the recipe with that secret ingredient.

    Reply
    • Suguna Vinodh says

      July 4, 2016 at 9:04 am

      Really glad that you got crispy dosas Preeti!

      Reply
  37. Salima says

    June 20, 2016 at 7:50 pm

    Thank you for the recipe! Please also send me the recipe for the sambal / daal served with dosas

    Reply
    • Suguna Vinodh says

      June 20, 2016 at 8:12 pm

      Thanks Salima. Please refer our chutney sambar posts.

      Reply
  38. Prabha says

    June 16, 2016 at 4:09 pm

    Yummy and simple.

    Reply
  39. Andal says

    June 7, 2016 at 9:41 pm

    Dear sugu sis…..vanakkam…missed your posts during vacation. Tried murugal dosa, dum tea, OPOS onion thokku.all turned out real good….thanks for the wonderful recipes.keep going machi?

    ★★★★

    Reply
    • Suguna Vinodh says

      June 7, 2016 at 11:33 pm

      Thank you so much Andal! Welcome to the world of OPOS.

      Reply
  40. Sasha Abhi says

    May 30, 2016 at 11:25 am

    Can we grind this in grinder? If so, should we grind the ingredients separately?

    Thanks

    Reply
    • Suguna Vinodh says

      May 30, 2016 at 1:38 pm

      Sure Sasha. You can grind in the grinder. You can grind seperately.

      Reply
  41. Raji says

    May 28, 2016 at 8:16 pm

    I never thought that it would taste this good.Excellent!!!Thanks for sharing this recipe.

    ★★★★★

    Reply
  42. aishwarya says

    May 25, 2016 at 2:20 pm

    Hii
    Ever since I saw your video on Facebook, I am hooked to ur website.please keep making more videos like this. Your work is phenomenal ..I love the way u approach all the recipes explaining the science behind it. ..u are a Godsend for people with no mothers to guide ..
    Please do make more opos videos and more basics videos. Like how to make filter coffee, chapati dough, vada etc. Alsoo can we use this same batter for idli as well??
    Huge fan!!
    Aishwarya

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 25, 2016 at 3:16 pm

      Thank you so much Aishwarya. Idlis are not bad in this batter but I prefer only dosa using this batter.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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