Buttermilk Dosa Recipe

Cooking Directions

• STEP 1.In a bowl, soak rice and urad dal separately for 4-6 hours.
• STEP 2.Grind the soaked rice and urad dal separately to a smooth batter.
• STEP 3.Combine the rice and urad dal batter in a large bowl and mix well.
• STEP 4.Add buttermilk, salt, and fenugreek seeds to the batter and mix again.
• STEP 5.Cover the bowl and let the batter ferment overnight or for 8-10 hours.
• STEP 6.Heat a non-stick pan or griddle over medium heat.
• STEP 7.Pour a ladleful of batter onto the pan and spread it in a circular motion.
• STEP 8.Drizzle oil around the edges of the dosa and cook until golden brown.
• STEP 9.Flip the dosa and cook for a minute on the other side.
• STEP 10.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure to soak the rice and urad dal separately to ensure proper fermentation.
• The consistency of the batter should be slightly thin, similar to pancake batter.
• If the batter is too thick, add a little water to adjust the consistency.
• To make the dosa extra crispy, sprinkle a few drops of oil on top while cooking.
• You can add finely chopped onions, green chilies, or coriander leaves to the batter for added flavor.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2-3 days.
• Before using the refrigerated batter, let it come to room temperature and give it a good stir.
• To reheat the dosa, place it on a hot tawa or griddle for a few seconds on each side.
• Serve the buttermilk dosa hot with coconut chutney, sambar, or any other accompaniment of your choice.