By Devi Poojari
November 5, 2025
Often times, the popular notion of making dosa batter is perceived as a complicated process—when it is in fact, the contrary. Having a hold of the basics and keeping in mind to stick to specific quantities that produce the perfectly crisp and soft combination of dosa, can be quite a rewarding experience.
½ cup parboiled rice ½ cup basmati rice ¼ cup urad dal 2 tablespoons poha 1.5 + ¾ cups water ¼ teaspoon fenugreek seeds Salt, to taste
Rinse and soak the rice, lentils and methi seeds in a cup and half of water for a minimum of 5-6 hours.
Drain the liquid and tip in the mixture into a wet grinder to grind to a fine paste, along with the help of some water.
Ensure to grind in small intervals to avoid the equipment from over-heating, while slowly adding in the water as required.
Transfer the batter to a large bowl, leaving enough room at the top for it to rise while fermenting.
Add salt to taste and rest the batter for 7-8 hours, until it has risen considerably.
Use immediately by ladling into a smaller bowl and diluting it slightly for dosas, or using as it is to make idlis.