Golden Turmeric Dosa: A Vibrant Twist on a South Indian Classic (At Home!)

Dosa, a beloved South Indian breakfast staple, is a thin crepe made from a fermented batter. The key to this dish lies in its base: rice and lentils. Urad dal (black gram) and rice are soaked for hours, then ground into a batter that ferments for a fluffy, slightly sour result. This batter is then cooked on a griddle to create crispy, savory dosas.

Here’s the answer to your question: The main ingredients in dosa are urad dal (black gram) and rice.

Ingredients

• ½ cup urad dal (whole black gram)
• ¾ to 1 cup cold filtered water (to blend dal)
• 1½ cups rice (regular raw rice or basmati rice)
• ½ cup cold filtered water (to blend rice, you may need 2 tbsps more)
• 2 tablespoons chana dal (Bengal gram)
• ½ teaspoon fenugreek seeds (optional)
• 2 tablespoons poha (flattened rice)
• ½ teaspoon rock salt (or non-iodized salt or crystal salt)

Instructions

Soak the Lentils and Rice

 Rinse the urad dal, rice, and chana dal together until the water runs clear. Soak them in enough water to cover them by 2-3 inches for at least 8 hours, or up to overnight. If you’re using fenugreek seeds, add them to the soaking water.

Grind the Batter

Drain the soaked lentils and rice. In batches, grind the urad dal and poha (if using) into a smooth batter using a blender with ¾ to 1 cup of water. Then, grind the rice with ½ cup of water (may need a little more) until slightly coarse. You can also grind everything together if your blender can handle it.

Ferment the Batter

Combine the lentil and rice batter in a large bowl. Add the salt and mix well. Cover the bowl and let it ferment in a warm place (ideally around 80°F) for 12-24 hours. The batter will be bubbly and doubled in size when ready.

Cook the Dosa

Heat a flat griddle or tawa over medium heat. Once hot, dip a ladle into the batter and swirl it to coat the bottom of the ladle. Spread a thin layer of batter onto the griddle, making a circle about 6-8 inches in diameter. 

Lightly drizzle oil around the perimeter of the dosa to enhance crispiness.

Cook until Crispy

 Let the dosa cook for a minute or two until the bottom is golden brown and the edges start to curl. Reduce the heat slightly if needed. If you like your dosa crispy, you can sprinkle some water on the surface while it’s cooking.

Serve

Dosa is traditionally enjoyed with a variety of chutneys and sambar, which are dips or stews that complement the savory crepe. Here are two popular dosa side dish options. 

Coconut Chutney

This refreshing and flavorful chutney is made with fresh coconut, cilantro, and spices. It adds a cool and creamy contrast to the crispy dosa.

Sambar

Sambar is a lentil-based stew with vegetables and spices. It’s a more substantial side dish that provides a hearty and flavorful accompaniment to dosa.

Here are some additional options you might like:

Potato Masala: A spiced potato filling often used for Masala Dosa, a stuffed dosa variation.

Peanut Chutney: A nutty and spicy chutney made with roasted peanuts, perfect for those who like a bit of a kick.

Tomato Chutney: A tangy and slightly sweet chutney made with tomatoes, onions, and spices.

Idli Podi: A dry and flavorful powder made with lentils and spices, traditionally used with idli but also pairs well with dosa.

Tips

• Use a non-stick griddle or tawa for easier flipping.
• If the batter seems too thick, add a little water to thin it out.
• You can adjust the amount of fenugreek seeds to your preference. They add a slightly bitter flavor to the dosa.
• Fermentation time may differ based on ambient temperature. If your kitchen is cool, it may take longer for the batter to ferment.

Enjoy this delicious homemade Dosa recipe!