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You are here: Home / Dosa Recipes / Dosa batter with urad flour & rice flour, no grind dosa batter

Dosa batter with urad flour & rice flour, no grind dosa batter

December 3, 2016 16 Comments

If I knew that making dosa batter with urad flour and rice flour was a shortcut option, I’d have tried this years ago. Learn how to make a quick almost instant dosa batter with urad flour and rice flour that requires no soaking or grinding. This readymade batter does need fermenting but you can avoid the soaking and grinding of urad dal and rice following this easy dosa batter recipe.

Dosa batter with urad flour & rice flour, no grind dosa batter

I was telling Amma the other day about how it’s been challenging to get my dosa batter to ferment in Sydney, even in the summer. I follow the usual trick of leaving it in the oven with the light on and there are some signs of fermentation to be seen the next day but not as much as I am used to in Singapore and India.

Somehow this conversation turned to making dosa batter with urad flour and rice flour. This recipe doesn’t really get around the step of fermentation but you can save a lot of time since there’s no soaking and grinding involved like in regular dosa batter preparation method.

I was intrigued enough to try it so that’s exactly what I did. I only needed to buy a packet of unroasted urad dal flour which is easily available in Indian stores. If you can’t find it in stores, just finely grind whole, skinned (white) urad dal and you are good to go.

Dosa batter with urad flour & rice flour, no grind dosa batter

Verdict: the batter barely fermented although there was a fair bit of bubbles in it after leaving it overnight in a warm place. The dosas turned out beautiful and golden brown and tasted adequately nice. Nothing can compare to a proper homemade dosa made the right way but considering how easy it was to put this batter together, I will not complain. So if you want to avoid grinding dosa batter but want something better than readymade dosa batter powder, then this dosa batter with urad flour and rice flour is it. You just need 3 ingredients and very little work is involved.

Check out how to make idli batter and dosa batter recipe in case you want to do it the ‘proper’ way. If you are more of an instant dosa person, then you may like this instant rava dosa recipe or instant wheat dosa recipe.

4.8 from 4 reviews
Dosa batter with urad flour & rice flour
 
Print
Prep time
8 hours
Cook time
15 mins
Total time
8 hours 15 mins
 
DOSA WITH URAD FLOUR AND RICE FLOUR Preparation time: 8 hours Cooking time: 15 minutes Makes ~ 15 dosas
Author: nags
Recipe type: Breakfast
Cuisine: Indian
Serves: 12 dosa
Ingredients
  • 1 cup unroasted urad flour
  • 3 cups rice flour
  • 1.5 tsp of salt (adjust to taste)
  • 3-4 tsp of sesame oil (gingelly oil) for cooking the dosa
Instructions
  1. Mix the urad dal flour, rice flour and salt in a bowl.
  2. Add enough water in small additions to make a thick batter. Keep mixing as you add water.
  3. You should have a lump free thick batter. Cover with a plate and set aside in a warm place for 8 hours or overnight for fermenting.
  4. My batter didn't rise much but was quite bubbly and airy the next day morning.
  5. Before making the dosas, add more water to get the right consistency. The batter should be easily pourable yet on the thicker side
  6. Shape your dosas and cook as normal, drizzling some sesame oil as you go.
  7. Cook both sides until golden brown.
  8. Serve hot.
3.5.3226

Step by Step Instructions for Dosa Batter with Urad Flour and Rice Flour

1. Mix the urad flour, rice flour and salt in a bowl.

Dosa batter with urad flour & rice flour, no grind dosa batter

2. Add enough water in small additions to make a thick batter. Keep mixing as you add water.

Dosa batter with urad flour & rice flour, no grind dosa batter

3. You should have a lump free thick batter. Cover with a plate and set aside in a warm place for 8 hours or overnight for fermenting.

Dosa batter with urad flour & rice flour, no grind dosa batter

4. My batter didn’t rise much but was quite bubbly and airy the next day morning.

Dosa batter with urad flour & rice flour, no grind dosa batter

5. Before making the dosas, add more water to get the right consistency. The batter should be easily pourable yet on the thicker side (apologies for the difference in colour in the photos, it’s due to the change in lighting – my kitchen has very little natural light).

Dosa batter with urad flour & rice flour, no grind dosa batter

6. Shape your dosas and cook as normal, drizzling some sesame oil as you go.

Dosa batter with urad flour & rice flour, no grind dosa batter

7. Cook both sides until golden brown.

Dosa batter with urad flour & rice flour, no grind dosa batter

Serve hot. The dosas turn a bit rubbery if you keep them for long after cooking so they are best eaten hot. I served mine with drumstick sambar and dosa milagai podi.

You can keep this batter refrigerated for up to 4 days.

Ensure that you buy unroasted urad flour for best results and any regular rice flour should do the trick.

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By nags Filed Under: Breakfast, Dosa Recipes

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Reader Interactions

Comments

  1. Lisa

    June 10, 2021 at 12:38 pm

    Do you think adding a little sourdough starter might help with fermentation? It is just flour, water and natural yeasts.

    Reply
    • nags

      July 20, 2021 at 9:23 pm

      no, not for dosa batter, won’t work and it doesn’t need it.

      Reply
  2. Ravi Thuppala

    June 9, 2021 at 6:10 am

    Hi Nag,
    1. Get a Yogurt maker ( This is the device, once plugged keep the contents at 110 Degree F.
    2. Add a starter ( one or two spoonful prioro batch batter ( Always, you have someo leftover in the refrigerator. Just like, if you want yogurt, do you not put a little starter. So Dosa Batter is no brainer. Add a bit of starter.
    3. Dosa fermentation is solved for ever.
    4. I live in Chicago and no matter the outside temperature, I have the finest batter ( properly fermented) ready any day.
    5. It takes only 4 hours to double the dough. afterwards, you can stirr well, close with a lid and keep in the fridge.
    5. SALT (use preferably rock salt if not use regular table salt.
    6. To boost fermentation speed, add a teaspoon of Sugar. ( Even breweries use sugar to ferment beers)
    7. Methi Powder ( 1 heap tea spoon is a MUST to get the aroma and colors of your dream dosas.
    8. Use only sesame oil (aka till oil/ gingelly oil)
    9. Use a non stick tawa ( you may find 16 inch dia under 30 USD online stores like AMZN.
    10.Sugar gives caramlization and also paper texture, if you crave for in dosa.
    11. Never add too much water in batter. It should be thick batter and you could even paint it in the tawa to paer thin dosa, else, your batter will run all over.
    12.laddle should be more flat and use the side to spread the dough ( like a callygraphy stroke)
    13. My tawa is almost 12 years and it is going strong after 20,000+ dosas and counting.
    14. My daughter claims mom makes the finest dosa .
    15. If Dosa is consonent, Chutney is the vowel. ( Which I will share the recipe at another time)
    16. Soaking and grinding Urad dal gives better dosas thatn with urad poder.
    17. Use a heap cup of Urad dal for soaking (2 to 3 hours)
    18. Grinding rice is a waste of time, as rice powder is finer than using mixing for grinding soaked rice.
    19. Use a plywood turner to turn dosa.
    20. If you like these suggestions, I recommend you to i. Share the dosa in your next dosa party.
    ii. share the pictures here and iii. When I visit Melborne in future, I will join for break-fast.

    Thanks you, Nag, Stay blessed.

    Reply
  3. Pamela

    September 14, 2019 at 9:25 am

    This recipe looks possible for me to do here in Japan. I love Dosa!

    Reply
  4. Cliona

    March 15, 2018 at 12:46 pm

    great idea..thx
    I feel methi powder or poha powder may help fermentation and texture too… whats you feel

    Reply
    • nags

      March 26, 2018 at 5:05 pm

      yes methi powder does help

      Reply
  5. Deepti

    January 18, 2018 at 8:07 pm

    Don’t add salt at the start.. If u have problems in fermentation.

    Reply
  6. Crystal

    May 10, 2017 at 7:51 pm

    Can you also use this batter for idli?

    Reply
    • nags

      June 9, 2017 at 9:04 pm

      it may not come out well, idli is less forgiving than dosa 🙂

      Reply
  7. Mystica

    January 22, 2017 at 11:41 am

    I prepared this last night for breakfast and the thosai came out very well in my non stick fry pan but unfortunately my cast iron thosai pan does not yield the thosai! I think I have to season the pan more.
    What an easy alternative to the grind of making thosai. Thank you.

    Reply
  8. athira

    May 30, 2016 at 1:58 pm

    I have been closely following all your recipes and being a working mother, your blog makes my life easier! I tried this Dosa at my place and it turned out to be lip-smacking delicious. I generally prefer cooking Dosas in Gowardhan Ghee and it tastes even better than oil. Try out yourself and I am sure you will like it too. Please keep on sharing more such instant south Indian recipes. Much love.

    Reply
    • nags

      June 2, 2016 at 7:54 pm

      thank you athira!

      Reply
  9. Kate

    March 27, 2016 at 2:27 am

    Could you toss some yeast in to help it ferment?

    Reply
    • nags

      March 27, 2016 at 8:33 am

      adding yeast would change the flavour of dosa by a lot so a small pinch is the most i’d add, if at all

      Reply
  10. Anu

    February 26, 2016 at 8:31 am

    Do you use roasted rice powder?

    Reply
    • nags

      February 26, 2016 at 10:09 am

      no regular rice flour works fine.

      Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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