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.
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.
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.
- 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
- Mix the urad dal flour, rice flour and salt in a bowl.
- Add enough water in small additions to make a thick batter. Keep mixing as you add water.
- 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.
- My batter didn't rise much but was quite bubbly and airy the next day morning.
- Before making the dosas, add more water to get the right consistency. The batter should be easily pourable yet on the thicker side
- Shape your dosas and cook as normal, drizzling some sesame oil as you go.
- Cook both sides until golden brown.
- Serve hot.
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.
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 (apologies for the difference in colour in the photos, it’s due to the change in lighting – my kitchen has very little natural light).
6. Shape your dosas and cook as normal, drizzling some sesame oil as you go.
7. Cook both sides until golden brown.
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.
Do you think adding a little sourdough starter might help with fermentation? It is just flour, water and natural yeasts.
no, not for dosa batter, won’t work and it doesn’t need it.
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.
This recipe looks possible for me to do here in Japan. I love Dosa!
great idea..thx
I feel methi powder or poha powder may help fermentation and texture too… whats you feel
yes methi powder does help
Don’t add salt at the start.. If u have problems in fermentation.
Can you also use this batter for idli?
it may not come out well, idli is less forgiving than dosa 🙂
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.
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.
thank you athira!
Could you toss some yeast in to help it ferment?
adding yeast would change the flavour of dosa by a lot so a small pinch is the most i’d add, if at all
Do you use roasted rice powder?
no regular rice flour works fine.