2. Grind dal first till fluffy (15 min), set aside
3. Grind rice + fenugreek + poha (if using)
4. Mix both batters in large bowl
5. Ferment 8-12 hours (warm spot)
6. Add salt only when ready to cook
7. Heat tava, spread batter thin, cook till crisp
❓ Frequently Asked Questions
Common questions about Dosa Batter Calculator
Dosa batter ratio?+
Classic dosa: 3 cups rice + 1 cup urad dal (3:1 ratio). Add 1 tsp methi seeds. Soak 6 hours, grind smooth, ferment 8-12 hours. Pour thin on hot tawa.
Why isnt my dosa batter fermenting?+
Cold weather slows fermentation. Try: warm spot (oven with light on), pre-warm bowl, add pinch of yogurt, increase room temp to 25-30C. Takes 12-24 hours in winter.
Best rice for dosa?+
Idli rice (parboiled) gives crispy dosa. Sona masuri or basmati works too but less crisp. Mix 2 parts idli rice + 1 part regular rice for balance.
How much water for dosa batter?+
After grinding, batter should be smooth pouring consistency - like pancake batter. Too thick = thick dosa, too thin = breaks. Add water gradually after fermentation.
Salt before or after fermenting?+
Add salt AFTER fermentation. Salt slows fermentation (kills yeast). Mix salt before making dosa. Indian rock salt or sea salt gives best flavor.
How long does batter last?+
Refrigerated: 4-5 days. Room temp: 1-2 days (gets sour quickly). Freeze for 1 month. Add water and salt before using leftover batter.
Idli vs dosa batter?+
Idli: 4:1 rice to dal, thicker batter. Dosa: 3:1, thinner. Same fermentation. Idli batter can make dosa (add water). Dosa batter too thin for idli.
Crispy dosa secrets?+
Hot tawa (water sizzles instantly). Wipe with halved onion before pouring. Spread thin in spiral. Add ghee/oil drops on edges. Dont flip until edges curl.