Set dosa batter / Curd dosa batter


  • White rice - 3 cups
  • Split white urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Methi seeds - 1 tbsp
  • Parched rice (poha) - 3 cups
  • Yogurt / sour curd - 3 cups


  1. Mix the rice, methi seeds, chana dal and urad dal in a pot. Wash it thoroughly. Soak in water for 4-6 hours.
  2. Soak the poha with 1/4 cup water for 30mins.
  3. Blend the soaked dals, rice, methi, and poha, adding small amounts of water as needed.
  4. Blend to a coarse, thick yet pourable paste.
  5. Put the batter in a pot such that the batter is filling half the pot or less, ready to ferment. Add the yogurt and mix well.
  6. Place the pot in a warm place overnight. If you have an oven, you can place it in the oven with the light on overnight.
  7. When properly fermented, the batter raises, turns light and fluffy with lots of pores and bubbles. To test, drop half a spoon of the batter into a bowl filled with water. Well fermented batter will float, not sink.
  8. Mix the salt in right before making dosas.


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Set dosa batter / Curd dosa batter