Summary: Rice and lentils are soaked, blended and left to ferment overnight. The batter is then spread on a dry hot griddle into a thin pancake, cooked until crisp and filled with spiced potatoes. Total time 620 minutes including fermentation, makes 6 servings.
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Categories: starters, indian-cuisine
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Quick overview
- Dish: Masala Dosa – thin crispy fermented rice and lentil pancake with spiced potatoes
- Categories: starters, indian-cuisine
- Cuisine: Indian
- Main ingredient: Basmati rice, 400 g (for the batter) (quality specification)
- Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
- Total time: 620 minutes (20 min preparation + 600 min cooking)
- Difficulty: Advanced
- Servings: 6 (Serving weight: 342 g)
- Key technique: Fermenting rice and lentil batter and cooking a thin pancake on a dry griddle
- Preparation types: Fermentation, griddle cooking
- Dietary info & allergens: mustard (black mustard seeds)
- Suitable for: Family dinner, dinner with friends, festive multi-course table, and preparing food for several days ahead.
- Nutritional values (per 1 serving): 606, Protein: 16.7 g, Fat: 17.9 g, Carbohydrates: 94.5 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: Indian light lager, dry Riesling, coconut water
- In short: Rice and lentils are soaked, blended and left to ferment overnight. Total time 620 minutes, 6 servings.
WAGUU says: “”Dosa is not cooked by force. It is cooked on a griddle that has the right temperature.””
Key facts
| Preparation time: | 20 |
| Cooking time: | 600 |
| Temperature: | Griddle 190–210 °C, batter fermentation 26–30 °C for 8–12 hours |
| Number of servings: | 6 |
At a glance
Dosa is made from a batter that works on its own – fermentation creates acid and bubbles that make the pancake crisp. The griddle temperature and batter thickness are decisive: too thick batter makes a pancake, too thin batter tears. If you don’t let the batter ferment, you get a soft pancake without flavour and without a crisp crust.
Ingredients
Base serving: 6 servings • Serving weight: 342 g
| Ingredient | Amount | Quality |
|---|---|---|
| basmati rice | 400 g | for the batter, rinsed |
| urad dal | 150 g | split skinned lentils, rinsed |
| potatoes | 900 g | floury, for the filling, boiled in their skins |
| onions | 3 pcs | medium, one for the batter, two for the filling |
| ginger | 20 g | fresh, finely grated |
| green chillies | 3 pcs | fresh, deseeded |
| cumin seeds | 1 tsp | whole, for flavouring the filling |
| turmeric | 1 tsp | ground, for the filling |
| black mustard seeds | 1 tsp | whole, for tempering |
| vegetable oil | 50 ml | neutral flavour, for the filling and the griddle |
| lime | 1 pcs | juicy, for juice in the filling |
| salt | 1 tsp | fine, for the batter and the filling |
| fresh coriander | 25 g | fresh, for garnish |
| desiccated coconut | 80 g | unsweetened, for coconut chutney |
Why you’ll love this recipe
- Crispness from fermentation: The batter works on its own overnight. The acid and bubbles from fermentation make the pancake crisp without baking powder.
- Gluten-free and egg-free: The base is rice and lentils. The batter contains no gluten, eggs or milk and still holds together.
- Cheap and versatile: Rice and lentils make enough batter for twelve pancakes. Fill them with potatoes, but also cheese, onion or vegetables.
Success guaranteed: Fermentation produces carbon dioxide, which puffs up the batter, and lactic acid, which gives it its characteristic tangy flavour. The batter must therefore rest in a warm place, but not hot – above 35 °C fermentation slows down. The griddle must be dry: fat on the surface prevents the batter from sticking and the pancake tears. The potato filling is made separately and added to the cooked pancake on the griddle.
Recipe overview
Preparation: 20 min | Cooking: 600 min (including batter fermentation) | Difficulty: Advanced | Servings: 6 | Type: Starter or main course | Origin: Indian
Detailed method
Overall progress: 0 % done
Phase 1: Soaking rice and lentils – 300 min
Equipment: two bowls, sieve
1. Rinse the rice and lentils separately until the water runs clear. Soak them separately in cold water until the grains soften when pressed.
2. Drain the soaking water and leave the grains to drip. Do not use the soaking water – it is cloudy and would make the batter heavy.
VKB: A rice grain can be broken between your fingers and the lentils are soft when pressed. The water after draining is clear, the grains do not stick together.
Before you move to the next step:
Short soaking leaves the grains hard and the blender won’t grind them. If the batter stays grainy, the pancake will tear on the griddle.
Phase 2: Grinding the batter and fermentation – 300 min
Equipment: blender, large bowl, tea towel
1. Blend the rice and lentils with a little water into a smooth paste. The batter should have the consistency of heavy cream and no grains should be detectable.
2.Cover the bowl with a tea towel and leave the batter to ferment in a warm place. During fermentation the batter will swell, develop a sour smell and bubbles will appear on the surface.
VKB:The batter is smooth, slightly sour and has small bubbles on the surface. When stirred, it pulls behind the spoon and falls off lightly.
Before you move to the next step:
The batter will not ferment in the cold and will stay tasteless. In heat above 35°C fermentation slows down and the batter turns sour. Keep it at room temperature.
Phase 3: Potato filling – 20 min
Equipment: saucepan, frying pan, wooden spoon
1. Boil the potatoes in their skins until soft, peel them and mash. Season lightly with salt and leave to cool so the filling does not fall apart.
2. Heat the oil in a frying pan and add the mustard seeds. When they pop, add the onion, ginger and green chilli. Stir in the turmeric and ground cumin.
3. Stir the mashed potatoes into the base and heat through. At the end add the lime juice and coriander and leave the filling to cool.
VKB:The filling is yellow, moist but crumbly and holds its shape. The taste is sour from the lime and hot from the chilli, with no raw onion flavour.
Before you move to the next step:
Overcooked potatoes will turn the filling into a mush that leaks through the pancake. Boil them in their skins and mash them dry, without milk or butter.
Phase 4: Cooking the pancakes – 15 min
Equipment: cast-iron griddle or non-stick frying pan, ladle, spatula
1. Heat the griddle dry over a medium-high flame. Ladle out some batter and spread it from the centre outwards into a circle, as thinly as possible, in one stroke.
2. Brush the surface of the pancake with oil and leave it to cook until the edges start to lift from the griddle. Then flip it and cook until crisp.
VKB:The pancake is golden brown with darker spots, the edges crisp and dry. When folded it holds its shape and does not break.
Before you move to the next step:
On a greasy griddle the batter will tear because the fat prevents it from sticking. Always wipe the griddle and cook dry.
Phase 5: Filling and folding – 8 min
Equipment: spatula, spoon
1. Put a spoonful of the potato filling on one half of the pancake and spread it into a thin layer. Fold the pancake over the filling and press it down lightly with the spatula.
2. Transfer the finished dosa to a warm plate and keep it warm until you have cooked the rest. The pancakes must not be stacked on top of each other or they will go soft.
VKB:The pancake is crisp even after folding, the filling does not fall out. The surface stays dry, without greasy spots.
Before you move to the next step:
The filling must be cool. A warm filling will steam the pancake from the inside and it will go soft even on the griddle.
Phase 6: Serving – 5 min
Equipment: serving plate, small bowls
1. Make the coconut chutney by blending grated coconut, green chilli, coriander and a little water. The taste should be fresh and mildly hot.
2. Serve the dosa straight away, rolled into a cylinder, with the chutney and a bowl of sambar. Put pickled vegetables and yogurt on the table.
VKB:The pancake is crisp, the chutney thick and green. No oil stain is left on the plate.
Required equipment
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| cast-iron griddle or tawa | 30 cm diameter | non-stick frying pan with a thick base | a thin pan will warp and the pancake will only cook in the middle |
| powerful blender | 2 l jug | spice grinder and stick blender | a weak blender will leave grains in the batter and the pancake will tear |
| thin flexible spatula | 10 cm wide | thin fish slice | a thick spatula will break the pancake when you flip it |
| large fermentation bowl | 4 l capacity | ceramic bowl with a tea towel | a small bowl will overflow during fermentation because the batter increases in volume |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 741 kJ / 177 kcal | 2536 kJ / 606 kcal | 15213 kJ / 3636 kcal |
| Fat | 5.2 g | 17.9 g | 107.4 g |
| of which saturates | 0.4 g | 1.4 g | 8.1 g |
| Carbohydrate | 27.6 g | 94.5 g | 567.0 g |
| of which sugars | 1.7 g | 5.9 g | 35.4 g |
| Protein | 4.9 g | 16.7 g | 100.2 g |
| Salt | 0.2 g | 0.8 g | 5.1 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: The rice grain should break between your fingers and the dal should be soft when pressed. The water after draining is clear, the grains do not stick together. A short soak leaves the grains hard and the blender will not crush them. If the batter stays grainy, the pancake will tear on the griddle.
- Tip 3: The batter is smooth, slightly sour and has small bubbles on the surface. When stirred, it pulls behind the spoon and falls off lightly. The batter will not ferment in the cold and will stay tasteless. In heat above 35°C fermentation slows down and the batter turns sour. Keep it at room temperature.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Indian cooking relies on spices added in a precise order, and there is no time to measure ingredients during cooking.
Scientific background
The rice and dal in the batter ferment through the action of natural lactic acid bacteria and wild yeasts. Lactic acid lowers the pH, which keeps the batter fresh for longer and gives it flavour. The crispness of the pancake comes from the rapid evaporation of water from the thin layer on the hot griddle – that is why the batter is spread as thinly as possible and cooked dry.
Fine Dining – Professional techniques
- Plate composition: Roll the dosa into a cylinder and stand it upright on the plate. Air stays inside and the pancake stays crisp.
- Texture contrasts: Add a contrast – a spoonful of thick coconut chutney alongside and a thin streak of sambar on the edge of the plate.
- Temperature contrast: Place a coriander leaf and a few drops of mustard seed oil on the roll. The aroma is released by the heat of the pancake.
- Aromatic additions:Serve the pickled vegetables separately, chilled to 6 °C. The cold and acidity cut through the richness between bites.
Sensory radar
- Appearance: The dosa is golden brown with darker spots, thin and crisp, with a yellow potato filling flecked with coriander inside.
- Aroma: Tangy fermented batter, then toasted mustard seeds, finishing with fresh coriander and lime.
- Taste: Sourness from the fermented batter, sweet potato, and on the finish chilli heat and fresh lime.
- Texture: The dosa crisp and dry, the filling soft and moist, the chutney smooth.
Pairing
- Indian pale lager: A lager with higher carbonation cleanses the palate of the fried dosa. Serve at 5–7 °C.
- Dry Riesling: The acidity in Riesling keeps pace with the tangy batter and spicy chutney.
- Coconut water: Coconut water is sweet and cooling. It works better with spicy chutney than sparkling water.
Variations
- Dosa with coconut chutney:: Coconut chutney with chilli is served alongside the potato filling. The flavour is fresh and sweet, a contrast to the crisp dosa.
- Rava dosa with semolina:: The batter is made from semolina and yogurt and does not need to ferment. The dosa is ready within an hour, but it is more fragile and harder to fold.
Allergens and dietary information
Contains: mustard (black mustard seed) • Gluten: no, this recipe is gluten-free (rice, lentils, potatoes) • Not suitable for: people with a sensitivity to pulses
Suitable for
Family dinner, dinner with friends, a festive multi-course table, or batch cooking for several days ahead.
Substitution guide
- basmati rice: jasmine rice (the grain will be shorter and stickier)
FAQ
Why does my dosa tear on the pan?
The pan was greasy or not hot enough, or the batter was too thin. Wipe the pan dry and let the batter rest for an hour before cooking so it thickens.
How long should the batter ferment?
Eight to twelve hours at room temperature. Longer in winter, shorter in summer. The batter is ready when it smells tangy and has bubbles on the surface.
Can I make the batter in the evening and cook in the morning?
Yes, that is the best approach. Put the batter in the fridge and take it out two hours before cooking so it relaxes and comes to room temperature.
What can I use instead of urad dal?
Split moong dal or yellow split peas. The flavour will change slightly, but the fermentation and crispness will still work.
Do I need a special pan?
No, a cast-iron griddle or a heavy-based non-stick pan is fine. What matters is that it is dry and evenly heated.
What should I serve with dosa?
Coconut chutney, sambar and pickled vegetables. Yogurt also belongs on the table to soften the heat of the potato filling.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make the masala (fried spice base) in double quantity and store half in the fridge. When cooking for more people, use two pans rather than one large one – spices do not toast evenly in too thick a layer. • 10+ people: A grill or a cast-iron pan heated to maximum in the oven can stand in for a tandoor. Make the naan dough and chicken marinade the day before and keep them in the fridge – both flavour and texture will be better.
Sides and serving
Serving: Serve the dosa straight after cooking, rolled up, with coconut chutney and a bowl of sambar. Put pickled vegetables and yogurt on the table.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: on a dry pan for two minutes on each side; in the microwave the dosa will go soft
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
Butter Chicken – chicken in a mild creamy tomato sauce with butter and aromatic spices
Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce
Tandoori Chicken – chicken marinated in yogurt and spices and cooked at high temperature
Biryani – aromatic layered rice with meat, saffron and a blend of spices
Palak Paneer – Indian paneer cheese in a mildly spiced spinach base
Palak Paneer – Indian paneer cheese in a mildly spiced spinach base
Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onion and aromatic spices
Dal Tadka – lentils flavoured with fried spices, garlic, onion and chilli
Samosa – fried triangular parcels filled with potato, peas and spices
Chole Bhature – spiced chickpeas with large fried leavened bhature breads
Naan – traditional Indian flatbread cooked at high temperature in a tandoor
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Most common mistakes
- Soaking the rice and lentils – A short soak leaves the grains hard and the blender will not break them down. If the batter stays grainy, the dosa will tear on the pan.
- Grinding the batter and fermentation – The batter will not ferment in the cold and will stay flavourless. In heat above 35 °C fermentation slows and the batter turns sour. Keep it at room temperature.
- Potato filling – Overcooked potatoes turn the filling into a mash that leaks through the dosa. Boil them in their skins and mash them dry, without milk or butter.
- Cooking the dosas – On a greasy pan the batter tears because the fat stops it from sticking. Always wipe the pan and cook the dosa dry.
