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Sada Dosa

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sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images.

sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa.

To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi.

Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner.

While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish.

Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it.

Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.

Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos.

Sada Dosa recipe - How to make Sada Dosa

Soaking time:  4 hours   Preparation Time:    Fermenting Time:  12 hours   Cooking Time:    Total Time:     20Makes 20 dosas.
Show me for dosas.

Ingredients


For Sada Dosa
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup parboiled rice (ukda chawal)
2 tbsp thick beaten rice (jada poha)
salt to taste
ghee or for cooking

For Serving With Sada Dosa
coconut chutney
sambhar
malgapodi

Method
For sada dosa

    For sada dosa
  1. To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  2. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  3. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
  4. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well.
  5. Cover with a lid and keep aside to ferment in a warm place for 12 hours.
  6. Once fermented, mix it very well.
  7. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  8. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  9. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
  10. Fold over to make a semi-circle or a roll.
  11. Repeat with the remaining batter to make 19 more dosas
  12. Serve immediately with coconut chutney, sambhar and malgapodi. .
Nutrient values (Abbrv) per dosa
Energy106 cal
Protein2.6 g
Carbohydrates17.8 g
Fiber0.7 g
Fat2.7 g
Cholesterol0 mg
Sodium3.1 mg
Click here to view calories for Sada Dosa
Sada Dosa Video by Tarla Dalal
Sada Dosa recipe with step by step photos

If you like sada dosa

    If you like sada dosa
  1. If you like sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | then also try other South Indian recipes like

What is sada dosa made of?

    What is sada dosa made of?
  1. Sada dosa is made of 1/2 cup urad dal (split black lentils), 1 tbsp fenugreek (methi) seeds, 1 cup raw rice (chawal), 1 cup par-boiled rice (ukda chawal), 2 tbsp thick rice (chawal) flakes (jada poha), salt to taste and ghee or for cooking.

Recipe notes for sada dosa

    Recipe notes for sada dosa
  1. If you have made sada dosa batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter
  2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa.
  3. If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the  sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.
  4. If using cast iron tawa, please pre-season it well ahead of time.
  5. If using non-stick pan then do not sprinkle water very often otherwise the coating will get weaken and starts to wear out.
  6. The consistency of the batter is also the crucial part. If it is too thin or not fermented well, it will surely stick to the pan. The consistency should be flowy and not thick or runny.

Tips for sada dosa

    Tips for sada dosa
  1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 
  2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 
  3. The batter usually takes 12 hours to ferment. But in winter season it may take upto 14 to 15 hours depending on the temperature outside. 
  4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa.
  5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa.

How to select urad dal

    How to select urad dal
  1. Urad dal is easily available in grocery stores, pre-packaged as well as in bulk containers. 
  2. If purchasing in a packaged packet, check to see if there is a "use-by" date on the package. 
  3. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the dal are covered and that the store has a good product turnover so as to ensure its maximal freshness. 
  4. Whether purchasing urad dal in bulk or in a packaged container, make sure that there is no evidence of moisture.
  5. The dal should be uniform in colour and size. 
  6. It should be free of worms and debris.

How to select rice and parboiled rice

    How to select rice and parboiled rice
  1. Rice and parboiled rice is available pre-packaged as well as in bulk containers. 
  2. If purchasing it in a packaged container, check to see if there is a "use-by" date on the package since rice, owing to its natural oils, has the potential to become rancid if kept too long. 
  3. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the rice or parboiled rice are covered and that the store has a good product turnover so as to ensure its maximal freshness.
  4. Whether purchasing rice or parboiled rice in bulk or in a packaged container, make sure that there is no evidence of moisture or worms.

Soaking dal-rice for the batter of sada dosa

    Soaking dal-rice for the batter of sada dosa
  1. For making the sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa, gather all the ingredients and measure them.
  2. For the batter of sada dosa firstly, in a large bowl, take urad dal and methi seeds. Fenugreek seeds aid in the fermentation procedure of the sada dosa batter.
  3. Soak it in enough water for 4 hours. Do not over soak the urad dal as they start smelling.
  4. Cover with a lid and keep aside.
  5. In another bowl, take rice. Here we have used raw variety of rice.
  6. Add the parboiled rice. This rice is specially used by south Indians, even in their daily meals.
  7. Also, add the thick rice flakes. 
  8. Combine and soak it in enough water for 4 hours.
  9. Cover with a lid and keep aside.

Grinding dal-rice for the batter of sada dosa

    Grinding dal-rice for the batter of sada dosa
  1. After 4 hours, drain the urad dal and fenugreek seeds using a strainer. You can reserve the drained water and use it while blending if required. Urad dal soaked water helps to fasten the fermentation process of the sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa batter.
  2. Transfer the drained dal into a mixer jar. Add approx. 1 cup of water.  You can even make use of a wet grinder if you have.
  3. Blend in a mixer to a smooth paste.
  4. Transfer the mixture into a deep bowl and keep aside. The container should have enough room for the batter to rise and ferment.
  5. Drain the rice, parboiled rice and thick rice flakes.
  6. Transfer into the same mixer jar. There is no need to wash it.
  7. Blend in a mixer to a smooth paste using approx. 1 cup of water. Sometimes the mixer grinder may get heated up, if that happens wait for some time, let it cool down and then start grinding again. Check feel the texture between your finger and grind accordingly till you get a smooth paste.
  8. Transfer the mixture into the same bowl. Add the salt and mix well. 

Fermenting the batter of sada dosa

    Fermenting the batter of sada dosa
  1. Cover and ferment the sada dosa batter in a warm place for 12 hours. The time required for fermentation may vary depending on the climatic conditions. In winter it may require longer time and in summer it may require less time to ferment the sada dosa batter. We will place a thali below so, if the batter over ferments it will not spoil the kitchen.
  2. After fermentation, the batter will increase in volume.
  3. Mix the sada dosa batter gently so that the air bubbles do not escape. Add water if required and start making the dosa. If you are not making the sada dosa immediately then refrigerate the batter but, ensure that whenever you wish to make the sada dosa, the batter has been removed at least half an hour prior and brought to room temperature.

How to make sada dosa

    How to make sada dosa
  1. For making the sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa, heat a non-stick tava (griddle). Sprinkle a little water on the tava (griddle). The temperature of the tawa should not be too hot or too low for making the perfect sada dosa.
  2. Wipe it off gently using a cloth or kitchen towel.
  3. Spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. If you wish to make uttapam, then make small thick uttapa from the same batter.
  4. Smear a little ghee over it and along the edges. You can also use butter or oil to roast the dosa.
  5. Cook on a high flame till the dosa turns brown in colour and crisp. No need to flip and cook on the other side.
  6. Fold over to make a semi-circle or a roll.
  7. Repeat with the remaining batter to make more dosas. Serve the sada dosa | plain dosa | South Indian sada dosa | how to make easy sada dosa, immediately with coconut chutney and sambhar.
  8. This is the most basic variety of  sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | but you can make dosa using semolina, oats, ragi, moong dal, etc. Check our section of Different Types of Dosa recipes to learn how to make these unique delights.
  9. Bread dosaOnion tomato uttapam and instant oats dosa are few of my personal favorite dosa recipes from this dosa recipe section.

Reviews

Sada Dosa
 on 08 Sep 20 05:52 PM
5

Easy and tasty dosa recipe
Tarla Dalal
09 Sep 20 05:19 PM
   Anju thanks for the feedback !!! keep reviewing recipes, articles you loved.
Sada Dosa
 on 10 May 20 04:25 PM
5

Turned out to be scrumptious. 👍
Tarla Dalal
11 May 20 01:08 AM
   HI, Great to know. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Sada Dosa
 on 20 Apr 20 06:09 PM
5

Tarla Dalal
21 Apr 20 12:59 AM
   Thank you for your feedback. Happy cooking.!
Sada Dosa
 on 02 Dec 15 09:21 AM
5

A perfect dosa recipe that just taste great , the one that you get at restaurants...Crispy and just sooo good that no one can eat just one.....