Introduction

This Sabse Aasan Dosa recipe delivers the perfect crispy, golden crepe with minimal effort. Ideal for breakfast or a quick snack, it uses simple pantry staples and requires no fermentation time. Follow these straightforward steps to create a delicious homemade dosa that pairs wonderfully with chutney or sambar for a satisfying meal.

Ingredients

The magic of this Sabse Aasan Dosa lies in its simple ingredients that transform into a crispy, golden delight with an irresistible aroma that fills your kitchen.

• 1 cup rice (or idli rice)
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds (methi dana)
• Salt to taste
• Water as needed
• Oil or ghee for cooking

Timing

Context: This Sabse Aasan Dosa recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Batter

Combine 1 cup rice, ¼ cup urad dal, and 2 tablespoons chana dal in a bowl. Rinse thoroughly until the water runs clear.

Soak the ingredients in 3 cups of water for at least 6 hours, or overnight for best fermentation.

Step 2 — Grind to Smooth Consistency

Drain the soaked ingredients and transfer to a grinder. Add ½ cup fresh water and grind until the batter is smooth and fluffy.

The ideal batter should have a pouring consistency—neither too thick nor too runny.

Step 3 — Ferment the Batter

Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8–12 hours.

In colder climates, place the bowl in the oven with the light on to maintain a steady temperature of 25–30°C for proper fermentation.

Step 4 — Season the Batter

After fermentation, add salt to taste and ¼ teaspoon baking soda (optional) for extra fluffiness. Mix gently.

If the batter is too thick, add a little water to adjust consistency before cooking.

Step 5 — Heat the Tawa

Place a non-stick tawa or flat pan on medium-high heat. Sprinkle a few water drops—if they sizzle and evaporate, the tawa is ready.

Grease the surface lightly with oil using a cloth or onion half for even coating.

Step 6 — Spread the Dosa

Pour a ladle of batter in the center and quickly spread it outward in a circular motion using the back of the ladle.

Make the dosa thin and even for crispiness. Drizzle a little oil or ghee around the edges.

Step 7 — Cook Until Golden

Cook on medium heat until the edges lift and the surface appears dry with tiny holes. This usually takes 2–3 minutes.

Flip if making a soft dosa, or cook one side only for a classic crisp texture. The dosa should turn golden brown.

Step 8 — Fold and Serve Hot

Once cooked, gently fold the dosa into a half-moon or roll it. Remove from the tawa immediately.

Serve your Sabse Aasan Dosa hot with coconut chutney, sambar, or potato masala for a complete meal.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Brown Rice Instead of White Rice — Adds fiber and nutrients while keeping the dosa naturally gluten-free.
• Quinoa or Millet for Part of the Rice — Increases protein content and offers a pleasant, slightly nutty flavor.
• Oats or Ragi Flour for a Portion of the Urad Dal — Creates a lower-carb, higher-fiber batter with a hearty texture.
• Chickpea Flour (Besan) Dosa — A fantastic high-protein, gluten-free alternative that cooks quickly.
• Water or Plant-Based Milk Instead of Water for Fermentation — A simple dairy-free swap that doesn’t compromise the classic tangy taste.
• Low-Sodium Fermentation — Reduce or omit added salt in the batter, compensating with flavorful chutneys after cooking.
• Multigrain Flour Blend — Mix flours like jowar, bajra, and whole wheat for a nutrient-dense, fiber-rich version.
• Vegetable-Infused Batter — Grate zucchini, carrots, or spinach directly into the batter for added vitamins and a moist texture.

Serving Suggestions

• Serve your Sabse Aasan Dosa hot and crispy alongside classic coconut chutney and tangy sambar for a traditional South Indian breakfast.
• Pair with a spicy potato masala filling for a satisfying and complete meal, perfect for lunch or a hearty snack.
• Enjoy as a light evening nashta with a simple tomato chutney or a dollop of butter on top.
• For a fun twist, roll up the dosa with grated cheese and finely chopped vegetables to create a quick and tasty dosa roll.
• Serve mini dosas as a party appetizer or snack for kids, accompanied by a variety of dipping sauces.
• Plate your dosa on a banana leaf for an authentic and aromatic presentation that enhances the dining experience.

These Sabse Aasan Dosa serving ideas make it a versatile dish suitable for any time of day, from a quick breakfast to a festive snack.

Common Mistakes to Avoid

• Mistake: Using warm water to grind the batter, which kills the yeast. Fix: Always use cool, filtered water for a better fermentation.
• Mistake: Not fermenting the batter long enough, leading to dense dosas. Fix: Let it ferment in a warm place for 8–12 hours until it doubles in volume.
• Mistake: Adding too much water initially, making the batter too thin. Fix: Use a 2:1 rice-to-lentil ratio and add water gradually while grinding.
• Mistake: Spreading the dosa on a cold or overly greased tawa. Fix: Heat the tawa well, then lightly grease it with oil using an onion half.
• Mistake: Flipping the dosa too soon before it crisps up. Fix: Wait for the edges to lift and the surface to look cooked, then flip for a few seconds.
• Mistake: Storing fermented batter in the fridge immediately. Fix: Let it rest at room temperature for an hour after fermentation before refrigerating.
• Mistake: Using a blunt or heavy ladle to spread the batter. Fix: Use the back of a rounded ladle and spread quickly in a circular motion.
• Mistake: Not salting the batter, resulting in bland dosas. Fix: Add salt just before making dosas to avoid hindering fermentation.
• Mistake: Overcrowding the pan with multiple dosas at once. Fix: Cook one dosa at a time to maintain consistent heat and crispiness.
• Mistake: Skipping the soaking step for rice and lentils. Fix: Soak them separately for at least 4–6 hours to ensure a smooth grind.

Storing Tips

• Fridge: Store leftover dosa batter in an airtight container for up to 5 days. Keep it refrigerated below 5°C (41°F) to maintain freshness and prevent spoilage.
• Freezer: Freeze dosa batter in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before use.
• Reheat: Reheat cooked dosas on a hot tawa or skillet until crisp and heated through to at least 74°C (165°F). Avoid microwaving to retain texture.

Always use clean, dry utensils when handling batter to extend its shelf life and ensure food safety.

Conclusion

This Sabse Aasan Dosa recipe proves that delicious homemade snacks can be incredibly simple to prepare. Give this easy dosa a try for your next breakfast or snack, and share your results in the comments below. For another great accompaniment, explore this Tomato Chutney #asmr #food #recipe #cooking #shorts.

Crispy Dosa Recipe

Print Recipe

Pin Recipe

A classic South Indian breakfast dish made with a fermented batter of rice and lentils, served with a variety of fillings.

• Author: Swasthi's Recipes
• Prep Time: 3 hours
• Cook Time: 10 minutes
• Total Time: 13 hours
• Yield: 4-6 1x
• Method: Breakfast
• Cuisine: South Indian

Ingredients

Scale 1x2x3x

• ½ cup urad dal (skinned black gram)
• 2 tablespoons chana dal (bengal gram)
• ½ teaspoon methi seeds (fenugreek seeds)
• 1½ cups raw rice (or basmati rice)
• 2 tablespoons poha (flattened rice)
• ½ teaspoon rock salt (or non-iodized salt)
• ¾ to 1 cup cold filtered water (to blend dal)
• ½ cup cold filtered water (to blend rice)
• Oil for cooking

Instructions

1. Wash and soak urad dal, chana dal, methi seeds, rice, and poha for at least 3 hours.
2. Grind the soaked ingredients separately with water to form a smooth batter.
3. Mix both batters together and add salt. Let it ferment overnight (12 hours).
4. Heat a non-stick pan or tawa over medium heat.
5. Pour a ladle of batter onto the tawa and spread evenly.
6. Cook until the bottom is golden brown, then fold and serve.

Notes

For a crispy dosa, ensure the batter is fermented well and the tawa is hot. You can brush the dosa with butter for extra flavor.

Nutrition

• Calories: 200
• Sugar: 2
• Sodium: 100
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 2
• Protein: 10
• Cholesterol: 0

FAQs

What makes this the Sabse Aasan DOSA recipe?

This recipe uses minimal, easy-to-find ingredients and skips complex fermentation steps. It focuses on a simple batter and straightforward cooking method, making it truly the Sabse Aasan DOSA.

Can I make the dosa batter ahead of time?

Yes, you can prepare the batter and store it covered in the refrigerator for up to 2 days. This makes preparing your Sabse Aasan DOSA even quicker when you want a fresh snack.