How to Make Dosa Batter

When you make dosa batter, a fermented mixture of rice and urad dal used to make thin, crispy Indian crepes. Also known as dosa batter mix, it’s the foundation of one of India’s most loved breakfasts—crispy on the outside, soft inside, and perfect with coconut chutney or sambar. Getting it right isn’t about fancy equipment or hours of waiting. It’s about balance, time, and a few simple rules most people skip.

Most failures happen because the rice and lentils aren’t soaked properly, the ratio is off, or the batter doesn’t ferment in the right temperature. A good dosa batter should be slightly thick, bubbly, and smell pleasantly sour—not rotten, not flat. The classic ratio is 3 parts parboiled rice to 1 part whole urad dal, but some add a pinch of fenugreek seeds to help fermentation. You don’t need a blender that costs a fortune. A regular mixer jar works fine if you grind the dal first until it’s fluffy, then add rice and water slowly. The batter should flow like thick cream—not too runny, not too stiff. If it’s too thick, your dosas will be doughy. Too thin, and they’ll tear.

Fermentation is where most people give up. It’s not magic—it’s biology. In winter, you need warmth. Wrap the bowl in a towel, put it near a heater, or turn on your oven light. In summer, 8 hours is enough. If your batter doesn’t rise, it’s not dead. Try adding a teaspoon of sugar or a pinch of baking soda to wake it up. And never, ever add salt before fermentation—it slows down the good bacteria. Salt goes in after the batter has doubled in size.

Once it’s fermented, you don’t need to beat it. Just stir gently. Some people add a splash of water right before cooking to loosen it up. Others add a tablespoon of cooked rice for extra softness. There’s no single way—just what works for your kitchen. The best batter is the one you make again and again, tweaking it until it fits your stove, your climate, your taste.

What you’ll find below are real fixes from home cooks who’ve been there: batter that won’t ferment, dosas that stick, or rice that turns gummy. You’ll see how to fix sour or flat batter, how to store it for days, and why some swear by idli rice over regular rice. No fluff. No theory. Just what works when you’re hungry and the clock is ticking.