Indian Pancakes – Easy, Crispy Homemade Dosas

Rinse rice and urad dal separately under running water until water runs clear.

Soak rice and dal in separate bowls, covering with plenty of water for at least 6 hours or preferably overnight (8-12 hours).

Drain water completely from soaked rice and dal.

Grind rice separately into a fine, smooth batter using a wet grinder (or blender). Transfer rice batter to a large bowl.

Grind the urad dal separately until smooth and fluffy, adding a little water if needed.

Mix both rice and dal batter together thoroughly, adding semolina or poha and salt. Stir well to combine.

Cover the bowl with a lid that allows slight airflow.

Place the batter in a warm location (ideally around 80-85°F/27-29°C) overnight for fermentation.

Heat griddle or pan on medium-high heat. Sprinkle a few drops of water; if it immediately sizzles and evaporates, the pan is ready.

Prepare an oil-water mixture by combining ½ tablespoon of oil with 2 cups water in a small bowl. Use this mixture to grease and clean the griddle between dosas.

Spray or lightly drizzle oil onto the hot griddle.

Dip a clean cloth lightly into the oil-water mixture, squeeze out excess liquid, and quickly wipe the griddle to evenly distribute the oil.

Pour about ½ cup of dosa batter onto the center of the griddle. Immediately swirl outward in circular motions using the back of the ladle, creating a thin, even crepe.

After approximately 8-10 seconds, drizzle or spray some oil around edges and on top of dosa.

Cook until the dosa turns golden brown and crispy around the edges (about 1-2 minutes).

Optionally, add your choice of filling (e.g., potato masala, cooked veggies, or meat) to the center.

Carefully fold the sides of dosa over the filling or serve plain.

Serve hot with coconut chutney, tomato chutney, or traditional sambar.