Small Dosa

1. 1
   prep · ~240 min

   Wash and soak the rice and dal separately.

   1.Rinse the rice in 2-3 changes of water until water runs clear.

   2.Rinse the urad dal and fenugreek seeds together in a separate bowl.

   3.Soak rice with poha in 2 cups of water for 4 hours.

   4.Soak urad dal with fenugreek seeds in 1 cup of water for 4 hours.
2. 2
   mix · ~20 min

   Grind the batter to a smooth consistency.

   1.Drain the urad dal and fenugreek, reserving the soaking water.

   2.Grind the dal mixture in a wet grinder, adding reserved water little by little until fluffy and smooth (15-20 minutes).

   3.Transfer dal batter to a large bowl.

   4.Drain the rice and poha, then grind to a slightly coarse paste using fresh water as needed.

   5.Combine both batters in the large bowl and mix thoroughly with your hand.

   6.Add salt and mix again. The batter should be thick but flowing.

   TIPUsing your hand to mix introduces warmth and beneficial bacteria that aid fermentation.
3. 3
   rest · ~480 min

   Ferment the batter overnight.

   Cover the bowl and place in a warm spot (ideally 30-35°C). Let it ferment for 8-10 hours or until the batter has risen and turned slightly sour and bubbly. In colder climates, place inside an oven with the light on.

   TIPThe batter should have a pleasant tangy aroma after fermentation. If it smells sharp or unpleasant, the temperature may have been too high.
4. 4
   prep · ~2 min

   Adjust batter consistency for small dosas.

   Gently stir the fermented batter. If needed, add a tablespoon or two of water to achieve a slightly thinner consistency than regular dosa batter. This helps spread them thinner and crispier for smaller sizes.

5. 5
   fry · ~3 min

   Heat the tawa and cook the small dosas.

   1.Heat a dosa tawa over medium-high heat. Sprinkle water to test — it should sizzle immediately.

   2.Wipe the tawa with a lightly oiled cloth or half-cut onion to season it.

   3.Pour a small ladleful of batter (about 2-3 tbsp) onto the center of the tawa.

   4.Using the back of the ladle, spread in tight concentric circles to form a 5-6 inch thin disc.

   5.Drizzle 1 tsp of oil around the edges and a few drops in the center.

   6.Cook for 1-2 minutes until the base turns golden brown and the edges lift.

   TIPKeep the tawa at medium-high heat — too hot and the batter won't spread, too cool and it will stick.
6. 6
   fry · ~1 min

   Flip and cook the other side briefly.

   If you like a crispier dosa, flip it gently using a flat spatula and cook for another 30 seconds. For a softer dosa, fold it straight from the tawa. The small size cooks through quickly, so be watchful.

7. 7
   serve

   Serve the small dosas hot with accompaniments.

   Fold the small dosa into a triangle or serve open-faced. Stack and keep warm in a casserole. Serve immediately with fresh coconut chutney and hot sambar for a complete South Indian meal.

   TIPSmall dosas cool down faster than regular ones, so serve them straight from the tawa to the plate for the best crispy texture.

Cuisines we love