Urad Dal Dosa Batter Guide

What actually matters

• A common starting ratio is roughly three parts rice to one part split urad dal, adjusted from there to taste and texture.
• Soak rice and dal separately, generally four to six hours or overnight, since they hydrate at slightly different rates.
• Grind the urad dal first, aiming for a light, well aerated paste, then grind the rice separately before combining.
• Ferment the combined batter in a warm spot for eight to twelve hours, longer in a cool climate, until visibly risen and slightly bubbly.
• Salt is often added after fermentation rather than before, since salt can slow the fermentation process down.

Our standards

Dosa batter questions

Why is my dosa batter not fermenting properly?

Usually the environment is too cold. A warm spot, or a slightly longer fermentation time, generally fixes this.

Should salt be added before or after fermentation?

Many cooks add it after, since salt can slow down the fermentation process if added too early.

Can I adjust the rice to urad dal ratio?

Yes, more urad dal generally gives a softer, more elastic dosa, while more rice gives a crisper result.

How long does fermented dosa batter keep?

A few days refrigerated, with flavour continuing to develop slightly as it sits.