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Sumil Yadav· 8 years ago
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What is the perfect measurement to prepare dosas?

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A commonly used dosa batter ratio is:

  • 3 cups rice
  • 1 cup urad dal (split black gram)
  • 1–2 tablespoons chana dal or poha (optional for texture)
  • Salt as needed
  • Water for soaking and grinding

Basic Method:

  • Soak rice and dals separately for about 4–6 hours.
  • Grind them into a smooth batter and mix well.
  • Let the batter ferment overnight or for 8–12 hours.
  • Add salt before making dosas.

For crispy dosas, many people slightly increase the rice quantity. For softer dosas, a little more urad dal or poha is often added. Honestly, dosa texture also depends a lot on fermentation, batter consistency, and pan temperature — not only the measurements alone.

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Ishaanvi ReddyFrom the kitchen to the page — making food writing as honest, practical, and flavourful as the cooking itself.
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Ishaanvi Reddy is a trained chef and food writer with over 4 years of professional experience in culinary arts and food content. She holds a Diploma in Culinary Arts from the Institute of Hotel Management (IHM), Hyderabad — a qualification that gives her food writing a level of technical accuracy that distinguishes it from content written without kitchen experience. Her content covers recipes, cooking techniques, ingredient guides, food culture, nutrition basics, and restaurant trends across India. Her work has appeared on platforms including Slurrp, Herzindagi Food, and Eat This Not That India, where she writes for home cooks and food enthusiasts who want content that is tested, practical, and rooted in real culinary knowledge — not just adapted from other sources. With hands-on kitchen experience spanning South Indian, North Indian, and Continental cuisines, Ishaanvi brings a cross-regional perspective to her food writing. She has published 150+ food articles and recipes, covering everything from everyday meal planning to deep dives into the science of cooking and the cultural history of Indian food. Across all her work, every recipe is kitchen-tested, every technique is chef-verified, and every recommendation comes from direct culinary experience — not guesswork.

Updated on06/05/26
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To prepare the perfect dosas, use 3: 1 ratio of dal and rice. You have to soak 3 cups of idli rice and 1 cup of skinned urad daal in a large bowl of water separately for overnight. You can also add 2 tsp of methi powder to the soaked daal, which will help it in fermenting and will make crispy dosas. You can prepare crisp and thin dosas using this measurement.

Remember to wash the dal and rice thrice in the running water, soak it overnight and grind it in the morning. Cover the dosa batter with a lid for 5 to 6 hours, and it will be fermented well. You can further add salt according to the taste before preparing. Consistency must be not too thick and not too thin.

Note: You can also soak idli rice and urad daal in the morning, and grind at night. Leave the batter overnight to get fermented, and prepare dosas in the morning.

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Rinki SinghAuthor
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Updated on05/28/26
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