By Shreya Sarpal
October 6, 2025
The secret to perfect dosa lies in a simple 1:3 ratio, 1 part urad dal to 3 parts rice. This combo offers dosas that are crisp on the outside and soft on the inside. Add a bit of poha or methi seeds for extra magic! A well-balanced ratio ensures dosas that are golden, delicious, and easy to cook.
1 small pumpkin Olive oil Salt and pepper to taste 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 cup all-purpose flour 2 large eggs Ketchup or your favourite dipping sauce
1 cup urad dal to 3 cups rice, can be raw rice or parboiled rice.
Add 2 tbsp of fenugreek seeds to the dal while soaking, it helps with fermentation and makes dosas golden.
Add 1/4th to ½ cup soaked poha while grinding rice for softer dosas.
Grind dal to a fluffy texture and rice to a slightly grainy texture, it helps get crispy and lacy dosas.
Ferment batter in a warm, draft-free area for 8-12 hours until it doubles.
After fermentation, do not over-stir, as it deflates the batter and makes dosas flat.