Dosa Batter


This foolproof dosa batter recipe uses the Instant Pot to take all the guesswork out of fermenting the batter.



• Idli Rice or Ponni Rice • Urad Dal • Fenugreek Seeds • Thick Poha • Water • Salt


First, wash and soak the rice and dal. Add the fenugreek seeds to the same bowl. Drain the water. Grind the urad dal into a smooth paste. Empty the paste into the  Instant Pot.

Next, grind the rice in two batches. add half the soaked rice with some poha and then add a little water at a time, as needed, and grind into a slightly coarse batter.

Next, grind the second batch following the same process. Once the rice is ready, transfer the mix into the Instant Pot, add the salt, and then mix the  batter well.

Finally, cover with a glass lid and set the Instant Pot on yogurt mode overnight, about 10 to 12 hours, or until the dough has doubled in size. The time can vary based on how cold it is.

Crispy  Indian Dosa