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Instant Pot Fermented Perfect Dosa Batter- How to Make Crispy Dosa- Instant Pot Dosa

Crispy dosas and the dosa batter fermented in the Instant Pot…

Dosa is a crepe, the batter is made out of rice and urad dal or black lentil. This is a popular South Indian breakfast dish. If you own an Instant Pot, fermenting dosa batter is a breeze. Ground rice & urad dal batter can be kept in the Instant pot in yogurt setting for 8 to 10 hours. After 10 hours, you will have beautifully fermented dosa batter and you can make crispy dosas.

In this recipe for making dosa batter, I’ve added 3 cups rice and 1 cup urad dal. More rice will make the dosas crispy, 1:3 urad dal: rice ratio. However, 1:1 dal: rice ratio will make the dosa smooth.

Ferment the dosas in your Instant Pot and make beautiful dosas, can be served with chutney, sambar, etc.

Chutney Recipes, click here 

Instant Pot Sambar Recipe, click here 

Cooking Video


Instant Pot Fermented Perfect Dosa Batter- How to Make Crispy Dosa- Instant Pot Dosa
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 30 Dosas
  • Long grain raw rice- 3 cups (ponni or sona massori rice)
  • Urad dal or Black lentil skinned- 1 cup
  • Fenugreek seeds- 1 tsp
  • Water- to grind the rice & urad dal
  • Salt
  • Ghee
  1. In a bowl, add rice and add enough water to cover the rice.
  2. In another bowl, add urad dal and fenugreek seeds; add enough water to cover urad dal.
  3. Let rice and urad dal soak in water for 5 hours.
  4. After 5 hours, rinse the soaked rice & urad dal taken in a strainer.
  5. Grind the rice & urad dal separately in a blender or grinder. Add just enough water to grind into a smooth batter. I've added 1 cup water to grind urad dal and 2 cups water to grind rice.
  6. Pour the batter into stainless steel pot.
  7. Using your hand, beat the batter well this will help to aerate the batter.
  8. Place the stainless steel pot into the main pot.
  9. Close the pot with the lid.
  10. Sealing ring is not required, you can remove that.
  11. Select YOGURT Setting. Set time to 8 or 10 hours. Temperature should be Medium.
  12. After 8 or 10 hours of fermentation, open the lid.
  13. The batter will be well fermented.
  14. Add required batter for making dosa into a bowl and add ½ tsp salt, combine well.
  15. Remaining batter can be kept in the refrigerator for a week.
  16. Place a cast iron skillet over medium high heat.
  17. Let the skillet turn hot.
  18. Grease with some ghee.
  19. Pour 2 spoonful of dosa batter, evenly spread using the back of the spoon to a round shape.
  20. Drizzle some ghee.
  21. Let bottom side cook well and turn golden in color.
  22. Flip it over and let other side cook as well.
  23. Transfer to a plate.
  24. Serve warm along with chutney or sambar.
**If you don't have an Instant Pot and if you live in a cold place: dosa batter can be fermented in the oven. Preheat the oven to the lowest temperature for 5 minutes, turn off the oven and place the dosa batter in the oven for 8 to 10 hours or overnight. It will be well fermented the next morning.
**If you live in a warm place, place the dosa batter on the counter top overnight.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...