How to Make Buttermilk Dosa

 Here’s a simple step-by-step recipe for making Buttermilk Dosa (Mor Dosa / Challa Dosa) – a soft, spongy, and slightly tangy South Indian dosa made using buttermilk:

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🥞 Buttermilk Dosa Recipe

Ingredients

• Raw rice – 2 cups

• Flattened rice (poha/aval) – ½ cup

• Buttermilk – 2 cups (slightly sour is best)

• Fenugreek seeds (methi) – 1 tsp

• Salt – to taste

• Oil/ghee – for cooking

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Preparation

1. Soak:

   • Wash rice, poha, and fenugreek seeds.

   • Soak them together in buttermilk for about 5–6 hours (or overnight).

2. Grind Batter:

   • Drain excess liquid (if any) but keep it aside.

   • Grind the soaked mixture into a smooth batter, adding reserved buttermilk if needed.

3. Ferment:

   • Transfer batter into a vessel, cover, and allow to ferment 8–10 hours (overnight) until slightly sour and bubbly.

4. Prepare for Cooking:

   • Add salt and mix well before making dosas.

   • Adjust consistency with water (batter should be slightly thinner than idli batter but thicker than rava dosa batter).

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Cooking Buttermilk Dosa

1. Heat a dosa tawa (cast iron preferred) on medium flame.

2. Grease lightly with oil.

3. Pour a ladleful of batter and spread in a slightly thick circle (not too thin like crispy dosa).

4. Drizzle oil or ghee around the edges.

5. Cover and cook for 1–2 minutes on medium flame until holes appear and the dosa turns golden at the bottom.

6. No need to flip – but you can if you want it crispier.

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Serving Suggestions

✅ Best enjoyed hot with coconut chutney, onion chutney, tomato chutney, or sambar.
✅ Can also be paired with jaggery and ghee for a traditional touch.