Dosa Batter Ratio for Perfect Dosas at Home

Dosa is an integral part of South Indian cuisine, and it’s also one of the healthiest snacks in India.

For any dosa, you need to know the perfect dosa batter ratio. If you know this ratio well, you will never have to look somewhere else for the recipes.

Many popular restaurants’ chefs have been making the same batter proportions for decades, which is the reason why you won’t get same taste and texture in other restaurants.

Today, I’m going to reveal this secret to you all so that you can also make delicious dosas at home.

Note – In the following post, I’ve shared batter ratios of most of the available Indian dosas. So, I hope it helps while referring to different dosa varieties.

Dosa Batter Ratio for Different Types of Dosas

Fortunately, it’s not much difficult to remember these batter ratios, as we generally use similar batters for various dosas. So, let’s begin!

Neer Dosa/Ghavan 

Neer Dosa or Ghavan is one of the thinnest and delicate types of dosas in the world. It is so thin that it almost melts in the mouth without many efforts.

Therefore, you should definitely serve these dosas to your kids. Kids will love it with tasty Sambar or traditional curries like Malvani Fish Curry.

Since it needs thinner consistency and soft texture, you will have to pour an adequate amount of water to the dosa batter. Here’s the ratio for you –

Soaked Rice 1 cup: Water 2 cups


For Uttapam, you will need a slightly thicker batter, though you can make it just fine with normal dosa batter. You can make use of available batter instead of preparing separate one or removing any water from it.

So, follow the same proportion and make your favorite varieties of Uttapam at home –

Soaked Rice 1/2 cup: Soaked Parboiled 1/2 cup: Urad Dal 1/3 cup: Flattened Rice (Poha) 2 tablespoon

Note – Don’t add fenugreek seeds in this batter mixture preparation, as these seeds will bring slight bitter taste to your Uttapam.

Variations – Masala Uttapam, Onion Uttapam, Vegetable Uttapam

Masala Dosa 

In this, I like to add more flavors to the batter through different ingredients than making some exotic potato masala mixture. If you use this technique, you can easily get away with almost any stuffing in your spicy stuffed dosa.

The ingredients you use in the batter will also automatically enhance the taste and flavor of homemade masala dosa. Want to know the ingredients?

Here’s the list –

  • Urad Dal
  • Fenugreek Seeds
  • Kasuri Methi (Can be used as an alternative to Fenugreek Seeds)
  • Poha/Flattened Rice
  • Sambar Powder/Pav Bhaji Masala/Garam Masala (Use these Indian spices depending on your choice of dosa.)

Here’s the dosa batter ratio for traditional Masala dosa –

Soaked Rice 1/2 cup: Soaked Parboiled 1/2 cup: Soaked Urad Dal 1/3 cup: Soaked Flattened Rice (Poha) 2 tablespoon: Fenugreek Seeds 1/2 teaspoon

 Note – Add water as per the desired consistency for your dosa.

Variations – Paper Dosa, Set Dosa, Schezwan Dosa, Butter Dosa, Spring Dosa, Pav Bhaji Dosa, etc.

Rava Dosa

Rava Dosa and its other popular varieties are also almost similar to Neer Dosa. The only difference is the time required to prepare the batter for both the dosas.

Semolina based dosa can be prepared in half an hour, but Neer Dosa requires an additional amount of time for the fermentation process.

Health Tip – Do not use cornflour for this Dosa’s batter. You can easily replace it with Rice flour.

Now, let’s check the Rava dosa batter ratio –

 Semolina (Rava) 1 cup: Rice Flour 1 cup: All Purpose Flour (Maida) 1/4 cup: Water 3-4 cups

Variations – Onion Rava Dosa, Cheese Rava Dosa, etc.

Wheat Dosa – 

As the name says, Wheat Dosa should be made with Wheat flour. You can, of course, add other flours such as Rice Flour and Gram Flour. It will make your Wheat dosas even more interesting in terms of taste and crunchy texture.

For those who don’t know, this dosa can be prepared in the same fashion as you make Onion Rava dosas. Just follow the same process and your Wheat dosa will come out nicely.

Check the following dosa batter ratio for more precise information –

Wheat Flour 1 cup: Rice Flour 1/2 cup: Water 3 cups

Ragi Dosa –

If you want to increase Calcium level in your body, I think you should go for Ragi dosa instead of Rice dosa. Ragi contains a good amount of Calcium, which can be used to supplement bones and other vital body parts.

The procedure to make this dosa is very similar to regular dosas. You should only include Ragi flour in the batter along with other ingredients.

Here’s how you can make this healthy dosa at home –

Ragi Flour 1 cup: Soaked Parboiled Rice 1 cup: Soaked Urad Dal 1/2 cup: Soaked Flattened Rice 2 tablespoon: Fenugreek Seeds 1/2 teaspoon

Note – Add water as per the desired consistency for your dosa.

Oats Dosa –

Oats can be a great option for those people who don’t like to eat Rice in any form. And if you’re a health conscious person, it’s better to go for the more healthier ingredient in your diet.

Having said that, you can still enjoy dosas prepared with Oats and it’ll be as nutritious as you want. You may also use Olive oil for this type of dosa.

Do take a look at the ingredients’ ratio that you need for the batter preparation –

Dry Roasted, Powdered Oats 1 cup: Rice Flour 1/2 cup: Semolina 1/2 cup: Water 3-4 cups


Dosa preparation is an art form in itself. You have to be perfect in all its aspects in order to impress your guests or family members.

For instance, if your batter turns sour or extra thin, the dosas won’t taste great. And in the case of crunchy dosas, if you don’t know how to shape them properly, they might turn thicker in the center and on the edges. In Masala dosa, you will also have to cook the masala with the appropriate amount of spices.

So, the dosa making process is not as easy as it sounds. You will have to hone your skills to reach the perfection level of real dosa masters.

In this post, I’ve tried to make your job simple by providing the much-needed proportions for several popular dosas. I hope it helps in your dosa experiments in the kitchen.

If you have any questions or suggestions regarding this post, please let me know in the comment section below.

Over to you

What’s your favorite type of dosa? Do you make it differently with any interesting ingredients?

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