Dosa Recipe




This is one of my all time favourite dish to eat Dosa for breakfast or snack or dinner!! it  is  a typical south Indian staple food and is very popular all over the world. These are savoury pancake made from rice and  lentils and tastes more delicious served with sambar, chutney (See my other posts for the recipes).


Difficulty: Medium

Cooking Time: 3 min for 1 dosa

Origin: Indian

Preparation time: 10-12 hours (including fermentation)

Serve: 4-5



Rice-3 cups

Urad dal(skinless split): 1 cup

Fenugreek seeds(Methi Dana): 1/4 tsp




  • Mix fenugreek seeds and urad dal in a bowl and soak it in enough water for 5 hrs .In separate bowl wash and  soak rice in enough water about( 2″ deep).
  • In a blender/mixer blend rice and dal separately adding little water (use same water in which they were soaked) to make a smooth mix .Leave it to ferment in a warm place overnight.
  • Once the batter is fermented , add  salt to the batter and mix well.
  • Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.
  • Grease it with oil and wipe hard with a slice of onion or potato.
  • Pour a ladleful of the batter on the tava and spread in a circular motion to make 125 mm (5″) thin dosa.
  • Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.
  • Repeat with the remaining batter.Serve hot with chutney and sambar.

Tip-You can add a slice of white bread without crust while blending.This will boost up the fermentation process.

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