Dosa

Dosa is a thin, crispy, and golden-brown crepe made from a fermented batter of rice and lentils. Light yet filling, it's a beloved South Indian dish enjoyed for breakfast, dinner, or as a snack.
The batter is prepared by soaking rice and urad dal, then grinding and fermenting overnight to achieve a fluffy texture. When spread on a hot griddle and drizzled with a touch of oil or ghee, it turns into a perfectly crisp dosa with a soft center.
Served with coconut chutney, tangy tomato chutney, and flavorful sambar, dosa is not just food—it's an experience of tradition and taste.

prep time

6-12hrs.

cook time

5 min.

serving

6 servings

Tags : Menu

instructions

step 1

Prepare the Batter: Soak rice and urad dal for a few hours, grind them into a smooth paste, and let the batter ferment overnight until light and fluffy.

step 2

Cook the Dosa: Heat a non-stick pan or griddle, spread a ladleful of batter in a thin circle, and drizzle with a little oil or ghee around the edges.

step 3

Serve and Enjoy: Once golden and crisp, fold the dosa and serve hot with coconut chutney, tomato chutney, or sambar.

ingredients

1 cup raw rice

1/4 cup urad dal (split black gram)

1/4 teaspoon fenugreek seeds (optional)

Salt, to taste

Water, as needed for batter

Oil or ghee, for cooking

tools

Grinder

Dosa pan

Spatula

Measuring Cups