18 May



Dosa is a type of fermented crepe or pancake made of rice and lentils. Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats. Since its constituent ingredients are rice and lentils, it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content.

South indians love to have dosa day after day without getting bored. No wonder there are more than 100 varieties of dosa. They can be had with chutneys ,pickles, sambar, stews, curries……etc…etc.

Here iam giving the basic dosa recipie.

cooking time :10 minutes      serves : 6


  • 1 cup – urad dal
  • 3 and 1/2 cups – rice
  • fenugreek  – few seeds
  • split chana dal – one handful.
  • 1 cup cooked rice
  • salt to taste


  Wash the rice,dals,fenufreek seeds and soak them for at least 6 hrs. Adding water and handful of cooked rice grind it into a smooth batter and pour into a big vessel and leave it to ferment at night or for 6 hrs.  After that pour it into an air-tight box and store it in a refrigirator to prevent the batter from getting soured.  Heat a non-stick dosa gridle and sprinkle a few drops of oil. Cut an onion or potato into half and rub the gridle and spread the oil with the help of the onion/potato. Add salt to the batter and mix. Adjust the consistency of the batter. It must neither be too thick nor runny/watery. Pour a big laddle ful of batter on the dosa pan and spread the batter into circles. sprinkle few drops of oil on the sides and middle and after a few minutes turn and cook it on the other side. Serve it hot with any chutneys or stews.


Dont hesitate to add cooked rice. It acts as yeast in the fermentation process and gives soft dosa.

Adding fenugree and chanadal gives a lovely reddish hue to the dosa.

Cone dosa :Make thin dosa as we do for making plain dosa, do not flip, since the dosa is thin, it will get cooked. Cook in medium flame to make sure its crisp. Once started browning, use a clean kitchen scissors or knife to cut the dosa until the middle of the dosa. Using your hands carefully roll the dosa into a cone . The dosa has to be crisp to hold the shape. 


Iam sorry in the pic i have added the photo after turning the dosa. But for a cone dosa ….no need to turn it.



Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…



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