Dosa / Indian Crispy Pancake  ratingratingratingrating

Slide 1
Slide 2


Raw rice (pachari) - 4 cups

Urad dal (uzhunnu) - 1 cup

Cooked rice - 6 Tbsp

Fenugreek seeds (uluva) - 1 tsp

Salt - to taste

Water - as required for grinding

Preparation Method

Soak rice, uluva and urad dal separately overnight or for a minimum of 6 hours.

Drain water and keep aside.

Grind urad dal with water to a smooth paste.

Grind raw rice and uluva with some water. Add cooked rice and grind again to a smooth batter.

Add salt and mix the two batters well. (The batter should be in a smooth consistency)

Transfer this batter into a large bowl (as the fermented batter would be frothy and almost doubled in volume) and cover the bowl loosely with a lid.

Leave it to ferment overnight in a warm place. (If you live in a cold climate, the batter may take up to 18 hours to ferment)

Take the batter out and add water if the batter is too thick and mix gently.

Grease a flat pan (preferably non-stick) with ghee on a medium flame.

Drop a ladle full of batter on the tawa and spread it in a circular motion as thin as possible (as shown in the 1st picture).

Drizzle a little oil all around and let the dosa cook on medium heat.

When the edges will begin to separate from the tawa, turn it over and let it cook for another minute.

Then transfer it into a serving plate using a flat spatula.

Serve with coconut chutney or sambar and Enjoy!!


If you are living in cold country, add a pinch of baking soda to the batter and preheat the oven to 180 degree C for few minutes and switch it off, then place the batter bowl inside the oven so that it ferments well.


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Name: Jayaraj
Rating: VeryGood
Comment: Super.!

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