Is anyone out there who could hate dosa??? I don’t think so. These crispy crepes are everyone s favourite, once you taste it, you would fall in love with it again and again. In South Indian cuisine, dosa is mostly eaten as a breakfast food which we call it as “Tiffin”, our day starts only with this. My childhood days I would eat dosa and idli everyday for breakfast but now I have only oats or cereals for my breakfast, but once in awhile I would indulge myself in eating sumptuous dosa with chutney and sambhar for breakfast, it would be heavenly:) I know I am elaborating too much but breakfast is the best meal of the day so you got to have it full and healthy.


Urad Dhal – 1 cup ( whole and white)

Idli rice – 2 cups

Fenugreek seeds – ½ tsp

Salt – To taste

Sesame oil/ghee- for dosa


For batter:

  1. Soak the urad dhal and fenugreek seeds together and soak the rice separately for 6 hrs. I prefer to soak them both separately because its easy to grind at the consistency I want.

  2. After 6 hrs, drain the water from urad dhal completely in a vessel, we can reuse this water for grinding so do not throw them away.

  3. Do not wash the urad dhal too much.

  4. Similarly drain the water from rice and set it aside.

  5. Add the urad dhal to a blender and by adding little water grind it into a smooth paste. Do not run the blender/mixie continuously as it tends to heat the motor which in turn heats the batter which hinders the fermentation process.

  6. Take out the urad dhal paste from the blender and set it aside. Now add the rice to the same blender and grind it into a paste. Rice batter is always coarse  and not very smooth.

  7. Now mix the urad dhal and rice batter together by adding salt and mix well with your hand. The warmth of your hand gets transferred to the batter which helps in fermentation.

  8. Set this batter aside to ferment overnight. The batter would rise when it gets fermented. Then mix well and refrigerate.

Dosa batter

Dosa batter – You can see batter marks on the sides of the bowl – My batter rose up to the brim 🙂

For Dosa:

  1. Leave the refrigerated batter outside for at least an hour before you start making the dosa,so that the batter comes to the room temperature.

  2. After an hour, heat a skillet or a tawa over medium heat and drizzle some oil on it. Take a piece of paper towel and spread the oil throughout the tawa, the oil gets absorbed by the paper but still the oil spreads throughout the tawa from the paper.( Traditionally halved brinjal or onion is used for wiping the tawa between every does which yields aromatic and crispy dosa.). Re use the oiled paper towel to wipe the tawa between every dosa.

  3. Once the tawa is hot, pour a laddle full of batter onto the tawa and spread it into a nice circle, you can make it thick or thin depending on how you like.

  4. Drizzle a teaspoon of sesame oil around the dosa and allow it to cook.

  5. The sides of the dosa becomes slightly colored when it gets cooked completely.

  6. Now flip the dosa and allow the other side to cook completely.

  7. Once its done, serve the dosa hot with sambhar, coconut chutney and idli podi.

Dosa cooked in nonstick tawa

Dosa cooked in nonstick tawa


  • You can use non stick tawa or an iron skillet to make the dosa.

  • Sesame oil is the best oil for dosa but can be replaced with other oils as well.

  • You can sprinkle idli podi or curry leaf powder over dosa for a nice variation.


10 thoughts on “Dosa

  1. Instructions are clear and easy to follow but what exactly is Urad Dhal and where do I find them? Thanks for sharing. (I know Dhal means lentils, right?) or is it the moong dal?

    • Hi Liz,

      Good to see your comments 🙂 Urad dhal is not moong dhal… it s a different variety of dhal, Moong is either yellow or green but urad dhal comes in two colours black or white. For idli and dosa we always use white urad dhal. The other name for urad dhal is “Black Gram”. I have given the link below where you can find more info on it. You can buy them from the Indian Grocery stores.

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