Cuisine: South Indian
Category: Breakfast / Main Course
Diet: Vegetarian / Vegan / Gluten-Free
Preparation Time: 15 minutes (plus fermentation time)
Cooking Time: 20 minutes
Total Time: 12–24 hours (including fermentation)
Serving Size: 4 servings
Dosa is a thin, crispy South Indian crepe made from a fermented batter of rice and urad dal (black gram). Known for its light texture and tangy flavor, dosa is a staple breakfast dish in India. It is typically served with coconut chutney and sambar, making it a wholesome and satisfying meal. Loved worldwide, dosa is a perfect example of healthy and delicious vegetarian gastronomy.
Soak rice and urad dal separately in water for 6–8 hours.
Grind them into a smooth batter by adding water as needed.
Mix both batters together, add salt, and allow to ferment overnight.
Heat a non-stick tawa or dosa pan on medium heat.
Pour a ladle of batter and spread it thin in a circular motion.
Drizzle a little oil around the edges.
Cook until the dosa turns golden and crispy.
Fold and remove from the pan.
Serve hot with chutney and sambar.
Rice – 2 cups
Salt – to taste
Urad dal (split black gram) – ½ cup
Oil – for cooking
Fenugreek seeds – ½ teaspoon
Flattened rice (poha) – ¼ cup (optional for softness)
Water – as required
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