Dosa
Preparation Time
17 minutes
Cooking Time
29 minutes
Difficulty Level
easy
Meal Type
Breakfast
Serves 4
Key Ingredients
- Sona masoori rice
About This Recipe
Dosa is a fermented breakfast crepe: rice and urad dal soaked, ground separately and fermented together, then spread paper-thin on a hot tawa. The classic batter is three parts rice to one part urad.
Sona masoori rice used for dosa needs nothing special: rinse it well, soak it with the dal and grind it slightly coarse, and it makes a good batter. Wada kolam rice used for dosa works the same way; swap it cup for cup and keep everything else the same. A teaspoon of fenugreek seeds goes into the soak with the urad. Ferment the batter in a deep bowl, because it rises.
Crispness lives in the details: a thick, airy urad paste, a light hand when stirring the fermented batter, and a tawa hot enough to set the first spiral at once. The same grains at a softer ratio make idli, and rice as a whole is covered in our guide to chawal (rice).
Ingredient List
Serving Size:
1x
2x
3x
Batter
- Sona masoori rice — 1 1/2 cups
- Urad dal (white, dhuli) — 1/2 cup
- Fenugreek Seeds — 1 tsp
- Salt — 1 tsp
- Water, for grinding and thinning — 2 cups
For the tawa
- Groundnut oil — 2 tbsp
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Serving Suggestions
Serve hot with sambar and coconut chutney, or with podi and a spoon of ghee. A plain dosa folds over any dry curry, and cold dosas from a lunchbox taste fine as they are. Stuff the same dosa with spiced potato and it becomes a masala dosa.
Tips for Cooking Dosa
The fermented batter should pour like thin cream; thick batter tears when you spread it. The tawa must be hot enough that water drops sizzle and vanish, and it needs only a thin wipe of oil. Spread in one fast spiral and never re-spread. Use the first dosa as the test, and adjust the batter or the flame before the second.
Chef’s Note
The first dosa of every batch is a tester: if it tears, thin the batter; if it steams soft instead of crisping, the tawa has cooled. Do not beat the fermented batter hard, because the air it holds is the crispness. A serving of two dosas comes to about 415 kcal with 11.7 g of protein and 5.1 g of fibre, the protein from the rice and urad together.
Per serving (approx.): 415 kcal, protein 12 g, carbs 71 g, fat 8.3 g, fibre 5.1 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 05, 2026
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