Cookbook:Dosa II

Dosa II
Yield20 dosa

Cookbook | Ingredients | Recipes



  1. Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
  2. Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
  3. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
  4. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
  5. Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
  6. Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
  7. Flip the dosa to the other side, and allow it to cook for a few seconds.
  8. Add desired filling and fold over.

Notes, tips, and variationsEdit

  • This tastes better if you used skinned split urad dal and manually take the skin off after soaking in the water for three hours.