By Food E Fare

Dosa is a popular South Indian crepe made from fermented rice and urad dal (black gram) batter. It is a versatile dish that can be enjoyed as a breakfast item, snack, or even a meal. Here's a basic recipe for making dosa:


For Dosa Batter:

  • 1 cup rice (preferably parboiled rice)
  • 1/4 cup urad dal (black gram)
  • 1/2 teaspoon fenugreek seeds (optional)
  • Water for soaking
  • Salt to taste

For Making Dosa:

  • Dosa batter
  • Oil or ghee for greasing the griddle (tawa)



  • Rinse the rice and urad dal separately under cold water. If using fenugreek seeds, rinse them as well.
  • Soak the rice, urad dal, and fenugreek seeds (if using) in water for at least 4-6 hours or overnight.


  • Drain the soaked rice and urad dal.
  • Grind them together in a blender or wet grinder, adding water gradually to form a smooth batter. The consistency should be similar to pancake batter.
  • If using a wet grinder, you may grind rice and dal separately and then mix them.


  • Transfer the batter to a large bowl, add salt, and mix well.
  • Cover the bowl loosely and let the batter ferment in a warm place for 8-12 hours or overnight. During fermentation, the batter will rise and become slightly bubbly.

Making Dosa:

  • Heat a non-stick or cast-iron griddle (tawa) over medium heat.
  • Stir the fermented batter well. If the batter is too thick, you can add a little water to achieve a pouring consistency.
  • Grease the griddle with a small amount of oil or ghee.
  • Pour a ladleful of batter onto the center of the hot griddle and spread it in a circular motion to form a thin, even layer.


  • Cook the dosa on medium heat until the edges start to lift and the bottom turns golden brown.
  • Drizzle a little oil or ghee over the dosa.
  • Flip the dosa using a spatula and cook the other side for a short time until it's lightly browned.


  • Remove the dosa from the griddle and serve hot with chutney, sambar, or a potato filling.

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