Dosa is a simple and wholesome meal. It is a batter made with fermented black gram and raw rice. No raising agent is used to prepare this batter.You can have it with Sambar and chutney. Diffrent types of chutneys are made for dosa. Here the chutney is with fresh grated coconut and Bengal gram (split and skinned) (channa/kadala parippu). If you go to any South Indian’s home you can find Dosa batter in the fridge. It’ll last in the fridge for 4 -5 days. You need to think ahead of time to make dosa, since it requires soaking and fermentation time. If you have the batter ready you can call this a fast food. 🙂 You can make it soft like a pan cake or very crispy.

Soaking time: 5 hrs

Fermentation time : overnight

Grinding time : 15 mts (in a blender)

Preparation time : 2 mts

No: of dosa : 12


  • Raw white rice – 1 cup
  • Black gram (udad dal) – 1/3 cup
  • Fenugreek seeds – 1 tsp
  • Water – 1 cup
  • Salt – 3/4 tsp


  1. Wash rice black beans and fenugreek seeds at least three times. This is to remove the impurities and to remove excess starch in it.
  2. Soak it in water for at least 2 hrs. You can use the same water you used to soak the ingredients for grinding.
  3. After soaking grind it to fine paste. Add salt when you’ve almost finished grinding.
  4. If you think that water is not enough you can add water little by little. It should be of the pancake consistency.
  5. Keep it to ferment in a warm place overnight.
  6. After fermenting the batter will be light and frothy.
  7. Mix the batter thoroughly.
  8. Now you can start making dosa. In a flat pan rub some oil and pour a ladle full of batter and widen the circle by making small rounds.
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  10. If you wish you can add oil to it. Dosa tastes better with gingili oil. Or else you can add a bit of ghee while making the dosa to make it crispy.
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  12. Flip it over once to cook the other side.
  13. It’ll take only a few minutes to cook the dosa. You can see the batter cooking. It’ll turn its colour slightly. Serve it immediately.

Ingredients for chutney:

  • Grated fresh coconut – 3/4 cup
  • Bengal gram (skinned and split) – 1/4 cup
  • Green chilli – 3
  • Curry leaves – 1 stalk
  • Salt – 1/4 + tsp
  • Water – ~ 1/2 cup

Add all the ingredients to a mixer bowl and grind to fine paste. If you want you can omit Bengal gram(split and skinned) altogether to make a coconut chutney. The purpose of adding Bengal gram is to counterbalance the oil or ghee which we’ve added to the dosa. 🙂