By Amrita Iyer  |  2nd Sep 2015  |  
5 from 1 review Rate It!
  • Photo of Dosa by Amrita Iyer at BetterButter
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Video for key ingredients

    About Dosa Recipe

    Dosa or Dosai (pronounced Dosayi) is one of the most frequently prepared recipes in South India.It is had for breakfast,morning tiffin(a small snack aptly had in the “brunch” time),evening tiffin(small snack in the evening or “chai time”) or even prepared for guests. I am listing the exact proportions for which ingredients must be measured.I use the measuring cups easily available in the market.Also note that it would take some practice and effort to make crisp and paper thin Dosas.Keep on trying and you will achieve this skill..:)

    Dosa is a delicious dish which is liked by the people of every age group. Dosa by Amrita Iyer is a step by step process which is best to understand for the beginners. Dosa is a dish which comes from South Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 7 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Dosa takes few minute for the preparation and 2880 minute for cooking. The aroma of this Dosa make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Dosa will be the best option for you. The flavor of Dosa is unforgettable and you will enjoy each and every bite of this. Try this Dosa at your weekends and impress your family and friends.


    Ingredients to make Dosa

    • 2 cups packed Dosa rice/any other type
    • 3/4 cup packed urad dal
    • 2 tsp fenugreek seeds(optional)
    • 2 tsp salt
    • Sesame/cooking oil for making the Dosas

    How to make Dosa

    1. Clean,wash and soak the rice and Fenugreek Seeds(if using)overnight for 12 – 14 hours.
    2. Next morning around the 10th hour wash and soak the Urad Dal.
    3. After 12 – 14 hours,start grinding.You can use either a wet grinder or a mixer grinder for the preparation.Drain and grind the rice and fenugreek seeds first with approximately 1/2 cup water to a fine consistency.Empty out into a deep bowl.
    4. Next day mix the batter very well again and add some water to make it a little thin for spreading easily on the tawa(griddle).For 2 cups of batter,add about 1/3 cup water and mix well.Add salt and mix again.
    5. Heat a tawa on medium heat and spread Sesame/cooking Oil on it with a piece of cotton.Spread out a ladleful of batter on the tawa and spread gently in a circular motion for a perfect round till the Dosa is paper thin.
    6. Drizzle a tsp of Oil on and around the Dosa and cook on medium heat till it comes off easily on its own.If you want you can flip over and cook the other side as well though they do not do this in restaurants.
    7. For making the Dosa in the picture,cut the Dosa from one side till the middle with a pair of Kitchen scissors.then roll the side from the cut to make a cone.Do this while the Dosa is hot for it to hold its shape.Or just serve it as a crepe.
    8. Serve the Dosa hot with Sambar,Chutney or Gun Powder(Molagapodi).

    My Tip:

    1.I make Dosa with special Dosa rice available in the market.You can get it very easily in big stores.Ask the shopkeeper if he has it.In case you do not get it,use small grained rice like Sona Mansoori,Shakkar Chini or the parboiled rice which is called Sela Chawal. 2.For people living in tropical countries like India,in the summer you will not have issues in fermentation.However in cold countries or during the winter season if the batter does not ferment easily then Keep it overnight in the oven at the lowest temperature. Keep it in your rice container securely closed If you have sunshine then keep it in the sun for 4-5 hours. 3.This is the standard recipe for Dosa.You can make a Potato filling and place it on the Dosa and fold it for Masala Dosa.

    Reviews for Dosa (1)

    Padma I4 years ago


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