Plain Dosa | How to make Plain Dosa

By Aayushi Manish  |  6th Oct 2016  |  
4.7 from 2 reviews Rate It!
  • Photo of Plain Dosa by Aayushi Manish at BetterButter
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About Plain Dosa Recipe

Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram (urad dal). It is a typical South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar & chutney.

The delicious and mouthwatering Plain Dosa is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Plain Dosa is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Plain Dosa. Aayushi Manish shared Plain Dosa recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Plain Dosa. Try this delicious Plain Dosa recipe at home and surprise your family and friends. You can connect with the Aayushi Manish of Plain Dosa by commenting on the page. In case you have any questions around the ingredients or cooking process. The Plain Dosa can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Plain Dosa with other users

Plain Dosa

Ingredients to make Plain Dosa

  • Plain rice 1/2 cup water or as required for grinding
  • Parboiled rice 1/2 cup
  • Flattened rice 2 tbsp
  • black gram (urad dal) 1/4 cup
  • fenugreek (methi) seeds 1/4 tsp
  • ghee or oil for cooking as preferred
  • water or as required for grinding
  • salt to taste

How to make Plain Dosa

  1. Wash & Soak Rice and Black Gram together. In a separate bowl soak Fenugreek seeds & flattened rice. Allow to soak for 7-8 hours or overnight. Rewash the rice & dal by draining the water 2-3 times.
  2. Grind to a paste adding Fenugreek seeds & flattened rice like grains should be felt in the batter or smooth consistency.
  3. Now take the batter in a large bowl or pan, add salt and mix very well. Cover and allow to ferment for 8 to 9 hours or more, time of fermentation will vary depending on the temperature conditions.
  4. Lightly stir the batter before you begin to make dosa. Heat the iron griddle or non-stick Tawa well.
  5. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
  6. Pour a tsp of ghee or oil over and cook for a very short time with oil or ghee until golden brown.
  7. The dosa may then be folded in half and served or rolled as in a wrap. Remove from Griddle & Serve hot with chutney & sambar.

My Tip:

Proper fermentation will double up the volume of the batter and one can see tiny air pockets in the batter with a light sour aroma. Cook till the base is nicely golden and crisp. The base will leave the pan when it gets cooked.

Reviews for Plain Dosa (2)

Sudha Gujar3 years ago


sonal bansal3 years ago

luks so tempting....crispy onez....yum