Dosa Recipe : Dosa, often referred to as the “South Indian Pancake,” is a beloved and iconic dish originating from the southern regions of India. This culinary gem has transcended geographical boundaries and captivated the taste buds of people around the world. Dosa’s popularity can be attributed to its simplicity, versatility, and the delightful marriage of flavors and textures it offers.

At its core, dosa is a thin, crispy, and savory pancake made from a fermented batter of rice and urad dal (black gram). This seemingly straightforward preparation takes on a world of flavors and variations, making it suitable for a wide range of palates.

The magic of dosa lies not only in its taste but also in the artistry of its creation. The process begins with soaking rice and urad dal, followed by grinding them into a smooth batter. This batter is left to ferment, which not only enhances the flavor but also imparts a subtle sourness and the desired crispiness to the dosa.

Dosa is known for its adaptability, and it can be enjoyed in various forms. From the classic plain dosa to creative variations like masala dosa (stuffed with a spiced potato filling), paper dosa (thin and crispy), and rava dosa (made with semolina), there’s a dosa to suit every taste.

What truly elevates the dosa experience is the accompaniments it is served with. Whether it’s the classic coconut chutney, tangy tomato chutney, or the flavorful sambar, these side dishes enhance the dosa’s flavors and add a delightful contrast.


  • 1 cup rice
  • 1/4 cup urad dal (black gram)
  • Water for soaking
  • Salt to taste
  • Oil or ghee for cooking


  1. Soak the Rice and Urad Dal:
    • Wash the rice and urad dal separately.
    • Place them in two separate bowls.
    • Add enough water to cover them and let them soak for at least 4-6 hours or overnight.
  2. Grind the Batter:
    • Drain the soaked rice and urad dal.
    • In a blender or wet grinder, add the drained rice and urad dal.
    • Add a little water and begin grinding. You may need to add more water gradually to achieve a smooth, thick batter.
    • The batter should have a slightly coarse texture, similar to pancake batter.
    • Add salt and mix well.
  3. Fermentation:
    • Transfer the batter into a large bowl.
    • Cover it with a clean cloth or lid and let it ferment in a warm place for 8-12 hours or until it doubles in volume.
    • The fermentation process gives dosa its characteristic flavor and crispiness.
  4. Preparing the Dosa:
    • Heat a non-stick or cast-iron skillet (tava) over medium heat.
    • Once the skillet is hot, pour a ladleful of the dosa batter onto the center of the skillet.
  5. Spreading the Dosa:
    • Quickly, in a circular motion, spread the batter outwards from the center to form a thin, round dosa.
    • You can make it as thin or thick as you prefer.
  6. Adding Oil or Ghee:
    • Drizzle a little oil or ghee around the edges of the dosa and a few drops on top.
  7. Cooking the Dosa:
    • Cook the dosa on medium heat until it turns golden brown and crispy on the bottom.
    • You can cover it with a lid to ensure even cooking.
  8. Folding and Serving:
    • Once the dosa is crisp and golden, fold it in half or roll it into a cylinder.
    • Remove it from the skillet and serve hot with your favorite chutney or sambar.

Enjoy your classic plain dosa!

some yummy recipes:-

Health Benefits of Dosa

  1. Rich Source of Carbohydrates: Dosa is primarily made from rice, which is a significant source of carbohydrates. Carbohydrates provide energy to the body, making dosa a satisfying and filling meal.
  2. Probiotic Benefits: The fermentation process involved in making dosa batter promotes the growth of beneficial bacteria. This fermentation not only enhances the flavor but also makes dosa easier to digest. It introduces probiotics into your diet, which can improve gut health and aid in digestion.
  3. Low in Fat: Dosa, when cooked on a non-stick surface with minimal oil or ghee, is a low-fat dish. It can be a healthier alternative to fried foods. The low-fat content is beneficial for those looking to manage their weight and cholesterol levels.
  4. Gluten-Free: Dosa is naturally gluten-free as it is made from rice and urad dal. This makes it suitable for individuals with gluten sensitivity or celiac disease.
  5. Source of Essential Nutrients: Dosa batter is a combination of rice and urad dal, providing essential nutrients such as protein, fiber, vitamins (B-complex), and minerals (iron, potassium). These nutrients are vital for overall health and well-being.
  6. Balanced Meal: When paired with a variety of chutneys or sambar, dosa becomes a balanced meal. Chutneys made from ingredients like coconut, coriander, mint, and tomatoes add vitamins, antioxidants, and flavor to the meal.


  1. Can I use store-bought for dosa batter?
    • While homemade dosa batter is preferred for its freshness and control over ingredients, you can use store-bought dosa batter for convenience. Just ensure it’s of good quality and hasn’t been sitting for too long.
  2. What is the key to a crispy dosa recipe?
    • Fermentation and spreading the batter thinly are essential for achieving a crispy texture in dosas. Properly fermented batter and a hot griddle are key factors.
  3. How long should I ferment dosa batter?
    • Dosa batter should be fermented for at least 8-12 hours or until it doubles in volume. Fermentation time may vary depending on factors like room temperature.
  4. Can dosa be made without urad dal (black gram)?
    • Urad dal is a crucial ingredient for traditional dosa batter as it contributes to the fermentation process. However, some alternative dosa recipes use other ingredients like semolina (rava) or chickpea flour (besan).
  5. What are some common dosa recipe variations?
    • There are numerous dosa variations, including masala dosa (stuffed with spiced potato filling), rava dosa (made with semolina), and paper dosa (extra thin and crispy). You can get creative with your dosa fillings and toppings too.
  6. Is dosa recipe gluten-free ?
    • Yes, dosa is naturally gluten-free as it is primarily made from rice and urad dal. It is an excellent choice for individuals with gluten sensitivity or celiac disease.