Sunday, February 22, 2009

Plain Dosa

Dosa is my all time favorite....Lots of Dosa innovations have happened over the years...masala dosa, chilli cheese dosa, tomato dosa, green dosa, onion dosa, vegetable dosa... these are just a few... But somehow, the taste of the simple plain home made dosa... can never beat anything...

Have it with a tsp of dosai podi, yogurt, and a lil sugar (for sweet people like me ;)..) ... You just wont believe... you will eat a minimum of 10 dosas....

What I used

1 cup of Urad dal
4 cups of Idli Rice
(Par boiled rice / Puzhungal arisi)
1 tsp of methi seeds
(fenugreek / vendayam)

How I made it

Wash and Soak Par boiled rice for 5 - 6 hours and Urad dal for 1 - 2 hrs. Add the methi seeds to the urad dal when and soak them as well. In the grinder(blender), grind the urad and rice seperately. Mix the two batters, add salt to taste and leave it to rest and ferment over night. On the next day morning, mix the batter well and add a little water to thin it out.

Place a flat gridle pan (tawa) and bring it to medium heat. You can use a non stick pan or the iron tawa. Spread a table spoon of batter on the pan. Make the desired size dosa, use a circular clockwise motion, and draw the batter from center to the circumference. Add 1/2 tsp of oil around the dosa. It takes 2 - 3 minutes for the dosa to brown on one side. Then gently flip the dosa to the other side, add 1/2 tsp of oil and cook for 1 minute. Remove and serve hot with chutney, sambar or the magic milagai podi..


Check out my tricks for idli batter. It is the same, except you can grind the rice smoothly for dosa.

If you are in a hurry, Try grinding the urad & Rice together... this works for dosa too...

At home, generally a amma makes idlis with the fresh batch, makes yummy dosa with a a day old batter , and the third day it becomes... Uthappam... and the fourth day... if there is any batter remaining... it becomes "kuzhi paniyaram"


  1. Hey Sangs - usually we use the same idly batter to make dosais too. But if your goal is to make just dosais, you don't need to let it ferment. You can make them immediately, perhaps after an hour of grinding at the most. Fermentation is to primarily aerate the batter so the idlies turn out fluffy.

  2. Hei.. Rums... only when you ferment will that tinge of sourness kick in... that adds a totally different taste... My granma used to call it kadutha maavu dosai ( making dosa in one hour)... somehow... i feel you will get the raw smell of the flour if you do that...

  3. hehe, true that does happen. i allow it to ferment overnight, but this is okay if you want instant dosais. better than dosais made out of arisi mavu mixed in water! Our molaga podi is similar, but we don't use coconut oil :) In fact, you must know, my chili quantity is higher, lol

  4. hey gals, you can make dosai out of the fresh batter too in case of urgent needs. Try adding somebuttermilk(pulicha mooru or just ordinary mor wl do) instead of water to thinthe batter, and try making dosas. It will turn out paperthin and crispy too. Yeah sangee as u mentioned my dad, sister are also diehard fans of that ''kadutha maavu dosai''.In my granny's days they used to have a special gridle to make these which they call kalludosai kal