Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences.


  • 1 cup urad dal
  • 2 cups rice
  • 2 teaspoons fenugreek/methi seeds
  • 1 teaspoon salt
  • Oil for making dosas


  • Wash the dal, rice, and methi together under running water a few times.
  • Soak in 8 cups of water for approx. 8 hours.
  • Grind the grains mixture in a grinder until you get a batter that is smooth, without even a vague feeling of coarseness.
  •  Empty the batter into a big stock pot, cover it and keep it away for at least 10-12 hours.
  • This step is to ensure proper fermentation of the batter. Keep the pot in the oven and turn the light on irrespective of the weather.
  • After about 12 hours, you will see that the batter has risen by about 2-3 inches from its original level.  At this point, you are ready to make dosas.
  • Place a griddle on the stove and when the griddle is hot the dosas can be made.
  • Smear a little oil on the griddle. Do not use too much oil as the batter will not spread evenly.
  • Pour a ladleful of batter on the griddle, beginning in the centre spread the batter quickly in a spiral motion outwards. Increase the heat and cook for a couple of minutes until golden brown in colour.
  • Turn the dosa over carefully lifting from the sides. Fry for a few more minutes until ready. Spread a teaspoon of oil round the edges to give a crisp dosa.
  • Serve with chutney and sambar.

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