How to Make Dosa at Home

Dosa (also called dosai) is a South Indian vegetarian crepe made from rice and lentils. It is usually served with a spicy side dish called chutney. It can be eaten as a snack, a breakfast item or sometimes as a main meal. There are a number of varieties of dosa, based on the variations in the type of lentils used in the batter as well as the spice levels and the proportions.

Things You'll Need

  • 4 cups rice
  • 2 cups black gram lentils (also known as urad dal)
  • 3 tsp. salt
  • 3 tsp. fenugreek seeds
  • Cooking oil for frying
  • Food processor
  • Griddle or nonstick frying pan

Instructions

  1. Combine the lentils (black gram dal), fenugreek seeds and rice in enough water to cover them. Soak overnight or for at least 6 hours.

  2. Using the food processor, grind the lentils, rice and fenugreek into a consistency thinner than a pancake batter, or a pourable consistency. Allow the batter to settle for a few hours until a slight fermentation sets in.

  3. Bring the griddle or nonstick frying pan to high heat. Blend the batter using a ladle. Pour 1 tsp. of cooking oil on the griddle and spread it evenly. Scoop the batter in a ladle and pour on the griddle, going over it in a circular motion in order to spread it evenly. Pour 1 tsp. of oil around the edges of the batter that is now being cooked.

  4. Once the dosa begins to brown, use a spatula and flip it over. Pour oil around the dosa as you did before in order to ensure that the batter does not stick to the griddle.

  5. Wait for a minute or two before removing it from the griddle. Serve immediately. Dosa does not keep well and reheated is not often as tasty as served fresh. This recipe serves 6 people.

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