Dosa Dosa is a thin lacey pancake
made of lightly-fermented rice flour. It
is also known as Thosai.
SERVES 2, 470 CAL PER SERVING
• 4 measures of Rice
• 1 measure of Urud Dal
• 2 tsp Methi Seeds (fenugreek seeds)
• Salt to taste
• Oil to fry
• Soak the urud dal and the methi seeds together in a bowl for
about 4 hours, with the water fully covering the dal and methi
• Also soak the rice separately, for about 4 hours.
• Grind the urud dal, methi seed mix to a smooth paste. Add
very little water while grinding, or avoid it if possible.
• Grind the rice coarsely and mix the urud dal and methi seed
paste with the paste of rice.
• Mix them well and allow fermenting overnight.
• Next morning, stir the batter well and add salt to this
batter. Batter should have a pouring consistency, you may add
little water if required.
• Heat the griddle and grease it before pouring the dosas.
• Pick up a serving spoon full of batter, pour it at the
center of the pan and using spoon, spread the batter quickly.
Note that the batter should not touch the edges.
• Now trickle little oil around the edges of the dosa.
• When the edges start browning, flip the dosa with the
• Let it cook on the same side for around 1 min.
• Then, pick the edges off of one side of the dosa with the
flipper and fold it over the other side
• Dosa is ready to serve.