Dosa Recipe | How to Make Dosa | Startup Cooking


A Dosa is a thin pancake or crepe from South India made from a fermented batter consisting of rice and lentils. It is somewhat similar to a crepe in appearance, but savory flavors are different. Its main ingredient is par boiled rice and whole urad dal, ground together in a slight coarse smooth batter with a dash of salt and then fermented overnight.

Dosas are a very common dish in South Indian cuisine, but now it have become popular all over the Indian subcontinent. Dosas are served hot along with favorite chutney and sambar. 

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Dosa is high in carbohydrates and contains no added sugar or saturated fats. It is also a good source of protein too. During the fermentation process of batter increases the quantity of vitamin B and vitamin C content. Now a days, readymade or instant  mix products are readily available for making dosa but homemade is always the best.

Dosas are a delicious breakfast that everyone will love. Definitely, your kids will ask you to prepare again and again.  You can refrigerate the leftover batter and makes dosas whenever you feel hungry. 

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These are great for birthday parties, evening snack, special occasions, festivals, pot lucks or any get-together. Follow my step by step photo recipe to prepare Dosa. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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Coarse       : Breakfast

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 12 hr

Cook Time : 5 min

Total Time  : 12 hr 5 min

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try my other breakfast recipes

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  • thinai idli

    • 2.5 cup par boiled rice
    • 1/2 whole urad dal (without skin)
    • salt to taste
    • water as needed
    • 1 tsp oil or ghee - for drizzling dosa

    check out side dish for dosa recipe


    • take par boiled rice in one bowl and urad dal in another bowl
    • wash them separately until water runs clear
    • soak them separately in lots of water for at least 4 hours
    • after 4 hours, drain the water from both the bowls
    • add soaked urad dal  in to the mixer grinder or wet grinder
    • sprinkle water little by little and grind to a thick, smooth and fluffy batter
    • transfer the urad dal batter into a large stainless steel bowl (no plastic) 
    • add soaked rice  in to the wet grinder
    • sprinkle water little by little and grind to a slight coarse paste like semolina (rava)
    • transfer the batter into the urad dal batter bowl
    • add salt and mix well with your clean hands for quick fermentation
    • batter should be thick pouring consistency
    • set the batter bowl aside in a warm place for at least 10 hrs to ferment or until the batter rises well to double the quantity. (it totally depends on the weather and temperature)
    • once the batter is well fermented, mix the batter well 2-3 times before use
      • heat a dosa tawa, take a ladle full of batter and pour the batter in the center and spread in a circular motion
      • drizzle a tsp of oil on the edges of the dosa
      • once the edges starts to turn brown color, flip over the dosa to other side and cook evenly
      • fold the dosa in half and serve hot with chutney of your choice
      • Enjoy 😊 
      • for crispy dosa, one important tip is to maintain the temperature of the tawa. if the tawa is too hot, you wont be able to spread the batter. If the tawa is not hot, the dosa will not become crisp it turns soggy. Maintain a medium temperature while making dosa
      • the batter can be refrigerated up to 1 week. 

      try my other Indian recipes

      Dosa With Step By Step Photo Recipe

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