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crispy dosa

Crispy dosa is a typical South Indian food loved my mostly all Indians and  I saw people of other nationalities also relishing it thoroughly. It is served with tangy sambhar and flavorsome coconut and tomato onion chutneys. I try to prepare it once weekly as my children get an instant smile on their face hearing the menu of the day.
Serves6 Persons
Preparation Time30 minutes
Cooking Time5 minutes/Dosa


  • 2 cups dosa or idli rice
  • 1/2 cup yellow split moong dal/moong lentil (cover removed)
  • 1/2 cup white split urad dal/urad lentil (cover removed)
  • 10-12 methi dana/fenugreek seeds
  • water
For soaking, grinding and fermenting:

  1. Wash the rice thrice and soak it separately for 6-8 hours.
  2. Combine the lentils and wash them also thrice. Soak them for 6-8 hours.
  3. Add fenugreek leaves at the time of soaking to the rice.
  4. Drain extra water after 6-8 hours of rice and lentils.
  5. Now grind them separately. First grind lentils into a thick, fine paste. Add some water if required to facilitate easier grinding.
  6. Repeat the same for soaked rice. Grind it until it also makes a thick, smooth paste.
  7. Now mix both the pastes and grind them once again. The consistency will be finer and smoother now.
  8. Leave this mixture in a closed and large vessel to ferment for about 6-8 hours depending upon the weather. If warm then 6 hours else will require more time to ferment.

For cooking the dosas:

  1. Check if the paste is fermented enough by stirring it. If there are gas bubbles or tiny holes in the paste and it had risen half way through then we are ready to go.
  2. Now take the paste. Dilute it by adding 1 cup of water. it should be thick and runny paste. Add some more water if required. Add salt and stir well.
  3. Now heat a flat nonstick tava or griddle. put 1 tsp of cooking oil on it. Use a half cut potato with a knife poked in it to spread the oil evenly on the tava. now reduce the flame to low. Sprinkle some water twice on the tava to bring the temperature of the tava down. 
  4. Immediately pour 1 ladle full of dosa mixture in the centre of the tava. Without loosing any time start spreading the batter from inside out like a spiral with the flat base of the ladle. 
  5. Try to make is thin, even and round.
  6. Increase the heat/flame. Drizzle 1 tsp of cooking oil on top of it evenly.
  7. When the dosa starts leaving the edges of the tava on its own. Flip it once. You may drizzle some more oil if desired. Leave it for a min. and flip it back.
  8. Let it become crispy and golden brown. Then start rolling it from one side into a nice roll.
  9. Serve it hot with sambhar and coconut or tomato onion chutneys. check their recipes also on www. recipeatclick.com
  10. Repeat the same steps for all dosas.

  • To ferment the dosa mixture quickly in winters, keep it in warm and dark place like an oven or a microwave.
  • Use a flat round steel ladle to pour and spread the dosa mixture on the tava to get it nice and round.

Recipe@Click

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