Updated: Apr 25, 2021

Written by: Julien Clark 04/24/2021

Dosa has long been my favorite snack or even a whole meal!

It has the look of a crêpe, but with a light crunchy outside and a savory sourdough-like taste that pairs well with cheese, potatoes, sambar, or almost any other savory vegetable.

I first discovered Dosa at the wee age of 7, when my parents brought me to- at the time- one of the first Indian restaurants in Decatur, GA. The neighborhood in Metro Atlanta now boasts one of the highest concentration of Indian businesses in the Southern United States offering some of the BEST Indian food stateside!

About 5 years ago I was lucky enough to travel to the Indian state of Tamil Nadu, where I was taught by good friends how to make & perfect dosa batter. Every family makes their recipe with subtle differences depending on the texture, flavor, or crispiness they desire.

Here is the recipe I've come to like the best:


  • 2 cups of Idli rice

  • 2/3 cup Urad Dal

  • 2 tbsp Poha

  • 1 tsp Fenugreek

  • 2 tsp sugar

  • 1/2 tsp salt (pink Himalayan is my go-to)

  • Water as required

  • Oil as required (peanut is my go-to)

Preparation for making Dosa batter

  1. In a bowl combine the Idli rice, Urad Dal, & fenugreek, mix together.

  2. Rinse the Idli rice, Urad Dal, & fenugreek mixture a couple of times & keep aside

  3. In a separate bowl rinse 2 tbsp of Poha once or twice

  4. Combine the Poha with the Idli rice, Urad Dal, & fenugreek mixture

  5. Pour 3 cups of water into the mix, cover with a lid, and soak at least 5 hours

  6. After 5 hours drain all the water and add the soaked ingredients into a blender.

  7. Add 3/4 cup of water into the soaked ingredients, and grind in the blender until you get a fine, grainy or smoother batter-like consistency. Add more water if necessary.

  8. Cover the mixture and allow to ferment for at least 8 hours. Personally I ferment the batter 16 to 24 hours and this seems to give me the flavor I desire, but play around with timing and find whats best for your taste buds!

  9. When you uncover a proper fermentation will double or triple the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.

  10. Add salt and lightly stir into the batter.

  11. Refrigerate until ready to use.

Making Dosa from Dosa batter

  1. Heat cast iron pan. When the pan becomes hot, spread 1/4-1/2 tsp oil all over the pan. Keep your flame on low to low-medium.

  2. Stir batter IF it has been in the fridge for a while.

  3. Using a flat ladle pour a ladle full of batter in the center of the pan and immediately begin to spread it evenly starting from the center in a circular way to make a thin layer.

  4. Raise heat slightly & cook for 1 minute, then lightly brush oil around the edges of the dosa.

  5. The dosa will be finished cooking when the edges start to lift off the pan and crisp to a golden brown. At this point you can remove your dosa with a thin metal spatula or flip it and cook the other-side if you'd like. Not all dosas require cooking on the other side, but if needed you can cook.

  6. Garnish your dosa with cheese, potato filling, coconut chutney, or dip into sambar or even simply eat on its own! Enjoy!

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