Dosa – Rice and Lentil Crepe

Dosas is a thin, crispy delicate crepe made from fermented rice-lentil batter. These paper thin savory dosa are popular all over India. Even though the dish is originated in South India, they are sold nationwide and I have not come across a single India who does not like Dosas! To be honest these are too yummy and can be enjoyed any time of the day! Once you try one, I guarantee you will be hooked! Most of the time I have the batter made ready to go, because my 3 year old loves Idli & Dosas.

If you are craving Idli/Dosa, but don’t live in a part of the world where you can get it easily, consider trying out this simple Idli/Dosa batter recipe. When it comes to the batter, it is all about proportions and consistency. I have fool proof batter recipe which you can easily make at home and save your self trip to the restaurant by having perfect Dosas at home.


Dosa batter

Masala potato stuffing – [2 cups of boiled potatoes, 1 cup of finely chopped onions, 1 tsp garlic finely chopped, few curry leaves, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp chana dal, 1 tsp urad dal, 2 green chilies finely chopped, 1/2 tsp of asafoetida, 1 tsp turmeric, salt as needed, 2 tbsp of oil]

Sambhar – I will be putting up recipe for this soon!


Oil – brush it on dosa while its cooking for crispiness


For masala potato stuffing – Boil and peel potatoes, finely chop it and keep it aside. Heat oil in a pan, temper with mustard and cumin seeds. When they start to splutter, add urad and chana dal. Roast them until golden brown. Add asafoetida, garlic, green chilies, curry leaves, and onions. Saute everything until onions are translucent. Add boiled potatoes, turmeric, salt and mix thoroughly. Mash gently and simmer until everything is melded together. Serve masala potato stuffing with dosa.

For Dosa – Consistency of the batter should be like pancake batter. If too thick than add water. Heat 10 inch non stick or cast iron pan over medium heat.

Pour a ladle full of batter in the center of the pan. Starting at the center, quickly made concentric circles of increasing diameter with the ladle. This will form the dosa shape. Brush oil all over dosa and cook until bottom is golden brown.

You will see the edges slightly curling and releasing itself from the pan. My dosas are very thin, so I never have to flip to cook the other side, however if your Dosas are thick, you may want to flip the other side and cook for couple of minutes. Remove the dosa to a plate and serve immediately with Potato masala stuffing, Chutney, and Sambhar.

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