தோசை (Thosai) / दोसा (Dosa) — Print Recipe

A thin, crispy crepe made from a naturally fermented batter of ground rice and black gram (urad dal), cooked on a hot griddle until golden and lacy. Served with coconut chutney and sambar (a tangy lentil-vegetable stew).

Ingredients

2 cups rice (preferably parboiled/idli rice)
1/2 cup urad dal (black gram), skinned
1/4 cup chana dal (optional, for crispness)
1 tsp fenugreek seeds
Salt to taste
Water for grinding and batter consistency
Oil or ghee for cooking
Potato masala filling (for masala dosa)
Sambar for serving
Coconut chutney for serving

Instructions

1 Wash and soak the rice separately, and the urad dal with fenugreek seeds separately, for at least 6 hours or overnight.
2 Grind the urad dal first to a smooth, fluffy paste, adding water sparingly. Transfer to a large bowl. Then grind the rice to a slightly grainy paste.
3 Combine both batters, add salt, and mix well. The batter should be thick but pourable. Cover and ferment in a warm place for 8-12 hours until doubled and bubbly.
4 Heat a flat cast-iron tawa or non-stick pan over medium-high heat. Sprinkle water to test — it should sizzle and evaporate immediately.
5 Pour a ladleful of batter in the center and quickly spread it in concentric circles from the inside out, making a thin crepe.
6 Drizzle oil or ghee around the edges and on top. Cook until the bottom turns golden and crispy, about 2 minutes.
7 For masala dosa, place spiced potato filling in the center and fold. Serve immediately with sambar and coconut chutney.

Did You Know?

Dosa batter fermentation is one of the oldest biotechnological processes in Indian cuisine, dating back over 2,000 years. The natural fermentation makes the batter rich in B vitamins and easier to digest.