Kerala Dosa

Radhika.Menon's picture

Sep. 25, 2012

Often called as doshas, these crispy, wafer thin golden beauties are as much a treat to eyes as they are for palate! Easy to make and less guilty to binge, dosa is one of the most loved breakfast items at my home. Have it with coconut or onion chutneys, sambar or nice and hot fish curry gravy!


Rice 1 Cup (16 tbs)
Urad dal/Uzhunnu paripuu 1/2 Cup (8 tbs)
Salt To Taste
Water 1/4 Cup (4 tbs)
Ghee 2 Teaspoon (Use as required)



1. In a bowl, wash and soak rice and urad dal for 4-6 hrs.

2. Once soaked, grind the mix well, with only water enough to make smooth batter. Transfer to a large vessel with lid and leave overnight to ferment.


3. Once the batter is fermented, add salt to taste and mix well to blend. If the batter is too thick, add some water to get it to good pour-able consistency.

4. Heat non stick dosa pan on medium heat. Pour one ladle full of batter and spread it out from the middle, thinner the better, giving it circular shape. If you wish to drizzle some ghee or oil that can be done at this stage.

5. Cook for 3-4 min and once the edges become crisp, flip it over and then cook again for another 1-2 min. Flip it over once again, fold it nicely in the middle and pass it on to serving plate.


6. Serve hot with sambar, chutney or fish curry.

7. Dosa also tastes good with dosa podi (a spicy powder mix)


The tips I shared for Kerala Idli can be applied here as well.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 370Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 145 mg6.04%

Total Carbohydrates 68 g22.7%

Dietary Fiber 6 g24%


Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet