Traditional South Indian Dosa

Name: Traditional South Indian Dosa with Sambar and Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup rice; 1/2 cup urad dal (split black gram); 1/2 teaspoon fenugreek seeds; Salt to taste; Water (as needed); Oil (or ghee for cooking)

Enjoy a classic South Indian dosa, a fermented crepe made from rice and urad dal, served with sambar and chutney. Perfect for breakfast or dinner.

Hannah Lee

|August 1, 2024

A plate with a South Indian Dosa served with three small bowls containing chutney, sambar, and a white sauce, accompanied by a spoon and a cloth napkin on a white table.

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A plate with dosa and two small bowls containing chutney and sambar, accompanied by a small bowl of rice, placed on a white cloth napkin on the table; an inviting South Indian meal.

Traditional South Indian Dosa with Sambar and Chutney

Hannah Lee

A traditional South Indian fermented crepe made from rice and urad dal batter, often enjoyed with sambar or chutney.

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Prep Time 10

Cook Time 20

Fermentation 8

Total Time 30

Meal Type Breakfast, Dinner

Cuisine Indian, South Indian

Servings

Calories 208 kcal

Difficulty Medium

Ingredient Cost $1.50

Shopping Cost$13

Equipment

Blender
Large bowl
Ladle
Non-stick skillet or dosa tawa
Spatula

Ingredients

1 cup rice
½ cup urad dal split black gram
½ teaspoon fenugreek seeds
Salt to taste
Water as needed
Oil or ghee for cooking

Instructions

Soak ingredients:

Rinse the rice and urad dal separately in water. Soak the rice with fenugreek seeds and urad dal separately in enough water for at least 4 hours.
1 cup rice, 1/2 teaspoon fenugreek seeds, 1/2 cup urad dal

Grind the batter:

Drain the soaked rice and urad dal. Using a blender, grind the urad dal with some water until smooth and fluffy. Transfer to a large bowl. Grind the rice and fenugreek seeds with water until smooth. Combine with the urad dal batter and mix well.
Water

Ferment the batter:

Cover the bowl with a cloth and let the batter ferment in a warm place for 8 hours or overnight until it doubles in size.

Prepare the dosa:

Add salt to the fermented batter and mix well. Heat a non-stick skillet or dosa tawa over medium heat. Grease lightly with oil or ghee.
Salt to taste

Cook the dosa:

Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin crepe. Drizzle some oil or ghee around the edges. Cook until the edges start to lift and the bottom is golden brown. Flip if desired and cook for another minute.
Oil

Serve:

Serve hot with sambar, coconut chutney, or your favorite accompaniments.

Notes

Ensure the batter is at the right consistency; it should be pourable but not too runny.
Fermentation time may vary depending on the room temperature.

Nutrition

Calories: 208kcalCarbohydrates: 42gProtein: 8gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 48mgFiber: 5gSugar: 0.05gVitamin A: 1IUVitamin C: 1mgCalcium: 24mgIron: 2mg

Keyword Comfort Food, Dosa, South Indian Crepe, Traditional Recipe

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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Dosa is a traditional South Indian dish that serves as a beloved staple in many households. This fermented crepe, made from a blend of rice and urad dal, is known for its crispy texture and unique flavor. Dosa can be enjoyed in various ways—plain or filled with a variety of ingredients, such as spiced potatoes or paneer. It is often served with chutneys and sambar, enhancing the overall dining experience. Preparing dosa offers a sense of connection to cultural roots and family traditions, making it a comforting dish that evokes memories of home. Whether enjoyed for breakfast or as a snack, dosa brings the rich flavors of South Indian cuisine to any table, allowing for the sharing of culinary heritage with others.

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