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Dosa is fermented crepe made from rice batter and black lentils. It is a staple food from South Indian cuisine. Though making Masala Dosa is a long process, but it is worth it.

  • Preparation time : 40 mts
  • Cooking time :  50 mts
  • Serves : 2 people


  • 1 1/2 cup Rice
  • 1/2 cup Urad Dal
  • 2 tbsp Toor Dal
  • 1/4 tsp Methi Seeds
  • Oil




  • First rinse rice and dals separately and soak them separately in enough water overnight. Also soak methi seeds separately.
  • In the morning blend together rice and dals along with methi seeds. Blend till it gets smooth consistency.
  • Add enough water to make it in to semi thick batter.
  • Cover and let it ferment at warm place for 14 to 16 hours or until batter doubles in its size.
  • After batter is fermented add salt to taste in the batter and mix well.
  • Now heat up frying pan and grease that well with oil.
  • Pour a full ladle full of batter at the center of pan and spread out that batter nice and evenly.
  • Let that roast until it get good golden color.
  • Now fill up the dosa sabzi at the center of dosa.
  • Start to roll dosa.
  • Serve hot with chutney and sambar on the side!

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