plain dosa, sada dosa
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5 from 1 vote

plain dosa

crisp plain dosa with the dosa batter made in a mixer-grinder
Prep Time9 hrs
Cook Time20 mins
Total Time9 hrs 20 mins
Course: breakfasts, snacks
Cuisine: indian street food, south indian, tamil nadu
Servings: 4
Author: Dassana Amit


  • 2 cups idli rice (parboiled rice)
  • ¼ cup thick poha
  • 2 cups water for soaking rice
  • ½ cup urad dal
  • ¼ teaspoon methi seeds
  • 1 cup water for soaking urad dal
  • ¾ to 1 cup water for grinding rice
  • ½ cup water for grinding urad dal
  • 1 teaspoon rock salt or sea salt
  • oil as required


soaking rice for plain dosa

  • in a bowl take 2 cups idli rice or parboiled rice. rinse the rice a couple of times and drain all the water very well.
  • add 2 cups water.
  • rinse poha separately in small strainer and add to the rice.
  • mix and then cover the bowl. soak both rice and thick poha for 4 to 5 hours.

soaking urad dal for plain dosa

  • in another bowl, take ½ cup urad dal. rinse urad dal a couple of times. then add ¼ teaspoon methi seeds.
  • add 1 cup water. mix well. cover and soak urad dal for 4 to 5 hours.

grinding both urad dal & rice:

  • before grinding, drain all the water from urad dal. you can also use this soaked water to grind urad dal. add the urad dal in the grinder jar.
  • add ½ cup water.
  • grind to a smooth, light and fluffy batter. the urad dal has to be ground really well, so that the batter ferments well.
  • remove the urad dal batter in a large bowl. drain rice of all the water. then in the same grinder jar, add the rice in two to three parts.
  • add water and grind to a semi fine consistency. the consistency of rice should be grainy in the batter, similar to fine rava. i ground in two batches and added about overall 1 cup of water. you can add ¾ to 1 cup of water depending on the type and quality of rice.
  • now add the ground rice batter to the bowl containing urad dal batter.
  • add 1 teaspoon rock salt. instead or rock salt, you can use non iodized salt or sea salt crystals or himalayan pink salt.
  • mix very well with a spoon or spatula. the batter should have medium consistency. cover and allow the batter to ferment for 8 to 9 hours or overnight. time of fermentation will vary depending on the temperature conditions. in winters, the time of fermentation can go up to 14 to 24 hours.
  • the batter after 9 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

steps for making plain dosa

  • heat a cast iron pan. when the pan becomes hot, spread ¼ to ½ tsp oil all over the pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. for a low fat option, just make the dosa without any oil.
  • now take a ladle full of the batter. pour the batter and gently spread the batter starting from the center and moving outwards.
  • cover the dosa with a lid and let it get cooked from the base. cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness. 
  • when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. then with the spoon spread the oil on the dosa
  • cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
  • fold the dosa and then serve it hot. prepare all dosa this way. 
  • serve dosa hot with coconut chutney, potato masala and sambar. since these dosas are crisp, they are best served hot.