Thattu Dosa

Preparation Time: 15 minutes

Soaking Time: 4 – 5 Hours

Fermentation Time: Overnight

Cooking Time:  20 – 30 minutes

Servings:  3 – 4 persons

Main Ingredients: Raw Rice, Urad Dal

Cuisine: South Indian

Course / Category: Breakfast

Tags: Breakfast, South Indian Breakfast

Note: This is the recipe for dosa normally making in home or thattu kada. It is not crispy dosa but soft, tasty and delicious with coconut chutney or sambar. Mostly it is a breakfast recipe and the batter is like idli batter but slightly loose.



Raw rice: 1 cup

Idli rice / Puzhungal ari / Parboiled rice: 1 cup (Use raw rice if you not get idli rice)

Urad Dal / Uzhunnu Parippu / Black Gram: 1 cup

Cooked Rice: 3 table spoon

Salt: As per taste

Ghee: for cooking dosa


Wash and soak raw rice, idli rice and urad dal in water for 4 – 5 hours

Grind raw rice, idli rice and urad dal with cooked rice to make a smooth batter

Keep the batter aside for 8 – 12 hours (overnight) in a warm place for fermentation

The dosa batter is ready to cook after fermentation add salt before just making dosa

Heat a nonstick pan and then pour 3 spoon (depending on the size of dosa you want to make) dosa batter and spread it in round shape

Add ghee on top. After one side is done turn and cook other side

Your dosa is ready. Do it for remaining batter.



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