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- submitted by Dahlia on 01-31-2008


  • Rice - 3.5 cups
  • Urad dal - 1 cup
  • Fenugreek seeds - 2 tblsp
  • Bengalgram dal - 2tblsp (optional)
  • Gingelly Oil - to fry dosas
  • Salt - to taste


  1. Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself.
  2. Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders.
  3. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later. 
  4. Let this batter ferment overnight till it raises to double its size.
  5. Heat a traditional indalium or cast iron dosa pan. You can also use non stick dosa pans.
  6. The pan should become hot enough so that when you sprinkle few drops of water on the pan, it should sizzle right away.
  7. Just add 3-4 drops of gingelly oil and spread it all over the pan using an onion slice or a clean kitchen towel.
  8. Pour a ladle full of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.
  9. Add few drops of oil around the edges of the dosa. 
  10. Once it turns slightly brown and the edges start lifting, flip and brown the other side too.
  11. Serve hot with sambhar, chutney or any non veg gravy


  • You can use the idli batter itself for making dosas by adding little water to make it thinner.
  • The above proportion will give nice crispy dosas. If you want softer dosas, reduce the rice quantity to 2.5 cups.
  • You can make dosas in fun shapes for the kids. Check out for more kids dosa ideas here.

Other Dosa Recipes 

Variety Dosa Ragi Idli/ Dosa Masala Dosa Banana Dosai
See more.....
Old Comments Minimize
Comment by Roop Forya
         I tried making these dosas, but the batter stuck to the pan as soon as I poured it. I just could not get them to not stick. I had the batter of 2 cup rice, 1 cup urad daal sitting for 8 hours. I poured some oil in the hot pan before putting the batter in. Could you tell me what I might have done wrong?
Reply :-
        Hi Roop, I'm so sorry to hear that you were not able to get the dosa right. Keep trying, you will surely have better luck next time. Here are a few things that you might want to check.
1. Did the batter ferment properly? Did it double in volume?? If not there is a possibility that the dosa will stick.
2. The pan should be heated just right. To check if the pan is ready, just sprinkle some water and it should sizzle right away. But at the same time, it should not be smoking hot.
3. Is your pan non stick or cast iron? If you are using a brand new cast iron pan, you may not be able to make dosas right away. You have to prepare the pan by rubbing some raw onion and oil in it and letting it rest for a couple of days. The first few dosas may stick but eventually it will come properly.
       All the best with your trials. Do ask if you have any more questions.

Comment by Rani Raj

          I tried making the dosa batter but it does not doubles in size and it does not comes out properly,please advise
Reply :-
        Hi Rani, There are so many factors that can go wrong while making dosa batter.
1. If you grind the batter in a mixie, see to it that the batter doesn't get hot. This will prevent the batter from fermenting. To avoid this, use cold water while making batter. Also let the mixie cool for a while when you feel it is getting hot.
2. Adding a spoonful of cooked rice while making batter helps in fermentation. This is especially helpful when you use some rice other than idli rice to make the batter.
3. In cold countries, it is important to maintain a warm temperature for the batter to ferment. You can preheat the oven to the lowest temperature, switch it off and leave the batter there. Another option is to leave the oven light ON and keep the batter in. The warmth of the oven will aid in fermentation. You may also have to leave it a little longer for it to double in volume.

Comment by f fernandes on 30 March 2010 15:41PM
          Can oats dosa/idli be prepared with boiled rice instead of raw rice?
Reply :-          
         Idly Rice works best for this recipe. If you dont get it, you can use equal portions of boiled rice and raw rice.

 Comment by sunitha yadav on 05 June 2009 12:35PM
         can we use long grain rice for making dosai??
Reply :-
          Yes Sunitha. You can use long grain rice too.