Traditional Dosa – Chennai, India

Chennai, India – Traditional Dosa

Prep Time: 5 hours


  • 1/2 Cup Lentils
  • 1 1/4 Cup Short Grain Rice
  • 1/2 Cup Beaten Rice (Poha)
  • Purified Water
  • Olive Oil
  • Salt


  1. Put lentils and short grain rice into two separate bowls. Fill both bowls with an adequate amount of water so that the lentils and rice can soak. Let soak for 5 hours, and then pour out excess water.
  2. 30 minutes before preparation, put the beaten rice into a separate bowl and fill with water. Let soak for 30 minutes.
  3. Use a food processor to create a paste out of the lentils and short grain rice. You may need to add some water, but be sparing. Put the mixture in a separate bowl.
  4. Again, use the food processor to make a paste out of the beaten rice (poha).
  5. Combine the beaten rice and lentil/short grain rice mixtures thoroughly to create the batter.
  6. OPTIONAL: Let the batter sit in the fridge to rise for 4-16 hours. I didn't do this step for this recipe, but feel free to experiment to see what the results are!
  7. Add a small amount of oil into the pan.
  8. Pour some of the batter into the pan, and spread it out thin (but not too thin, there shouldn't be gaps in the batter distribution). You can make small dosa crepes, like I did, or spread the batter all the way out to the edges of the pan, which is the traditional method.
  9. When the edges of the crepe turn golden brown, flip and cook the other side.
  10. Repeat until the batter is gone, and serve! These can be served plain as a side dish, or as part of the main dish.
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