By Ann Storr of Storrcupboard

Dosas are best immediately as this means they are crisp and fresh when eaten. You can also make, stack and serve the dosas later. Just keep them warm until serving time by placing them - just like with pancakes - in a closed dish. We recommend filling them with South Indian chutney and curry.


  • 375 grams basmati rice
  • 125 grams urad daal (split, skinless black gram)
  • 3/4 teaspoon fenugreek seeds
  • Salt (to taste)
  • Vegetable / canola / sunflower cooking oil


Requires soaking overnight for 6-8 hours of fermentation plus about an hour hands on cooking time.

  1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2-inch deep. Soak overnight.
  2. The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste
  3. When you are happy with the texture, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats the back of a spoon
  4. Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours.  During this time it will ferment
  5. Pour a little oil into the pan and tilt it to cover the base
  6. Fill the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the centre of the pan - just as you would for a pancake
  7. Now begin to spread the batter in sweeping circular motions to cover the base of the frying pan. The dosa may have little holes- this is normal
  8. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, ideally, the surface that was underneath should be light golden in colour. Cook for 1 minute after flipping.
  9. The dosa is almost done. Fold it in half and allow to cook for 30 seconds more

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