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Recipe for :

Sada Dosa or Plain Dosa

This is one of the recipes that has been provided by Vandana who is very much a keen cook of Indian dishes. Hopefully there will be more to come!

I asked Vandana for a little background information:

"I live in Pune, India. I am a South Indian so many of my recipes are from that area. I enjoy cooking and my family and friends do say that it is appetizing! By profession I am a Relocation Consultant and the India head of an International Charity. I hope that covers the introduction".

This recipe came about as a result of a request from Italy which I put to Vandana: "I make Dosas at least four or five times a month. I come from the area where Dosas have been made for breakfast for the last few hundred years! There are a number of recipes for them using different ingredients in each one. This one is the standard recipe served in restaurants".


1 cup split black gram
3 cup rice
1 cup cooked rice*
1 tsp salt
1/2 fenugreek seeds

  • Wash and soak split black gram, fenugreek seeds and rice together for 6 - 7 hours.
  • Grind it finely. Add the cooked rice and a little water and grind it again. Add salt. The batter should be of pouring consistency.
  • Keep it aside in a warm place for 8 - 10 hours till the batter rises like bread dough.(You need to use a container where the batter takes up only half the space so the dosa batter does not overflow when fermented).
  • Heat a non-stick griddle till hot.
  • Pour 2 tbsp of batter and with swift strokes, spread the batter evenly on the griddle before it gets cooked and becomes difficult to spread.
  • Put a tsp of oil all around the dosa and let it cook at a medium heat till golden and crisp.
  • Remove and fold in half.

Serve hot with coconut chutney and sambar.

*This is a tip which is rarely mentioned in the cookbooks but adding this makes the dosa light and crisp.