Rice & Black Gram Dosa – South Indian

by Renu Gulati October 10, 2019

Servings: 10 Dosas

  • 1 cup short grain broad white rice also known as idli rice
  • !/3 cup urad dahl also known as whole/split black ground ( the white skinned variety only)
  • 1 tsp fenugreek seeds
  • ½ teaspoon salt
  • water as required
  • 5 teaspoons of oil or ghee

Wash the dahl and rice. Soak the dahl separately in plenty of water. Soak the rice and fenugreek in plenty of water. Soak both items for and rice separately in plenty of water for

6-8 hours or overnight. After soaking strain water and grind both the dahl and water separately. Keep adding water until you get a very thick and smooth consistency. Mix both the ground dahl and rice together and add salt. Pour in a container four times the size of the volume of the mixture. Place in a warm place for 8-10 hours. If you are in a cold climate place next to a heater or boiler. Natural fermentation will occur and the mixture if properly fermented will rise to 4-5 times its volume.

To make the dosa, take a heavy flat iron griddle or large frying pan and place on a low heat for 3-4 minutes. Oil the griddle or frying pan very lightly with a brush. Turn heat to medium. Mix water into the dosa batter to make a pancake like batter. Take a ladle and put mixture into the centre of the pan and spread outwards with the back of the ladle until a thin pancake size circle is formed. Cook for a few minutes and sprinkle oil/ghee on the sides of the dosa and on the surface. Turn with a spatula and increase the heat slightly. Spread oil again as before and after a few minutes turn once more. The surface of the dosa should be light brown. Remove from gas and serve hot or store in a container.


Fill the dosa with a sautéed spiced vegebatble or scrambled paneer

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