Plain Dosa Recipe
Plain Dosa is South India's iconic crisp crepe, golden and lacy at the edges with a soft centre, made from fermented rice and lentil batter. It is deceptively simple and endlessly satisfying, especially with coconut chutney and hot sambar. Once you get the pan temperature right, you will be turning out restaurant-crisp dosas at home.
- Prep time
- 15 mins
- Cook time
- 30 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 290
Ingredients
- 2 cups fermented dosa batter (homemade or store-bought)
- 1/2 teaspoon salt, or to taste
- 1 tablespoon oil or ghee, for cooking
- Water, a few tablespoons for thinning if needed
- Coconut chutney, to serve
- Sambar, to serve
- Tomato chutney, to serve
- Podi powder with oil, to serve
Instructions
- Stir the dosa batter well and add salt, thinning with a tablespoon or two of water if it is very thick, until it flows like thin pancake batter.
- Heat a cast-iron tawa or non-stick pan over medium-high heat until a drop of water sizzles and evaporates at once.
- Lightly oil the pan, wipe off the excess with a cloth or paper towel, and let it cool for a few seconds.
- Pour a ladleful of batter into the centre and spiral it outward in circles with the back of the ladle to form a thin, even round.
- Drizzle a few drops of oil around the edges and cook for 2 to 3 minutes until the underside is golden and the edges lift away.
- Fold the dosa in half or roll it into a cone and slide it onto a plate, then repeat, wiping the pan with water between dosas.
- Serve immediately with coconut chutney and sambar while the dosa is still crisp.
Pro tips
- Thin batter and a properly hot pan are the two secrets to a crisp, lacy dosa.
- Do not flip the dosa; it cooks through from the pan side and stays crisp if served straight away.
- Wiping the pan with a damp cloth between dosas resets the heat and prevents sticking.
- Dosas soften quickly, so serve each one as soon as it leaves the pan.
Frequently asked questions
Can I use store-bought dosa batter?
Ready-made fermented dosa batter from an Indian grocery store works beautifully and is the easiest route for beginners.
Why does my dosa stick to the pan?
The pan must be hot but not smoking; sprinkle a few drops of water and wipe it clean between dosas to reset the temperature and prevent sticking.
Can I make dosa without fermenting the batter?
Yes, but it will not have the same tangy depth; add a squeeze of lemon or a spoonful of yoghurt to the batter to mimic fermentation.
What do I serve with Plain Dosa?
Coconut chutney and sambar are the classics, but tomato chutney, podi powder with oil, or a simple potato masala all work wonderfully.
