Plain Dosa

Published under: Dosa
Whether it's breakfast, lunch or dinner, Plain Dosa is a dish that satisfies your taste buds. It's a classic South Indian crispy, thin and versatile dish.
Plain Dosa

Plain Dosa is a classic South Indian dish that needs no introduction. It is a thin, crispy pancake with fermented rice and lentil batter, served with various chutneys and sambar. The humble Plain Dosa is a staple in many Indian households and is loved for its simplicity and versatility. Whether you have it for breakfast, lunch or dinner, it’s a dish that will satisfy your taste buds.

Plain Dosa

Plain Dosa


Plain Dosa
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Plain Dosa Recipe

Whether it's breakfast, lunch or dinner, Plain Dosa is a dish that satisfies your taste buds. It's a classic South Indian crispy, thin and versatile dish.
Prep Time10 mins
Cook Time15 mins
Soaking time3 hrs
Total Time3 hrs 25 mins

Ingredients for Plain Dosa

  • 4 cup Boiled Rice
  • 1 1/4 cup Urad Dal
  • 1 tsp Fenugreek Seeds
  • 1/2 cup Oil
  • as per taste Salt

How to make Plain Dosa

  • Soak rice and urad dal separately for 3 hours.
  • Drain and grind them separately and smoothly.
  • Mix both the batter together along with salt and close with a lid.
  • Allow it to ferment for 5 to 6 hours.
  • Heat a tawa and smear it with 1 tsp of oil in the center.
  • Pour 1/4 cup of batter onto the tawa.
  • Spread it evenly into a round shape.
  • Add 1 tsp of oil on the sides and on the surface of dosa.
  • Turn over when the underside is done and cook the other side.
  • Serve hot with chutney and sambar or with dosa molaga podi.

Frequently Asked Questions About Plain Dosa

What is Plain Dosa?

Plain dosa is a traditional South Indian dish made of a fermented batter of rice and lentils. It is a thin, crispy pancake-like dish usually served with chutney and sambar.

How to make crispy and thin Plain Dosa?

To make crispy and thin Plain Dosa, it is essential to have a well-fermented batter, which can be achieved by soaking rice and lentils separately for a few hours before grinding them together. The batter should ferment for at least 6 to 8 hours or overnight. The dosa should be cooked on a well-seasoned cast iron skillet or non-stick pan on medium-high heat. A small amount of oil or ghee can be spread on the surface of the dosa for extra crispiness.

Can I make Plain Dosa without fermentation?

Yes, you can make instant dosa without fermentation using a different recipe with ingredients like semolina, wheat flour, or maida. However, this will have a different texture and taste than the traditional fermented rice and lentil batter dosa.

What are some variations of Plain Dosa?

There are many variations of Plain Dosa, such as Masala Dosa, Rava Dosa, Onion Dosa, and Set Dosa. Masala Dosa is a popular variation where a potato masala filling is added to the dosa before folding it. Rava Dosa is made using semolina and has a different texture than the traditional dosa. Onion Dosa has finely chopped onions mixed into the batter. Set Dosa is a thicker and smaller version of the Plain Dosa, usually served in a set of 3 or 4.

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