Jain Food Recipes


on October 3, 2012

Dosa Recipe

By avni Published: October 3, 2012

  • Yield: 25 to 30 depending upon the size and thickness (6 Servings)
  • Prep: 8 hrs to 1 day mins
  • Cook: 5 mins
  • Ready In: 13 mins



  1. Soak the daal and the rice overnight
  2. Grind it in the chakki and add water as required (you can add more water as compared to idli batter) add salt at this point
  3. After making a smooth paste add the fenugreek seeds and set it aside in a warm place for 8 hrs to ferment
  4. Take a non stick pan. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
  5. Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
  6. When the upper surface begins to look cooked flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
  7. The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
  8. Serve it hot with south Indian chutney sambhar or gunpowder churney
  9. Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.

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