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Dosa | Sada Dosa | Plain Dosa

Dosa | Sada Dosa | Plain Dosa

Dosa are a popular breakfast from the Indian Subcontinent, made using fermented batter of rice and lentils. Perfect with sambar or chutney.
5 from 2 votes
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Course: Breakfast, Lunch
Cuisine: Indian
Keyword: Brown Rice, Dosa, Fermented, Urad Dal
Prep Time: 12 hours
Cook Time: 15 minutes
Total Time: 12 hours 15 minutes
Author: Renu Agrawal-Dongre


  • Dosa Pan/Tawa - Cast Iron pan preferred
  • Tissue paper/Cut Potato in half/ Wet cloth-


  • Dosa Batter For Dosa, batter should be a little thin
  • Oil for Shallow frying Sesame seed oil preferred/ any vegetable oil


  • Heat a pan/Tawa. It should be very hot.
  • Add 2-3 drops of oil on the pan, and rub the oil with the help of a Tissue paper or a cut potato or wet cloth.
    Oil for Shallow frying
  • Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
    Dosa Batter
  • One needs to be quick as the dosa pan is hot and it will start cooking.
  • One can remove the pan from the stove.
  • Spread the dosa and then put the pan back on the stove.
  • This helps the batter not sticking and creating lumps, as well as a good method for beginners.
  • Drizzle some oil on the sides.
  • Many want to avoid the extra oil, but adding of the oil adds to the taste.
  • Turn and cook for a couple of seconds. (Cooking on the other side is optional).
  • Repeat above steps for making the remaining dosa’
  • Hot and crispy Dosa are ready. Serve with Chutney or Sambar
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu