09 December 2012,22:21 by

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Makes :

Preparation Time :
45 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Grind the dhal and fenugreek seeds with little water to a fine consistency.
  • Grind the rice separately to a little coarser consistency.
  • Pour both the batters into a container. Add salt and mix the batter well. Cover and leave it overnight and let it for fermentation.
  • Ensure that the container is deep enough to allow the batter to increase in volume.
  • The next morning, the fermented batter will be frothy. Stir the batter for few minutes and set aside.
  • Heat a non-stick skillet or tawa. When hot, smear it with a piece of cloth dipped in oil, to make the batter spread evenly.
  • Pour a ladle of batter onto the centre of the skillet.
  • Spread the batter by moving a ladle in concentric circles over it, starting from the centre of the circle and working towards the edges, to spread the batter thinly and evenly.
  • Drizzle about ½ teaspoon of oil around the dosai.
  • Lift the dosai and turn it over on the skillet.
  • Cook until golden in colour and transfer to a serving plate.
  • Serve with Sambhar and coconut chutney.


  • 400 grams par-boiled rice, rinsed, soaked and drained
  • 100 grams urad dhal, rinsed, soaked and drained
  • 1 teaspoon fenugreek seeds, rinsed, soaked and drained
  • Salt, to taste
  • 100 ml Idhayam Sesame Oil

1 comment for “Dosai”

  • B.Krishnamurthy
    Posted 12 December 2014 at 01:55:40

    I want to know whether we can use Ponni Raw Rice or Ponni Idly Rice instead of 'parboiled rice' as recommended by you.

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