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For Dosa batter:

  1. Urad Dal – ¾ cup urad dal
  2. Raw Rice -2 cups rice
  3. Methi/ uluva (fenugreek)- 1 tea spoon
  4. Cooked Boiled Rice (preferably Matta rice)- 1 Cup
  5. Oil for making dosa.

For making the Masala (karam):

  1. 2 large onions
  2. Dry Red chillies -4 to 5 9 (reduce if u need less spicy)
  3. Jeera -¼ tps spoon (optional)
  4. Hing -1/4 tsp
  5. 1 tea spoon salt
  6. Curry leaves -1 sprig

Lentil Powder (urad dal) chutney powder- 2-3 table spoon

Gingerly oil and ghee- 2 : 1 ration (according to the need)


  1. Wash and soak 1 cup urad dal, raw rice and 1 tea spoon methi for 5 to 6 hours. Grind it along with cooked rice and mix them adding 2 tea spoons of salt to it.  Use the soaked water so that it will ferment faster. Leave the batter for 8-10 hours in a covered vessel in a warm place.
  2. Add 1 tsp oil in a pan, roast onions, red chillies, jeera, hing and curry leaves and salt. On cooling grind it to fine paste and keep it aside.  ( you can avoid roasting but I prefer to roast as I do not like the raw taste of onion)
  3. Now make dosa on a non stick dosa pan.  Apply 2 tea spoons of Karam (onion paste) on it and spread the karam evenly.   Spread some Lentil powder over it then add a tea spoon gingerly oil+ ghee mixture of on it and on the dosa.   Take some oil in a spoon and apply to the edges of the dosa and roast it to golden brown in a medium heat. Fold and Serve hot ……………with sambar, chutney. Or can be eaten as it is yummy spicy and tasty dosa.

The gingerly oil and ghee is a very great combination for dosa. It give a good taste to dosa.

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