Karnataka Style Dosa/Dosae

Thursday, April 09, 2020

Dosa or Dosae as we call in Kannada, is one of Kedar's all time favorites. He could practically eat Dosas for every meal & not be bored of it 

This post had been sitting in the drafts for the longest time, 9 years to be precise :) And I thought this should finally see the light of the day. 

Please Read the NOTES section to get an idea of what varieties can be used to make these Dosas 

While you can use Idli Rice, the key to Golden Colored Crispy Dosas is the use of Sona Masuri Rice & Poha 


Difference Between Karnataka Style Plain Dosa/Dosae Batter & Other States from South 

Most households in Karnataka make separate batters for Idli & Dosa. Yes, and this is because,

  • We do not add Fenugreek Seeds/Methi Seeds to our Idli batter but we add them to our Dosa Batter 
  • Our Idli Batter is very slightly coarse  because we like grainy idlis so we cannot use the coarse Idli batter to make to make Dosas
  • Also, We add a couple of handfuls of thick poha/Avalakki to our Dosa batter & we may or may not add Poha to the Idli batter depending on whether the batter is ground using a mixer or a grinder (We will come to that when I do a detailed post on Idlis)
You Will Need:

  • 3 cups Rice (See Notes)
  • 1 cup Urad Dal - I used Gota Urad Dal
  • 1 tsp Methi/Fenugreek Seeds
  • 2 handfuls of Flattened Rice/Poha - The Thick Variety Only 
  • 2 tsp Moong Dal - Optional
  • Salt as per Taste
  • Oil to Make Dosas

How To:

In a colander, measure out everything except Salt & oil & clean under running water until water runs clear

Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours

Do Not discard the water used for soaking as it aids in fermentation

Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time

Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.

Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.

Heat a good cast iron griddle or a non stick griddle, once hot enough, pour a ladleful of batter in the centre & spread in circles. Drizzle oil along the edges & roast on medium flame until it turns golden brown & crisp.

There is no need to flip the dosa. fold into a semi circle & enjoy Hot Dosas with Coconut chutney or Chutney Pudi & Ghee


  • If you are using a wet grinder to make the batter, you can use 4 cups of rice for 1 cup of Urad Dal. Since, I make the batter in a mixer, I stick to using 3 cups 
  • I used Regular Sona Masoori Rice. But my Mom uses Dosa Rice (Availale in India) 
  • You can even use Idli Rice (used to make both Idlis & Dosas) or Half portion of Idli Rice & Half portion of Sona Masoori Rice
  • Many soak Urad Dal & Rice separately. It does not make a difference in my opinion
  • Adding Poha makes the dosas crisp & contributes in getting that nice golden color
  • You can even make this batter using Basmati Rice. I once ran out of Sona Masuri & all that was available at that moment was Basmati Rice so I went ahead & soaked it & it turned out just fine 

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