ILam Dosai | Soft Dosai Recipe | Fermented Rice and lentil Crepes from Tamilnadu |How to make Soft Dosai | Traditional South Indian Recipe | Gluten free and Vegan Recipe


  • 250 ml cup
  • 2 cups raw rice ( I used sona masoori)
  • 1/2 cup husked black gram
  • 1/2 teaspoon fenugreek
  • 1 cup water
  • 1 tablespoon sesame oil
  • 3. Beat the batter using a ladle or hand and allow it to ferment for 8 hours or overnight.
  • 4. The batter will rise up .
  • 2. When the tawa is just hot, pour a ladle full of batter in the centre of the tawa and spread the batter from the centre to the edges in a circular motion ( usually done anti
  • 1. The tawa should not be too hot or cold. If too hot, the batter will scramble and if cold, the dosa texture will not be good.
  • 2. You can check the heat by sprinkling water on the tawa. If it sizzles , then the tawa is ready.
  • 6. You can grind the batter by 9 or 10 a.m and allow it to ferment , if you are planning to make it for dinner.
  • 7. If you are planning to make this dosa for breakfast, then grind the batter late evening and allow it to ferment overnight.



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