Saturday, December 5, 2015

Posted by Mala at 1:00:00 AM 1 comment
These soft, pure white dosas,which give the feel of a sponge, is a speciality of Tanjore Cuisine. In my Salem home, they did not even know about this, till I told them and taught them to make.

Raw rice - 1 1/2 cups
Whole urad dhal - 3/4 cup
Salt to taste
Gingely oil to cook the dosas

I soaked both together, since the quantity was less, for 3-4 hours, and ground to a very fine batter in the grinder, and added salt to taste, and allowed to ferment for 8-10 hours. This batter has to really ferment well, otherwise, dosas will not taste good. The picture below, is before fermenting.

Recipe Cuisine: South Indian; Category: Breakfast/ dinner
Prep time: soaking- 3-4 hours; grinding: 1/2 hour; Fermenting: 8-10 hours; Cooking time: 3 minutes for each dosa

Yields 10-12  dosas

Heat a cast iron tava, and spread a ladle of batter over it, and drizzle gingely oil around it.

Flip over after the first side is done. 

Remove from the tava and serve hot with tomato-onion gothsu (recipe to follow)

                               Served with coriander-coconut chutney and Tomato-onion gothsu

This post first appeared in
*Since the urad dhal proportion is more, you will not get crisp dosas
*After spreading dosa, when it looks cooked and the edges start lifting up a little, lower the flame, and gently start taking out the dosa. Then only it will stay white.
*Ideal for travel.
*Molagappodi can be smeared over the dosas and packed too.



  1. very good dosai and chutney thank you very much


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