Dosai (South Indian Savory Pancake)

Experience the authentic taste of South India with this Dosai (South Indian Savory Pancake) recipe, a time-honored dish celebrated for its crispy golden edges and soft, slightly tangy interior. Made from a perfectly fermented batter of raw rice, parboiled rice, urad dal, and fenugreek seeds, this gluten-free pancake embodies the delicate balance of flavors and textures South Indian cuisine is known for. The slow fermentation process enhances its nutritional value while creating a delightfully airy and fluffy batter. Whether served with coconut chutney, spicy sambar, or a dollop of ghee, dosai makes an irresistible breakfast, snack, or light dinner that’s sure to impress your taste buds. Perfect for those seeking a wholesome, plant-based dish that’s both comforting and bursting with flavor, this dosai recipe is a must-try for food lovers everywhere.

Nutriscore Rating: 74/100

Prep Time:720 mins

Cook Time:30 mins

Total Time:750 mins

Servings: 4

Ingredients

• 1.5 cups raw rice
• 0.5 cups parboiled rice
• 0.5 cups urad dal
• 0.5 teaspoons fenugreek seeds
• 1 teaspoons salt
• 2.5 cups water
• 0.25 cups oil

Directions

Step 1

Rinse raw rice and parboiled rice in water until the water runs clear.

Step 2

Rinse urad dal and fenugreek seeds until the water runs clear.

Step 3

Soak the rice in a large bowl by adding enough water to cover 2 inches above the rice. In another bowl, soak urad dal and fenugreek seeds with enough water.

Step 4

Soak both separately for 4 to 5 hours or overnight.

Step 5

Drain the water from the urad dal and reserve it. Using approximately 1 cup of the reserved soaked water, grind standing blend the urad dal and fenugreek seeds to a smooth and fluffy batter. Transfer to a large mixing bowl.

Step 6

Drain and grind the rice mixture, adding water a little at a time as needed, until smooth. Combine with the urad dal batter.

Step 7

Mix both batters well by hand for 2 to 3 minutes, incorporating air to help fermentation. Cover and allow it to ferment overnight or until it doubles in volume.

Step 8

Once fermented, stir in the salt. The batter should have a pouring consistency; add water to adjust if necessary.

Step 9

Preheat a non-stick skillet or tawa over medium heat. Lightly grease it with oil.

Step 10

Pour a ladleful of batter onto the center of the pan and spread it quickly with the back of the ladle, moving in concentric circles, to form a thin circle.

Step 11

Drizzle a few drops of oil around the edges and the center of the dosai.

Step 12

Cook until the dosai turns golden brown and crispy, about 2 to 3 minutes. Flip and cook for another minute if needed.

Step 13

Serve hot with chutney and sambar.

Nutrition Facts

Serving size	(1161.3g)

Amount per serving	% Daily Value*
Calories	2053.3

Total Fat 60.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2439.7mg	0%
Total Carbohydrate 319.9g	0%
Dietary Fiber 27.4g	0%
Total Sugars 0.4g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 288.6mg	0%
Iron 13.4mg	0%
Potassium 1569.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 10.5%

Carbs: 62.9%