Dosa is a reminder that some of the most comforting foods come from patience. A simple batter, time to ferment, and a hot pan transform rice and lentils into something crisp, warm, and deeply satisfying. It’s food made slowly, intentionally meant to be cooked one at a time and enjoyed fresh.
This is Let’s Veg cooking rooted in tradition: simple ingredients, gentle technique, and nourishment that feels both light and complete.
Dosa
Crispy homemade dosa made with fermented rice and lentils. A classic Let’s Veg recipe that’s light, nourishing, and perfect for any meal.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Rinse rice, urad dal, and fenugreek seeds separately.
- Soak rice and dal together in water for 8–10 hours.
- Drain and blend with water to form a smooth, pourable batter.
- Add salt and mix well.
- Cover and allow to ferment in a warm place for 8–12 hours, until bubbly and slightly tangy.
- Cook the Dosa
- Heat a nonstick or cast-iron skillet over medium heat.
- Lightly grease the pan with oil.
- Pour a ladle of batter into the center and spread outward in a circular motion.
- Drizzle a few drops of oil around edges.
- Cook until the bottom is golden and crisp.
- Fold or roll and remove from pan.
- Repeat with remaining batter.
Nutrition
Notes
Batter consistency should be slightly thinner than pancake batter
Serve with coconut chutney or vegetable sambar
Fermentation time depends on room temperature