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Chef Priya
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South Indian Crispy Crepes

Dosa

(45 reviews)
"

Dosas are my weekend ritual—the joy of seeing them crisp up is unparalleled. Remember, a perfectly fermented batter is the secret to a good dosa!

"
South Indian Crispy Crepes
Prep time:15 mins
Cook time:30 mins
Total time:17 hrs 15 mins

Protein

5g

Carbs

40g

Fat

2g

Calories

200 kcal

Servings:
4
VegetarianGluten FreeVegan

Ingredients

rice1.50 cups
(preferably short-grain)
urad dal0.50 cup
(split and dehusked black gram)
saltto taste
oilfor cooking
wateras needed
(for batter consistency)

Spices

fenugreek seeds1 tsp

Directions

Prepare the Batter

  1. Rinse rice and urad dal separately under cold water until the water runs clear.
  2. Soak rice and urad dal in separate bowls with fenugreek seeds in the urad dal bowl. Cover with water by a few inches and soak for 4-6 hours or overnight.
  3. Drain the soaking water. In a blender, first grind the urad dal and fenugreek seeds with a little fresh water until smooth and fluffy.
  4. Next, grind the rice with some water until smooth yet slightly grainy.
  5. Combine both pastes in a large bowl, adding salt, and stir well to make a batter with a pourable consistency. Cover and let ferment in a warm place for 8-12 hours or until doubled in volume and bubbly.
Chef's tip: In colder climates, place the batter in an oven with the light on to aid fermentation.

Cook the Dosas

  1. Heat a non-stick or cast-iron skillet over medium-high heat until hot.
  2. Lightly grease the skillet with a few drops of oil. Pour a ladle of batter in the center and quickly spread it outwards in a circular motion to form a thin crepe.
  3. Drizzle a few drops of oil around the edges. Cook until the edges lift and underside turns golden brown, about 2-3 minutes.
  4. Flip and cook the other side briefly if desired, but traditionally, dosas are cooked on one side.
  5. Remove and serve hot with coconut chutney or sambar.
Chef's tip: If the batter sticks, wipe the pan with a cloth dipped in water before making the next dosa.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.