Preparation info
  • Makes


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

These are large, spongy, rice pancakes with a crisp surface. They are traditionally eaten with sambhar for breakfast. For the best result, rice flour that is specially made for making dosas should be sought out as it is ground to the right consistency.


  • 110 g (4 oz) urad dal
  • 1 teaspoon salt


Put the dal in a bowl and cover with water. Soak for at least 4 hours or overnight.

Drain, then grind the dal with the salt and a little water in a food processor, blender or pestle and mortar to form a fine paste. Mix the paste with the rice flour, add 1 litre (