Plain (Sada) Dosa

  • Author: Kavitha
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 dosas 1x


  • 2 cups of Dosa Batter (*Homemade or Store bought) {SEE BELOW for homemade}
  • 1/4 cup Water (Adjust according to thickness of batter desired)
  • Vegetable Oil (as required) {You can also use Ghee or butter}

Equipment used

  • Non stick Griddle (you can use Iron griddle if you’re confident)
  • Ladle / cup / heat proof ramekin

For homemade batter

  • 5 cups Idli Rice
  • 1 cup Urad Dal (split black lentil)
  • 1 Tablespoon Salt (or as required)
  • Water
  • Grinder


For homemade batter

  1. Wash and soak the uncooked rice for 5-8 hours or overnight. DO not over soak or it may spoil the rice
  2. Soak the Urad Dal for 1-2 hours.
  3. In the grinder (or blender), add the Urad Dal with enough water to make it into a smooth, sticky batter. It takes around 20 minutes. Remove into a large container & set aside.
  4. Add the rice with enough water to make it into a smooth batter. It takes around 30-40 minutes in a grinder
  5. Add the rice batter to the previously ground Urad Dal paste.
  6. Add salt and mix well. The batter should be of pouring consistency. If not, add water to make it so.
  7. Cover and let it sit in a warm spot for 5-8 hours to let the batter ferment. It will rise in volume.
  8. Refrigerate it until use.

TO make the DOSAI

  1. Since the batter will be thick, you have to thin in out with a little bit of water or you’ll end up with tough Dosai. In a separate mixing bowl, take about 2-3 ladles of Dosai Batter. Add 1/4 cup water (or as much as you feel necessary) With the ladle, beat the mixture together. You will end up with a smooth batter. The batter shouldn’t be too thick or too runny.
  2. Heat up the pan / Non stick griddle and sprinkle some water on it. It should steam immediately. (*See Note 1)
  3. Take a ladle full of batter & pour it into the center of the pan. You can also use a heat proof ramekin or cup with round bottom
  4. With the back of the ladle/cup/ramekin, spread the batter in circular motion rapidly, making a thin round disk. (*See Note 2)
  5. Add a few drops of vegetable oil around the Dosai
  6. Let it cook on one side on medium flame. DO not touch it until the sides start to brown & crisp up. The dosas will be ready to be flipped in about 1 minute. (If you are making a thicker dosai, it might take 2 minutes). What you should look for are the brown sides and a somewhat cooked upper side (the dough will no longer look runny)
  7. Carefully flip the Dosai & let it cook on medium flame for another 30 seconds or so, gentling pressing the Dosa all over. (the other side will take lesser time to cook)
  8. If you want a soft dosai, you can take it out of the pan within 20 seconds. If you want crispy Dosai, let it stay in the pan on medium low heat for 1 minute carefully making sure the Dosai doesn’t burn.
  9. Serve hot along with Coconut chutney & Sambar or Pudina chutney or your favorite sides.


  1. A lot of people use the **onion / potato trick** to ensure the Tava (griddle) is hot but not too hot. I don’t think it is necessary. If I feel the griddle is getting too hot, I take it away from the flame for about 20 seconds. Alternatively, you could rub the hot griddle with a cloth to reduce the heat & rub a slice of potato/onion dipped in oil all over.
  2. If you want a thicker dosai, you can pour a little bit more batter and spread the batter to a thicker, smaller disk shaped Dosai

  • Category: Breakfast
  • Cuisine: South Indian