Go Back

Plain Dosa

Dosas are a staple South Indian breakfast. Made our of naturally fermented rice batter and are vegan and gluten-free.
Cook Time 15 minutes
Total Time 15 minutes


  • 2 cups Dosa Batter fermented.
  • Oil for greasing


  • Heat a non-stick griddle on the stove.
  • Grease the griddle with oil.
  • Reduce to medium high heat. Using a ladle, pour about ΒΌ cup of fermented dosa batter. Using the back of your ladle, spread the batter in gentle circular motion from the center of griddle to the sides to get a thin crepe.
  • Reduce the heat and cook till the dosa starts to brown.
  • Sprinkle a little oil on top. Cook for about a minute or till the dosa starts to brown.
  • Flip over and cook for a few another minute or so. Fold in half.
  • Repeat to make more dosas.
  • Serve with Coconut Chutney.


Make sure that griddle is sufficiently hot. To check, you can sprinkle some water and if it sizzles immediately, your griddle is almost ready. Give it about half more minute to heat before you pour the batter.
Making a thin crepe using the batter takes practice. Don't give up.
If the dosa (crepe) is not very thin, you can cook the dosa covered with a lid.
If you find your non-stick pan is too greasy to spread the batter properly, use a paper towel to wipe excess oil.
You can serve Dosas with Sambhar as well as coconut chutney.
Serve the dosa hot - easiest way to serve is to fold the crepe in half.