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South Indian Recipes - Dosa and Uttapam

Updated on May 18, 2013
Making South Indian Dosa
Making South Indian Dosa

Preparation of Dosa

Dosa or Rice Pancake as some people call it is a South Indian speciality which are extremely popular and liked by all.

Before making Dosa the batter should be prepared. For this soak overnight 3 cups of Rice, 1 cup of Skinless Black gram one tsp of fenugreek seeds and salt. In the morning drain the water and make a very fine paste of the mixture in a food processor by adding the necessary water to make the batter. Once ready keep aside the batter in a warm dark place for 8 hours so that it ferments well. Once done stir the batter well adding more water and salt if necessary.

For someone who is not experienced in making dosas it is better to use a non stick pan. Before making Dosa also make sure that you have a small bowl of cooking oil, ladle for pouring dosa mixture into the pan, clean cotton cloth for applying oil and spatula kept near by. Keep the nonstick pan on the gas stove and heat it at medium flame. Once heated spread oil in the pan using the cloth and pour 1 ladle of batter to the middle of the pan and spread the batter in circular motions starting from the middle. Sprinkle oil or ghee on top of the dosa and on the sides using the spoon. Once the dosa leaves the pan easily flip the dosa using the spatula. Once cooked remove from pan and serve hot accompanied by coconut chutney and sambar. For preparing the next dosa you may sprinkle some cold water and clean the pan with a clean towel’ before pouring the batter.

You can also make Masala Dosa or Uthappam which are variations from the simple plain dosa.

Making Dosa Batter

Preperation of Uthappam

If you have left over Idli or dosa Batter you can make Uthapam easily.


4 Cups of left over Dosa Batter

1 Cup Finely Chopped Onion

½ Finely Chopped Coriander Leaves

2 chopped Green Chillies

¼ Cup Grated Carrot (optional)

¼ Cup chopped Tomatoes (optional)

¼ Cup fresh green peas (optional)

¼ Cup Grated Coconut

1 pinch of turmeric powder (optional)


Heat 2 tsp Oil in a Kadai and temper with mustard seeds and split black gram and add to the batter. Pour the mixture using a ladle in the middle of the tawa and spread into thick dosas. Spread the chopped ingredients mixed well evenly on top of the dosa and Sprinkle oil on top and sides and cover cook in low flame. If you find it difficult, you may add all the ingredients in the batter directly. Once it is cooked flip and cook well on the other side too. When ready remove from pan and serve hot with Chutney.

Masala Dosa Preperation


Submit a Comment
  • profile image


    10 years ago

    I am very happy to read your articles it’s very useful for me,and I am completely satisfied with your website.All comments and articles are very useful and very good.

    Your blog is very attention-grabbing. I am loving all of the in turn you are sharing with each one!…


  • profile image


    10 years ago

    I make dough in elecric mixie as it is only for one person. but even in Chennai fermentation is not good. besides dosa in non stick tawa is white and not brown and also dry. any suggestions? how many spells of 15 second mixie run( at what speed) to be done

  • Anamika S profile imageAUTHOR

    Anamika S Jain 

    10 years ago from Mumbai - Maharashtra, India

    Now a days Dosa and Idli batter is available on almost all shops. You can buy that instead of making the batter.

  • profile image


    10 years ago

    I am in chennai alone. How to prepare idli dosa for single person for one or two days. grinder is too much of bother . any tips preparing dough and also dosa using electric mixie and non stick tawa.

  • Trsmd profile image


    10 years ago from India

    wow mouthwatering delicious dish..

  • Greatlife profile image


    11 years ago

    This look like htin american pancakes. Wonder if I get it at an Indian restaurant nearby? Will give it a try.

  • AnishG profile image


    11 years ago from India

    yum! I love South Indian food :D

    Nice article, keep up good work.

  • profile image

    Twenty One Days 

    11 years ago

    now i have to go downtown Manhattan. The best dosa I ever ate. Fresh, crisp, huge wafer packed with spicy potato morsels. Thank you for reminding me Ana!


  • Anamika S profile imageAUTHOR

    Anamika S Jain 

    12 years ago from Mumbai - Maharashtra, India

    Thanks Catherina and blondepoet.. Thanks for the visit.

  • blondepoet profile image


    12 years ago from australia

    this looks yummy i am going to try it.I love Indian food.

  • profile image

    Catherina Severin 

    12 years ago

    I love Indian food, thanks for sharing this recipe.. I have not tried this, will bookmark it and return! xx

  • Anamika S profile imageAUTHOR

    Anamika S Jain 

    12 years ago from Mumbai - Maharashtra, India

    Thanks for the response affiliater and Kusum.

    I am sorry that we ended up having similar topics. This Hub was response to an unanswered request as you can see.

  • Kulsum Mehmood profile image

    Dr Kulsum Mehmood 

    12 years ago from Nagpur, India

    nice hub anamika. I love south indian food, especially dosa and uttapam.

  • affiliater profile image

    Shankar Pandiath 

    12 years ago from India

    anamika, i am not going to forgive you for this - just the day before, I wrote a recipe on dosa and masala dosa only to see it being published by you - aaarggh... nice hub, well written...


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