Sada dosa /palin dosa

sada dosa


  • Urad dal   washed (skin less )either split or whole    /Minapappu  1 cup
  • rice 2 cups
  • chana dal 1/4th cup (optional..adding just for nice golden color)   / pachi senaga pappu
  • fenugreek seeds 1/2 tspn  /menthulu
  • Salt to taste
    oil or Ghee (Clarified butter) 1 spoon for each dosa


  • Wash the rice ,urad dal  and chana dal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2" deep.
  • Soak overnight.The next morning, drain all the water from the rice and urad daal. Now put some in a food processor /wet grinder/mixy and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.
  • When all the rice-daal mix is ground, put it into a large mixing bowl and add enough water to make a batter(the batter should not fill the bowl as it will rise). The consistency of the batter should be such that it thickly coats a spoon dipped in it.
  • Now add salt to taste and keep the Dosa batter aside, covered, for a couple of hours (at least 4-5). The batter will rise. when it reaches the top of your bowl it's ready to use. You can also refrigerate the batter to make dosas the next day.

    • Tip:-The dosas  can be made right away  also..we jus keep the batter aside for few hours so that he batter get fermented n little sour taste will come to the batter.
    • this dosa batter stays in fridge for up to 10 days .
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