Sada Dosa


Sada Dosa

  • Servings: 10
  • Difficulty: average
  • Print

This is a basic dosa batter and can be used for preparing masala dosa, sada dosa, onion uttappam, mysore masala dosa and mysore spring dosa  The batter can also be kept in the fridge for upto a week.


  • 3 cups rice, basmati
  • 1 cup urad dal
  • A handful cooked rice
  • A handful puffed rice (poha)
  • 5 to 7 methi (fenugreek) seeds
  • Salt to taste

23Sada Dosa Step1 13Jul15

23Sada Dosa Step2 13Jul15

Wash the urad dal,  rice and methi seeds.  Soak them in water along with poha and cooked rice for at least 2 to 3 hours.

Grind rice and urad dal separately to a smooth paste with a little water. Paste should be thick. Put into a extra large vessel as the batter will rise to double the volume.

23Sada Dosa Step3 13Jul15 23Sada Dosa Step4 13Jul15

Cover and keep aside for fermenting for at least five hours or overnight.  Add salt to taste and mix well.

fermented batter

Heat a dosa griddle till hot, sprinkle some water and wipe clean (this is to bring down the temperature of the pan for easy spreading of the dosa.  I only do this for the first dosa). Use a stainless steel cup or round ladle to pour the batter onto the griddle. Spread in concentric circles from the center of the griddle to the edge.

23Sada Dosa Step6 13Jul15

23Sada Dosa Step7 13Jul15

23Sada Dosa Step8 13Jul15

Fry on medium heat till it begins to slightly brown.

23Sada Dosa Step9 13Ju15

Dot with ghee or sesame oil in the centre and the edges and fry till golden.

23Sada Dosa Step10 13Jul15

Fold into a roll and remove.  Serve hot with chutney sambar.

23Sada Dosa step11B


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