Sunday, August 1, 2010

Plain Dosa/Dose

This is a recipe from one of the Kannada channels. My mom-in-law & my mom have collected huge number of recipes(shown in Kannada Channels & from Kannada magazines). This time, I brought few recipes photo-copied from their collection. This is one of those recipes.

Usually Masala dosas are filled with potato stuffing while plain dosa does not have the filling. It is crisp on the edges & soft in the center. Again a Karnataka speciality!

Urad dal: 1 cup
Raw rice*: 4 cups (ponni rice, broken rice or sona masoori rice could be used)
Murmura/Puffed rice: 1 cup
Rice flour: 1/2 cup
Gram dal/Channa dal: 2 tsp (Original recipe didnot have this)
Buttermilk: 1/2 cup (not very sour)
Salt: according to taste

Oil: 1/2 tsp for each dosa

* Increase the rice quantity to 5 cups if using parboiled or idli rice.


  1. Wash the rice, urad dal, channa dal thoroughly & soak them in water for 4-5 hours.
  2. Grind together the rice, urad dal, channa dal, puffed rice to a smooth batter. Add the buttermilk instead of water while grinding (Batter should be like a thick milkshake).
  3. Scoop out the batter & allow the batter to ferment for 6-8hours (depends on the outside temperature). Batter would have raised by 1-2 inches after fermentation.
  4. Add salt & mix the fermented batter. 
  5. Heat a griddle. When the griddle is hot, add a ladle full of batter to the center of the griddle & spread the batter clockwise using the back of the ladle.
  6. Add 1/2 tsp of oil,cover a lid & cook the dosa on a medium heat for 30secs. Remove the lid, turn the dosa & cook the other side for 10 secs. Remove the dosa from griddle. Repeat the same for the remaining dosas. 
  7. Serve the dosas hot with a chutney/dip/side dish of your choice. 


  • Rice flour could be replaced with ragi flour/finger millet flour for health benefits. I have tried preparing this dosa with both rice flour & ragi flour. Both of the versions taste equally good. You a nicer crisp on the outside of the dosa when rice flour is used. 
  • No need to soak the puffed rice, puffed rice is added while grinding.
One more version of paper plain dosa can be found here.


  1. Came out perfect.. yummy and tempting dosa.. very beautiful shots !!

  2. hi sush,

    dosa looks so perfect and crispy ... adding buttermilk is new to me... i guess it helps to ferment faster and give a nice taste too... love to try this soon


  3. I had savored dosas for break fast... looking forward to the next day morning to savor them again.... Lovely captures..... :)


  4. your pictures are making me hungry :)

  5. the texture of the dosa looks great. you have nice recipes on your blog. I have added it to my blog list here:

  6. Dosa looks very crispy and nice pics!!

  7. woooo...really awesome..cant resist to have those....and the quality of the dosa looks so perfect..just as in restaurant...
    Karnatakada dose..tumba famous...:)

  8. I liked your blog very much. I appreciate for your wonderful presentation. I love dosa very much. Dosa looks crispy, yummy, delicious and mouth watering.
    You are welcome in my blogs.

  9. hey very nice blog.. i liked the recipes but the photography is awesome . I have just entered the world of blogging, so your blog motivates me so much.. keep up the good work and all the best!!!



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