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Kerala · Breakfast

Kerala Dosa

A thinner, crispier version of the fermented rice-lentil crepe, cooked on a flat iron griddle (tawa) until golden and lacy. Kerala dosa batter uses a slightly different ratio than Tamil Nadu's — often with more rice and less urad, producing a more brittle, wafer-like texture. Served with coconut chutney and vegetable kurma or sambar.

🧺 Ingredients

• 3 cups (570 g) raw rice (pachari), soaked 6 hours
• 1 cup (200 g) whole urad dal, soaked 4 hours
• ¼ cup (50 g) poha (flattened rice), soaked 20 min
• ½ tsp (1.5 g) fenugreek seeds, soaked with dal
• 1 tsp (5 g) salt
• Water for grinding
• 3 tbsp (45 ml) coconut oil or gingelly oil
• 1 onion half (for wiping tawa)
• Spread quickly — hesitation results in a thick dosa.

👩‍🍳 How to make Kerala Dosa

1. Grind urad dal with fenugreek until very fluffy.
2. Grind rice and poha together until smooth.
3. Combine, add salt.
4. Ferment 10–12 hours until bubbly and sour.
5. Heat a cast iron or heavy non-stick tawa over high heat for 3–4 minutes until very hot.
6. Rub with the cut side of an onion half — this prevents sticking and adds flavour.
7. Sprinkle a few drops of water; they should evaporate instantly.
8. Reduce heat to medium-high.
9. Pour a ladleful (~4 tbsp) of batter in the centre.
10. Immediately spread in concentric circles using the back of the ladle, moving outward — 3 swift rotations make a thin 25 cm dosa.
11. Drizzle ½ tsp oil around the edges.
12. Cook for 2 minutes until the surface looks dry and the edges start lifting.
13. Flip if desired (30 seconds more) or serve as a roll or fold.
14. The base should be uniformly golden with crispy, almost translucent edges.

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