Masala dosa is a roasted dosa served with potato curry, chutney, and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version.
Dosa also known as Dosai, is a classic popular South Indian crepe made with fermented lentil and rice batter. Restaurants often serve them as a meal with coconut chutney and sambar.
Dosas are typically prepared from a batter of rice and lentils, which may or may not be fermented. This batter sometimes contains spices such as cumin seeds, fenugreek seeds, or chile peppers,...
Dosa is a popular South Indian crepe made from a naturally fermented dosa batter of rice and urad dal. The batter is ground smooth, fermented until light and airy, and then spread thin on a hot griddle to make crisp, golden dosas.
Learn how to make homemade dosa batter along with lots of tips to make the perfectly cripsy, soft, & fluffy dosas at home with my dosa recipe.
Learn how to make crispy dosa from scratch with homemade batter, along with all the tips & tricks to get perfect dosa's every time!
We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter. Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis.
From the spicy Mysore Dosa to the indulgent Ghee Roast and the showstopping Paper Dosa, there is truly a dosa for every occasion. Have leftover Idli batter? It makes wonderful dosas and equally delicious Uttapam with crispy edges and a soft, fluffy center.