Dosa is a sort of crunchy, thin pancake and is eaten above all in the south India as a breakfast or dinner. There are different manners of writing of the word Dosa, the most frequent ones are Dosay, Dosai, Thosai and Dhosa. The word Dosa is a Hindi and in the most widespread manner of writing. The word Dosai comes from that dravidian family of languages Tamil which is spoken above all in the federal states of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.

The basic dough for the Dosa exists of water, lens flour and rice flour. It is baked on a round cast-iron record or a big frying pan.


Ingredients for 10 servings:

300 g of rice flour
100 g of lens flour
300 ml Water
3 tablespoons of yoghurt
2 tablespoons Ghee or clarified butter
1 TL salt

Flour and salt in a bowl give and mix. Waters and yoghurt mix, to the flour give and to a smooth dough mix. Cover with a culinary cloth or a cling film and overnight in the fridge put. Ghee in a big frying pan give and heat up. Then give some dough in the frying pan and bake a thin pancake. The Dosa should be golden-brown, it may be too dark by no means, otherwise it does not taste any more so well.
The Dosa is suited very well as an addition for the most different curries.

Depending on the region of India there are a lot of different variations, for example, the Rava Dosa, it is not produced with flour sonderd with semolina. With the wheat Dosa only wheat flour is used instead of lens flour and rice flour, the Ragi millet Dosa is made only of millet flour and with the Muttai Dosa eggs come to the dough.

Rava Dosa

Ingredients for 2 servings

1 cup of semolina
2 TL flour
½ cups of curd
2 green chilli pods (hacked)
2 TL cumin
2 tablespoons of coconut palm rasps
Ghee or oil


Flour, semolina, curd and half a cup of water well mix, a smooth dough should originate. The bowl cover with a culinary cloth and for about 1 half an hour leave. Now chilli pods, coconut palms rasp, cumin and some salt in addition give. If the dough is too firm then some waters in addition give. Ghee in a big frying pan give and heat up. Give possibly half a cup of dough in and to a thin pancake bake. Both sides should have a nice golden-brown colour. If the Dosa is ready it is folded in the middle and is served together with chutneys or curries.

Dosa there is without or with filling, it is filled with vegetables or meat. According to region there are very different fillings, one of the best known full Dosas is the Masala Dosa. It is filled with cooked, thrown potatoes, onions, sometimes also carrots and curry to spices, afterwards is folded up and mostly served with coconut chutney and red chutney. The coconut chutney is a half-firm paste which is mostly produced of coconut, green paprika, Dal and coriander or mint. Other additions of a Dosas are Sambar, milagai podi (it is produced of paprika, Dal and salt) and chicken or lamb curries.

Masala Dosa

Ingredients for 4 servings:

175 g of round grain rice
100 g peeled Mung beans
4 potatoes
2 fresh chilli pods (hacked)
6 tablespoons Ghee or oil
4 tablespoons of coconut palm rasp
2 tablespoons of fresh coriander (hacked)
2 tablespoons of butter
3 TL of fresh gingers (grated)
2 ½ TL salt
2 TL mustard seed
2 TL cumin
½ TL sugar

Mung beans and rice allow to give in different bowls and soak overnight. Then wash, let drain and in the barman mash. Only so many waters use this a mash originates. 1 chilli pod, sugar and ½ TL salt in addition give. At least 2 hours leave, then give Ghee in a frying pan and heat up. Some dough give in the frying pan and like a thin pancake bake to him is golden-brown.

Potatoes cook, peel and then roughly crush. Coconut palm the rasps which mash the second chilli pod, ginger and a little water to a mash. Ghee in a pot give, heat up and then give the mustard seed and the cumin in and under touch easily roast. Now give the mash in addition and well stir. After one minute of potatoes, coriander, salt and curcuma in gives. The whole during about 5 minutes roast and occasionally always stir. The Dosas fill, in the middle fold up and from both sides over again briefly in butter roast.
Serve in addition best of all to one coconut chutney.