Crispy Healthy Dosai(Dosa)

I have been making this for a while after playing with the ingredients little bit. Dosai is using made with boiled or raw white rice and urad. My recipe uses brown rice, whole urad(with black skin) and whole ragi(finger millet) as the main ingredient. My kids who were not eating dosas just love this and that is the reason I thought of posting this.  Here is the picture of the Dosai with carrot chutney.

What you need?

Br rice - 1 cup
Whole urad(with skin) - 1/2 cup
whole ragi - 1/2 cup
Toor dal - 2 Tbsp
Fenugreek seeds (Methi) - 2 Tbsp (optional)
salt - 1 tsp

Prep work:

Soak all the ingredients for 6-8 hrs or overnight. Wash them and grind whole urad, rice and ragi. I usually let the whole urad run for a while in my grinder, it turns really fluffy. You should add enough water for it to grind. It is similar to grinding for idli batter. If someone needs to know in detail, please email me. Take the urad out in a container and then grind ragi, once it is soft, you can add rice and other ingredients to it. Let it all grind smoothly. Transfer it to the container, mix salt and let it ferment for few hours. Fermentation time depends on the weather. Keep the container in a warm place. It takes 16 hrs here to ferment. Once you see some bubbles and the batter risen, it is fermented. It is ready to make dosas or store it in the refrigerator.

If you store the dough in the refrigerator, keep it out for few hrs to bring it to room temperature.

How to make?

1. Heat a tava or a griddle and keep it on Med high
2. Make crepes and it can really go as thin as you want, spray oil.
3. In a minute, it will be ready to turn
4. Turn it to the other side, let it cook.
5. Serve hot with any chutney of your choice.


1. Recently, I have started using chia seeds into my cooking. It is a very healthy seed which has so many health benefits. I just add a tbsp of it into any batter and it goes into the system without any effort!! This is jsut optional. You should just keep your mind open and let good things in whenever and wherever possible.


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