Rice and lentil crepe (Dosa) from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 38) by Chitra Agrawal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Summer squash in herby coconut yogurt curry (Majjige huli); Mixed vegetable and lentil stew (Tharakaari huli or sambar); Roasted butternut squash and lentil stew (Kumbalakayi huli or sambar); Black-eyed peas, greens, and lentil stew (Alasande harive huli or sambar); Cilantro coconut chutney; Ma's tomato chutney; Caramelized shallot, almond, and red chile chutney; Chutney powder (Chutney pudi); Huli [or sambar] powder (Huli pudi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare the batter 1-2 days before using.

  • Ganga108 on August 04, 2025

    An excellent description of how to make dosa.

  • savitha.moorthy on April 18, 2021

    This is my go-to dosa recipe. I was born and raised in South India (i.e., the land of the dosa) but never learned to make them from scratch until I found this book and recipe. This recipe has changed my relationship to dosas, and we now have them once a week at home.

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