Ordinary dosai (Dosai) from Dakshin: Vegetarian Cuisine from South India (page 84) by Chandra Padmanabhan

  • parboiled rice
  • urad dal
  • Show all ingredients...
  • Serves : 20 dosais

  • EYB Comments

    Needs 6 hours soaking time for the dal and rice, and 12 hours for the batter to ferment.

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

Accompaniments: Coconut chutney 1 (Thengai chutney 1); Coconut chutney 2 (Thengai chutney 2)

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

    Needs 6 hours soaking time for the dal and rice, and 12 hours for the batter to ferment.

  • cedarmakesthings on February 12, 2017

    I had been previously using a dosa recipe by Julie sahni, which was delicious, but this one blew it out of the park.

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