DISH RESEARCH · Bread
dosa
Also known as: Dosa, filling, vegetable, homemade, Dosa, plain, Dosa, with filling
Fermented rice-and-lentil crepe with a crisp golden surface.
About dosa
Dosa is a South Indian savoury crepe made from fermented rice and lentils. This Karnataka-style version follows Swasthi Shreekanth’s first recipe, with chana dal, flattened rice and fenugreek seeds.
The fermented batter has a mild savoury tang. Chana dal contributes a nutty note, while the rice and lentils provide the main flavour.
The dosa is thin, golden and crisp, with a lighter interior. This is the plain crepe, folded for serving; the potato filling used in the source’s separate masala-dosa photographs is not included.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in dosa
Swasthi Shreekanth’s Karnataka-style plain dosa, Recipe1.
- Whole skinned urad dalBase
- Chana dalBase
- Raw sona masuri riceBase
- Flattened riceBase
- Fenugreek seedsSeasoning
- WaterLiquid
- Sea saltSeasoning
- OilCooking mediumIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole skinned urad dal: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source selected whole skinned form; broader black gram record
- Chana dal: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Raw sona masuri rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact rice variety retained; broader rice candidate
- Flattened rice: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Fenugreek seeds: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Sea salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Oil option selected for pan and edges; species unspecified; no ghee/butter selected
Origins & food traditions
The author relates this recipe’s chana-and-poha style to Karnataka and Bangalore restaurant dosas.
Countries
- India
Cuisines & regions
- South Indian Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.