Open Dosa
A crisp, lacy dosa cooked thin and served open-faced with a quick topping of onion, tomato, green chili, and coriander. It makes a light South Indian breakfast or snack with plenty of texture in every bite.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse the rice well until the water runs mostly clear.2.Rinse the urad dal and fenugreek seeds together.3.Soak the rice in plenty of water in one bowl for 6 hours.4.Soak the urad dal and fenugreek seeds in another bowl for 6 hours.TIPWarm weather helps the batter ferment faster and gives a lighter dosa. - mix · ~15 min
Grind the batter.
1.Drain the soaked urad dal and fenugreek seeds.2.Grind them with a little water to a smooth, fluffy paste.3.Drain the rice and grind it with enough water to a slightly grainy batter.4.Mix both batters in a deep bowl until well combined. - rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm place for about 8 hours, until slightly risen and airy.
TIPDo not over-thin the batter before fermentation; a medium-thick batter ferments better. - prep · ~5 min
Prepare the topping mix.
Add salt to the fermented batter and mix gently. In a separate bowl, combine onion, tomato, green chili, and coriander leaves.
- fry · ~8 min
Cook the open dosas.
1.Heat a dosa tawa over medium heat until hot but not smoking.2.Lightly grease the surface with a little oil.3.Pour a ladle of batter in the center and spread it in a thin circle.4.Scatter some of the onion topping evenly over the surface and press it lightly with the back of the ladle.5.Drizzle a little oil around the edges and cook until the base turns crisp and golden.TIPKeep the heat medium so the topping cooks through before the base gets too dark. - serve
Fold lightly and serve hot.
Loosen the dosa with a flat spatula, fold it in half or leave it open, and serve right away. Repeat with the remaining batter and topping.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the tawa is too hot, sprinkle a little water and wipe it off before spreading the next dosa; this helps the batter spread thinly.
- 2Keep the batter medium-thin after fermentation so the dosa turns lacy but still supports the onion-tomato topping.
- 3Remove tomato seeds if they are very juicy, or the topping can steam the surface and soften the crisp dosa.
- 4Press the topping gently into the wet batter so it sticks well and does not fall off when you loosen the dosa.
- 5Cook uncovered on medium heat until the edges lift on their own; that is the cue the base is crisp enough to serve.
- 6Stir the topping bowl between dosas so onion, chili, and coriander stay evenly distributed instead of settling.
- 7Fermented batter keeps well in the fridge for a couple of days; bring it closer to room temperature before making dosas.
Adapt it for your goals.
Low-oil
Use a well-seasoned cast-iron or nonstick tawa and reduce the edge drizzle to a few drops for a lighter breakfast.
extra spicyExtra-spicy
Add more green chili to the topping or mix a little crushed black pepper into the batter for a sharper heat.
mixed vegMixed-veg
Add very finely chopped capsicum or grated carrot to the topping for more color, texture, and a slightly sweeter bite.
milletMillet
Replace part of the rice with little millet or foxtail millet for a nuttier flavor and a more wholesome dosa.
Why this is on our healthy list.
Fermented and Easier to Digest
The fermented rice and urad dal batter is traditionally valued for being lighter on the stomach than an unfermented batter.
Plant Protein from Urad Dal
Urad dal adds plant protein and makes the dosa more satisfying than a rice-only crepe.
Fresh Vegetable Topping
Onion, tomato, green chili, and coriander add freshness, fiber, and a range of protective plant compounds.
Frequently asked questions
The batter may be too thick, under-fermented, or the tawa may be too cool. Spread thinly on a properly heated tawa and cook until the edges release.
