Thattil Kutti Dosa
Crispy, golden mini dosas made from a simple fermented rice batter, cooked on a flat iron tawa until lacy and crisp. A popular Kerala street-food breakfast, these tiny dosas are wonderfully crispy on the outside with a soft, slightly chewy center. Served with coconut chutney and sambar, they're an absolute treat for any time of day.
For 4 servings
- prep · ~360 min
Soak the rice and lentils.
1.Rinse the rice, urad dal, and fenugreek seeds together in plenty of water until the water runs clear.2.Soak them in fresh water for 6 hours, fully submerged. - prep · ~2 min
Wash the poha, then drain.
Rinse the flattened rice in a sieve under running water for 30 seconds. Let it drain completely.
- mix · ~10 min
Grind the batter.
1.Drain the soaked rice mixture, reserving the soaking water.2.Add the drained rice mixture and washed poha to a wet grinder or blender.3.Grind to a smooth, slightly coarse paste, adding about 1.5 cups of reserved water gradually.4.The batter should be thick but pourable, coating the back of a spoon. - rest · ~480 min
Ferment the batter overnight.
Pour the batter into a large bowl, stir in the salt, cover loosely with a lid or cloth, and let it ferment in a warm place for 8 hours or overnight. The batter will rise and develop a slightly sour aroma.
TIPIf your kitchen is cold, place the bowl in a turned-off oven with the light on for a gentle, warm environment. - prep · ~1 min
Adjust the batter consistency.
After fermentation, gently stir the batter. If it's too thick, add 2-3 tablespoons of water until it reaches a smooth, easily spreadable consistency similar to pancake batter.
- fry · ~3 min
Heat the tawa and pour mini dosas.
1.Heat a flat iron tawa over medium-high heat until drops of water sizzle and evaporate instantly.2.Lower the heat to medium. Using a small ladle, pour 2-3 tablespoons of batter onto the tawa for each mini dosa.3.Using the back of the ladle, spread the batter gently in a circular motion to form small, thin circles about 4 inches wide.4.Cook 3-4 mini dosas at a time, depending on the size of your tawa.TIPDo not spread too thin; a slight thickness gives the best crispy-soft contrast. - fry · ~3 min
Drizzle oil and cook until crisp.
1.Drizzle about 0.5 teaspoon of oil around the edges and over any holes on the surface of each dosa.2.Cook on medium heat for 2-3 minutes until the base turns golden brown and crispy.3.No need to flip; the top will cook from the steam.TIPUsing a flat metal spatula to press down lightly after drizzling oil helps create an extra crispy texture. - assemble · ~1 min
Remove and serve immediately.
Gently lift the crispy dosas with a metal spatula and serve immediately on a plate. Repeat with the remaining batter, wiping the tawa with a lightly oiled cloth between batches if needed.
- serve
Serve the Thattil Kutti Dosa with chutney and sambar.
Arrange the crispy mini dosas in a stack on a plate. Serve hot with coconut chutney and vegetable sambar on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned iron tawa for the crispiest, non-stick finish every time.
- 2Pour batter when the tawa is hot, then lower the heat to medium for even cooking.
- 3Avoid flipping; the top cooks from steam while the bottom gets perfectly crisp.
- 4Let the batter ferment in a warm spot for 8 hours until it smells sour and doubles in volume.
- 5Stored leftover batter in the fridge for up to 3 days; re-stir and thin slightly before using.
- 6Pressing down lightly with a flat spatula after drizzling oil maximizes crunch.
Adapt it for your goals.
Gluten-free
Omit the poha and replace with an extra ¼ cup of rice; soak and grind as usual. This variation keeps the dosa fully gluten-free and slightly denser.
high proteinHigh-protein
Add 2 tablespoons of roasted chana dal (split chickpeas) while grinding for a protein boost and nutty flavor, perfect for a filling breakfast.
veganVegan
This recipe is already vegan; simply ensure you use coconut oil for cooking to keep it plant-based and authentic.
mixed grainMixed-grain
Replace half the rice with foxtail millet (thinai) for a nuttier taste and higher fiber content—soak millet separately for 4 hours and grind with the lentils.
onion chili twistOnion-chili twist
Sprinkle finely chopped onion and green chili on each mini dosa just after pouring batter for a savory, spicy bite that pairs well with tomato chutney.
Why this is on our healthy list.
Fermented for Gut Health
The natural fermentation process in the batter produces probiotics that aid digestion and improve nutrient absorption.
Rich in Plant Protein
Urad dal (black gram lentils) provides a complete plant-based protein, essential for muscle repair and satiety.
Good Source of B Vitamins
Fermented rice and lentil batter is naturally rich in B-complex vitamins, which support energy metabolism and brain function.
Low in Added Sugar
This savory dish contains no added sugar, making it a balanced choice for stable blood sugar levels.
Coconut Oil's Healthy Fats
Cooking with coconut oil provides medium-chain triglycerides (MCTs), which can boost energy and support heart health.
Frequently asked questions
The tawa may not have been hot enough when you poured the batter, or the batter might be too thick. Heat the tawa until water sizzles instantly, then spread a slightly thinner circle.
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