Thattil Kutti Dosa
Experience Kerala's favorite street food! These small, soft, and spongy dosas are incredibly simple to make and taste divine with a dollop of chutney and a side of hot sambar. A perfect breakfast or evening snack.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Rice and Dal
- b.In a large bowl, combine the idli rice, urad dal, and fenugreek seeds.
- c.Rinse them together under cool running water 3-4 times, until the water runs clear.
- d.Add enough fresh water to cover the mixture by at least 2 inches. Let it soak for a minimum of 5-6 hours or up to 8 hours.
- 2
Step 2
- a.Grind the Batter
- b.About 20 minutes before you plan to grind, rinse the thick poha and soak it in just enough water to cover it completely. It will soften and absorb the water.
- c.Drain all the water from the soaked rice and dal mixture.
- d.Transfer the drained rice-dal mixture and the soaked poha (along with any unabsorbed water) to a high-speed blender or a wet grinder.
- e.Add 1 cup of fresh water and start grinding. Gradually add the remaining 1/2 cup of water as needed to achieve a smooth, fine batter. The final consistency should be thick but easily pourable, similar to pancake batter.
- f.Pour the batter into a large, non-reactive container (like steel or glass), filling it no more than halfway to allow space for fermentation.
- 3
Step 3
- a.Ferment the Batter
- b.Add the salt to the batter. Mix it thoroughly with your clean hands for about a minute. The warmth and natural microbes from your hands aid in the fermentation process.
- c.Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot for 8-12 hours, or overnight.
- d.The batter is perfectly fermented when it has doubled in volume, appears light and airy with bubbles, and has a pleasant, slightly sour aroma.
- 4
Step 4
- a.Cook the Thattil Kutti Dosas
- b.Once fermented, gently stir the batter just once or twice. Avoid over-mixing, as this will deflate the air pockets.
- c.Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- d.Lightly grease the tawa with a bit of oil.
- e.Pour a small ladleful (about 1/4 cup) of batter onto the center of the tawa. Do not spread it. Allow it to form a small, thick circle, about 4-5 inches in diameter.
- f.Drizzle about 1/2 teaspoon of oil around the edges and a few drops on top.
- g.Cover with a lid and cook for 1-2 minutes. The top surface will look set and you'll see small holes appear.
- h.Flip the dosa carefully and cook the other side for another 30-60 seconds until it's lightly golden.
- i.Remove the dosa from the tawa and repeat the process with the remaining batter, greasing the tawa lightly between dosas.
- 5
Step 5
- a.Serve
- b.Serve the hot and soft Thattil Kutti Dosas immediately with your favorite accompaniments like coconut chutney, tomato chutney, and sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest dosas, ensure your batter is ground very smoothly. A slightly grainy texture is acceptable, but avoid a coarse batter.
- 2The secret to successful fermentation is warmth. If you live in a cold climate, place the batter container inside a turned-off oven with the light on.
- 3Do not spread the batter on the tawa. The charm of Thattil Kutti Dosa lies in its thick, spongy, pancake-like texture.
- 4Cook on a consistent medium heat. High heat will brown the outside too quickly, leaving the inside undercooked.
- 5Leftover batter can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature for 30 minutes before making dosas.
Adapt it for your goals.
Savory Onion Dosa
Before pouring the batter, you can add finely chopped onions, green chilies, and cilantro to the batter for a delicious savory twist.
Podi DosaPodi Dosa
After pouring the batter on the tawa, sprinkle a generous amount of idli podi (gunpowder) and a drizzle of ghee on top before flipping.
Healthier VersionHealthier Version
Replace half of the idli rice with brown rice or millet for a more fiber-rich and nutritious dosa. The soaking time for brown rice might need to be longer.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process enriches the batter with probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and boost immunity.
Balanced Macronutrients
This dosa provides a great combination of complex carbohydrates from rice for sustained energy and plant-based protein from urad dal, which is essential for muscle repair and growth.
Naturally Gluten-Free
Made entirely from rice and lentils, Thattil Kutti Dosa is naturally free from gluten, making it an excellent and safe choice for individuals with celiac disease or gluten intolerance.
Frequently asked questions
A single serving of four Thattil Kutti Dosas contains approximately 360-380 calories. This estimate does not include accompaniments like chutney, sambar, or extra oil.