Loading...
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
Soak the Rice and Dal
Grind the Batter
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
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.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 311.57 calories per serving with 8.19g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Ferment the Batter
Cook the Thattil Kutti Dosas
Serve
Before pouring the batter, you can add finely chopped onions, green chilies, and cilantro to the batter for a delicious savory twist.
After pouring the batter on the tawa, sprinkle a generous amount of idli podi (gunpowder) and a drizzle of ghee on top before flipping.
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.
The fermentation process enriches the batter with probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and boost immunity.
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.
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.
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.
Yes, it is a relatively healthy dish. The fermentation process makes it easy to digest and beneficial for gut health. It offers a good balance of carbohydrates for energy and plant-based protein. To maximize health benefits, use minimal oil and pair it with vegetable-rich sambar.
The most common reason for poor fermentation is cold temperature. The ideal temperature is around 80-90°F (26-32°C). Try placing it in a warm spot, like an oven with the light on. Other factors could be old urad dal or using iodized salt before fermentation, which can sometimes inhibit yeast growth.
They are very similar, but Thattil Kutti Dosa is a specialty from Kerala's street food scene ('thattu' means stall). It is typically plain, soft, and spongy. Uttapam is often thicker and almost always made with vegetable toppings like onion, tomato, and chilies cooked into the batter.
Yes, a powerful, high-speed blender can grind this batter well. You may need to grind in batches and be careful not to overheat the blender motor. Add water gradually to help the blades move freely.