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These small, thick, and incredibly soft dosas are a beloved street food from Kerala. Made from a fermented rice and lentil batter, they have a spongy texture and a slightly tangy taste, perfect with coconut chutney.
Soak the Rice and Lentils (6-8 hours)
Grind the Batter (20-25 minutes)
These small, thick, and incredibly soft dosas are a beloved street food from Kerala. Made from a fermented rice and lentil batter, they have a spongy texture and a slightly tangy taste, perfect with coconut chutney.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 410.89 calories per serving with 11.57g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dinner or snack.
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Ferment the Batter (8-12 hours)
Prepare and Cook the Dosas (20 minutes)
Serve Hot
Add finely chopped onions, green chilies, and cilantro to the batter just before cooking for a savory and aromatic version.
Sprinkle a generous amount of idli podi (gunpowder) on top of the dosa along with ghee or oil while it's cooking.
Mix in finely grated carrots, cabbage, or beetroots into the batter for a more nutritious and colorful dosa.
The fermentation process involved in making the batter increases the bioavailability of nutrients and introduces probiotics, which support a healthy digestive system.
Urad dal is a key ingredient and is rich in protein and dietary fiber, making these dosas a great protein source for vegetarians and vegans, aiding in muscle maintenance and satiety.
The combination of complex carbohydrates from rice and protein from dal ensures a slow and steady release of energy, preventing blood sugar spikes and keeping you energized for hours.
Made from rice and lentils, Thattu Dosa is naturally free from gluten, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Thattu Dosa is smaller, thicker, and has a soft, spongy texture, almost like a pancake. It is never crispy. A regular Masala Dosa is large, thin, and crispy, and is typically folded over a potato filling.
Lack of fermentation is usually due to cold temperatures. Try placing it in a warmer spot. Other reasons could be using old urad dal, chlorinated tap water, or adding salt before fermentation, which can hinder the process.
Yes, you can use a high-speed blender. However, a wet grinder is traditionally preferred as it incorporates more air and doesn't heat the batter, resulting in a fluffier texture. If using a blender, grind in batches and use cold water to prevent overheating.
Store the fermented batter in an airtight container in the refrigerator for up to 3 days. It will become more sour over time. Before using, let it sit at room temperature for about 30 minutes.
Yes, it is a healthy dish. It's a balanced combination of carbohydrates from rice and protein from lentils. The fermentation process makes it easy to digest and beneficial for gut health. It is also naturally gluten-free and vegan.
One serving of four Thattu Dosas contains approximately 420-450 calories, depending on the amount of oil used for cooking. It's a substantial and nutritious meal.
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