Thattu Dosa
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Rice and Lentils (6-8 hours)
- b.Rinse the idli rice, urad dal, and fenugreek seeds separately under running water until the water runs clear.
- c.In a large bowl, combine the rinsed rice with enough water to cover it by at least 2 inches. In a separate medium bowl, combine the urad dal and fenugreek seeds with enough water to cover.
- d.Let both bowls soak for at least 6 to 8 hours, or overnight.
- e.About 30 minutes before you plan to grind, rinse the thick poha and soak it in just enough water to cover.
- 2
Step 2
- a.Grind the Batter (20-25 minutes)
- b.Drain the soaking water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
- c.Grind, adding about 3/4 to 1 cup of cold water intermittently, until you get a very smooth, light, and fluffy batter. This should take about 15-20 minutes in a wet grinder. Transfer this batter to a large, non-reactive bowl (like glass or steel).
- d.Next, drain the water from the rice. Add the rice and the soaked poha (along with its soaking water) to the same grinder.
- e.Grind to a smooth paste, adding about 1 cup of water as needed. The rice batter can be slightly granular, which is fine.
- f.Pour the rice batter into the bowl with the urad dal batter. Mix everything together thoroughly with your clean hands for 1-2 minutes. This helps in initiating the fermentation process.
- 3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours.
- c.The batter is fermented when it has doubled in volume, looks bubbly and porous, and has a pleasant, slightly sour aroma.
- d.Fermentation time depends on the ambient temperature. In colder climates, you can place the batter in a turned-off oven with the light on.
- 4
Step 4
- a.Prepare and Cook the Dosas (20 minutes)
- b.Once fermented, add the salt to the batter and stir gently. Do not overmix, as this will deflate the air bubbles.
- c.Heat a cast-iron tawa or a non-stick skillet over medium-low heat. Once hot, drizzle a few drops of oil and wipe it with a paper towel or half an onion.
- d.Pour one small ladleful (about 1/4 cup) of batter onto the center of the tawa. Do not spread it. The dosa should naturally form a small, thick circle, about 4-5 inches in diameter.
- e.Drizzle about 1/2 teaspoon of coconut oil around the edges and on top of the dosa.
- f.Cover with a lid and cook for 2-3 minutes on low to medium heat. The steam trapped inside will cook the top, making it soft and spongy.
- g.Uncover and check if the bottom is golden brown and the top is cooked through (it will look set and not liquidy). There is no need to flip Thattu Dosa.
- h.Gently remove the dosa from the tawa and repeat the process with the remaining batter.
- 5
Step 5
- a.Serve Hot
- b.Serve the hot and soft Thattu Dosas immediately with your choice of accompaniments like coconut chutney, sambar, or a spicy tomato chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best fermentation, use non-iodized salt (like rock salt or sea salt) and mix the batter with your hands.
- 2The final batter consistency should be thick yet pourable, similar to a pancake batter. If it's too thick after fermentation, add a tablespoon or two of water.
- 3Cook on low to medium heat to ensure the thick dosa cooks through without burning the outside.
- 4If your batter doesn't ferment well due to cold weather, add 1/4 teaspoon of baking soda just before making the dosas for extra softness.
- 5A well-seasoned cast-iron tawa gives the best results and a beautiful golden-brown color.
Adapt it for your goals.
Onion Thattu Dosa
Add finely chopped onions, green chilies, and cilantro to the batter just before cooking for a savory and aromatic version.
Podi Thattu DosaPodi Thattu Dosa
Sprinkle a generous amount of idli podi (gunpowder) on top of the dosa along with ghee or oil while it's cooking.
Vegetable Thattu DosaVegetable Thattu Dosa
Mix in finely grated carrots, cabbage, or beetroots into the batter for a more nutritious and colorful dosa.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter increases the bioavailability of nutrients and introduces probiotics, which support a healthy digestive system.
Excellent Source of Plant-Based Protein
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.
Provides Sustained Energy
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.
Naturally Gluten-Free
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.
Frequently asked questions
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.