Masala Dosa Kerala Style | Uzhunnu Dosa

Uzhunnu Dosa Kerala Style

Category: entree

Cuisine: Indian

Masala Dosa

Uzhunnu Dosa or Urad Dal Dosa


  • Row rice (pachari) - 1 cup
  • Urad dal (Uzhunnu parippu) - 1/2 cup
  • Fenugreek seeds - 1 tsp
  • Water - enough to soak
  • Salt - 1 tsp or to taste
  • Water - 1 cup
  • Oil or ghee - 4 tbsp


  1. In a big bowl take rice,urad dal,fenugreek seed together and wash it well
  2. Soak in tap water for 5 hours
  3. Grind them in a grinder with 1 cup of water, grind it to a paste ( little bit coarsely ). This will add crunchiness to your dosa
  4. Add more water if needed. At the same time make sure batter is medium thick consistency
  5. Pour the batter into a big steal container and close with a lid, allow to ferment for 10 hours(preferably overnight).
  6. Add salt to the fermented batter and mix well
  7. Heat a non stick griddle (thava) over medium heat
  8. Grease the griddle with oil soaked cotton towel or kitchen paper
  9. Pour a laddle full of batter into the hot griddle, spread it using the back of the laddle into a circular motion from center to outward to make a thin and crunchy dosa
  10. Cover with a lid and cook for 1 minute or until slightly golden brown. This will make your dosa's top layer soft
  11. Pour a little ghee or oil and spread it all over the dosa
  12. Take it out with a spatula and fold it over
  13. Enjoy crispy dosa with green chutney, sambar or you can fill dosa with potato baji/masala before folding it over.


TIP: If you live in a cold climate region. Fermenting process for the batter can be a bit of problem. So a small trick is to preheat your oven to lowest temperature, make sure to turn off oven and place the batter inside covered with a lid.
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