Restaurant Style Crispy Sada Dosa – Guest Post by Anupama Michael

I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days.

Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because this recipe yields the perfect thin, flaky, crispy dosas the way they are served in most Udupi Restaurants in Mumbai. While I like the traditional soft Sada Dosa, there are times when I crave the crispy version and then I use this recipe.

Crispy Flaky Sada Dosa from Mumbai's Udupi Restaurants

How to Make Crispy Restaurant Style Sada Dosa

Serves: 4

Soaking and Fermenting Time: 14-18 hours

Preparation Time: 2 Hours

Cooking Time: 5 to 7 Minutes Per Dosa

Ingredients for the Dosa

  1. Moong Dal or Pesara Pappu – 1/2 Cup
  2. Tuvar Dal or Kandi Pappu – 1/2 Cup
  3. Udad Dal or Minapa Pappu – 1/2 Cup
  4. Chawal or Biyyam – 2 Cups
  5. Methi Dana or Menthulu – 1/2 tsp
  6. Salt to Taste
  7. Oil to Make the Dosas

Method to Make the Dosa Batter

  1. Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
  2. Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
  3. Once the dal and rice are well-soaked, drain them of water.
  4. Grind the dals with some water to a smooth and thick batter.
  5. Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
  6. In a large vessel, mix the two batters and salt together with your hand till fully integrated.
  7. Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!

Method to Make Crispy Sada Dosas

  1. Heat a griddle or tava.
  2. Add 1/2 tsp of oil and spread well to season the pan.
  3. Turn the heat down and wait for a minute or so.
  4. With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
  5. Using the bottom of the ladle, spread the dosa batter quickly into a 7? circle.
  6. Turn the heat up to medium-high.
  7. Rotate the tava a bit ensure that the dosa is cooked evenly.
  8. When the top side of the dosa dries out, use a spatula to loosen the sada dosa from the pan.
  9. If you so wish, flip over and cook for a few seconds. Flip over again.
  10. Fold in half.
  11. Serve hot Coconut Chutney, Coconut and Garlic Chutney or Sambar.

Crispy Flaky Sada Dosa from Mumbai's Udupi Restaurants

Jowar Dosa: Vegan, Gluten-free Sorghum Pancakes

Jowar Dosa - Healthy Recipe
Jowar Dosa

This recipe for Jowar Dosa comes from Malar of Malar’s Kitchen. This  is a blog I follow avidly for two reasons: the traditional recipes (my weakness) and healthy recipes (my aspiration). I have bookmarked so many of Malar’s recipes that it will take me a month’s vacation to try all of them. 🙂

Malar is one of the bloggers I interact with regularly through comments on blogs and I cannot imagine why I did not ask her for a guest post much earlier. However, it is never too late and here is a delicious and healthy Jowar Dosa that Malar made for me. It is gluten-free and vegan to boot.

When I requested Malar for a guest post, she agreed instantaneously and gave me quite a selection of recipes to choose from. I chose Jowar Dosa because I was intrigued by the sound of this healthy recipe. All I have ever done with Jowar is made Bhakri.

Without much ado, I turn you over to Malar but not before asking you to read more of her lovely recipes at her:

Thank you, Malar, for this delicious Jowar Dosa!

I am so delighted to be in Aruna’s space. According to me she is an expert and gives her heart and soul in every recipe that she puts up. I specially love all her traditional recipes. She has always been kind and leaves lovely comments on my posts. I was so excited when she asked me for a guest post, it is such an honor for me.

No further delay, here is the recipe for Jowar dosa.


  1. Jowar Flour : 1 ½ cup
  2. Moong dal : 1 ½ cup
  3. Water : as needed to grind batter
  4. Salt : as needed
  5. Black pepper : ½ teaspoon ( can replace with green chili)
  6. Red Chili : 1
  7. Garlic : 2 pods
  8. Ginger : 1 inch piece
  9. Grated coconut : 2 tablespoons
  10. Cilantro/Coriander Leaves : Handful finely chopped
  11. Oil : to drizzle over dosa


  1. Soak moong dal in water for a minimum of 3 hours to overnight.
  2. Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
  3. Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
  4. Bring it to a bit thicker dosa batter consistency.
  5. Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
  6. Using a ladle pour batter in the center of the tawa and spread it.
  7. Drizzle oil over the dosa.
  8. These dosa’s will be thick.
  9. After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
  10. Serve with any spicy chutney.
Jowar Dosa, Jowar Dosa, Sorghum Pancake, Healthy, Diet Food
Jowar Dosa


  • This batter is a little thicker than normal dosa batter and thinner than idli batter.
  • You can add any veggies like carrot, cabbage of your choice and mix with batter.
  • Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.


A Roundup of Chutneys for Idli and Dosa

I have posted so many chutneys and podis that serve as wonderful accompaniments that I decided to a round-up of the recipes I have posted so far. If you try even some of them regularly, I promise  you will not be bored.

Nalla Kharam – Spicy Podi for Idli, Dosa or Rice!

Nalla Kharam for Idli, Dosa, or Rice
Nalla Kharam

Think of a spicy accompaniment for Idli or Dosa, and most people think of the traditional, Khara Podi (aka Molaga Podi). My favourite, however, is Andhra Nalla Kharam; a name which literally means Black Chilly Powder. 🙂

The relatively bland Idli or Dosa serves as the perfect vehicle to enjoy this absolutely delicious and spicy powder. Another great way that Andhra’s relish Nalla Kharam is to mix it with some rice and ghee.  On a more serious note, the curry leaves and coriander seeds in this spice blend are give one a good dose of calcium, carotene, potassium and Vitamin C. Given that Nalla Kharam is almost always eaten with ghee, a person can get a good dose of Calcium in one shot.

Read more about the nutritive value of various spices on this webpage maintained by the Spices Board of India.

Apart from being nutritious, Nalla Kharam is absolutely delicious!

Time: 30 minutes


  1. Dhania or Coriander Seeds – 1/4 cup
  2. Fresh Curry Leaves – 3/4 cup
  3. Udad Dal – 2 tbsp
  4. Red Chillies – 8 to 10
  5. Tamarind – 1/2″ ball
  6. Oil – 1 tbsp
  7. Salt to Taste


  1. Wash the curry leaves and spread them on a newspaper or cotton cloth.
  2. Let the curry leaves dry completely.
  3. In a heavy bottom vessel, heat 1 tbsp oil.
  4. Turn the heat to medium-low.
  5. Add the whole red chillies and stir-fry till chillies start to turn a dar red color.
  6. Remove the chillies and set aside.
  7. Add udad dal and fry till light golden brown.
  8. Add the coriander seeds and stir-fry for about 3-5 minutes till the seeds start to change colour.
  9. Add the curry leaves and stir-fry for 5 to 7 minutes till the leaves start to change colour and turn crisp.
  10. Turn off the heat.
  11. Add the tamarind and red chillies.
  12. Let the mix cool completely.
  13. Grind the spice mix to a coarse powder.
  14. Add salt and mix well.
  15. Store the Nalla Kharam in an airtight bottle.

How to Eat Nalla Kharam

  • Serve Nalla Karam by itself along with idli or dosa.
  • If you are in a decadent mood (or even otherwise), mix 1 tsp of Nalla Kharam with 1 tsp of melted ghee. Have this delicious mix with idli or dosa.
  • At the start of a meal,  mix 1 tsp of Nalla Kharam and 1 tsp of melted ghee with 1/4 cup hot cooked rice. Savour every morsel. This is my favourite way. 🙂


  • 1 make small batches of Nalla Kharam and use it up within 5 to 7 days because it becomes less aromatic as time passes. 🙂
Andhra Nalla Kharam for Idli, Dosa, or Rice
Andhra Nalla Kharam for Idli, Dosa, or Rice

Rava Dosa (Semolina Pancakes)

Rava Dosa
Rava Dosa with Senga Pindi Pachadi

There is Rava Dosa, and then there is Rava Dosa; the way my father makes it. Daddy’s Rava Dosas are stuff legends are made of. The day Daddy decides to make Rava Dosas, he will typically get up and makes the batter even before he has his tea! Then he lets it “sit” for at least an hour.

While the batter rests, Daddy has his tea and then makes a special chutney/accompaniment with besan and tamarind juice. Once all the preparations are ready, he starts with making the dosas. During the time he makes the dosas, all of us—without an exception—are banned from the kitchen. Only when Daddy calls us to take our dosas, do we venture in again.

For my dad, each dosa is a work of art and takes about 7 to 10 minutes to make. Each dosa is perfect; golden brown and crisp. While the waiting is painful, each morsel that we eat after that is just heaven. 🙂

Daddy cooks by estimation (like all good cooks do) and he was amused that I wanted defined measures. So, I watched as he made the batter and estimated the quantities he uses. I guess I was in his way because as soon as the batter was made, I was firmly but politely told to scuttle. 🙁

Sreela, Rama, and Arnab; the things I have to do for you guys!


  1. Rava/Suji – 1 Cup
  2. Maida/Refined Flour – 1/2 Cup
  3. Rice Flour – 1 Cup
  4. Curd – 3/4 Cup (Preferably Sour)
  5. Green Chillies – 3 or 4
  6. Jeera/Cumin Seeds – 1 tsp
  7. Curry Leaves – 5-6
  8. Salt to Taste
  9. Water
  10. Oil for making dosas

Method to Make Rava Dosa

To make the Rava Dosa batter:

  1. Cut the Green Chillies into small pieces.
  2. Pound Green Chilly pieces and Jeera into a coarse powder.
  3. Sieve together Rava, Maida, Rice Flour, and Salt.
  4. Add the Green Chilly-Cumin Seeds paste to it.
  5. Whisk the Curd till it is smooth and add it to the flour mix.
  6. Add water and stir well till it is of flowing consistency, a la buttermilk.
  7. Let the batter rest for about an hour.

To make the Rava Dosa:

  1. Heat a flat griddle/tava till it is hot.
  2. Add a teaspoon of oil and with a spatula (attlakaada) spread it evenly.
  3. Starting from the outer edges and moving towards the centre, slowly pour a large ladle full of Rava Dosa batter on to the tava.
  4. Drizzle about  1 tsp of oil along the edges.
  5. Cook over medium heat for about 5 mins.
  6. With the spatula, loosen the edges of the dosa. Systematically and slowly work your way to the centre.
  7. Flip the dosa over.
  8. Drizzle about  1 tsp of oil along the edges.
  9. Cook over medium heat for about 5 mins.
  10. Serve hot with chutney powder.


  • Ensure there are no lumps in the Dosa batter. If there are any, break them with hand.
  • You should not use the regular concave tava/griddle for this dosa. The batter will simply pool to the centre. 🙁
  • Use an iron tava/griddle, if possible. Non-stick does not give you the same result.
  • If you do not have sour curd, you could add soda bi-carb. But I have not found the consistency of the dosa to change with soda.
  • You could use much less oil, but then the dosa would not be crisp.
  • Add finely chopped coconut, if you like.
  • If you like Onion Rava Dosa, fry finely chopped onions till they are transparent and add to the batter.

A fair warning: You may not realise it as you are eating the dosas, but a Rava Dosa tends to be heavy. I normally stop at 2 dosas. Eating just one is not satisfying!