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–+ servings

Perfect Dosa

Master the art of making perfect dosa with crispy golden edges and soft centers. This recipe focuses on the cooking technique to transform your fermented dosa batter into restaurant-quality South Indian crepes. Serve hot with coconut chutney and sambar for an authentic breakfast experience.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings (2 dosas each)
Calories 172 kcal
Protein6 g
Fiber4 g
Fat2 g
Carbohydrates32 g

Equipment

  • Cast iron tawa or non-stick pan for cooking dosas
  • Ladle for spreading batter
  • Flat spatula for folding and serving

Ingredients
 

For the Dosas:

  • 4 scoops (240 g) fermented dosa batter - 60g per scoop (see recipe for dosa recipe)
  • ½ teaspoon (3 g) salt - adjust to taste (optional)
  • 1 teaspoon (4 g) oil or ghee - ¼ teaspoon per dosa (optional)
  • 2-4 tablespoon (30 ml) water - as needed for consistency

Instructions
 

Prepare the Batter:

  • Take 4 scoops fermented dosa batter out of refrigerator 30 minutes before cooking. Gently stir and add ½ teaspoon salt to taste. If batter seems too thick, gradually add 2-4 tablespoon water until it reaches a pourable consistency that coats the back of a spoon.
    Gently stirring fermented dosa batter with ladle before making dosas, showing proper consistency and bubbles

Heat the Tawa:

  • Heat your cast iron tawa or non-stick pan over medium-high heat until hot. Test by sprinkling a few drops of water - they should sizzle and evaporate immediately.
  • Take half an onion and rub it all over the hot tawa surface. This traditional technique serves two purposes: the onion's natural sugars create a non-stick layer while its moisture content slightly reduces the tawa's temperature, preventing the batter from cooking too quickly and ensuring smooth spreading.
    Hand rubbing half onion across hot black cast iron tawa to create non-stick surface for cooking

Make Perfect Dosas:

  • Pour one ladle of batter (about 1 scoop or 60g) in the center of the hot tawa.
    White fermented batter being poured from steel ladle onto center of black cast iron tawa
  • Immediately use the back of the ladle to spread the batter in a spiral motion from center outward, creating a thin, even circle about 8-10 inches in diameter. Work quickly as the batter should spread easily on the hot surface.
    Steel ladle spreading white batter in spiral motion from center outward creating thin even layer
  • Drizzle 1 teaspoon oil or ghee around the edges and over the surface (optional). This creates the signature golden, crispy texture. Cook for 2-3 minutes until the edges start lifting and the bottom turns golden brown. Using a flat spatula, flip it to the other side.
    Perfect dosa with white bubbled surface while golden brown crust develops on tawa side underneath
  • After 30sec turn it back and gently fold the dosa in half or roll it.
    Steel spatula revealing golden brown cooked dosa with crispy texture after flipping from white side
  • Repeat the process for the remaining dosas, adding oil/ghee for each one.
    Steel spatula folding golden brown crispy crepe in half showing perfectly cooked texture

Notes

Recipe Yield: This recipe makes 4 dosas total, serving 2 people (2 dosas per serving). Each serving uses 2 scoops of batter (120g) plus oil, weighing approximately 244g total.
Per Dosa (Batter+oil) Nutrition: Each dosa (60g batter + oil) contains 86 calories, 3g protein, 16g carbohydrates, and 2g fiber, making it a balanced, low-fat breakfast option.
Per Dosa (Batter only) Nutrition: Each dosa made with 60g batter contains 77 calories, 3g protein, 16g carbohydrates, and 2g fiber. Adding oil increases calories to 86 per dosa.
Batter Link: Get the complete fermented dosa batter recipe at https://www.thalimethod.com/dosa-batter/
Temperature Tips: Start with medium-high heat for spreading, then reduce slightly if browning too quickly. Each tawa is different, so adjust as needed.
Consistency Check: Perfect batter should be thick but pourable. If dosas are too thick, thin the batter with water. If they're tearing while spreading, the batter might be too thin or the tawa too hot.
Serving Suggestions: Serve hot with coconut chutney, sambar, tomato chutney, and your favorite podi (spice powder) for an authentic South Indian breakfast experience.

NUTRITION

Nutrition Facts
Perfect Dosa
Serving Size
 
2 dosas (120g batter + oil)
Amount per Serving
Calories
172
% Daily Value*
Protein
 
6
g
12
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
17
%
Sugar
 
0.1
g
0
%
Fat
 
2
g
3
%
Sodium
 
588
mg
26
%
Potassium
 
30
mg
1
%
Vitamin D
 
0
µg
0
%
Calcium
 
21
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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