Saada Dosa - Indian Telugu Andhra Recipes

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Gayatri Vantillu | గాయత్రి వంటిల్లు

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Recipe Text


    • Black Gram – 1Cup(100ml Cup)
    • Rice – 2 Cups(100ml Cup)
    • Bengal Gram –1/4Cup(100ml Cup)
    • Fenugreek Seeds – 1tbsp
    • Salt To Taste

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.


    Heat a flat pan. Take a laddle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Then remove it and fold it in the centre and serve hot with coconut chutney and ginger-tamarind chutney. To make a nice presentation: Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other end till you get a nice cone. Make it stand in the plate and serve---your guests will be impressed.

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    Smitha said...

    Gayathri garu, could you please tell me what kind of pan you use for dosas? I was looking at your rava dosa and masala dosa recipes and liked your pan. Thank you - Smitha.

    September 1, 2010 6:56 AMDelete

    Blogger Gayatri Vantillu said...

    Smitha garu,

    I used "Prestige" non-stick pans while showing Dosa and Ravva Dosa. At home sometimes I use traditional iron tawwa also.

    September 3, 2010 5:04 AM

    Your Earlier comments on the Blog
    Radhika said...

    dosa videp is awesome mam....thankx to

    May 6, 2009 12:46 AM

    Anonymous said...

    hello mam,

    i saw a recipe for masala dosa . you have mentioned the proportion as 2 cup rice and 1 cup urad dhal. isn't the urad dhal is too much for dosa.will it be crisp. Please clarify. Please tell me whether i can add poha.

    Thanks for hosting a wonderful Website. i like your recipes.


    November 25, 2009 7:43 AM

    Anonymous said...

    Gayatri garu,

    meeru choopinchina vidhanga dosa chesanandi. chaala baaga vacchindi. naaku oka chinna sandeham andi. mana india lo hotels lo paper dosa ani chestharu. adi ela cheyyalo cheppagalaru.


    July 7, 2010 8:26 PM

    Anonymous said...

    hi gayatri garu
    how r u
    iam amitha
    mi vantalu naku chala baga use avutunnayi chala taste ga vunnayi
    naku utappa cheyadam radu miru recipe pettandi pls
    miku very very thanks cheppali inta manchi vantalu maku chupinchi nanduku
    ok bye

    April 23, 2009 11:29 AM

    Blogger meera said...

    I saw your sada dosa video.I was just wondering that how much time should i leave the batter for fermenting.i live in london so should i leave it in a pre heated oven for fermentation...can you please
    let me know...
    Thank you.

    April 6, 2011 6:28 PM

    Anonymous Anonymous said...

    Hello Gayatri garu,
    nenu prathiroju me web. set on cheshanu. me vantalu anni ma Amma chsinattu unnae. chala ruchiga unne.

    mamy many thanks

    April 6, 2011 10:01 PM

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