Kara Dosa


  • Soak
    • 1 cup dried long-grain rice
    • 1/2 cup red gram dal (pigeon peas, roor dal), picked over and rinsed
    • 3 cups water
  • Blending
    • 1/2 cup dried grated/shredded coconut
    • 1/2 cup water
    • 1/2 tsp asafoetida powder
    • 6 red chillies
    • 2 cups water
    • 1/4 tsp salt (more or less to taste)
    • pepper flakes
  • Frying
    • vegetable oil


  1. Soak rice and dal in water for 2 hours, then drain and rinse.
  2. Soak dried grated/shredded coconut in water for at least 10 mins, then drain.
  3. Blend rice, dal, coconut, asafoetida powder, chillies, water, and salt into a batter. Add more or less water to make the batter managable.
  4. Optionally add pepper flakes to the batter.
  5. Pre-heat a hot plate/pan so that water sizzles on it.
  6. Pour a ladleful of batter onto the hot plate and spread it quickly using a spiral motion. Optionally make a hole in the center of the dosai. Pour a little oil around the edges of the dosai and into the center. Cook until golden brown on both sides, turning halfway through.


  • The rice and dal will absorb about 3/4 cup water.
  • Using one ghost pepper in the batter is fine for heat levels.
  • A food processor or a blender works fine for creating the batter.


  • Adapted from Dakshin, p93 by Chandra Padmanabhan

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