Kapil’s Dosas


Dosas are fermented rice-and-black mung beans crepes


  • 75 g black gram (urad dal)
  • 150 g rice
  • 1/2 ts fenugreek seeds
  • water to soak the rice and beans
  • oil (mustard)/butter
  • 1/2 tbs salt (rock salt/pink salt)


Soaking the lentils and rice
  1. Rinse both the lentils and rice and soak them in water in different bowls for 5-6 hours.
  2. Add 1/2 tablespoon of fenugreek seeds to the bowl with the rice
Preparing the batter
  1. Drain the water and grind the lentils and rice separately. While grinding, some water can be added to make a smooth and thick paste.
  2. Combine in a large bowl and add a ½ tablespoon of salt. Mix well and cover the bowl.
  3. Allow it to ferment for 10-12 hours in a slightly warm, dark spot (ideally overnight). The fermentation time will depend on the temperature and it will ferment faster if it is warmer. If properly fermented, the volume of batter will increase.
  4. Once the batter is fermented you can make the dosas.
  5. The rest of the batter can be saved by putting it in the refrigerator so that it doesn’t ferment anymore.
Making the dosa
  1. Heat up a cast iron pan. Grease the pan with some oil or butter {½ teaspoon). Keep the heat on medium so that your pan doesn’t smoke.
  2. Take one big scoop of batter and pour it on the pan spreading it from the centre and moving outwards.
  3. When the batter on the top is cooked well and the bottom has become golden and crisp, you will see the base is lifted from the pan and the sides will get separated. It should look similar to a crepe.
  4. Now fold and serve hot. It can be served with potato and curry.
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