Dosa I
If you've got uncooked white rice, urad dal and cooked rice, you're most of the way to this vegan: about 60 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the uncooked white rice and the urad dal separately, then soak them together in plenty of water for at least 5 to 6 hours or overnight.
- Drain the soaked rice and dal, add the cooked rice, sugar and salt, and grind to a smooth, slightly thick batter using fresh water a little at a time.
- Cover the batter and leave it to ferment in a warm place for 8 to 12 hours, until it has risen and smells pleasantly sour; stir it gently and thin with a little water to a pourable consistency.
- Heat a flat non-stick or cast-iron griddle over medium-high heat, then sprinkle on a few drops of water; when they sizzle and evaporate quickly the surface is ready.
- Pour a ladleful of batter into the centre and immediately spread it outward in a spiral with the base of the ladle to form a thin, even circle.
- Drizzle a little oil around the edges and cook for 2 to 3 minutes until the underside is golden and crisp and the edges lift away from the pan.
- Fold the dosa in half or roll it up and serve hot with coconut chutney and sambar, wiping the griddle between dosas.
You'll use: Pan
Tips & common questions
How long does Dosa I take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Dosa I vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Dosa I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Paper Dosa in Pune.jpg by AMeusch, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.