Dive into the world of dosas, where crispy meets fluffy in the most delicious way! Whether you’re craving a quick weeknight dinner, a festive brunch centerpiece, or just a cozy comfort food fix, our roundup of 18 Delicious Dosa Recipes has something for every occasion. Get ready to spice up your cooking routine with these versatile, mouthwatering creations that’ll transport your taste buds straight to the streets of India. Let’s get cooking!
Masala Dosa
Bring the vibrant flavors of South India to your kitchen with this crispy, golden Masala Dosa, a beloved street food that’s surprisingly easy to make at home.
Ingredients
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1/4 tsp fenugreek seeds
- 1/2 tsp salt
- 2 cups water
- 1 tbsp vegetable oil
- 2 medium potatoes, boiled and mashed
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 green chili, finely chopped
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, mix rice flour, urad dal flour, fenugreek seeds, and 1/2 tsp salt. Gradually add water, stirring until the batter is smooth and slightly thin. Cover and let ferment overnight.
- Heat 1 tbsp vegetable oil in a pan over medium heat. Add mustard seeds and wait until they pop. Stir in turmeric powder, green chili, and 1/2 tsp salt, then add mashed potatoes. Cook for 5 minutes, stirring occasionally. Remove from heat and mix in cilantro.
- Heat a non-stick skillet over medium heat. Pour a ladle of batter onto the skillet, spreading it thinly with the back of the ladle. Drizzle 1/2 tsp oil around the edges. Cook until the edges lift and the bottom is golden, about 2 minutes. Flip and cook for another minute.
- Place a spoonful of potato filling on one half of the dosa. Fold the other half over the filling and serve hot.
The magic of Masala Dosa lies in its contrast: a crispy exterior hugging a soft, spiced potato center, making every bite a delightful experience.
Tip: For an extra crispy dosa, spread the batter as thin as possible and cook on a well-heated skillet.
Onion Dosa
Onion Dosa is a crispy, savory South Indian pancake that’s perfect for a hearty breakfast or a light dinner, packed with the sweet and spicy flavors of caramelized onions.
Ingredients
- 1 cup rice flour
- 1/4 cup urad dal flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp baking soda
- 1 1/2 cups water
- 1 large onion, thinly sliced
- 2 green chilies, finely chopped
- 1 tbsp fresh cilantro, chopped
- 2 tbsp vegetable oil
Instructions
- In a large bowl, whisk together rice flour, urad dal flour, salt, sugar, and baking soda. Gradually add water, stirring until the batter is smooth and free of lumps.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet, spreading it thinly with the back of a spoon.
- Sprinkle a handful of sliced onions, green chilies, and cilantro over the dosa. Drizzle 1/2 tbsp of oil around the edges.
- Cook for 2-3 minutes until the edges lift easily and the bottom is golden brown. Flip and cook for another minute.
- Repeat with the remaining batter and toppings, adjusting heat as necessary to prevent burning.
The magic of this Onion Dosa lies in its crispy edges and the burst of flavors from the onions and chilies, making it a standout dish that’s as fun to make as it is to eat.
Tip: For an extra crispy dosa, spread the batter as thinly as possible and don’t skip the oil drizzle.
Rava Dosa
Craving something crispy yet light? This Rava Dosa recipe is your ticket to a delicious, golden crepe that’s surprisingly simple to whip up.
Ingredients
- 1 cup semolina (rava)
- 1/4 cup rice flour
- 2 tbsp all-purpose flour
- 1/2 tsp cumin seeds
- 1 green chili, finely chopped
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped cilantro
- 1/2 tsp salt
- 2 cups water
- 2 tbsp vegetable oil
Instructions
- In a large bowl, mix together 1 cup semolina, 1/4 cup rice flour, 2 tbsp all-purpose flour, and 1/2 tsp salt.
- Gradually add 2 cups water, whisking continuously to avoid lumps. Stir in 1/2 tsp cumin seeds, 1 green chili, 1/4 cup onions, and 1/4 cup cilantro. Let the batter rest for 20 minutes.
- Heat a non-stick skillet over medium heat and drizzle with 1/2 tbsp vegetable oil. Pour a ladleful of batter, spreading it thinly in a circular motion.
- Cook for 2-3 minutes until the edges lift and the bottom is golden. Flip and cook for another minute. Repeat with remaining batter, oiling the skillet as needed.
What sets this Rava Dosa apart is its irresistibly crispy texture with a soft center, achieved without any fermentation. Perfect for a quick breakfast or snack!
Tip: For extra crispiness, spread the batter as thin as possible and cook on a slightly higher heat.
Set Dosa
Set Dosa, a lighter, crispier cousin of the traditional dosa, is perfect for those mornings when you crave something delicious yet easy to whip up.
Ingredients
- 1 cup rice flour
- 1/4 cup urad dal flour
- 1/4 cup semolina (sooji)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/2 cups water
- 2 tbsp oil
Instructions
- In a large bowl, whisk together 1 cup rice flour, 1/4 cup urad dal flour, 1/4 cup semolina, 1/2 tsp salt, and 1/4 tsp baking soda.
- Gradually add 1 1/2 cups water, stirring continuously to avoid lumps, until the batter is smooth and slightly thinner than pancake batter.
- Heat a non-stick skillet over medium heat and lightly grease with 1/2 tbsp oil.
- Pour a ladleful of batter onto the skillet, spreading it gently into a thin circle. Drizzle 1/2 tbsp oil around the edges.
- Cook for 2-3 minutes until the edges lift easily, then flip and cook for another 2 minutes until golden and crisp.
- Repeat with the remaining batter, greasing the skillet as needed.
What sets Set Dosa apart is its delightful crispness paired with a soft center, making it a versatile base for both sweet and savory toppings.
Tip: For an extra fluffy texture, let the batter rest for 30 minutes before cooking.
Paper Dosa
Paper Dosa, a crispy and thin South Indian crepe, is a delightful breakfast option that’s easier to make at home than you might think. Here’s how to whip up this golden delight in your own kitchen.
Ingredients
- 1 cup long grain rice
- 1/4 cup urad dal (split black lentils)
- 1/2 tsp fenugreek seeds
- 1/2 tsp salt
- 1/4 cup water (for grinding)
- 2 tbsp vegetable oil (for cooking)
Instructions
- Soak the rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.
- Drain the water and grind the soaked ingredients with 1/4 cup water to a smooth batter.
- Add 1/2 tsp salt to the batter and mix well. Let it ferment in a warm place for 8 hours or until it doubles in volume.
- Heat a non-stick skillet over medium heat. Pour a ladleful of batter and spread it thinly in a circular motion to form a crepe.
- Drizzle 1/2 tbsp vegetable oil around the edges. Cook for 2 minutes until the edges lift and the bottom is golden.
- Flip the dosa and cook for another minute. Repeat with the remaining batter.
The magic of Paper Dosa lies in its crisp texture and the slight tang from fermentation, making it a standout dish that’s both satisfying and light.
Tip: For extra crispiness, spread the batter as thin as possible and cook on a slightly higher heat.
Ghee Roast Dosa
Transform your breakfast routine with this crispy, buttery Ghee Roast Dosa, a South Indian classic that’s surprisingly easy to make at home.
Ingredients
- 1 cup rice flour
- 1/4 cup urad dal flour
- 1/2 tsp salt
- 1 1/2 cups water
- 2 tbsp ghee
- 1/2 tsp cumin seeds
Instructions
- In a large bowl, whisk together 1 cup rice flour, 1/4 cup urad dal flour, and 1/2 tsp salt. Gradually add 1 1/2 cups water, stirring until the batter is smooth and free of lumps.
- Heat a non-stick skillet over medium heat. Sprinkle 1/2 tsp cumin seeds evenly across the surface.
- Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa. Drizzle 1 tbsp ghee around the edges and a little on top.
- Cook for 2-3 minutes until the edges lift easily and the bottom is golden brown. Flip and cook for another minute.
- Repeat with the remaining batter, using the remaining 1 tbsp ghee for the second dosa.
The magic of this dosa lies in its crisp edges and the aromatic ghee that infuses every bite with richness. Perfect for a weekend brunch that feels special without the fuss.
Tip: For an extra crispy dosa, let the batter rest for 30 minutes before cooking.
Neer Dosa
Neer Dosa, a delicate and lacy rice crepe from the coastal regions of India, is as simple to make as it is delightful to eat. Perfect for a light breakfast or a snack, this gluten-free crepe requires just a handful of ingredients and no fermentation time.
Ingredients
- 1 cup white rice
- 1/4 teaspoon salt
- 1/2 cup grated fresh coconut
- 1 1/2 cups water
- 1 teaspoon coconut oil, for cooking
Instructions
- Soak the white rice in water for at least 4 hours, then drain.
- Blend the soaked rice, salt, grated fresh coconut, and 1 1/2 cups water into a smooth batter. The consistency should be similar to that of buttermilk.
- Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
- Pour a ladleful of the batter onto the skillet, swirling it around to form a thin, even layer. Cover with a lid and cook for about 2 minutes, until the edges start to lift.
- Gently fold the dosa in half, then in half again to form a triangle. Serve hot with chutney or curry of your choice.
What sets Neer Dosa apart is its incredibly soft texture and subtle coconut flavor, making it a unique addition to your crepe repertoire.
Tip: For an even lighter texture, let the batter rest for 30 minutes before cooking.
Pesarattu Dosa
Start your morning with a crispy, protein-packed Pesarattu Dosa, a savory Indian crepe made from green moong dal, perfect for a wholesome breakfast or a light dinner.
Ingredients
- 1 cup split green moong dal (skinned and split mung beans)
- 1/4 cup rice
- 1 green chili, finely chopped
- 1 inch ginger, grated
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- Salt to taste
- 2 tbsp oil
- Water as needed for soaking and grinding
Instructions
- Rinse the moong dal and rice together, then soak in water for at least 4 hours or overnight.
- Drain the water and blend the dal and rice with green chili, ginger, cumin seeds, asafoetida, and salt to a smooth batter, adding water as needed to achieve a pouring consistency.
- Heat a non-stick skillet over medium heat and lightly grease with 1/2 tsp oil.
- Pour a ladleful of batter onto the skillet and spread it thinly in a circular motion to form a dosa.
- Drizzle 1/2 tsp oil around the edges and cook for 2-3 minutes until the bottom is golden and crisp.
- Flip the dosa and cook for another minute, then transfer to a plate.
- Repeat with the remaining batter, greasing the skillet as needed.
What sets this Pesarattu Dosa apart is its incredible crispness paired with the earthy flavors of moong dal and the warmth of ginger and cumin, making it a comforting yet nutritious choice any time of day.
Tip: For an extra crunch, sprinkle some finely chopped onions on the dosa right after spreading the batter.
Adai Dosa
Adai Dosa is a protein-packed, savory South Indian pancake that’s both nutritious and delicious, perfect for a hearty breakfast or a light dinner.
Ingredients
- 1/2 cup parboiled rice
- 1/2 cup raw rice
- 1/4 cup urad dal (split black gram)
- 1/4 cup chana dal (split chickpeas)
- 1/4 cup toor dal (split pigeon peas)
- 1/4 cup moong dal (split mung beans)
- 2 dried red chilies
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon salt
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped cilantro
- 2 tablespoons vegetable oil
Instructions
- Soak the parboiled rice, raw rice, urad dal, chana dal, toor dal, and moong dal together in water for at least 4 hours. Drain well.
- Grind the soaked ingredients with dried red chilies and asafoetida to a coarse batter, adding water as needed to achieve a thick but pourable consistency.
- Stir in the salt, chopped onions, and cilantro into the batter.
- Heat a non-stick skillet over medium heat and lightly grease with 1/2 tablespoon of vegetable oil.
- Pour a ladleful of batter onto the skillet and spread it gently into a thick pancake. Drizzle 1/2 tablespoon of oil around the edges.
- Cook for 3-4 minutes until the bottom is golden brown, then flip and cook the other side for another 3 minutes.
- Repeat with the remaining batter, greasing the skillet as needed.
Adai Dosa stands out with its crispy edges and soft center, packed with the earthy flavors of lentils and the freshness of cilantro. It’s a versatile dish that pairs wonderfully with coconut chutney or a dollop of butter.
Tip: For an extra crunch, sprinkle some sesame seeds on the dosa right after spreading the batter.
Jaggery Dosa
Start your morning with a sweet twist on the classic dosa, infused with the rich, caramel-like flavor of jaggery. This Jaggery Dosa is a delightful treat that’s surprisingly simple to make at home.
Ingredients
- 1 cup rice flour
- 1/4 cup jaggery, grated
- 1/2 cup water
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- A pinch of salt
Instructions
- In a mixing bowl, combine 1 cup rice flour, 1/4 cup grated jaggery, 1/2 cup water, 1/4 tsp cardamom powder, and a pinch of salt. Whisk until you achieve a smooth, lump-free batter.
- Heat a non-stick skillet over medium heat and lightly grease it with 1 tbsp ghee.
- Pour a ladleful of the batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
- Cook for 2-3 minutes until the edges start to lift, then flip and cook for another minute until golden spots appear.
- Serve hot. The Jaggery Dosa is perfect for those who love a hint of sweetness in their breakfast, with the aromatic cardamom adding a lovely depth of flavor.
Tip: For an extra crispy texture, let the batter rest for 10 minutes before cooking.
Egg Dosa
Start your morning with a crispy, golden Egg Dosa, a South Indian-inspired crepe that’s effortlessly elegant and packed with protein.
Ingredients
- 1 cup dosa batter (store-bought or homemade)
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp chopped cilantro
- 1/2 tsp chili flakes (optional)
Instructions
- Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tbsp of unsalted butter.
- Pour 1/2 cup of dosa batter onto the skillet, spreading it thinly in a circular motion to form a crepe.
- Crack 1 large egg onto the center of the dosa, gently spreading the yolk over the surface.
- Sprinkle 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp chili flakes (if using) evenly over the egg.
- Cover the skillet and cook for 2-3 minutes, or until the egg is set and the edges of the dosa are crisp and golden.
- Drizzle the remaining 1/2 tbsp of unsalted butter around the edges, then sprinkle 1 tbsp chopped cilantro over the top.
- Fold the dosa in half and serve hot, with the crispy edges showcasing the perfect contrast to the soft, flavorful egg center.
Tip: For an extra crispy dosa, let the batter spread thin and cook uncovered for the first minute before adding the egg.
Cheese Dosa
Cheese Dosa is a delightful twist on the classic South Indian crepe, blending the crispiness of dosa with the gooey goodness of melted cheese. Perfect for a quick breakfast or a savory snack, this recipe is sure to win hearts.
Ingredients
- 1 cup dosa batter
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil
Instructions
- Heat a non-stick skillet over medium heat and lightly grease it with 1 tbsp oil.
- Pour 1/2 cup of dosa batter onto the skillet, spreading it thinly in a circular motion to form a crepe.
- Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over the dosa.
- Cook for 2 minutes until the edges start to lift, then sprinkle 1/2 cup mozzarella and 1/4 cup cheddar cheese over one half of the dosa.
- Fold the other half over the cheese and press gently with a spatula. Add 1 tbsp butter around the edges.
- Cook for another 2 minutes until the cheese melts and the dosa turns golden brown and crispy.
- Serve hot with your favorite chutney or sauce.
The magic of Cheese Dosa lies in its crispy exterior giving way to a molten cheese center, a texture contrast that’s irresistibly satisfying.
Tip: For an extra crispy dosa, let the batter spread thin and cook on a slightly higher heat.
Tomato Dosa
Tomato Dosa brings a vibrant twist to the traditional South Indian crepe, infusing it with the tangy sweetness of ripe tomatoes for a breakfast that’s as colorful as it is delicious.
Ingredients
- 1 cup rice flour
- 1/4 cup urad dal flour
- 1/2 cup finely chopped ripe tomatoes
- 1/4 cup finely chopped onions
- 1 green chili, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 2 tbsp chopped cilantro
- 1 1/2 cups water
- 2 tbsp vegetable oil
Instructions
- In a large bowl, mix together rice flour, urad dal flour, chopped tomatoes, onions, green chili, cumin seeds, salt, turmeric powder, and cilantro.
- Gradually add water to the mixture, stirring continuously to form a smooth, lump-free batter. The consistency should be similar to that of pancake batter.
- Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tbsp of vegetable oil.
- Pour a ladleful of batter onto the skillet, spreading it gently in a circular motion to form a thin crepe.
- Drizzle 1/2 tbsp of oil around the edges of the dosa. Cook for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
- Flip the dosa and cook for another 1-2 minutes until the other side is lightly browned.
- Repeat the process with the remaining batter, greasing the skillet as needed.
The Tomato Dosa stands out with its soft texture and the perfect balance of tanginess from the tomatoes and warmth from the spices, making it a refreshing start to any morning.
Tip: For an extra crispy edge, let the batter rest for 10 minutes before cooking.
Spinach Dosa
Spinach Dosa brings a vibrant green twist to the classic South Indian crepe, blending nutrition with irresistible flavor.
Ingredients
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1 cup fresh spinach, finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin seeds
- 1 green chili, finely chopped
- 2 tablespoons oil
- 2 cups water
Instructions
- In a large bowl, mix together rice flour, urad dal flour, chopped spinach, turmeric powder, salt, cumin seeds, and green chili.
- Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth, pourable batter. Let it rest for 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tablespoon oil.
- Pour a ladleful of batter onto the skillet, spreading it in a circular motion to form a thin crepe.
- Drizzle 1/2 tablespoon oil around the edges and cook for 2-3 minutes until the edges start to lift.
- Flip the dosa and cook for another 2 minutes until both sides are golden and crisp.
- Repeat with the remaining batter, greasing the skillet as needed.
The Spinach Dosa stands out with its crisp edges and soft center, offering a delightful contrast in textures. The subtle spice from the green chili and the earthiness of cumin seeds elevate the humble crepe to something truly special.
Tip: For an extra nutritional boost, blend the spinach into a puree before adding it to the batter for a smoother texture and deeper color.
Beetroot Dosa
Beetroot Dosa brings a vibrant twist to the traditional South Indian crepe, infusing it with earthy sweetness and a stunning pink hue that’s sure to brighten any breakfast table.
Ingredients
- 1 cup dosa rice
- 1/4 cup urad dal
- 1/2 teaspoon fenugreek seeds
- 1 medium beetroot, peeled and grated
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Water, as needed for grinding
Instructions
- Soak the dosa rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.
- Drain the water and grind the soaked ingredients with grated beetroot and enough fresh water to form a smooth batter. The consistency should be similar to pancake batter.
- Add 1/2 teaspoon salt to the batter and mix well. Let it ferment in a warm place for 8 hours or until the batter rises and becomes slightly bubbly.
- Heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin crepe.
- Drizzle 1/2 teaspoon vegetable oil around the edges of the dosa. Cook for 2-3 minutes until the edges start to lift, then flip and cook for another minute.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
The natural sweetness of beetroot pairs beautifully with the slight tang of fermented batter, creating a dosa that’s as flavorful as it is colorful. Perfect for those mornings when you want something a little out of the ordinary.
Tip: For an extra crispy texture, spread the batter thinner and cook on a slightly higher heat.
Carrot Dosa
Looking for a twist on the traditional dosa? This Carrot Dosa brings a sweet, earthy flavor to your breakfast table, with a vibrant orange hue that’s as pleasing to the eye as it is to the palate.
Ingredients
- 1 cup rice flour
- 1/2 cup grated carrots
- 1/4 cup urad dal flour
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 2 cups water
- 2 tbsp vegetable oil
Instructions
- In a large mixing bowl, combine 1 cup rice flour, 1/4 cup urad dal flour, 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/2 tsp cumin seeds.
- Gradually add 2 cups water to the dry ingredients, whisking continuously to avoid lumps, until you achieve a smooth, pourable batter.
- Stir in 1/2 cup grated carrots into the batter until evenly distributed.
- Heat a non-stick skillet over medium heat and lightly grease with 1/2 tbsp vegetable oil.
- Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
- Drizzle 1/2 tbsp vegetable oil around the edges and cook for 2-3 minutes until the bottom is golden and crisp.
- Flip the dosa and cook for another 1-2 minutes on the other side.
- Repeat with the remaining batter, greasing the skillet as needed.
The Carrot Dosa stands out with its subtle sweetness and crisp edges, making it a delightful alternative to the classic version. Perfect for those mornings when you crave something a little different.
Tip: For an extra flavor boost, serve with a side of coconut chutney or a spicy tomato sauce.
Corn Dosa
Corn Dosa brings a sweet, summery twist to the traditional South Indian crepe, perfect for a lazy weekend breakfast or a light dinner.
Ingredients
- 1 cup rice flour
- 1/2 cup fine cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 1/2 cups water
- 1/4 cup fresh corn kernels
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, whisk together 1 cup rice flour, 1/2 cup fine cornmeal, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon baking soda.
- Gradually add 1 1/2 cups water, stirring until the batter is smooth and free of lumps. Fold in 1/4 cup fresh corn kernels.
- Heat a non-stick skillet over medium heat and lightly grease with 1/2 tablespoon vegetable oil. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion.
- Cook for 2-3 minutes until the edges lift and the bottom is golden. Drizzle 1/2 teaspoon vegetable oil around the edges, flip, and cook for another 2 minutes.
- Repeat with the remaining batter, greasing the skillet with 1/2 tablespoon vegetable oil between each dosa.
The subtle sweetness of corn paired with the crispy edges of the dosa makes this a standout dish that’s as enjoyable to make as it is to eat.
Tip: For an extra crunch, sprinkle a few extra corn kernels on top of the dosa right after pouring the batter onto the skillet.
Chocolate Dosa
Who says dosas can’t be sweet? This Chocolate Dosa is a delightful twist on the classic, perfect for those mornings when you’re craving something indulgent yet easy to make.
Ingredients
- 1 cup rice flour
- 1/4 cup cocoa powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1 1/2 cups water
- 2 tbsp butter, melted
- 1/2 cup chocolate chips
Instructions
- In a large bowl, whisk together 1 cup rice flour, 1/4 cup cocoa powder, 2 tbsp sugar, and 1/2 tsp salt.
- Gradually add 1 1/2 cups water to the dry ingredients, stirring until the batter is smooth and free of lumps.
- Heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion.
- Drizzle 1/2 tsp melted butter over the dosa and sprinkle 1 tbsp chocolate chips on top. Cook for 2 minutes until the edges start to lift.
- Flip the dosa and cook for another minute until the chocolate chips melt slightly. Repeat with the remaining batter.
The magic of this Chocolate Dosa lies in its crispy edges and the gooey chocolate that peeks through with every bite. It’s a breakfast that feels like dessert!
Tip: For an extra touch of luxury, serve with a dollop of whipped cream or a drizzle of caramel sauce.
Conclusion
We hope this roundup of 18 delicious dosa recipes inspires your next meal, whether you’re craving something traditional or eager to try a creative twist. Each recipe promises a burst of flavor perfect for any occasion. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy cooking!
