Sweet n Tangy Dosa

For the first time I ate this dosa at my friend, Sowmya’s place. Her mom had come down and she had made this dosa. Dosa was a combination of tangy, sweet, and spicy. Just loved it and I asked for the recipe. The very next day, I was in the kitchen trying it out.


Parboiled rice – 3 cups

Urad dal – 1 cup

Corriander seeds – 1/2 cup

Red Chilli – 10 nos

Methi – 4 tbsp

Tamrind – in a size of a musumbi

Coconut – 1 cup

Jaggery – 1 cup

Curry Patta – 1/2 cup

Salt to taste


Wash and soak  parbolied rice and urad dal in a separate vessel overnight.  In another vessel, soak  corriander seeds, red chilli, methi and tamrind.  While grinding, the soaked rice and dal, add the soaked corriander seeds, red chilli, methi, and tamrind. Once they are coarse, add jaggery, curry patta and coconut. Grind all the ingredients till it becomes a smooth paste. Add salt according to taste.  Mix everything together after grinding. Leave it for about 5 – 6 hours in a warm place to ferment.    

While making dosa, check for the consistency, if  required add water. Make dosas and serve hot dosas with butter. Tastes heavenly….

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