indian dosa
prep time
cook time
total time
recipe type: quick meals
cuisine: indian
serves: 4
  • ¼ cup besan (chickpea) flour
  • ¼ cup mung bean flour
  • ¼ cup wheat flour
  • ¼ cup rice flour
  • ¾ to 1 cups water
  • 1 pinch salt
  • ½ teaspoon baking powder
  • seasonings of various sorts (see notes)
  1. Mix the flours, salt and baking powder together, add the water and mix to a thin batter. You might need a bit more or less water. It needs to be like crepe batter so you can get it to spread in the pan. If you can wait, let it sit for 30 mins.
  2. Heat a large frying pan and add a small amount of oil. Mix the batter again and pour some into the pan and swivel the pan around to spread the batter as quickly as possible before it sets. If it doesn't spread out very well, it probably means you need to add some more water to the batter.
  3. Let it cook until the top dries out slightly and has some bubbles. Flip and cook the other side. They don't take long. The first side should be golden brown and the second will just have some golden brown spots on it.
  4. Fill, roll and eat.
Dosa usually have seasonings in the batter such as finely chopped green chillies, black mustard seeds, grated ginger and chopped coriander. They taste great this way. Add as much or as little as you like. I love mine with ginger and chilli.

One other thing, traditional dosa batter is much thicker and spread with the back of a spoon around the pan. This instant variety is thinner and poured.
Recipe by quinces and kale at