Dosa: Crispy Indian Lentil and Rice Crepes with Potato Masala Filling 2026

Dosa is a beloved South Indian specialty: a thin, crispy crepe made from fermented rice and lentil batter. At first glance it might look like a savory version of a French crepe, and that's not far off. The real difference lies in the batter, which fries into delicate, golden wafers with a crunch so satisfying you'll want to eat them one after another.

In India, dosa is part of everyday life, especially at breakfast and as a snack from the countless street food stalls. Because the batter needs a long fermentation to develop its characteristic flavor and texture, you'll need a bit of planning and patience. The good news is that the effort pays off in a big way.

A powerful blender or food processor is essential to grind the ingredients into a very smooth batter. In India, a wet grinder is commonly used to achieve the ideal texture, but a regular blender works well with the right technique. Serve dosa on its own with chutneys for dipping, or stuffed with the classic aloo masala, a sautéed spiced potato filling.

For a heartier meal, especially at breakfast, dosa is often paired with a bowl of sambar, the traditional Indian lentil and vegetable stew. Here we'll show you how to make the dosa, the potato filling, and two chutneys—coconut and tomato—so you can travel from your kitchen straight to India.

Ingredients for Dosa

For 6 servings

• 200 g rice (preferably idli, sona, basmati, or long-grain)
• 80 g urad dal
• 20 g chana dal
• 1 teaspoon fenugreek or methi seeds
• 500 g potatoes (starchy variety, good for mashing)
• Salt to taste
• 2 tablespoons ghee or mild oil
• 1 teaspoon cumin seeds or ground cumin
• 3 garlic cloves
• 1 large onion
• 1 or 2 fresh green chiles
• 10 to 12 curry leaves (optional)
• ½ teaspoon ground turmeric
• Ground black pepper
• 1 handful fresh cilantro
• 2 tablespoons ghee or mild oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds or ground cumin
• 1 tablespoon urad dal
• 1 small onion
• 6 medium garlic cloves
• 1 piece fresh ginger (about 3 cm)
• 1 or 2 fresh green chiles
• 10 to 12 curry leaves (optional)
• 500 g tomatoes
• Half a glass of water
• Salt to taste
• 100 g fresh coconut
• 2 tablespoons chana dal
• ½ small onion
• 1 piece fresh ginger (about 3 cm)
• 150 ml coconut water (plus more to adjust)
• 12 curry leaves
• ½ lemon
• 1 or 2 fresh green chiles
• Salt to taste
• 2 tablespoons ghee or mild oil
• 1 teaspoon black mustard seeds
• 1 dried red chile
• Salt to taste
• Ghee, neutral oil, or mild olive oil

How to Make Dosa Step by Step

1. Soak the rice and lentils

First, wash 200 g of rice (preferably idli, sona, basmati, or long-grain) to remove excess starch and impurities. Rinse, rub, and strain it, repeating about 3 or 4 times until the water runs clean. Do the same with 80 g of urad dal and 20 g of chana dal. Then put everything to soak, well covered with water, along with 1 teaspoon of fenugreek or methi seeds. Alternatively, soak the rice separately from the rest. Leave in the refrigerator overnight, at least 12 hours.

2. Grind the rice and lentils

After the resting time, you can drain and grind everything together, adding water as needed to get a batter with the consistency of traditional crepe batter, very smooth. Alternatively, as we do, you can grind each mixture separately, leaving the rice with a bit of texture and the other mixture very smooth, as this gives a more pleasant crunch in the final result.

3. Mix the batter by hand

Next, combine the two pastes in a large bowl and mix well with your hand. This helps aerate the batter and makes the subsequent fermentation easier.

4. Let the batter ferment

Then cover with a clean cotton kitchen towel or a plate and let the batter rest in a warm place in the house to ferment, between 6 and 8 hours, until you see it has risen and bubbles appear. Meanwhile, you can prepare the filling and the accompaniments.

5. Prepare the aloo masala

To make the aloo masala, boil 500 g of potatoes with salt until tender, then peel and mash them with a fork. In a skillet, heat 2 tablespoons of ghee or oil, 1 teaspoon of cumin, 3 minced garlic cloves, 1 large chopped onion, 1 or 2 chopped and seeded green chiles, and 10 to 12 curry leaves. Sauté, then add ½ teaspoon of turmeric. Stir in the potatoes, mix well, and adjust salt and pepper. Finish with a handful of chopped fresh cilantro.

6. Prepare the tomato chutney

Next, make the tomato chutney. In a skillet, heat 2 tablespoons of ghee or oil and add 1 teaspoon of black mustard seeds, 1 teaspoon of cumin, and 1 tablespoon of urad dal. Let it infuse for a couple of minutes, then add 1 small chopped onion, 6 minced garlic cloves, a piece of minced ginger about 3 cm long, 1 or 2 chopped and seeded green chiles, and some curry leaves. Sauté, then add 500 g of chopped tomatoes and half a glass of water, and let it cook covered for 30 to 40 minutes. Finally, blend and adjust salt.

7. Prepare the coconut chutney

Finally, make the coconut chutney. Blend 100 g of grated fresh coconut with 2 tablespoons of chana dal toasted in a skillet—it should be well golden to bring out its aroma and prevent the chutney from tasting like raw legumes—½ small onion, a 3 cm piece of ginger, 1 or 2 seeded green chiles, 6 curry leaves, 150 ml of coconut water, and the juice of ½ lemon. If it's too thick, adjust with more coconut water. In a skillet, heat 2 tablespoons of ghee or oil, 1 teaspoon of mustard seeds, 6 curry leaves, and 1 chopped dried red chile. Let it infuse over medium-low heat for a couple of minutes, remove, pour over the chutney, and mix.

8. Adjust the dosa batter

With all the accompaniments ready, return to the dosa batter. Check the texture and, if it's too thick, add a little water and mix again. Adjust salt to taste, and it's ready to cook.

9. Pour and spread the batter

Heat a wide skillet or crepe pan, grease it with ghee or neutral or mild olive oil, and when it's hot but not too hot, pour a ladleful of batter in the center. Quickly, using the back of the ladle, spread the batter in circles to form a thin crepe.

10. Cook until golden and add filling if desired

Let it brown to your liking over medium heat. You can add a few drops of oil around the edges to make it crispier. When the edges pull away and the base is golden, it's ready. At this point you can roll it up on itself and leave it as is, or fill it with the aloo masala. Repeat until all the batter is used.

11. Serve the dosa

To finish, serve the dosa freshly made, plain or filled, as you prefer, and accompanied by the chutneys.

Tips for the Best Dosa

Plan ahead for fermentation

The batter needs a long fermentation—at least 12 hours soaking plus 6 to 8 hours fermenting—so start a day ahead. A warm spot in your kitchen helps the batter rise and develop bubbles, which are key to light, crispy dosa.

Use a powerful blender

A high-powered blender or food processor is essential to grind the rice and lentils into a very smooth batter. For extra crunch, grind the rice a little coarser and the lentils very smooth, then mix by hand to aerate.

Master the pan and spreading technique

Heat your skillet or crepe pan over medium heat and grease it lightly. Pour a ladleful of batter in the center and quickly spread it in circles with the back of the ladle. A few drops of oil around the edges make the dosa extra crispy.

30 Go-To Recipes I Keep Coming Back to in My Own Kitchen

Like a lot of home cooks, I like having a rotation that covers cozy classics, dishes from around the world, and sweets that make everyone happy.

Some nights I want something luxuriously rich, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a truly indulgent Chocolate Mousse Cake recipe. And on days when I'm after something fruity and soothing, this timeless French Tarte Tatin recipe is my reliable pick.

For mornings that call for something easy and for lighter plates, I'll whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And whenever I need a gluten-free staple for the pantry, this straightforward Gluten-Free Rice Flour recipe does the job.

When tapas and Mediterranean cooking are calling, I tend to cycle through this punchy Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This crisp Italian Vitello Tonnato recipe is another one I love to serve when the occasion feels a bit more special.

Hearty midday meals and comforting suppers? These are the ones I'm always recommending: this warming Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. When I'm after something more substantial, I'll bake up this Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually lead me to this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, punchy Mexican Pork Carnitas recipe, or these crackly Korean Hobak Jeon recipe. These effortless Air Fryer Zucchini Rings recipe are another favorite of mine for a quick appetizer or snack.

And when I'm hosting and putting together drinks alongside a full menu, I'll often serve dinner with this refreshing Original Cuban Mojito recipe, this potent Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To bring the whole table together, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing things off with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for Your Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes boil down to three things: straightforward methods, techniques you can trust, and serious flavor.

Every recipe gathered here is one I genuinely cook over and over—whether it's a fast meal just for me or something a little more celebratory for friends and family.

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When something light and uncomplicated is what I'm after, I'll usually make the classic Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. For cozier, more filling meals, I frequently point people to the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the fast weeknight winner One Pot Pasta Recipe.

I'm also a big fan of sharing dishes with roots in other countries, such as the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it cuts down on time without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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