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Wednesday, 15 January 2014

Khara Dosai

 This recipe doesn't require fermentation, Just need to soak the dal and rice for 2 hours...Quick tiffen variety and also so crispy and tasty...

Recipe Source:
This was the recipe i learnt from Chitvish,  where she has posted it in a social website...

Here goes the method...


Rice (Idli rice variety) - 1 cup
Fenugreek seed - 1/2 tsp
Tur Dal - 1/2 cup
Red Chilly - 2
Coconut gratted - 1/2 cup
Jeera - 1/2 tsp
Salt to taste
Oil to roast...

Soak all the ingredients till Jeera for about 2 hours and grind it to Dosai batter consistency.
Add salt and spread the batter in tawa to make a crispy dosai...with bit of oil.

You can find the Chutney Recipe here

Sending this recipe to Dish it out light dinners  hosted by Preetha and by cooksjoy.


  1. Sema... Love the way you clicked :)

  2. Wow ! Innovative presentation.Looks really yum& crispy.

    1. Thank you Asiyamma, for your lovely feedback

  3. Hello, I am Francesca, Italian, congratulations for your blog. I have joined your friends, if you want to follow me too. Have a nice day.

  4. wow crispy dosai..... superb presentation dear

    plz visit me wnvr gtng time...www.remyasean.blogspot.in

  5. crispy dosa!! love them..

    On-going event: South indian cooking

  6. Perfect crisp dosa. Thanks so much for linking to my event.Looking for more..


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