Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka.


1 part rice flour
1/4 washed urid pulse
¼ dried split chickpeas
Salt and chilli to taste


Soak for 12hours with water level 1inch above the mix
Blend to create a smooth paste and leave for another 12 hours so that mixture can ferment
Add water to create consistency similar to warm custard and add salt and chilli
Ladle and spread on to a cool flat griddle and then increase the heat
When cooked, turn over.