By Ujjainee Roy
June 15, 2024
Love dosa but can't deal with its width? Try thattu dosa! These popular dosas are available across street-side eateries across Southern India and are much smaller and heartier than regulat skinny, crepe-like dosas. Let's explore its easy recipe so you can try it at home.
– 2 cups rice (preferably parboiled rice) – 1 cup urad dal (split black gram) – 1/2 teaspoon fenugreek seeds – Salt to taste – Water as needed
Rinse the rice and urad dal separately under running water. Soak the rice with fenugreek seeds in a bowl of water for at least 4-6 hours. Soak the urad dal in another bowl of water for at least 4-6 hours.
Drain the soaked urad dal and grind it to a smooth, fluffy batter, adding water as needed. Transfer to a large mixing bowl. Drain the soaked rice and fenugreek seeds, and grind them to a smooth batter, adding water as needed.
Combine the rice batter with the urad dal batter. Add salt to taste and mix well. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly.
Once the batter is fermented, stir it gently. The consistency should be thick but pourable. If it’s too thick, add a little water to achieve the right consistency. Heat a thick, flat griddle or tawa over medium heat. Grease it lightly with oil or ghee.
Pour a ladleful of batter onto the center of the griddle. Spread it slightly to form a thick, small circle (around 6-8 inches in diameter). Thattu Dosas are generally thicker than regular dosas. Drizzle a few drops of oil or ghee around the edges of the dosa.
Cook until the bottom is golden brown and the top is cooked through. Unlike regular dosas, Thattu Dosas are not flipped. Once done, remove the dosa from the griddle.
Serve hot with coconut chutney, sambar, or any other chutney of your choice. Thattu Dosa is often accompanied by a spicy tomato chutney or a tangy onion chutney.