Set dosa, soft spongy dosa
Thick, soft, pillowy dosas from a fermented rice and lentil batter, served with a quick coconut chutney.
- Time1 hr 15 plus soaking and overnight
- LevelMedium
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 483kcal
- 66.7gcarbs
- 2.2gof which sugars
- 19.5gfat
- 8.3gsaturates
- 8.7gprotein
- 3.9gfibre
- 3.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice in one bowl, and the urad dal, fenugreek seeds and poha in another. Cover both well with water and soak for 5 hours.
- 2
Drain the dal mixture and blend with about 150 ml of the water until very smooth and fluffy. Drain the rice and blend with about 150 ml of water until it is just slightly grainy. Mix both together in a large bowl with the salt.
- 3
Add enough of the remaining water to make a thick pouring batter, like double cream. Cover loosely and leave somewhere warm overnight, or for 8 to 12 hours, until bubbly and risen with a sour smell.
480 min - 4
Make the chutney. Soak the coconut in 100 ml of hot water for 10 minutes, then blend with the chilli, ginger, coconut yoghurt and salt.
- 5
Heat a non stick frying pan over a medium heat and brush with a little oil. Stir the batter gently, then pour a ladleful into the centre without spreading it, so you get a thick round about 12 cm across.
- 6
Drizzle a little oil round the edge, cover with a lid and cook for 2 to 3 minutes until the top looks set and dry and the base is pale golden. Do not flip.
2 min 30 s - 7
Lift out and keep warm under a clean tea towel while you cook the rest. Serve hot with the chutney.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
