UTS Tamil Society's Dosas

The Tamil language is one of the oldest cultivated Dravidian languages and is spoken primarily by people in southern India. It’s the official language in the Indian state of Tamil Nadu, as well as an official language in Sri Lanka and Singapore.

Dosa is one of the most regularly consumed breakfast meals (or sometimes as an evening snack) in southern India. A delish food option that is now available in almost any Indian restaurant around the world, but also a recipe you can easily whip up at home. You can eat dosa by itself or experiment by adding a filling of your choice such as paneer, spiced mashed potato, onion and green chilies, or spiced powders. Serve your dosa hot with some sambar and chutney for a traditional south Indian experience.


  • 2 cups of short grain white rice
  • 1/2 of white lentils (red is fine, just not brown)
  • 1/2 teaspoon of fenugreek seeds
  • 1/2 teaspoon of salt


  1. Place the white rice in a bowl, and the lentils and fenugreek seeds in a different bowl. Cover both with cold water and let soak for a minimum of 4 hours but ideally overnight.
  2. After soaking, drain and place the rice with 1 cup of cold water in a blender. Blend for around 10 minutes or until you have a peanut butter like texture.
  3. Similar to the rice, drain the lentils and the fenugreek seeds. Add 1/2 cup of cold water and blend again until a similar texture.
  4. Combine both pastes in a large bowl and slowly pour in cold water until the pastes thin out to eventually become the same consistency as pancake batter, it should be runny but cover the back of a spoon.
  5. Leave this to rest for 6-8 hours, it will start to bubble like yeast does for sourdough.
  6. Before cooking, stir in salt. In a pan over medium heat, lightly cover the base of a non-stick pan with ghee (clarified butter) or other cooking oil.
  7. Using a ladle, scoop in a ladle's worth of dosa batter. In a circular motion, move the batter outwards to make a round shape. The dosa should be relatively thin, somewhere in between a tortilla and a crepe.
  8. Drizzle a small amount of oil on the top of the dosa. Leave to cook for around one minute or until bubbles form at the top, this is then time to flip (the cooking process is very similar to pancakes). After golden on both sides, the dosa is then ready to be served or filled.

You should serve dosa immediately after cooking, but the batter itself can be kept for a week.

The UTS Tamil Society aim to promote and preserve the Tamil culture, language, and food amongst young people. We regularly hold events to encourage and celebrate our culture including our annual charity production ‘Kathambamaalai’, dinner and dance nights, movie nights, and games nights.

Follow us at @utstamilsoc to keep up to date with our latest club events. Don’t forget to tag us if you make this recipe.