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Kanchipuram dosai
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Kanchipuram dosa recipe

Prep Time15 mins
Cook Time25 mins
Soaking and fermentation time12 hrs
Total Time12 hrs 40 mins
Course: Breakfast, Dinner
Cuisine: Indian, South Indian
Keyword: Dosa recipes
Servings: 12 dosais
Author: Jeyashri suresh


  • ½ cup Idli rice
  • ½ cup Raw rice
  • ½ cup urad dal
  • 3 tbsp yellow moong dal
  • 1 tsp pepper
  • 1 tsp cumin seeds
  • 1 small piece ginger
  • 2 tsp sesame oil
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • Salt as needed
  • Oil to make dosai


  • Wash and soak ½ cup idli rice, ½ cup raw rice, ¼ cup urad dal together.
  • Soak ¼ cup of urad dal separately.
  • Let this soak for 3-4 hours.
  • Grind the ¼ cup of urad dal first in a grinder.
  • Meanwhile soak yellow moong dal now.
  • Once it almost done, add the soaked rice and urad dal mixture.
  • Let this grind well.
  • Add sufficient water while grinding.
  • Grind into a fluffy batter.
  • Take out and transfer to a vessel.
  • Add salt and mix well.
  • Now drain water from the soaked moong dal and add this on the top of the batter.
  • Do not mix.
  • Cover this and ferment for 8 hours or overnight.
  • Pulse the cumin and pepper into a coarse powder.
  • Grate the ginger, Alternatively you can use ½ tsp of sukku podi | dry ginger powder too.
  • Add the cumin pepper powder, grated ginger to the batter.
  • Temper mustard seeds in 2 tsp sesame oil. Add this to the batter.
  • Mix well.
  • If you want you can go ahead and make Idlis. It will come out very soft and nice.
  • We are making dosa using this batter.
  • Heat a dosa pan and spread a ladle full of dosa batter
  • Drizzle oil on the sides.
  • Once one side is cooked, flip the dosa.
  • Let this cook for few seconds.
  • Take out from the pan.
  • Serve with chutney or idli podi.
  • Repeat this for the rest of the batter.



1. Do not skip the moong dal, it gives nice crispiness to the Kanchipuram dosa.
2. You can store the batter in the refrigerator for 4-5 days.
3. The same batter can be used for making Kanchipuram idli too.