Dosa Recipe - SK Khazana

The most popular South Indian snack which is now much liked all over the world This is a Sanjeev Kapoor exclusive recipe.

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Dosa Recipe - SK Khazana

Main Ingredients Parboiled rice (ukda chawal), kolam rice
Cuisine Indian
Course Snacks and Starters
Prep Time 10-15 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Dosa Recipe - SK Khazana

  • 2 cups Parboiled rice (ukda chawal) soaked for 8-10 hours
  • 1 cup kolam rice soaked for 8-10 hours
  • 1/2 cup Split black gram skinless (dhuli urad dal) soaked for 8-10 hours with ½ tsp fenugreek seeds
  • 1 tablespoon Split pigeon pea (toor dal/arhar dal) soaked for 3-4 hours
  • 2 tablespoons Split Bengal gram (chana dal) soaked for 3-4 hours
  • to taste Salt
  • as required Oil
  • to grease Onion half
  • to serve Coconut chutney
  • to serve Tomato chutney
  • to serve Molagapodi (gun powder)
  • to serve Sambhar


  1. Put parboiled rice, rice, split skinless black gram with fenugreek seeds, pigeon pea, Bengal gram and 2 cups water in a blender jar and blend to a smooth and fine batter.
  2. Transfer the batter into a large bowl. Cover and set aside to ferment for 8-10 hours.
  3. Add salt to the batter and mix well. Add enough water to get the required consistency and mix till well combined.
  4. Heat a non-stick tawa. Dip a halved onion in oil and rub it all over the tawa to grease it. Pour a ladle of the batter and spread it evenly to a thin disc. Drizzle a little oil all around the disc and cook till the underside turns golden brown.
  5. Gently roll the dosa and take it off the heat. Make more dosas similarly.
  6. Place the dosas on serving plates and serve hot with coconut chutney, tomato chutney, gun powder and sambhar.