1. Raw Rice - 2 cup.

2. Urad dal-1/2 cup

3. Fenugreek seeds - 1/4 tea spoon

4. Salt - to taste

5. Water - to soak and grind

6. Oil - a few spoons.

7. Poha - 1/4 cup

 Poha Urad Dosa  

Poha Urad Dosa Preparation:

Wash rice and urad dal together.

Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.

Using a little water in which the rice is soaked, grind to a fine paste, add poha while grinding.

Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight.

In hot weather it will ferment in 4-5 hours.

The batter is ready. You can keep it in fridge and use for a week.



Heat a tawa or a nonstick flat pan. It should be hot but not smoking.

Sprinkle a little oil. Add a ladleful batter in the center of the pan and spreading in circular motion,

form a flat round and cover with a lid. Let cook for a few seconds.

Turn to the other side with a spatula Cook for a few seconds. Add a few drops of oil if you wish.

Remove onto a plate and serve hot.




1. Rava / Semolina - 5 Cup

2. Urad Dal - 1/2 Cup

3. Sour Curds - 1/2 Cup

4. Onion small finely chopped - 2

5. Green Chilies Chopped - 2

6. Salt to taste

7. Oil for Roasting

 Rava Dosa  

Rava Dosa Preparation:


Soak Urad dal 3-4hours and then grind to a paste.

Mix Rava, Salt, Curd and Urad dal paste together with little water to make a thin batter.

Keep aside to ferment for 6hours. Later, add Chilies and Onions to the batter.

Heat a tava and Sprinkle a little Oil, add a ladleful batter and spread it thinly. Let cook for a few seconds.

Add a few drops for oil if you wish.

Serve hot with Chutney.