Thin dosa

Sesame Oil and South Indian food go hand in hand. And what’s better than a crispy thin dosa whose flavours explode into your mouths the minute you taste it! But, how to make one? Well, don’t worry as we have got the recipe figured out for you! The South Indian dosa recipe is super easy to make and is also mouth-wateringly delicious. So let’s just jump straight into it.


For Chilla:

- One and a half cup of soaked Green Moong Dal.
- One and a half TSP of chopped green chillies.
- Twelve TSP of Swastik Double Filtered Groundnut oil.
- A pinch of Asafoetida (Hing), and salt as per your taste.

For Stuffing:

- Two cups of boiled potatoes cut in the shape of cubes.
- Three-quarters worth of boiled green peas in a cup.
- One tablespoon of cumin seeds (jeera).
- Half tablespoon of dried mango powder (amchur).
- Two tablespoons of chopped green chillies.
- One tablespoon of Swastik Double Filtered Groundnut oil.
And salt as per your taste.


- First of all, soak the urad dal and fenugreek seeds into hot water for around two hours.

- Also, soak the idli rice in hot water for two hours separately.

- Then grind the urad dal and the fenugreek seeds together with a little bit of water making it a smooth paste.

- Also, grind the idli rice and the cooked rice together with a little bit of water making it a smooth paste.

- After that, mix both of these batters together and keep them for fermentation over the night.

- In the morning, take the batter and add a bit of water into it to make it a bit smooth, as it will be able to spread easily once smooth.

- Heat a non-stick Tawa (griddle), when it becomes hot enough, pour a ladle full of batter in the centre.

- Move the ladle in a circular motion from its centre to the edge till you get a nice round shape of the dosa.

- Then sprinkle Swastika Kachi Ghani Til (Sesame) Oil in the centre as well as in the edges.

- Turn the flame to medium.

- Once the dosa turns into golden colour, flip the dosa upside down and keep it for fifteen seconds.

- Fold the dosa and enjoy it with chutney or sambar of your choice!