Thattu Dosa


Thattu Dosa is a name inspired by ‘Thattu Kada’ which means street-side eateries in Kerala and comes in a small size which fits into your palm, unlike the usual huge dosa. The difference between the common dosa and thattu dosa also lies in the fact that the latter isn’t as crispy but is feathery-soft. It is served along with coconut chutney, red chilli chutney, rasa vada and even papad. Another distinct dish that is often served with thattu dosa is an ‘omplate’, basically egg omelette but that’s how people in Kerala pronounce it. The combination of thattu dosa with omplate is quite a trend here! As we are all aware, there is an endless variety of dosas available in Indian Cuisine- moong dal dosa, egg dosa, cheese dosa, keema dosa….the list goes on. But at times we want to settle in for something humble and simple. That is when Thattu Dosa comes to our rescue. We fall in for the medium sized soft dosa served with ‘Omplate’, filling the atmosphere with a lingering, nostalgic aroma. Every time we are out on the streets, preferably evenings, we land up in a Thattu Kada. We somehow coax our fellow travelers to settle in for the exciting dish.

Dosa is a South Indian bread prepared from a mixture of rice lentil fermented batter. Dosa is made by soaking and grinding urad dal and rice to a smooth flowing batter, fermenting for 5-6 hours and finally spreading out the batter in small quantities on a hot griddle or tawa. You can drizzle a few drops of ghee on the dosa for a more enjoyable flavor. Crispy, soft dosas are a craze with all both young as well as elderly. Relishing hot fluffy dosas with chutney and sambar is an awesome delicacy that you will never ever forget. Dosas are light, wholesome and gentle on the stomach and very nutritious too rich in vital nutrients required for body. Thattu Dosa is a never fail dosa and has won the streets of Kerala making us drool. Now you can easily prepare these dosas at home and relish with your family. You can explore a well detailed recipe here.

Thattu Dosa

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Kerala
Servings 6 People


  • 1 Cup Par boiled rice
  • 1 Cup Raw Rice
  • 1/2 Cup Cooked rice
  • 1/2 Cup Urad dal
  • 1 Tsp Fenugreek Greek seed
  • Salt As required
  • Water As required


  • Wash and soak par boiled rice, fenugreek seeds and raw rice overnight.
  • Wash and soak urad dal separately overnight.
  • Grind the urad dal and cooked rice to a very fine paste. Add a little water while grinding. Remove and keep aside in a big vessel.Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 4 -5 hours.
  • Now heat a non-stick pan and then pour a ladleful of dosa batter on it.Cook for 2 minutes on a medium heat. Turn other side and cook till golden colour. Repeat the same with rest of the batter for the number of dosas you need.
  • Serve with garlic chutney / sambar.


You can visit this link Kerala Style Masala Dosa. You can also visit this link Rava Dosa.
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online