• August 1, 2022

Urad Dal Dosa

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Comfort food at its best, Urad Dal Dosa or an Indian version of a crispy pancake/crepe made with ground split black gram (urad dal) is a close cousin of the regular Dosa or Dosai, a popular South Indian breakfast. This Urad Dal Dosa recipe is very simple to make and requires no fermentation. Still good in taste! While you check this recipe and give it a try, there are a few other recipes like Instant Dosa Mix and Instant Dosa Recipe for you to get your dosa game strong!

urad dal dosa on a white plate.

About Urad Dal Dosa

The quintessential breakfast/snack dish from South India is given a super healthy, yet yummy twist in this Urad Dal Dosa recipe. This dosa is made completely from scratch by grinding urad dal with dried fenugreek seeds or methi seeds in water, then perfectly seasoning it to get a smooth batter.

This batter can be used instantly to make crisp dosas for a quick meal. No fermentation required. I have not even used rice or rice flour in this recipe. However, the one thing that you must keep in mind is that this dosa should be served hot immediately as it tends to dry once it cools or reaches room temperature also.

As indigenous as it may sound, the world of dosas is not just limited to India. Yes, it is titled as the staple food in various South Indian states like Karnataka (the Udupi region is believed to be the origin place), Andhra Pradesh, Tamil Nadu, Kerala and also popular in some of the states in Western India and the Konkan coast.

But, don’t be surprised if I tell you that dosa is a favorite in Sri Lanka, Singapore and Malaysia (where it is called as ‘thosai’) and a well-known street food in Myanmar too.

Step-by-Step Guide

How to make Urad Dal Dosa

Soak Urad Dal and Make Batter

1. Clean 1 cup urad dal (husked split black gram) in water. Soak the urad dal with 3 to 4 methi dana (fenugreek seeds) overnight or for 4 to 5 hours.

soaking urad dal and methi dana in water

2. Drain all the water and add the soaked ingredients into a wet grinder jar.

adding soaked ingredients in wet grinder jar

3. Add ¼ cup of water or as needed.

adding water to soaked ingredients in jar

4. Grind the lentils finely, to a smooth and fine consistency. Add more water if required while grinding.

grinding ingredients till smooth

5. Pour the batter in a vessel.

pouring urad dal batter in a vessel

6. Add salt and mix well. To add some softness to the dosa texture, you can opt to add a bit of baking soda to the batter.

At this point, you can also add 2 to 3 tablespoons rice flour if you like.

adding salt to urad dal batter

7. If the batter is too thick, you can add some more water. But don’t make the batter thin as it will be difficult spreading the batter on the skillet. The batter should be of pouring consistency.

urad dal batter of pouring consistency

Mak Urad Dal Dosa

8. Heat a non-stick tava or thick well seasoned cast iron skillet or tawa. Keep heat to low or medium-low. Now take a ladle full of batter. Pour the batter.

pouring batter on hot tava

9. Gently spread the batter starting from the center and moving towards outwards.

spreading batter on hot tava

10. Cook the dosa on low to medium heat. Make the urad dal dosa, the way you would normally make dosa with oil or ghee.

cooking urad dal dosa on hot tava

11. When you see the batter cooked on top, drizzle ¼ to ½ teaspoon oil on the edges and center.

drizzling oil on edges and center of dosa

12. Cook till the Urad Dal Dosa looks crisp and golden.

cooking urad dal dosa till golden

13. Flip the dosa, cook till the other side is cooked.

flipping and cooking dosa on other side

14. Serve Urad Dal Dosa hot with coconut chutney or sambar. Eat these dosas while still hot. On cooling the texture tends to dry out and becomes dense.

urad dal dosa served with coconut chutney

How to serve Urad Dal Dosa

You can serve this Urad Dal Dosa with Coconut Chutney, Sambar or both and turn it into a wholesome meal. While it is the perfect choice and most preferred dish for a delicious and filling breakfast. But I have enjoyed this combination for my other meals like lunch and dinner too.

If you want to add another dimension to this plain dosa, you can go ahead and cook your basic potato bhaji, stuff these dosas with it and enjoy a homely dish. Refer to the recipe of this potato sabzi in this Masala Dosa.

Another different and interesting combination would be to serve this dosa with a delectable Kerala special called Kadala Curry (Kadala Kari). It is a spicy curry made with chickpeas (whole chana), coconut and some spices. Go ahead, give this a try too.

Expert Tips

  1. If the batter is too thick, add some more water to it. But make sure to not make it thin as it will be difficult spreading the dosas on the skillet with a thin batter.
  2. You can cook this Urad Dal Dosa the similar way you cook your regular dosa.
  3. Use a well seasoned cast iron skillet or tawa to make these dosa so that the batter does not stick to the pan.
  4. If you prefer, you can let the batter ferment a bit. To do this cover the bowl containing the batter and set aside for 3 to 4 hours, until the batter ferments slightly. Note that the taste of the dosa will be slightly sour due to the fermentation.
  5. More flavors can be added to the basic batter. Include finely chopped onions, curry leaves, ginger, green chillies, cumin seeds and crushed black pepper to add more flavor variations.
  6. To add some body and more texture, add 2 to 3 tablespoons of rice flour to the urad dal batter.

More Easy Dosa Variants To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

urad dal dosa on a white plate.

Urad Dal Dosa

Urad Dal Dosa are crispy Indian crepes made with black gram or hulled urad dal. This recipe is very simple to make and requires no fermentation.

5 from 8 votes

Prep Time 4 hrs 20 mins

Cook Time 20 mins

Total Time 4 hrs 40 mins

Soaking urad dal

  • Rinse husked and spilt black gram (urad dal) in water a few times. 

  • Soak the lentils adding enough water with fenugreek seeds (methi dana), overnight or for 4 to 5 hours.

Preparing batter

  • Drain all the water and add the soaked ingredients into a wet grinder jar.

  • Add ¼ cup of water or as needed. Grind the lentils finely, till smooth. Add more water if required while grinding.

  • Pour the batter in a vessel. Add salt and mix well.

  • If the batter is too thick, you can add some more water. But don’t make the dosa batter thin as it will be difficult spreading the batter on the tawa or skillet.

  • The batter should be of pouring consistency.

Making urad dal dosa

  • Heat a non-stick tawa or well seasoned heavy cast iron skillet. Now take a ladle full of batter. Keep heat to a low or medium-low.

  • Pour the batter and gently spread the batter starting from the center and moving towards outwards.

  • Cook the dosa on low to medium heat. Make the urad dal dosa, the way you would normally make dosa with oil or ghee.

  • When you see the batter cooked on top, drizzle some oil on the edges and center.

  • Cook till the dosa looks crisp and golden. Flip the dosa.

  • Cook till the other side is also done.

  • Serve Urad Dal Dosa hot with coconut chutney or sambar.

  • Use urad dal that is fresh and not aged or old. 
  • You can also add some finely chopped onions, ginger, curry leaves, coriander leaves, green chillies, cumin seeds and crushed black pepper to make the dosa more flavorful.
  • Do not cook these dosas for a long time as they can become chewy.
  • These dosa are best served hot. Do not store them or serve after they have cooled as the loose their crispy texture and become dense and dry.
  • The recipe can be halved or doubled. 

Nutrition Facts

Urad Dal Dosa

Amount Per Serving

Calories 247 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0.5g3%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 4g

Sodium 393mg17%

Potassium 8mg0%

Carbohydrates 34g11%

Fiber 14g58%

Protein 16g32%

Vitamin A 4IU0%

Vitamin B1 (Thiamine) 0.003mg0%

Vitamin B2 (Riboflavin) 0.003mg0%

Vitamin B3 (Niacin) 0.02mg0%

Vitamin B6 0.01mg1%

Vitamin C 3mg4%

Vitamin E 2mg13%

Vitamin K 0.3µg0%

Calcium 43mg4%

Vitamin B9 (Folate) 1µg0%

Iron 5mg28%

Magnesium 2mg1%

Phosphorus 3mg0%

Zinc 0.03mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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This Urad Dal Dosa recipe post from the blog archives first published in June 2010 has been republished and updated on 1 August 2022.


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