If you are someone who is always on a quest for soul-satiating food, Indian cuisine will never disappoint. Irrespective of whether your comfort food is creamy butter chicken or a bowl of warm and light sambar, you are bound to be impressed by the sheer variety. In fact, south Indian food is one that is full of diversity. If, on one hand, you have Chettinad cuisine made to fire up your taste buds, you also have a variety of wholesome dosas on the other side to comfort you. A thin crepe-like south Indian bread, dosa is quite a staple across south Indian homes. It is usually made with rice or lentil fermented batter, and often stuffed with a combination of various ingredients. With a variety of dosas available nowadays- egg dosa, keema dosa, moong dal dosa, cheese dosa and much more., one is sure to be spoilt for choice.

And if you wish to go beyond all these fusion dosas, Kerala has got you covered. Thattu dosa, inspired by 'Thattu Kada' which means street-side eateries in Kerala, comes in a size so small that it can fit into your palm! Picture dosa and you’ll imagine a huge one that does not even fit in your plate sometimes, but thattu dosa is a refreshing departure. Another difference between the common dosa and thattu is also the fact that the latter isn't as crispy as the former but is feathery-soft. While the staple dosa is served with spoonful of coconut chutney and sambar, thattu comes with red chilli chutney, rasam vada and even papad.  

At many street-style stalls in Kerala, thattu dosa is accompanied by another dish called 'omplate', which is basically egg omelette, but that's how people in Kerala pronounce it. The combination of thattu dosa with omplate looks quite a treat!

How To Make Thattu Dosa At Home 


- Raw rice- 1 cup 

- Idli rice/parboiled rice- 1/2 cup 

- Urad dal- 1 cup 

- Cooked rice- 2 tbsp 

- A pinch of salt 

- Fenugreek seeds- 3 tsp (optional) 

-Mustard seeds- 2 tsp (optional) 

- Ghee for frying 


1. Wash and soak urad dal, idli rice, mustard seeds, fenugreek seeds and rice separately overnight. 

2. Grind them and cooked rice together to a smooth paste. 

3. Add salt and mix well. Let this batter ferment overnight. The batter is now ready. 

4. Now heat ghee on a non-stick pan and then pour a ladleful of dosa batter on it. Spread it evenly on the pan. 

5. Cook from both sides. Repeat the same with rest of the batter for the number of dosas you need. 

6. Serve hot with coconut chutney.