By Shreya Sarpal
September 20, 2025
Sada dosa is a classic South Indian delicacy with a crisp, golden edge and soft, fluffy centre. Made from fermented rice and urad dal, it pairs perfectly with chutneys and sambar for a wholesome breakfast.
2 cups raw rice ½ cup urad dal 2 tbsp poha ½ tsp fenugreek seeds Salt to taste Water as required Oil as required for cooking
Wash and soak rice, urad dal, poha, and fenugreek seeds separately in water for 4-5 hours.
Drain and grind it to a smooth, fluffy batter using water as required and mix it all.
Cover and let the batter ferment overnight until it's airy and slightly sour, then add salt and stir gently.
Heat a dosa tawa and grease lightly with oil.
Pour a ladleful of batter in the centre, spread it in a thin circle, and drizzle oil around the edges.
Cook on medium heat until crisp and golden.
Serve hot with coconut chutney, tomato chutney, or sambar