By Simran Makkar
September 21, 2026
If you are a South Indian food lover, you probably know the love for sada dosa too. It’s light, delicious, and a favourite for those who enjoy a dosa without a heavy filling. Plus, it’s easy to make since you don’t have to worry about getting the filling just right. You get a delicious South Indian meal without much fuss; what more could you ask for?
– Oil – ½ cup urad dal – 2 cups rice – ¼ teaspoon methi dana – Salt to taste – Water, as required
Wash the urad dal and rice separately, then soak them along with the fenugreek seeds in water for about 5 hours.
Drain the water and grind the urad dal first to a smooth and fluffy batter, adding water gradually as required.
Grind the rice separately to a slightly coarse, smooth batter.
Combine both batters in a large bowl and mix well with your hand, as this helps with fermentation.
Cover and let the batter ferment in a warm place for about 8 hours or overnight, until it rises and turns slightly bubbly.
Once fermented, add salt and mix well. Adjust consistency with water if the batter feels too thick.
Heat a tawa on medium-high flame and lightly grease with oil.
Pour a ladleful of batter in the centre and spread it thin in a circular motion, starting from the middle and moving outward.
Drizzle a little oil around the edges and cook until the base turns golden and crisp.
Fold in half or roll up, and serve hot with sambar and coconut chutney.