Rice is the staple food of India’s nourishment for individuals of South India. The utilization of wheat is less contrasted with North India. The greater part of the vegetarian and non-veg lover dishes of this district have a liberal utilization of coconuts, pepper, mustard seed, and different flavors. By and large South Indian dishes are high-spirited. 

It has a splendid mix of flavors, brilliant tones, smell, and taste. Thus, south Indian food varieties are generally scrumptious, fiery, and brilliant. In addition, south Indian food is known for its therapeutic value. States like Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala are the four states that establish South India. South India is rich in rain and humidity. South Indians are by and large vegetarian.

We can favor the fact that South Indian food is different, sensitive, flavourful, delectable, and simple on the stomach and pocket as well. Who couldn’t want anything less than to dip the delicate, soft idlis in sambar or smear it with customary bean stew powder and relish the taste? Seeing slender fresh dosa, spooned with margarine/ghee, joined by chutneys of tri shading just would make any spirit salivate.

Prepare South Indian Dosa Recipe at Home 

Let’s talk about Dosas; they are by a wide margin the standout of plenty of Tamil recipes, and some portion of that has to do with their unadulterated straightforwardness and adaptability. They need simply a modest bunch of household space fixings, that can be had for breakfast, lunch, or supper, and they make each feast an event. This formula is delightful when you prepare it at home with rice bran cooking oil and make amazing tasty dosas you and your family will become hopelessly enamored with.


  1. Begin with 2 cups of rice. Generally, Tamilians utilize short-grain or medium-grain rice or parboiled rice to make South Indian dosa recipes.
  2. ½ cup of straightened rice. Some dosa plans don’t utilize it, however, it has a gigantic effect on the surface. Still your choice!!
  1. ½ cup urad dal
  2. 2 tablespoons chana dal (Bengal gram dal).
  3. ½ teaspoon fenugreek seeds
  4. Salt to taste
  5. Jeevan Rekha rice bran oil or rice bran cooking oil shower for sprinkling or splashing around the dosa edges to make them firm. Assuming you are without oil you might in fact avoid this.

The Method of Preparing the South Indian Dish

1. Begin by allowing the rice and dal and different fixings to drench for something like 8 hours or short-term. I ordinarily absorb them in the morning, mix up the South Indian dosa recipe in the evening, and pass on it to age for the time being so that you can make new dosas for the next morning. 

2. Continuously empty out the water you absorbed the rice and dal and add new, ideally sifted water when you mix the player. At the point when you mix the combination start with less water and add more if necessary. 

3. Mix in short circles for 30 seconds from the beginning and afterward short eruptions of 10 seconds, verifying whether you have arrived at the right consistency. Once more, a high-powered blender turns out best for this.

4. Sprinkle a couple of drops of rice bran oil or cooking oil around the dosa edges. This will assist them with becoming renewed. You should do this in a mindful way so as to turn the gas flame too low so you don’t shower and put things on the fire.

5. Remember that you can continuously add more water to the player in the event that it’s excessively thick, however, you can’t remove water from it. At the point when the player has aged, it will be extremely puffy.

6. Mix salt into the solution, on the off chance that you are utilizing it, right now. Then, at that point, heat a very much prepared cast iron frying pan or a non-stick frying pan over high heat with rice bran oil.

7. Pour the player on the focal point of the frying pan and, working rapidly, move out around and around in a spiraling movement, spreading the hitter with the lower part of the ladle. Once the dosa edges look frilly and brilliant, and the top has dried out, relax it tenderly from the frying pan with a level spatula.

8. Overlap the dosa fifty-fifty and eliminate to a plate. You don’t have to cook the opposite side, however on the off chance that you like you can flip the dosa and cook it for a couple of moments.

9. You can ultimately add potato stuffing to the dosa, to make it a masala dosa with grated cheese, coconut, etc. Usually, a South Indian dosa recipe can be served and garnished simply with a sambar, which is also a south Indian style vegetable mixed with dal, and/or white coconut chutney.

Finally, I would say that the South Indian dosa recipe is one of the most edible and most loved South Indian dishes, the moment we think of it we just want to have it all!  So everybody loves to have it but it tastes even better when it’s homecooked. Normally the best dosa is masala dosa according to the audience’s vote but Rava dosa, cheese dosa, banana dosa, and so forth Each dosa has its own taste, flavors, and style. Each spot has its style to make dosa in the whole of India you can find at least 100 types of dosas; Mumbai and Kolkata make dosas that one could have not caught thought of adding a Chinese twist like Schezwan Dosa, Pav Bhaji Dosa, and some more you need to add creativity to each.