Dosas, a love story

Tomorrow is a big day for StorrCupboard: the first StorrCupboard Food Waste workshop. Quite nervous. I’ve been putting a lot of background work into StorrCupboard so I’m often running to chase my tail. So I’m writing this just ahead of hitting send, on this blustery Sunday morning. Tomorrow I’ll be cooking dosas with 12 members of the public, learning how to be food savvy with the wonderful people of Hubbub charity. I can’t wait and I’m terrified all at once.

Dosas aren’t simple to learn. There’s a practice needed in learning the right grain to achieve and you do need a food processor, sorry. If you like the idea, then a basic gram flour ‘dosa’ will be similar but won’t have the same flavour. But it will allow you to clear your plate.

The batter is lightly fermented, so if gut health and fermentation are of interest to you then it’s well worth having a go. It took me a couple of goes to get anything that I’d even serve to my kids, so there’s been a lot of eating soggy batter!

The ground rice/lentil/fenugreek mixture has to look like thick cream, that’s the only way I can explain it. Then you loosen it, until it’s like English pancake batter – worryingly loose is how I think about it.

I loved learning to make these and pushing myself to keep on experimenting, learning. I hope you enjoy this recipe.

PS this is a lovely piece



Ann Storr


  • 375 grams basmati rice
  • 125 grams urad daal (split, skinless black gram)
  • 3/4 teaspoon fenugreek seeds
  • salt to taste
  • Vegetable oil


  • Sieve
  • Scales
  • Large Bowl
  • Clean tea towel
  • Food Processor
  • Non stick or cast iron frying pan
  • Flipper
  • Ladle or coffee cup
  • Plate


The night before

  • Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2-inch deep. Soak overnight.

8 hours before you want to cook

  • Drain all the water from the rice mixture. Now put into the food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste
  • When you are happy with the texture, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats the back of a spoon - to me like English pancake batter
  • Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours. During this time it will ferment

Cooking the dosas

  • Pour a little oil into the pan and tilt it to cover the base
  • Fill the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the centre of the pan - just as you would for a pancake
  • Now begin to spread the batter in sweeping circular motions to cover the base of the frying pan. The dosa may have little holes- this is normal
  • When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, ideally, the surface that was underneath should be light golden in colour. Cook for 1 minute after flipping.
  • The dosa is almost done. Fold it in half and allow to cook for 30 seconds more

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