Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Miniature South Indian rice and urad dal dosas cooked until golden and crisp, perfect as a snack or breakfast item. This Indian recipe (gluten free), ready in about 440 minutes, pairs parboiled rice, urad dal, fenugreek seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup parboiled rice
• 1/4 cup urad dal
• 1/2 tsp fenugreek seeds
• 1 1/2 cups water
• 1 tsp salt
• 3 tbsp oil

Instructions

1. Step 1: Rinse 1 cup parboiled rice, 1/4 cup urad dal, and 1/2 tsp fenugreek seeds together under cold water until water runs clear. Soak them in enough water for 6 hours.
2. Step 2: Drain soaked rice and dal mixture. Grind to a smooth batter adding 1 1/2 cups water gradually until the batter is thick yet spreadable. Transfer to a bowl, cover, and ferment at room temperature for 8 hours or overnight until bubbly.
3. Step 3: Stir in 1 tsp salt into the fermented batter gently.
4. Step 4: Heat a non-stick pan over medium heat and brush with 1 tsp oil. Pour a small ladle (about 2 tbsp) of batter onto the pan and spread into a 3-inch diameter circle. Cook for 2 minutes until edges are crisp and bottom is golden.
5. Step 5: Flip the dosa and cook for 1 more minute until lightly browned. Remove and repeat with remaining batter, adding oil to the pan as needed.
6. Step 6: Serve these small dosas hot with chutney or sambar for a delightful snack or breakfast.