Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter
Miniature South Indian rice and urad dal dosas cooked until golden and crisp, perfect as a snack or breakfast item. This indian (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 a quick salad or grain on the side. 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
- 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.
- 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.
- Step 3: Stir in 1 tsp salt into the fermented batter gently.
- 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.
- 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.
- Step 6: Serve these small dosas hot with chutney or sambar for a delightful snack or breakfast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter take to make?
Total time is about 440 minutes (420 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep parboiled rice from drying out.
Can I substitute ingredients in Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Thattil Kutti Dosa with Urad Dal and Rice Batter gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
