Basic Batter for South Indian Recipes (Dosas ‘Savory Crepes’ or Uttapam)

I must say south Indian cuisine is one of my all time favorites. Earlier, I use to buy store bought batter to create dosa/uttapam, but now I make my own batter. Usually, there are several ways to make South-Indian batters depending on the ratio of lentils and rice. Every household has a separate batter version.

Infact I have two versions for dosa/uttapam batter myself. One with lentils, rice, methi seeds and the other one with lentils, rice, methi seeds, and steel cut oatmeal. The second one is a healthier option and I will post that recipe in my next post. Both tastes equally good and you will not notice the taste variation. Even my husband couldn’t tell and he is still unaware of this fact that I put steel cut oatmeal in my dosa/uttapam batter, which is hilarious!

My version has three steps and the batter can last for one to two weeks in your refrigerator. It takes me one whole day to prepare the batter. So, I soak all my ingredients overnight: rice and lentils (individually) and the next morning grind them separately in my trustworthy Blendtec. Later I mix them all and keep them to ferment for 10 hours. At night the batter is ready to prepare dosas and vegetable uttapam. I serve my dosas with rasam or sambhar, potato onion curry, cutneys like coconut-roasted channa and yogurt- green chili chutney. My husband likes yogurt-green chilies chutney, which takes 2 minutes to prepare.

Dosa/Uttapum Batter:


1 cup of Sona Masoori rice (available in Indian grocery stores)

1 cup of parboiled rice (available in all grocery stores)

1/2 cup of black grams known as ‘urad daal’ (available in Indian grocery stores)

1/2 teaspoon of fenugreek seeds (methi seeds)

Salt to taste.


Step 1: Overnight Process (or 8 – 10 hours)

Prewash and soak both rice together in a bowl with 4 cups of water.

Prewash urad daal and soak it with fenugreek seeds with 1 cup of water. (separate from rice mixture)

Step 2: Grinding Process (Morning around 7:00 am)

Grind both the mixtures separately (First rice and then daal+methi seeds). Separate grinding is necessary as both different textures of rice and daal will ensure crispy dosas.

If you think mixture is too dry then add more water during grinding. Now remember add water little by little. We don’t want to avoid having too runny batter.

Mix both rice and lentil batter together.

Now add salt to taste.

Cover the batter.

Step 3: Fermentation Process (10 hours minimum)

Keep the batter to ferment in a warm place. I sometimes keep the covered mixture in my oven with light on. (Don’t turn your oven on during this process).

You can cover the mixture with woolen sweater and keep it on your window sill or in a warm corner of your house.

Don’t open the cover and let it ferment well.

Step 4: Making of Dosas/Uttapam

Heat up the skillet on medium high.

Note: Keep paper towels, bowl full or water, Misto oil spray in the side.

Now pour the batter in middle and in circular clockwise form start spreading the mixture from inside-out. Just like we make thin crepes.

Cook for two minutes, spray oil. I use Misto oil spray and brush.

Cook the dosas until crispy. I like my dosas to have medium dark brown hue.

Serve with your favorite chutney, rasam/sambhar, and potato-onion curry.

whole batch of batterfermented batterbrush the non stick mpanMisto sprayClockwise Swirl -  Middle to  OutPaper ThinSuper WhiteGolden Brown - Extra CrispyPotato Curry Stuffed Dosas with Sambhar and Coconut Chutney


Wild & Brown Rice Pilaf

IMG_3744 IMG_3752 IMG_3754

This recipe is prefect for winter time. It is hardy, warm, and very delicious. Moreover it is very easy and one pot recipe.

1/2 cup of wild rice (trader-joes brand)
1 cup of brown rice
4 1/2 cups liquid (1 & 1/2 cups of vegetable broth + 2 & 1/2 cups water + 1/2 cup pear or apple cider juice)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
10-12 fresh basil leaves
1/2 tablespoon coriander powder
2 cups oven roasted veggies (bell-peppers carrots, broccoli, peas)
2 cups of sliced mushrooms (any)
1/3 cup onions or shallots
2 cloves garlic
1/4 cup of toasted walnuts
1/4 cup of dried cranberries
4-5 tablespoons of julienne sun-dried tomatoes
2 tablespoons of fresh parsley
2 tablespoons of butter
1 tablespoon of olive oil
Salt & pepper

3 tablespoons of grapeseed oil
1 and 1/2 lemons (juice)
1 lemon zest
Salt and pepper

Add butter and olive oil and add onions and garlic sauté them. Now add wild rice and brown rice and toast it well for 7-8 minutes or until they turn light brown color.
Now add liquid, all dried herbs, coriander powder, salt & pepper except fresh parsley.
Cover & cook it until all the liquid is absorbed and the rice is cooked through. It took me more than 40 mins on low-medium heat.

Now another bowl make your dressing. Add roasted veggies, mushrooms, cranberries, toasted walnuts, sundried tomatoes. Toast everything together.

Once rice is almost cooked add veggies and dressing mixture. The heat with cook the mushrooms. Add salt and pepper if required in the end.

Sprinkle some fresh parsley. Cover it for atleast 15 minutes before serving. This will allow all the ingredients to cook and mix well.

Serve with pear or apple cider juice. 🙂

Pad Kee Mao (Thai Noodles)


This recipe is quiet easy to make and tasty as most of Thai noodles.


2 cups Flat Wide Rice Noodles

3 cups of Water (boiled)

1/2 medium onion (diced)

2 tablespoons fresh Ginger (paste)

5 Green Chilies (paste)

6 cloves of Garlic (paste)

1/4 block Extra Firm Tofu (cubed)

10-11 basil leaves

5-6 mint leaves

10-12 parsley leaves + cilantro leaves

5-6 pepper corns

Veggies like Chestnuts, spring onions, Baby corns, tomatoes, red pepper, sprouts (optional).


Soy sauce

Chinese Rice vinegar


1. Boil water and switch off the burner. Now add noodles and in 5 minutes add into cold water. Add oil in order to prevent them from sticking.

2. Grind pepper corns, few basil leaves, cilantro, mint, parsley, ginger, garlic, green chilies in a fine paste.

3. Take a frying pan. Add oil and add paste. Saute for a while.

4. Add onions and then veggies.

5. Add tofu.

6. Soy sauce and Rice vinegar. Add salt according to taste.

7. Add noodles. Saute for 5 minutes.

8. Garnish with few parsley, cilantro, mint, and basil leaves.

9. Serve hot.

Chinese Fried Rice

Who doesn’t like Chinese food? Well, I guess most of us do. This is an easy Chinese fried rice recipe.


1 and 1/2 cups of rice (boiled and refrigerated for a day)

1/2 cup of cabbage (shredded)

3-4 sticks of green scallions (diced for cooking and garnish)

5-6 cloves of garlic (minced)

1-2 carrots (diced)

1/2 of bell pepper (diced)

6-7 water chestnuts (canned)

5-6 bamboo shoots (canned)

5-6 baby corns (fresh or canned)

1/3 block of extra firm tofu (roasted in flat pan)

6-7 broccoli florets (cut and cleaned)

cilantro leaves (for cooking and garnish)

lemon wedges (for garnish)


1 tablespoon of cornflour

3 tablespoon of dark soy sauce

1-2 tablespoon of chill garlic sauce

2-3 tablespoon of rice vinegar

2-3 tablespoon of oil (olive oil+toasted sesame oil)

2 pinch of ajinomoto

salt and black pepper (crushed pepper corns)


Take a pan. Put oil, half of the diced scallions and garlic. After a while add carrots, cabbage, bell pepper, chestnuts, bamboo shoots, broccoli florets, baby corns, and half of the cilantro. Now add cornstarch, soy sauce, rice vinegar, chili garlic sauce, ajinomoto, grounded salt and crushed blackpepper (proportion of crushed peppercorns should be more than usual in this recipe). It will provide heat to the recipe.

Now add one day old refrigerated rice and roasted extra firm tofu

(Please Note: While you boil the rice, make sure that they are little firm like 3/4th done. Also apply little oil before refrigerating.)

Once you mix everything, don’t stir it for a longer time. You just want to integrate everything nicely. Now serve the fried rice with garnishes.