Nov 28, 2010

Thattu Dosa

Thattu dosa, the traditional form of Kerala dosas were made popular to all and sundry by Thattu kadas, the street food sellers which are omnipresent in Kerala.

On the other hand, the Thattu kadas derived its name from the prominent “dosa thattu” the large rectangular / circular dosa plate or thava prominent in the shops.

The thick, circular and steaming hot dosas with flowing spicy chutney / sambar offers an altogether pleasant change to normal snacking options. To cash in its popularity, even star hotels have replicated the thattu kadas in their restaurants.

What ever be the case, thattu dosa is one of the favourite snack today. For birthdays, celebrations, functions, thattu dosa is always an inevitable option. While the batter is same as for conventional dosa and thattu dosa, the difference is in the shape and size. These are thicker ( about 7.5 mm - varies from one to another) and about 4” in diameter. The street side shops has to cater to a crowd of hungry and time conscious customers and this way, they can satisfy more in a given time. This could be one of the reasons for making them thicker and smaller than the home variety.

Thattu dosa recipe


For Dosa Batter (1 st recipe)

1 cup urad dal
2 1/2 cups raw rice ( pachari )
1 tablespoon cooked & cooled rice
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

2 nd recipe for dosa batter:

2 cups boiled rice ( idli rice or puzhukkalari )

¼ cup raw rice (pachari)

1 cup + 1 tablespoon urad dal

1 tablespoon cooked & cooled rice (leftover rice)

1 teaspoon salt


For Dosa Batter (Please select recipe 1 or 2):

Wash and soak urad dal and rice separately for 6 - 7 hours.

Grind the urad dal and cooked rice to a very fine paste . Add 1/4 cup water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.

Final Preparation of Thattu Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 100 ml ) of batter on the centre. Do not make even circular shape like normal dosa. Thattu dosas should be of 4 - 5- inch in diameter. You can prepare 2 - 3 dosas ( see the photo above ) at a time, sprinkle ghee / oil if required and turn other side also ( optional ). Serve hot with coconut chutney / sambar.

Pai Brothers Fast Food for Thattu Dosas is very popular in Eranakulam, Kerala


Priya said...

Thattu dosa looks sooo yummy..

anu said...

Very nice flow.Good article


Out of 1 and 2 which comes out best PLZZZZZ lemme know
My husband n me ate once ven we were in Kerala. Since then trying to find the recipe.

Niya Prakash said...

Hello Navya, I'm recommending 2nd recipe or you may try this recipe too. Here it's. 1 cup boiled rice (ukkada chawal) + 2 cups raw rice + 1 cup urad dal (soak 2 tablespoon white poha / flattened rice for half an hour just before grinding along with urad dal). Dosas will be very soft and golden color too. Please try this. Thanks