Tindura dosa


I just thought of giving a try to this unique dosa while I got fresh tinduras from my garden (!) couple of weeks ago. The Dosas came out great just like the crispy okra dosas which I put up a while ago. The ginger, green chilli and fenugreek and the coriander leaves leave nothing to be desired.

What you need to have:

1. Sona masoori raw rice – 1 cup

2. Blackgram dal –  2 Teaspoons

3. Fenugreek seeds – 10 – 15

4. Fresh tinduras – 10- 15

5. Green chili – 1-2

6. Ginger – 1″ piece

7. Salt – to taste


Ingredients of tindura dosa

What you do with what you have:

1. Soak rice, blackgram dal, fenugreek seeds, chopped tinduras in water  for about 4 hours.  Drain it and grind it along with green chili, ginger adding water in steps to a fine consistency. Allow it to ferment overnight as usual.


   Tindura dosa batter

2. On fermenting the dough would be as shown in the image below. Add chopped cilantro and 1 teaspoon of cumin seeds to it.

KONICA MINOLTA DIGITAL CAMERA       Chopped cilantro & cumin seeds being added to the fermented batter

3. Place a dosa skillet on medium flame and splash a little cooking oil on it. Rub it with a coconut coir and splash a little water over it. Spread a laddle of batter in a circular motion to required thickness and splash a little oil on the corners and in the middle of the dosa. Cook it till dosa turns crispy. Just fold it and no need to cook on the reverse.


Dosa being cooked 


Cooked dosa being folded

4. Transfer it to a serving plate and enjoy with any wet  chutney or chutney powder of your choice

KONICA MINOLTA DIGITAL CAMERA           Ready to serve tindura dosa with chutney & chutney powder

How long it takes: 45 minutes(other than soaking & grinding)

Number of Dosas: 10-12 dosas

1. Grind the ingredients to a fine consistency to get crispy dosas.

2. Add enough water while grinding for better results.

3. If the batter has not fermented make dosas only on fermenting.

4. No need to flip dosa at all as dosa turns crispy at once.

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12 thoughts on “Tindura dosa

  1. Hello Aunty,

    It has been really long while since I followed your blog. I am now super busy at home as a mother of 7 month old baby boy. Have named him Kashyap. I am making dosas on a routine basis and such twists to dosas will be a welcome change. Aunty, should we use this batter all in one go or else can it be stored like the normal dosa batter?

    • Hi Divya,

      Long time i too have noticed your comment. You can store the left over dough in the fridge like other dosa dough to use it later!!!!

  2. Hello Aunty,
    I tried this recipe out and this dosa came out very well, it was super tasty. I finished the batter in one go. This is a great way to incorporate veggies in one’s diet. My in-laws just loved it totally.

  3. Hi,i share you name and ur passion for food :) and so was informed about your blog by a cousin who regularly follows ur delicious recipes. Could never have imagined using tindoras to make dosas..will definitely try this one out. Thanks for this awsome blog :)

    • Hi Prathiba rao,

      Thanx a lot for your comments. Btw who is your cousin who follows my blog???????Also you both please pass on the link of this blog among your friends community too> I have a face book page too for this blog. the indian food court by prathiba rao.

      • Dear Mrs Rao, my cousin,s name is Rajani Bhat. i dont think she has ever commented on ur blog..but she is a fan and has tried sooo many of ur recipes.After reading ur recipes i am a bigger fan :) i am definitely going to recommend this blog to all youngsters who are just starting to step in to the culinary world.:)

      • Hi Pratibha rao,

        Thanx a lot for your comments. She is my friend on the face book for sure!!!!!!!!She has never commented on my blog as you write.

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