14 September, 2015


Posted in : BREAKFAST RECIPES on by : Divya Suresh

It is called so because in south Indian restaurants it is served in the set of three dosay’s. It is a thick yet soft, spongy, fluffy dosay/dosa, prepared using almost the same ingredients in different proportions than other types of dosay/dosa. Generally it is eaten with  sagu….. mixed vegetable sagu , Green sagu , sagu kofta curry  a type of south Indian vegetable curry and of course coconut chutney. But here I have served it with tomato chutney. In this recipe instead of using only sona masoori rice, we can replace 1 cup of it with boiled rice, without compromising on any thing… ie… taste, texture etc. I’m also planning to make set dosay/dosa using brown rice, which is full of fiber and gluten free as well. I shall upload the same as soon as I try it out.

Some more dosay/dosa recipes in my blog ⇒  ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay


You may also like to check  ⇒  Pineapple chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) ,  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney


     Ingredients : 

  • Rice (sona masoori) – 2 cups
  • Urad dal – 1 cup
  • Sago (sabbakki) – 1/2 cup
  • Beaten Rice (poha) – 1/4 cup
  • Salt to taste
  • Oil/ghee to smear



  • Rinse soak all the ingredients except salt for 6 to 7  hrs.
  • Drain all the water and grind into a smooth batter using required amount of water
  • Transfer, cover and allow it to ferment for 8 hrs or overnight
  • While making this dosay/dosa , don’t spread the batter with ladle, rather just pour one ladle full of batter on the hot tawa and shake the tawa lightly
  • smear oil/ghee on it and cook on both the sides
  • Serve with Sagu/chutney


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