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verum arisi dosa
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Verum arisi dosa

Verum arisi dosa means just rice is used in this dosa. No other ingredients are there like urad dal or coconut in this.
Prep Time15 mins
Cook Time20 mins
Soaking & Fermentation13 hrs
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 30 dosa


  • 3 cup Idli rice
  • Salt - As needed

To temper

  • 2 teaspoon Coconut oil any cooking oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 sprig Curry leaves
  • 2 Green chilli
  • 1 Onion chopped


  • Soak rice for 3 hours at least and grind to a fine batter adding required water.
  • If you want to make it for breakfast, the before evening soak and grind, mix salt and keep it overnight for fermentation.
  • Next day morning, add more water and make a thin batter as shown in the picture.
  • In a kadai, temper with the items given under ‘To temper’ table, fry onion and green chillies until onion turns just transparent.
  • Add it to the batter and mix well.
  • Heat dosa pan and grease with few drops oil and pour the batter from outside to inside as we do for karacha maavu dosai and cook both sides.
  • If you want you can cook covered if it is dry.


  • You can add a fist full off cooked rice while grinding.
  • The dosa by itself comes out great soft, but adding rice makes more softer.
  • May not come out good in raw rice or eating rice. You can try at your own risk, but make sure to add cooked rice for it as it may give you dry dosais.
  • Depending upon the quality of rice, sometimes the dosa may dry one side and look white and uncooked. For that, try cooking the dosa covered with a lid before flipping. Non stick pans mostly gives dry dosas. So cover and cook.