Un:Guilt Your Food | Black Rice Dosa

"Deliciously crispy Black Rice Dosa: Nutritious, antioxidant-rich Indian crepe". A flavorful twist on tradition. The most famous dish to come out of the southern part of India and now pretty much a global favourite.

By Madhu Lahoty
New Update
Black Rice Dosa

I combine my understanding of ingredients and international cuisine, and my own exclusive technique to create gourmet dishes that are truly healthy (vegan, gluten-free, almost no oil) that would be relished by Indian palates. I have been using this unique combination to create dishes that look spectacular and taste fabulous for my family for over 20 years, and will share some of these treasures with you through a weekly column on Healthy Goodies Blog. 

This week’s innovation is Black Rice Dosa

Who doesn’t know what a dosa is? Probably the most famous dish to come out of the southern part of India and now pretty much a global favourite.

It is a very versatile dish and there are many ways of making a dosa depending on which region or which generation of cook you are talking to. The secret is in the  proportions of the rice and lentil mix in the batter.

I love black rice, for its flavour and it’s nutritional value and one day I decided to try out a little experiment to create my own version of the famous dosa – the black rice dosa!

Here is my secret recipe!

The batter of black rice dosa

3:Black rice and 1:udad daal(lentil) is the proportion I used to make this dosa

1 tsp methi dana

Wash the rice and lentil and soak them separately overnight

Next morning wash again and grind the daal with very little water into a smooth batter and remove it

Then grind the rice and methi daana using a little water into a coarse batter

Mix both the batters well and keep it covered for a few hours

The tomato chutney

3 tomatoes charred

2 soaked red hot chillies (the spicier one )

1 tsp tamarind paste

2 garlic cloves

Salt to taste

Grind all the above into a smooth paste

The dressing

Scrapped fresh coconut

Coriander chopped


And some very finely chopped green chillies


Use a cast iron tava for best results

Make the dosa by spreading a ladle of the batter smoothly in a circular motion into a round thin layer on a seasoned cast iron tava

Cook it till it’s crisp only on one side and take it off the tava


By spreading the tomato chutney

And garnish it with the coconut mix

Fold the dosa n serve it.

With any curry of your choice

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