How to Make Sri Lankan Dosa

11 mins read

Last Updated on September 16, 2022

You can try to make this delicious Sri Lankan dish by following the recipe in this article. Then, you can also experiment with the cost of ingredients. Besides, you will get a good idea of how to make this dish in a fraction of the time. So, let’s begin! Read on to discover how to make a delicious dosa! After all, it is worth trying it!


The basic preparation is the same for a typical Sri Lankan dosa. Begin by heating a large cast-iron skillet over medium-high heat. Pour 1/4 cup of the fermented batter into the center of the skillet. Spread the batter using the base of a measuring cup or ladle to cover the entire surface. Continue to spread the batter until the edges are crispy and the base is lightly browned. Once the dosa is nearly done, spoon potato filling onto the dosa and fold or roll up the dosa. Once cooked, serve with chutney and a garnish of coriander leaves.

To make the filling, first prepare the potatoes. Cut them into 2cm pieces and cook them in salted water. Next, mix the garlic, chilli, and ginger. Blend these ingredients to make a paste. Heat oil over medium heat. Add mustard seeds and curry leaves. Stir for a few minutes. Then, add the potato mixture and cook for another 3-4 minutes. When done, drain the potatoes and let them cool.

The batter should be slightly chilled before pouring it into the pan. Once the batter has chilled, it should be brought to room temperature before cooking the dosas. While the dosas are cooking, you can use the leftover batter to make more dosas. If you prefer, you can freeze the batter in two batches. Be sure to use a baking sheet to prevent the batter from drying out. The batter makes about 7 to eight dosas, depending on your preference.

While the basic version of a dosa is made from paper, masala dosa is a dosa filled with spicy vegetable mixtures. There are many variations of dosa recipes, and different regions of Sri Lankan have their own chutneys and sauces. Dosa originated in the 6th century and is a staple meal for Tamil Indians. It is gluten-free and high in carbohydrates. Dosa is also low in sodium and contains only rice and lentils.

If you are planning to visit Sri Lanka, you should be aware of the cultural differences that make this country unique. For instance, the food is delicious, and it is easy to find authentic Sri Lankan recipes. They’re also inexpensive and traditional. If you’re looking for a great recipe for Sri Lankan dosa, try browsing through the websites below. They feature images of Sri Lankan food hoppers and family wedding cake recipes in the language.

Using an offset spatula

If you are looking for an easy way to make Sri Lankan dosa, then this recipe is for you. You can prepare this delicious, quick, and healthy breakfast food in a few minutes. To make a perfect dosa, you need to start with a ladle of batter. Spread the batter in the pan to make sure that the sides are evenly coated. You should also keep the water level above the batter.

To start, you should use a cast-iron skillet with medium-high heat. Pour 1/4 cup of fermented batter into the center of the skillet. Spread it out using the base of a measuring cup or ladle until it covers the entire surface. Once you reach the edges, drizzle the dosa with ghee. Cook until the dosa’s underside turns golden. Remove it with an offset spatula and transfer it to a large plate. Repeat this process with the remaining batter.

Offset spatulas are inexpensive kitchen utensils that are angled and have a thin metal blade. Offset spatulas can be used for many different tasks, including making Sri Lankan dosa. They are a great tool for beginners and professionals alike, and are great for a variety of other cuisines. The best part is that offset spatulas are made with durable stainless steel for maximum food safety.

Paper dosas are one of the most common types of dosa. Masala dosas are filled with spicy vegetables. Various regions of Sri Lanka have different types of dosa recipes and chutneys. Originally, the dosa originated from Tamil Indians around the 6th century A.D. Dosas are low-fat, high-carbohydrate, and gluten-free.


Dosas are a staple of southern Indian cuisine, and are popular in Sri Lanka as well. They come in many varieties and are also known by various names. Let’s look at some of these dishes and how they differ from the original. What makes a dosa unique to Sri Lanka is its versatility. Many people enjoy eating them for breakfast or lunch, and they’re usually served with a variety of chutney and chili paste.

To make a basic dosa, you’ll need four cups of Wheat flour, which you’ll steam and let cool. You’ll also need Black Gram and Fenugreek seed paste, which you’ll grind into a fine paste. Then, add the flour and water to the mixture and process it until it reaches the consistency of a thick batter. You can adjust the amount of water and flour as necessary.

When preparing dosa batter, you should spread it thinly and pour in a small amount of oil. Spread the batter into a circular shape, and then coat the pan with ghee or oil. Cooking time depends on the size of the dosa. The dosa should be lightly browned on one side. If you’re making more than one dosa, you can keep them warm while you prepare the next batch.

For those who don’t have a cast-iron pan, a crepe pan or flat griddle works well. Another option is to use a large cast-iron skillet, but it’s difficult to use. To make a dosa, use a ladle that’s handled, so you can spread the batter evenly. Then, lift the edges of the dosa as they brown.

The most popular type of dosa is made from long-grain white rice and urad dal. It is made in a thin batter and cooked until golden. While it is ubiquitous, it also reaches impressive physical proportions. The paper-thin dosa can be crisp, but not crispy. Traditionally, the filling for dosas is made from rice, and it’s often served with aloo masala.


Dosa is a staple of the Sri Lankan diet. It is served with steamed rice and either curried meat or egg. If you’re a vegetarian, you can have eggs and vegetables instead. Sri Lankan women typically wear Saree, which is a long, silk fabric worn over a petticoat blouse. Unlike most of their Western counterparts, Sri Lankan women do not eat with utensils or forks. Rather, they eat with their hands, as is customary in their country.

A typical serving of Sri Lankan dosa will cost about 120 LKR ($1.09), and will include several different types of chutney. Dosa is a staple of the Sri Lankan diet, and has been eaten for centuries by Tamil Indians. In fact, the Sri Lankans have been eating it since the 6th century A.D., when the cuisine was brought to Sri Lanka by the Indians. Although it is a popular breakfast food in Sri Lanka, it is also a wholesome carbohydrate, with no salt or sugar. It is made from rice and lentils, and contains no added fat or salt. In fact, dosa is gluten-free, and contains only two ingredients – rice and lentils.

The cost of Sri Lankan dosa varies from restaurant to restaurant. In Colombo, one-Kal dosa will cost around Rs. 100, but it will cost slightly more at some places. The New Saraswati Cafe is an excellent choice for vegetarians, but expect to pay slightly more for a meal here. Both restaurants serve delicious Sri Lankan food, but be prepared for some queueing.

A typical dosa can cost anywhere from $5 to $10. Thiru in Manhattan keeps the price of each dish under $10. For instance, a large masala dosa at Thiru will cost approximately Rs 550 to Rs 625. In comparison, an average dosa at Saravanaa Bhavan in Manhattan will cost you $13 or Rs 900. And you can be sure that the quality of Sri Lankan dosa will be consistent regardless of price.

About The Author

Alison Sowle is the typical tv guru. With a social media evangelist background, she knows how to get her message out there. However, she's also an introvert at heart and loves nothing more than writing for hours on end. She's a passionate creator who takes great joy in learning about new cultures - especially when it comes to beer!