Thattil Kutty Dosa / Sponge Dosa and Onion Chutney


Thattil Kutty Dosa / Sponge Dosa


Raw rice – 2 cups

Boiled rice – 1 cup

Urad dal – 1 cup

Fenugreek /  Methi seeds – 1/4 tsp

Salt – to taste

Gingelly oil – as required



Wash and soak the rices together and dal separately, for 6 hrs.  Add fenugreek seeds to the dal while soaking.  Grind the rice and dal separately to fine pastes. For grinding, use the same water in which the dal was soaked .  Do not throw away the fenugreek seeds.  Transfer the ground pastes to a large bowl, add salt to taste and mix well.  The batter should be of pancake consistency.  Keep it covered in a warm place for 8 hrs or overnight.  Heat a non-stick pan and pour a laddle full of the batter.  Do not spread it.  Sprinkle some gingelly oil on top and cook on a medium flame.  Flip the dosa and cook on the other side too.  Serve delicious ‘Thattil Kutty Dosa / Sponge Dosa’ with ‘Onion Chutney’.


Onion Chutney


Oil – 1 tbsp

Onions – 2 diced

Ginger – 1 tsp chopped

Curry leaves – 1 sprig

Dry red chillies – 6

Tamarind – a small gooseberry size

Roasted channa dal / Pottukadalai – 3 tbsp

Salt – to taste

Water – as required

For Tempering

Oil – 2 tsp

Mustard seeds – 1/2 tsp

Dry red chillies – 2 broken

Curry leaves – 1 sprig



Heat oil in a non-stick pan and fry the onions, ginger, chillies and curry leaves till the oinons turn light brown.  Grind it to a fine paste along with tamarind, roasted channa, salt and some water.  Heat oil in a small pan and splutter mustard seeds.  Add chillies and curry leaves, switch off the flame.  Pour it over the ‘Onion Chutney’ and serve with ‘Sponge Dosas’.