A flavourful, protein-rich dosa made with rice, mixed dals, and aromatic spices.
Arisi Paruppu Dosai is a simple, wholesome South Indian dosa made with rice and a mix of dals. It is mildly spiced, soft inside, and crisp at the edges — a comforting tiffin that needs no fermentation and can be prepared instantly. With ground onions, curry leaves, and cumin tempering mixed into the batter, every bite carries warmth and traditional flavour. Perfect for busy mornings or quick dinners, this is a nutritious, satisfying dosa you can make anytime.
This dosa combines rice with toor dal, chana dal, and moong dal — together offering plant protein, fibre, and sustained energy. Onions, curry leaves, and cumin aid digestion, while red chillies and dhania enhance flavour without heaviness. Light, nourishing, and protein-rich, Arisi Paruppu Dosai makes an excellent balanced meal for all ages.
Clean and soak the rice and all dals together for 2–3 hours. Drain the water and grind with red chillies, dhania, salt, asafoetida, and curry leaves. Add water as needed and grind to a smooth batter. Transfer to a bowl.
Heat 2 tsp oil in a kadai. Add cumin seeds. Once they splutter, add curry leaves, green chilli, chopped onion, and turmeric powder. Sauté until the onions turn soft. Add coriander leaves and mix well.
Add this tempering to the batter and mix thoroughly. No fermentation is required — the dosa can be made immediately.
Heat a dosa tawa, pour a ladle of batter, and spread gently. Drizzle oil around the edges. Cook until crisp and golden on both sides if desired. Serve hot.
Serving Suggestions: Coconut chutney (best pairing; ) Tomato chutney; A small serving of jaggery for a traditional touch; Milagai podi with sesame oil.
Ferment the batter for 2 hours if you prefer a slightly tangy, softer dosa.
Add a pinch of pepper powder for extra warmth.
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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