Padma's Dosa and Podimas

Recipe by

Padma Lakshmi

Serves

Makes about 2 dozen dosas

Difficulty

Beginner

Photo by:

Charity Burggraaf

From Padma's All American by Padma Lakshmi © 2025 by Lakshmi Media, Inc. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

There's nothing like a hot, crispy dosa, filled with potatoes and served alongside cool Coconut Chutney and hot, savory Sambar. It's the combination that most sums up my South Indian childhood. Dosas are naturally gluten-free crepes made from fermented batter that includes twice as much rice as lentils. They're commonly served at breakfast or teatime (called tiffin) as a snack. At the NY Dosas Cart (where you can get one of the best dosas in all of New York City), Thiru Kumar does things a little differently, though. While his dosas are still gluten-free, he uses twice as much lentils as rice. I was shocked when I learned this. Not only had I not noticed, but it also meant his dosas were protein-packed. This was a revelation: Was it possible to make dosas that were healthier but still preserved the flavor and texture of my beloved childhood favorite? Yes! These days, this is the only way I make dosas from scratch and I even prefer their nuttier flavor. While dosas are usually a savory dish, millions of children enjoy dosas with ghee and sugar. Feel free to stuff yours with anything you like.

Ingredients

FOR THE DOSA

2 cups urad gota (skinless whole urad dal), rinsed until the water runs clear
1/4 teaspoon ground fenugreek seeds (optional)
1 cup idli rice or parboiled basmati rice (see Notes), rinsed until the water runs clear
Surya Salt or Kosher salt
Neutral oil, for drizzling
Podimas (recipe follows)
Sambar
Coconut Chutney

FOR THE PODIMAS

2 pounds Yukon Gold potatoes, unpeeled (to expedite cooking, buy smaller potatoes that are roughly the same size)
2 tablespoons neutral oil
1 teaspoon Bindu Black Mustard
1 tablespoon split skinless urad dal
1/2 teaspoon Jodhana Cumin
12 curry leaves, torn into pieces
1/2 small yellow onion, finely chopped (about 1/2 cup)
1 serrano chile or 2 green Indian chiles, minced
1/2 teaspoon Pragati Turmeric
Kosher salt
1 tablespoon fresh lemon juice, plus more to taste
1/2 cup chopped fresh cilantro

Methods

FOR THE DOSA

In a large bowl, combine the urad gota, fenugreek (if using), and cold tap water to cover by an inch or two. In another large bowl, combine the rice with cold tap water to cover by an inch or two. Cover both bowls and soak at room temperature for about 12 hours.
Reserving the soaking liquid, drain the urad gota. In a high-powered blender, add 1 cup of the soaking liquid, then all the urad gota. Blend at high speed, adding up to ½ cup more soaking liquid if needed to blend the urad, until smooth, 2 to 3 minutes. (Rub a bit between your fingers: If you feel any grit, keep blending.) Pour the urad into a large bowl or soup pot, preferably metal. (Be sure to choose a vessel that leaves room—about 6 inches at the top—for the batter to rise so it doesn't overflow.) Discard the rest of the soaking liquid. Do not wash out the blender.
Reserving the soaking liquid, drain the rice. In a blender, combine ½ cup of the soaking liquid and about half of the rice. Blend at high speed, adding more water, if necessary (try to use as little as possible, but it may need ½ cup or more), until smooth and grit-free, 2 to 3 minutes. Pour into the bowl with the urad. Repeat with the remaining rice and more soaking liquid.
Add 2 tablespoons kosher salt and mix until well combined. Cover with a plate or lid and place in a cold oven. Turn on the oven light to slightly warm the oven (or use the Proof setting, if you have one) and let sit undisturbed until the batter has risen slightly, the texture is light and airy, and small bubbles have formed on the top. Depending on the climate, this could take 6 or more hours, or at least 12 for regular basmati rice.
At this point, after fermentation, you can refrigerate the dosa batter for at least 1 week. Bring to room temperature before making dosa. Add water, a tablespoon at a time, until it reaches the consistency of melted ice cream; you should be able to pour it.
Set a small bowl of oil next to the stove with a teaspoon. Heat a nonstick skillet or crepe pan over medium-high heat.
Use a ladle to drop ¼ cup of batter in the center of the skillet. Starting from the center of the pan, quickly use the bottom of the ladle to glide the batter in concentric circles, spreading it over the surface of the pan into a thin pancake. (If it starts to pull and tear, you may need more fermentation time.)
Drizzle about ½ teaspoon oil around the perimeter of the dosa so the edges get crispy. Bubbles will start to form, and the dosa will brown in the grooves of the concentric circles. When the edges of the dosa lift easily with a spatula and are golden brown on the underside, about 1 minute, loosen the dosa by running the spatula under the edges and quickly flip the dosa. Cook for about 30 seconds on the second side just to remove the moisture, then transfer to a plate.
Repeat with the remaining batter. Remember, this takes practice. Ideally, you want a uniform, golden brown color on one side. If the dosas start to stick, that means the pan is too hot: rinse it off quickly under cool running water, then dry and return to the stove.
To serve, scoop about ½ cup podimas into the center of each fresh dosa. Fold the sides of the dosa over the podimas so that they meet in the middle. Turn the dosa over and place on a plate. Serve immediately, with bowls of hot sambar and cool coconut chutney on the side.

FOR THE PODIMAS

Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.
In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds, and curry leaves (be careful, they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.
Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.
Add ¼ cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.

This Recipe Features

Padma's Dosa and Podimas

Recipe by

Padma Lakshmi

Serves

Makes about 2 dozen dosas people

Difficulty

Beginner

Ingredients

FOR THE DOSA

2 cups urad gota (skinless whole urad dal), rinsed until the water runs clear
1/4 teaspoon ground fenugreek seeds (optional)
1 cup idli rice or parboiled basmati rice (see Notes), rinsed until the water runs clear
Surya Salt or Kosher salt
Neutral oil, for drizzling
Podimas (recipe follows)
Sambar
Coconut Chutney

FOR THE PODIMAS

2 pounds Yukon Gold potatoes, unpeeled (to expedite cooking, buy smaller potatoes that are roughly the same size)
2 tablespoons neutral oil
1 teaspoon Bindu Black Mustard
1 tablespoon split skinless urad dal
1/2 teaspoon Jodhana Cumin
12 curry leaves, torn into pieces
1/2 small yellow onion, finely chopped (about 1/2 cup)
1 serrano chile or 2 green Indian chiles, minced
1/2 teaspoon Pragati Turmeric
Kosher salt
1 tablespoon fresh lemon juice, plus more to taste
1/2 cup chopped fresh cilantro

Methods

FOR THE DOSA

In a large bowl, combine the urad gota, fenugreek (if using), and cold tap water to cover by an inch or two. In another large bowl, combine the rice with cold tap water to cover by an inch or two. Cover both bowls and soak at room temperature for about 12 hours.
Reserving the soaking liquid, drain the urad gota. In a high-powered blender, add 1 cup of the soaking liquid, then all the urad gota. Blend at high speed, adding up to ½ cup more soaking liquid if needed to blend the urad, until smooth, 2 to 3 minutes. (Rub a bit between your fingers: If you feel any grit, keep blending.) Pour the urad into a large bowl or soup pot, preferably metal. (Be sure to choose a vessel that leaves room—about 6 inches at the top—for the batter to rise so it doesn't overflow.) Discard the rest of the soaking liquid. Do not wash out the blender.
Reserving the soaking liquid, drain the rice. In a blender, combine ½ cup of the soaking liquid and about half of the rice. Blend at high speed, adding more water, if necessary (try to use as little as possible, but it may need ½ cup or more), until smooth and grit-free, 2 to 3 minutes. Pour into the bowl with the urad. Repeat with the remaining rice and more soaking liquid.
Add 2 tablespoons kosher salt and mix until well combined. Cover with a plate or lid and place in a cold oven. Turn on the oven light to slightly warm the oven (or use the Proof setting, if you have one) and let sit undisturbed until the batter has risen slightly, the texture is light and airy, and small bubbles have formed on the top. Depending on the climate, this could take 6 or more hours, or at least 12 for regular basmati rice.
At this point, after fermentation, you can refrigerate the dosa batter for at least 1 week. Bring to room temperature before making dosa. Add water, a tablespoon at a time, until it reaches the consistency of melted ice cream; you should be able to pour it.
Set a small bowl of oil next to the stove with a teaspoon. Heat a nonstick skillet or crepe pan over medium-high heat.
Use a ladle to drop ¼ cup of batter in the center of the skillet. Starting from the center of the pan, quickly use the bottom of the ladle to glide the batter in concentric circles, spreading it over the surface of the pan into a thin pancake. (If it starts to pull and tear, you may need more fermentation time.)
Drizzle about ½ teaspoon oil around the perimeter of the dosa so the edges get crispy. Bubbles will start to form, and the dosa will brown in the grooves of the concentric circles. When the edges of the dosa lift easily with a spatula and are golden brown on the underside, about 1 minute, loosen the dosa by running the spatula under the edges and quickly flip the dosa. Cook for about 30 seconds on the second side just to remove the moisture, then transfer to a plate.
Repeat with the remaining batter. Remember, this takes practice. Ideally, you want a uniform, golden brown color on one side. If the dosas start to stick, that means the pan is too hot: rinse it off quickly under cool running water, then dry and return to the stove.
To serve, scoop about ½ cup podimas into the center of each fresh dosa. Fold the sides of the dosa over the podimas so that they meet in the middle. Turn the dosa over and place on a plate. Serve immediately, with bowls of hot sambar and cool coconut chutney on the side.

FOR THE PODIMAS

Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.
In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds, and curry leaves (be careful, they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.
Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.
Add ¼ cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.