Kanchipuram dosa

I have no idea if this is actually from Kanchipuram or some other place. You all might know this dosa by different names. I found it in my recipe collection from old Kannada weekly, I have already posted many of the recipes from this weekly.

When I saw the ingredients – chana daal, pepper, asafoetida etc I knew I am going to try this and like this. Pepper makes this a bit spicy and aromatic. These are thick dosas, so they are soft.

2 cups rice
1/2 cup urad dal
1 tea spn chana dal
1 tea spn black pepper powder
1/4 tea spn turmeric
1/2 tea spn fenugreek seeds
1 cup yogurt(curd)
A pinch asafoetida


Soak rice, fenugreek seeds and dals in water for around 3-4hrs. Grind them to a smooth batter. Mix turmeric, black pepper, asafoetida, yogurt and salt. Leave it for overnight.
Heat tava. Grease it with oil(optional). Spread a thick dosa. Serve hot with chutney.

Serves : 4
Preparation time : 15mins

26 thoughts on “Kanchipuram dosa”

  1. Hi,
    Ive never heard of this before but sounds like a very different dish. I love dosa’s in any form or combination so I will definitely try this.

  2. Shilpa…This is a totally new dosa to me. I will follow the exact way how you have mentioned. Will soak the dals right away and let you know tmorrow how is the final output. Thanks for sharing a different dosa.

  3. Hi Shilpa,

    Thanks alot for the receipe. I heard about kanchipuram idli and even prepare at home too. BUt dosa,,never.Let me try this sure, as our major tiffin variety will be dosai and idli only….so let me have in different form.

  4. Shilpa,

    In Kerala, we prepare a similar doas called the “Kharbas polo”. It’s like the regular urad dal-rice dosa but u add red chillies, methi seeds, turmeric and black pepper corns and it is usually eaten with coconut peices (like the ponsacho papad)..I love the taste of peper in it. We don’t add the yogurt.


  5. Hi!!!
    Thanx for the new receipe!!!
    after all variety is the spice of life!!! 🙂
    But when we should add the asafotida???
    Plz mention!!!


  6. I made this today. Liked it very much. Could not make thick as mentioned. But they were thin and very crispy. Thanks again

  7. Just wanted to know whats the methi doing here?! I suppose u soak and grind them too?!

    Shilpa: Yes, soak it with rice and daal.

  8. For very different dosa experience check out pai dosa on MG Road Kochi!’
    They have a thing on the menu called Kanchipuram Dosa made out of dosa topped with onion thakkali carrot and beetroot. Landed here when i was googling for that!

  9. hi shilpa, another good one frm u..
    i hv eaten kanchipuram idli in many udupi hotels… can the same be made by this batter? will it turn out to be flupppy? and how is that diff from Rava idli?

    Shilpa: Kanchipuram idli and rava idli both are there on the site under “idlis” category.

  10. Hi!!

    Pls lemme know what rice is to be used?
    Boiled/normal rice/Idli rice etc.


    Shilpa: Shaistha, Unless specifically mentioned, use normal rice.

  11. Dear Shilpa!!

    hey tried this recipe 2 days back..it was a superhit at home………..I never expected an instant response from you regarding the rice to be used…………I used Ponnu rice/idli rice. The dosas were just perfect.Appreciate your sharing of recipes , it has made life so much fun.Also because am from bangalore and the kannada words you use, theres a sort of bonding with your blog.


    1. Dosa rice is a special kind of rice mainly used to make dosas. You can substitute it with any white rice. I use sona masoori or basmati rice

  12. Shilpa

    tried ur dosa and it really came superb. thanks for the recipe.

    can u please post “kharbas polo”? i really want to knw that recipe.

  13. Dr.shantha mohan

    IN RESPONSE to kanchipuram dosa
    kanchipuram dosa is made with kanchipuram idli batter
    with addition of chopped onions only

  14. Hi Shilpa,

    I tried this dosa yesterday and it came out really well..these days i am trying all kinds of dosas for breakfast…still many more to try frm your blog..thanks for this one.. :))

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