Semiya kaikari dosai

Ingredients

• 45 g (½ cup)roasted vermicelli
• 80 g (½ cup)roasted rava
• 40 g (¼ cup)rice flour
• 30 g (¼ cup)wheat flour
• to tastesalt
• 1 tbspcashews
• 1 tbspalmonds
• 1 tbsppistachios
• 1 tsppeppercorns
• 1 medium, roughly choppedonion
• 1 small, slicedcarrot
• 1 small, choppedpotato
• 1green chilli
• 2.5 cm (1 inch)ginger
• 1 tspoil
• ½ tspmustard seeds
• ½ tspurad dal
• ½ tspcumin seeds
• 1 sprigcurry leaves
• 1 pinchasafoetida
• to tastecoriander leaves

Instructions

1. 1

   Grind the nuts

   Without adding water, grind the cashews, almonds, pistachios and peppercorns to a coarse powder.

2. 2

   Blend the vegetables

   Blend the onion, carrot, potato, green chilli and ginger with a little water to make a fine paste.

3. 3

   Mix the flours

   In a large bowl, combine the rava, vermicelli, rice flour, wheat flour and salt.

4. 4

   Combine the mixtures

   Stir the coarse nut powder and vegetable paste into the dry mixture.

5. 5

   Rest the batter

   Add 240–360 ml (1–1½ cups) water and leave the mixture to rest for 30 minutes.

6. 6

   Make the tempering

   After the resting time, heat the oil and let the mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida crackle.

7. 7

   Add the herbs

   Stir the tempering into the batter along with chopped coriander leaves.

8. 8

   Adjust the consistency

   Mix well, then add more water until the batter has the consistency of rava dosa batter.

9. 9

   Pour onto the tawa

   Prepare the dosa tawa, pour on a cup of batter and spread oil all over.

10. 10

    Cook until crisp

    Turn the dosa and cook both sides until brown and crisp.

11. 11

    Fold and serve

    Fold the dosa and serve.

What is semiya kaikari dosai?

Dosai, also called dosa, is a South Indian savoury pancake. This version combines semiya, or vermicelli, with rava and flour for a batter that cooks into a crisp, lacy-edged dosa.

Vegetables add flavour to the batter, while a coarse blend of nuts and peppercorns brings richness and a little bite. The combination makes this a distinctive, substantial take on a familiar dosa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 8g protein, 48g carbs, 8g fat.

Most of the carbohydrates come from the vermicelli, rava and flours; the nuts and cooking oil contribute much of the fat, while the flours and nuts also provide some protein. Balance a dosa with sambar or a vegetable side for a more varied plate.

The batter ingredients

Grains and flours: roasted vermicelli, roasted rava, rice flour and wheat flour form the base. The blend gives the dosa its varied texture; let it rest for the full 30 minutes before cooking.

Nuts and pepper: grinding the cashews, almonds, pistachios and peppercorns without water keeps their texture coarse. Fold this powder into the batter rather than blending it smooth.

Blending the vegetables

Vegetable paste: blend the onion, carrot, potato, chilli and ginger with just a little water, as directed. A fine paste helps distribute their flavour through the batter.

Consistency: the recipe gives an initial 240–360 ml of water, then calls for more after resting. Add the extra water gradually until the batter resembles rava dosa batter.

Why the tempering matters

Whole spices: mustard seeds, cumin, urad dal, curry leaves and asafoetida are briefly heated in oil until the seeds crackle. This step brings their flavours into the batter.

Fresh coriander: add the chopped leaves with the tempering, then mix well so the herbs and spices are spread through the batter.

Cooking for a crisp dosa

Hot tawa: prepare the dosa tawa before pouring the batter. Spread the batter wide, as the method directs, and spread oil over it.

Doneness: cook both sides until brown and crisp, turning the dosa as needed. Fold it once cooked and serve.

Serving ideas

Serve the dosa hot, while its browned surface is crisp. A simple accompaniment such as chutney or sambar can sit alongside it without obscuring the nutty, spiced batter.

For a fuller meal, pair it with a vegetable side or a bowl of sambar. Keep accompaniments ready before the dosas come off the tawa so they can be served straight away.

Recipe notes & tips

• Grind the nuts and peppercorns dry so the mixture stays coarse.
• Blend the vegetables with only a little water at first.
• Let the batter rest for the full 30 minutes before tempering it.
• Add water gradually after the rest to reach the stated rava dosa consistency.
• Cook each dosa until both sides are brown and crisp before folding.

Variations

• Adjust the heat: use less green chilli for a milder batter.
• More coriander: stir extra chopped coriander leaves through the batter.
• Nut choice: vary the balance of cashews, almonds and pistachios while keeping the total amount the same.
• Peppery batter: add more peppercorns for a stronger pepper flavour.
• Crisper finish: spread each dosa wide on the tawa and cook until browned.

Common mistakes to avoid

• Adding too much water at once: start with 240 ml, then add more gradually after resting.
• Skipping the rest: leave the batter for 30 minutes so the mixture has time to settle.
• Making the nut powder too fine: grind it only to a coarse texture, without water.
• Using the batter before adjusting it: add water after the rest until it reaches rava dosa batter consistency.
• Taking the dosa off too soon: cook both sides until brown and crisp.

How to store

Refrigerate leftover cooked dosas in an airtight container and use within 2 days. Reheat in a lightly oiled pan until hot and crisp again; the batter can also be covered and refrigerated for up to a day, then stirred and adjusted with water before cooking.

Frequently asked questions