Tamil Nadu - Tamil Nadu Cuisine - Dosa DOSAPreparation Regular Thosai batter is made from rice and split, skinned urad bean (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis. Characteristically the rice is very finely ground, more so than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa. The batter is then ladled in small amounts onto a hot greased tava, where it is spread out into a thin circle and fried with oil or ghee until golden brown. This is the case in a very short time. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
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