Kanchipuram Dosa ~ 101 Dosa Varieties

Kanchipuram Idlis are my favorite, especially since Amma makes a special Kanchipuram Idli Podi for it. The spice powder that gets prepared for Kanchipuram Idlis are different from the regular podi she makes and that makes it all the more interesting one to make. When I had made this idli for Hubby dear the first time, he was so much taken in by that dish. Though the preparation time is no less than the usual idlis, it still made lot of difference to his liking as he normally doesn’t like the plain, bland idlis he says. Though I can eat idlis all three times a day.
When I was discussing with Amma that I haven’t taken up my 101 Dosa Varieties, she suggested this Kanchipuram dosa. I knew right away that this was another delicious version. I have no clue if this is a part of the Kanchipuram town or why this has that name. All I know is, we liked this a lot and Konda especially who doesn’t like anything in her dosa, actually wanted those other items removed and given to her. She is still not got into the habit of eating onions or other ingredients added to Dosa batter.
Today is the final day for the Group 1 bloggers doing the Blogging Marathon. It has been another fantastic round. I will be doing another post to join the Group 2. I hope you all enjoyed as much as we did.

Kachipuram Dosa

Raw rice – 200 gms
Par Boiled Rice – 200 gms
Urad dal – 100 gms
Methi / Fenugreek Seeds  – – 1 tsp
Curds / Yogurt – 100 gms


This is done after it is fermented

Whole Peppercorns, broken into half. – 1 tsp
Mustard Seeds – 1/2 tsp
Bengal Gram – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves few leaves

Added as such

Onions – 1 medium
Green Chilies – 1 long

Method to prepare:

The batter
Wash and soak the rice along with methi for 2 – 3 hr, grind as you would do with the regular dosas

Once the batter is ground, mix in the curds to the batter and ferment overnight.

The Seasoning

Heat oil, saute all the whole spices, add to the batter. Add finely chopped onions and Green chilies as such

Heat a tawa, grease with oil. Spread out one ladle ful of batter as the regular dosa, Simmer, cover with a lid and don’t flip over.

Serve with Chutney and Sambar

The dosas are very soft and has a wonderful taste with the sour coming from the curds.

This is joining Supriya who is having a month long celebration of Dosa.

Check out the bloggers doing the Marathon along with me..
Group 1  
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha  
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind  and me
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,  
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

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Kanchipuram Dosa ~ 101 Dosa Varieties
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Rating: 3
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Course Breakfast
Dish Type Dosa Varieties
Course Breakfast
Dish Type Dosa Varieties
Votes: 2
Rating: 3
Rate this recipe!
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  1. My goodness. Look at those holes. I am sure I will love this dosa. Where is the recipe for the special podi that your Amma makes to go with this?

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