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ILam Dosai | Soft Dosai from Chettinad

Ilam Dosai, spelt als E’lam Dosai is from the Chettinad Cuisine, Tamil Nadu. Ilam dosa is absolutely soft and can be folded like a handkerchief.
Course Breakfast, Dinner
Cuisine Tamil Nadu
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Dosa Varieties
Author Srivalli


  • 2 cups Rice Raw
  • 1/2 cup Urad Dal / Husked black gram
  • 1/2 tsp Fenugreek Seeds / Methi seeds
  • 1 cup Water
  • Salt to taste
  • Cooking Oil for making Dosas


How to make ILam Dosai | Soft Dosai from Chettinad

    Grinding the batter

    • Wash the rice, urad dal and methi seeds and soak them together for 4 hours.
    • Drain the water and grind everything together to a smooth batter using the soaked water.
    • Mix the batter well, keep it in a warm place overnight or at least for 8 hours to ferment.
    • The batter will rise up.
    • Mix salt and your batter is ready to be made into soft dosas.
    • If you are not using right away, you can refrigerate.

    To make the dosa

    • Heat a nonstick tawa and spread 2 - 3 drops of cooking oil uniformly. You can wipe off the excess oil with a tissue paper.
    • When the tawa is just hot, pour a ladle full of batter in the center of the tawa and spread the batter from the center to the edges in a circular motion.
    • Cover and cook the dosa in low heat for a minute. This dosa doesn’t require to be flipped.
    • Remove the dosa using the spatula.
    • Repeat the same process for the rest of the batter.
    • Serve with Milagi Pori or Chutney of choice.
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