Naturally fermented dosa batter sprinkled with sautéed ingredients, fried and served hot with traditional coconut sambal! Sounds delicious? Let me show you how it's made!

Welcome back to Thanu's Cuisine!
In today's video, I'll share my recipe to making Sri Lankan Dosa from scratch. From preparing the batter, fermenting it overnight to later tempering and frying it, I'll show you it all.

Compared to South Indian dosa, this style of dosa is much softer and utilises steamed plain flour instead of soaked & grinded rice, with urad dal belonging to both recipes. Traditionally, Sri Lankan Dosa is served with coconut sambal, but there really are no rules, so pair it with a side dish of your choice, be it fish curry or even thokku. Enjoy!

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