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Karacha Dosai

  • Duration: 30 minutes
  • Serves: 4-6 people

Authenticity Slice

Karacha dosai has a buttery, crispy taste and texture. Simply add buttermilk, cumin seeds and peppercorns to bring out that true consistency and taste.

Trivia Tadka

A common week day dinner in many Tamil households, karacha is a Tamil word that means to mix. An instant, non-fermented dosai made using a mix of flours, water and spices is commonly known as karacha dosai. This dosai is very handy as no advance preparation is required.


  • Rice flour (chawal ka atta) (1/2 cup)
  • Whole wheat flour (atta) (1/4 cup)
  • Ragi flour (1/4 cup)
  • All-purpose flour (maida) (1/4 cup)
  • Water (3 cups)
  • Cumin seeds (jeera) (1 tsp)
  • Peppercorns (kali mirch), coarsely crushed (6–7)
  • Curry leaves (kadipatta), roughly torn (1 sprig)
  • Salt (to taste)
  • Sesame (til) oil (to grease the tawa and dosai)


  • In a tall vessel, mix rice flour, wheat flour, ragi flour, all-purpose flour, semolina along with salt.
  • Pour buttermilk into the flour mixture little at a time and make a smooth, lump-free paste.
  • Add water and dilute the mixture.
  • To this diluted batter, add cumin seeds, peppercorns and curry leaves and your karacha dosai batter is ready.

To make the dosai

  • Heat a tawa over low flame and rub it with sesame oil.
  • When the tawa is smoking hot, pour the batter in a circular motion from the outer side of the tawa till the inside.
  • Drizzle sesame oil.
  • When one side is done, flip and cook the dosai on the other side.
  • Remove and serve with your choice of chutneys and sambar.
  • Repeat the process for the entire batter.
  • Your simple, healthy and quick instant dosai is ready for breakfast or dinner.

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