Pulusu Dosa

Pulusu Dosa is an authentic Vysya Cuisine. It is a very tasty dosa that needs no fermenting. You can make the dosas right away! Also, this needs no side dish and can be eaten with raw onions/powdered sugar/ghee/butter/curd/pickles. Now, to the recipe!

Serves: 3


To Grind:

Raw Rice: 2 cups
Coconut: 1 cup
Jeera: 1.5 tsp
Hing: ¼ tsp
Red Chilli: 5
Curry Leaves: 2 spring
Jaggery: 1 tbsp
Tamarind: ½” piece (optional)
Salt: as required
Oil: for making dosa

For Seasoning:

Mustard: ½ tsp
Urad dal: 1 tsp
Oil: ½ tsp

For Garnishing:

Chenna dal: 1 tbsp
Coriander: ¼ cup chopped


Soak the chenna dal for at least 2 hours in a bowl and keep it ready.

Clean, wash and soak the rice for four hours. In a mixie grind the coconut,jeera,hing,red chilli,curry leaves,jaggery and tamarind to a fine paste and add the required salt. You can grind the rice in a grinder/mixie. Mix both the ground paste. Add the water required to make the batter of pouring consistency (like rava dosa).

In a seasoning pan do the seasoning and mix with the batter. Then add the soaked chenna dal and chopped coriander leaves and mix to the batter.

In a tawa make dosas like you do for rava dosa. Close and cook and flip to the other side and cook until it is golden brown.

Quick Peek:

You can make soft or crispy dosa according to your preference. Enjoy!


  • If the dosa is not soft add more coconut next time.
  • Add spring onions for extra flavour and taste. Chop it finely and add to the batter.
  • Adjust the sweetness according to your taste.

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