Jan 21

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Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

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Curd Dosa is a simple tasty dosa that’s made with lot of yogurt/ Curd. ¬†Yogurt imparts soft texture and a tangy flavor to these dosas. Curd dosas can be taken in lunch boxes as they keep soft for long time.¬†Curd Dosa thumbnail

You can make these for breakfast, lunch or dinner. I generally soak rice and fenugreek seeds with yogurt for 3 hrs in the morning, grind, allow it to ferment for 7 hrs. The batter will be ready, nicely fermented by our dinner time. So, I generally make these for our dinner. Serve with coconut chutney, peanut chutney or any chutney of your choice.

Watch the video here:
Serves – 10- 12 medium Dosas


  • Curd/ Yogurt – 2 Cups thick curd + 1/2 Cup water liquid from curds
  • Rice (Sona masuri, washed) – 1 Cup
  • Fenugreek Seeds – 3/4 tsp
  • Salt – to taste
  • Water – to adjust the consistency of the batter
  • Oil – 1/4 tsp for frying each dosa.


  • Soak washed rice, fenugreek seeds in 1 Cup of curd/ Yogurt and 1/2 Cup of watery liquid from yogurt for 3 hrs.
  • Grind the soaked ingredients without using any additional water to a smooth paste.
  • Cover and leave it to ferments in a warm place for 7 hrs.
  • Add salt, rest of the yogurt/ curd to the fermented batter and adjust the consistency of the batter using some water. Mix well until combined. Do not try to break the tiny lumps of yogurt that you see here and there.
  • Now the batter is ready, let’s start making dosa.
  • Heat a dosa tawa on medium, to check if the pan is enough hot, sprinkle some water, it should sizzle and evaporate in few secs.
  • Rub the dosa tawa with a onion slice to give a non stick finish to the tawa, you need not do this when using non stick dosa tawa.
  • Add 1 and 1/2 ladlefuls of prepared dosa batter and spread in circular motion with very light hands until you get 8 inch diameter circle.
  • Add 1/4 tsp of oil on top of the dosa, cover and cook till it gets golden color underneath.
  • Loosen the edges of the dosa and fold at the center. serve hot or cold with chutney of your choice.


  • Follow the ratio of Yogurt, rice and fenugreek seeds.
  • Fermentation of the batter shouldn’t be more than 7 hrs.
  • Adding yogurt in two different times gives a unique texture and taste to these dosas, so follow the recipe carefully.
  • Adjusting the consistency of the batter is important, don’t make it too thin or thick.
  • Spreading the batter with light hands ensure dosas not to stick to the pan.
  • Cook the dosas only on one side with the lid on, otherwise they become dry.
  • This batter doesn’t rise like regular dosa batter, but after fermentation it gives out a nice fermented flavor.


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