Saturday, October 27, 2012

Bellappa ("Yeast"ed Rice Batter Dosa)

Bellappa is a recently learnt recipe. I found this recipe in a FB group. The name is little different but its worth trying. This is my first try of adding yeast to dosa batter.
I was very much attracted to the soft, spongy dosa and hence gave it a try. The yeast really helped in getting a soft dosa with lot of holes. Do try it and I am sure you all we love it. This dosa really goes well with the spicy dishes:-)


  • Rice- 1 cup
  • Cooked rice- 1 cup
  • Split Black gram/ Urad dal- 1 Tbsp
  • Fenugreek seeds/ Methi- 1/2 tsp
  • Yeast- 1/2 tsp
  • Salt- To taste


Soak the rice along with urad dal and methi in good amount of water, for 3-4 hours. Then strain the excess water and grind it along with cooked rice, to get a smooth batter. The batter should be thick. Transfer it to a bowl. Now dissolve yeast in 2 Tbsp of luke warm water and let it sit for 5 minutes. Then add this yeast solution in the ground batter and mix well. Allow the batter to ferment for 3-4 hours (but I left it overnight, as the original recipe said). The batter rises very well (hence make sure there is enough room for it to rise, otherwise you might end up with lot of mess). Once well fermented, add salt and mix gently.

Now heat a griddle/ pan and then add a ladel full of  batter and spread a little bit (just like pancakes).

Then close it with a lid (Slowly the batter gets cooked and you can see lot of holes appearing all over its surface). 

Once the surface looks cooked with its base golden brown, then its ready to remove from the pan.
Transfer it on a plate. Bellappa is ready!!

Serve it hot with any spicy curry or chutney. Above measurement serves 2-3 people.


  1. wow, that really looks nice! lovely recipes :) keep going

  2. Thank you so much for your encouraging words. It means a lot to me:)

  3. Replies
    1. Hi Roshan, I used active dry yeast. Sorry for the delayed reply.

  4. Thanks for the reply anyways I found it on net, but used your recipe the dosa was fabulous, just a query why do we need to add Fenugreek seeds and is it that if I am using yeast need to use less Urad dal?

    1. Hi Roshan, I guess its because we use cooked rice. Not sure about it. Sorry for that.

  5. i am confused about dry and wet yeast. because i read in this site..
    that fresh yeast must be added to water while dry yeast must be added to direct dry flour. but your recipe seems awesome. will try once definitely

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