15/05/2026
Eat dosa without bloating with this simple, age-old recipe.
சம்பாரத் தோசை (Sambara dosa)
Recipe by Siddhar Agasthiyar.
Reference - Gunapadam Moooligai Book, page no. 609
Ingredients:
1. Dosa batter - Traditional rice (eg. காளான் சம்பா - Kaalan samba)+ Black gram + Fenugreek
2. Asafoetida (Dry roasted)
3. Ginger (Peeled)
4. Black pepper (Dry roasted)
5. Curry leaves
Traditional rice, like kaalan samba, provides immense strength.
Black gram nourishes the body and strengthens the nerves.
Fenugreek, Asafoetida, Ginger, and Black pepper are Thirithoda samapotrukal, which means they help to maintain humoral balance (Vadham, Pitham, Kabham) and overall well-being.
Along with that, curry leaves reduce heat and relieve digestive issues.
On the whole, this age-old recipe will relieve flatulence, reduce pitham and kabham, and increase vitality and s***m count, as mentioned in Siddhar Agathiyar's poem.
As this dosa reduces heat, it is best to have it for breakfast. Make it, Eat it, Feel it.
Note:
1. Just because it's a healthy food, don't eat too much; eat according to your hunger. Remember, too much of anything is bad.
2. Add the last 4 ingredients to the batter before making dosa.
3. Add ingredients according to the batter quantity.
Rough calculation: For 1 person (4 dosa), 1 inch of peeled and grated ginger, 2 pinches of black pepper (dry-roasted and powdered), 1 pinch of asafoetida (dry-roasted and powdered), and a few curry leaves.
3. The dosa shouldn't be made with overly fermented batter, as it can cause digestive issues.
4. Freshly ground dosa batter can be kept for 2 days, not more than that, so grind accordingly.
5. Don't make masala or cheese dosa out of it, just have it as mentioned to get the benefits. Have it along with vegetable sambar or chutney (not too spicy, tangy, salty).
Try it and comment on your experience.
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