Ari Dosha | Rice Crepes

Ari dosha, the rice crepes of Moplah food world that does not require fermentation! You can make ari dosa with any kind of raw rice but try to find the best ratio between raw rice and cooked rice that is also used in the batter. Apart from soaking there, this dosa can be made immediately after grinding to smooth batter. Serve with any spicy curry for breakfast, lunch or dinner! 

I am sure most Keralites grew up eating rice or rice items for breakfast, dinner and lunch... it is almost the same case for any South Indian home and we were much healthier and fit then isn't it? Then when and why did we become so hostile to white food? and replaced them with brown? I too almost avoided eating rice and all rice items for so long, totally ignoring my body's need. But did anything change? No. I am no dietitian, nor a white food hater... I love rice and I make it a point to add it to our menu more often these days. What really makes any difference portion control and hustle! What made us will never break us. So eating local, seasonal, and what our body is used to since we were born is what we need. Food is never our enemy, it is a life-giver. White is Nice.

Ari Dosha | Rice CrepesAri dosha or rice crepes is home to Malabar cuisine. Again there are so many different variations exclusive to each family. My Mom makes this quiet often for dinner and weekend breakfasts along with some non-veg curry. I am really very poor with Malayalam names of rice and still struggle to recognise different kinds of rice that she uses. Pachaari, puzhagalari.. blah blah.. never made sense. Every time I had to ask her what are they.. and finally, she just said "Pachari is what you make rice to eat for lunch... " She really gave up on me with that.:-P I love her dosha and wanted to recreate them here. As I use only long grain rice, mom's ratio of rice and cooked rice never worked well consistently and I always ended up with muddled up or uncooked doshas. The ratio of raw rice to cooked rice is the make or break factor.

When F's friend's mother from Kasaragod visited Khobar, she made Kalthappam for us. The taste instantly reminded me of my mom's dosha. I got the recipe for Kalthappam from Shab's blog and made quite a few times with beef curry!  For making Kalthappam, the entire batter is poured in a deep pan and cooked and resembles a cake. But this time I used the same batter minus the extra onions to make these crepes.. and it worked so perfectly fine. It actually brings in almost the same taste of Mom's ari dosha!

 Ari Dosha | Rice Crepes


1 cup white basmati rice (or any long grain rice)
1 cup brown basmati rice (for the white food haters. Others can replace with white rice)
1 cup cooked basmati rice
2 cups of cold water
1/2 teaspoon of salt (or to taste)
1 teaspoon fennel seeds
1/3 cup of desiccated coconut
1 large onion
1/2 medium onion diced
Coconut oil to cook the crepes


  1. Wash and soak both the rice together overnight or at least for 4 hours
  2. Drain the soaked rice 
  3. In a large blender, add the cooked rice, soaked rice, fennel seeds, onion chunked, and 2 cups of cold water  (or do in batches)
  4. Blend until smooth and pour into a large bowl
  5. Add salt, desiccated coconut, and 1/2 onion finely diced 
  6. Heat a flat dosa pan on medium to high flame
  7. Pour a ladle of batter and either swirl or just leave it as is (the choice is yours)
  8. Sprinkle some oil all around the edge
  9. Cover with a lid for 30 to 40 seconds to let it cook
  10. Open and slowly release the sides with a spatula and flip the crepe to cook the other side
  11. Remove from pan when done 
  12. Repeat with the rest of the batter 
  13. Serve with any non-veg meat curry - I prefer with thick beef or chicken gravy. 
I have tried both with and without brown rice and there isn't any significant taste difference. Makes at least 10 to 15 doshas.

I managed to nail the basic ari dosha and have shared the detailed recipe here.

You can serve this dosha with cherupyre curry, mutta chaar, or kozhi curry.