In dosa batter, rice is traditionally paired with what legume?

In dosa batter, rice is traditionally paired with black gram.

Black gram, commonly called urad dal, supplies the legume component of classic dosa batter. Rice contributes structure and crispness, while soaked black gram helps the ground mixture ferment and gives the finished dosa a tender, cohesive texture.

A typical traditional batter uses substantially more rice than lentil, often around a 3:1 or 4:1 ratio. The ingredients are soaked for several hours, ground, salted and left to ferment overnight. The fermented batter is then loosened with water and spread in a thin layer over a hot tava or griddle.

“Black gram” can cause confusion because the split, skinned form is white or cream-colored and is sold as urad dal. It is not the same as green gram, which is used for pesarattu, a different South Indian pancake. Red lentils, chana dal and other pulses appear in regional or modern variations, but they are not the standard legume in the classic dosa pairing.