Dosa

Volume

1 dosa.

Ingredients

- Idli / Dosa Batter
- Til oil (or ghee for ghee dosas)
- Salt
- Water
- Rice flour (recommended but optional)
- Optional additives (chilli powder, potato masala, other masalas, cheese)

Other Requirements

- Tava
- Ladel (round end) + spatula (flat end)

Steps to Prepare

1. Set the Batter

  1. Open a packet of idli/dosa batter and empty into a low, flat vessel (easy to take batter out of, with a ladel). Note that a 1kg pack of batter will yield ~15-16 dosas.

  2. Add 2 tsp of salt to the batter for flavour (per 1kg of batter). Add 2 tbsp of rice flour for crispness (per 1 kg of batter). Add a little bit of water, so that the batter is not too thick, but easily falls out of the ladel. It shouldn't be perfectly liquidy and flowy.

2. Set the Dosa

  1. Switch the tava on, and allow it to heat up. It's important that the tava gets as hot as it can, before proceeding.

  2. Pour 1.5 ladels of batter onto the tava. Immediately spread the batter in a circular manner, to ensure that it takes the required shape and is spread thin most of the way.

  3. Pour ~1 tsp of oil across the dosa. In case the tava is not non-stick, you may have to pour some oil on the tava before laying the dosa.
  4. Now wait, and allow the dosa to heat up. When the dosa has turned from white to a light brown (especially at the edges), and the edges start turning up (off the tava) on their own, the dosa is ready to be flipped. Some additional poweders can also be added to the dosa at this stage, if desired.

  5. To flip it, first stick th spatula under the edge, along all the edges. Once all edges are off the tava, stick the spatula straight below the dosa and flip it.

  6. Now pour 0.5 tsp of oil across the dosa on the other side. Wait for the dosa to set. Wait a little longer, for it to become slightly crisp. The colour of the dosa should turn from a pale brown to a light brown, when it is done. To check if it's done, the spatula can be used to partially lift it and check. The crispness should match the requirement.

3. Garnish the Dosa

  1. If any other things such as masalas, podi (chilli powder) or cheese are to be added, it can be done at this stage, before folding up the dosa.

It is recommended to serve the dosa with sambar, a few chutneys and molaga pachiri.