Dosa/ Dosai is a type of savory crêpe made with rice and lentils served as an authentic breakfast in South Indian homes and restaurants. Dosa is served with chutney, sambhar and gun powder. It is generally made by soaking rice and lentils for 4-6 hours and grinding it to smooth batter and fermenting it overnight. The fermented batter is poured on flat pan and made into thin circles and cooked to golden. It is difficult to get well fermented batter during winter especially in western countries, here is the way to make perfect dosa even if the batter is not fermented properly. Come, let’s see how to make this perfect recipe at home with easy method and step by step pictures.
Author: PRIYA SRINIVAS
Cuisine: South Indian
Preparation time: 5 minutes
Cooking time: 20 minutes
Makes: 8-10 dosa
- Dosa batter- 2 cups
- Oil/ Melted Ghee/ Vegan Ghee- 3 tbsp
1. NOTE: The batter should be well fermented for the perfect dosa. If your batter is not fermented properly due to cold weather or lack of time, take only the required quantity of dosa batter in a bowl and add 1/2 tsp of fruit salt and few drops of lemon juice to it just before making dosa and the batter turns bubbly at the top. Mix well and use it to make dosa.
TIP: If your batter is not fermented properly, the dosa becomes hard and sticks to the pan. In this case, adding fruit salt and lemon juice makes crispy/ soft dosa instantly.
2. Heat a tawa on medium flame till it is slightly hot. Add 1/4 tsp oil/ ghee on it and spread it throughout using a small tissue paper.
3. Take out the dosa batter and mix well. Add 1 ladle full of dosa batter to the center of the tawa.
(NOTE: The tawa should not be very hot. If it is so, the batter will not spread properly. Instead it will stick to the ladle itself. If the tawa is so hot, reduce the flame and sprinkle little water and spread well. When the tawa is dry, add the batter)
4. Spread it thin along the edges to form a large circle. Make it as thin as possible without breaking.
5. Add 1 tsp oil/ghee along the edges of the dosa and allow to cook in medium flame.
6. When the edges turn golden brown and the top side is cooked, gently fold the dosa into half and remove it on a plate. Alternatively, for extra crisp dosa, you can flip the dosa and apply 1/2 tsp oil/ ghee along the edges and allow to become golden brown on the other side as well. Serve the hot dosa with chutney, sambhar or gun powder and sesame oil. Delicious dosa is ready to eat!
- If the tawa becomes hot, add little water and spread and once the tawa is dry, make the remaining dosa.
- If you are packing the dosa in lunch box, make it little thicker and do not allow to become crisp and brown. Remove it while it is golden so that it stays soft for a long time.