Dosa is a south indian staple breakfast. With its umpteen number of variations, it always shines in the breakfast table. The variations include plain dosa, masala dosa, ghee roast, rocket dosa and some of the uk favourites like kids dosa, egg dosa, chicken dosa, beef dosa, fish dosa and many many many more.
Plain dosa itself can be made thin and crispy or thick and melty soft. During our most recent annul trip to India our extended family trip was to Gavi of ordinary movie-fame. En-route Gavi, we stayed in Thekkady resort where they made the softest meltiest perfect katti dosa of all times. Me and my sis-in-law R persuaded the chef to give out his secret recipe for it, but he didn't say anything that me and R didn't know. We were sure he was holding some top-secret information from us.
Any ways, presented here is how I make my crispy dosa, which is how my hubby D likes it.
Dosa skillet - preferably non-stick
Dosa chattukam - or any flat spoon
Flat based ladel
And of course dosa batter - a bit thick is how I like it.
Get ur skillet on medium to low heat. Too much heat can make ur batter cook too soon and stick to ur ladle and u won't get ur perfect hole-resistant dosa. Pour a ladle -full of batter at the centre of the skillet.
Spread it with circular motion going outwards to make a flat circle.
Finish off the circle with gentle circular movements of ur hand.
For a crispy and authentic taste use a tsp of oil. Pour it at one end and tilt the skillet till oil reaches the opposite end of ur circle. U can get a perfect crisp on ur dosa without the oil, but the taste is ever so slightly less heart-filling and the crispiness tend to disappear quickly leaving a soggy dosa from time-to-time.
When u see the edges of the circle ever so slightly lift themselves up from the skillet, use the dosa chattukam to gently lift it off all the circumference of ur dosa.
Flip ur dosa over, again carefully
The most difficult part - serve it and eat it hot :) Yummmm
Before the next dosa, make sure ur skillet is not too hot. Many techniques can be adopted for the perfect temperature. U can wash ur skillet, sprinkle a little water on ur skillet and let it evaporate, use a damp cloth to wipe the cooking surface etc etc. I keep the heat medium at all times and take my skillet off the hob and do the spreading of batter away from heat. It works perfect for me. Try all methods and find what suits u best.
Happy dosa making girls.
There are more than a handful of ratios to go after. Believe me, I've tried them all. The most consistently reproducible ratio is one that my dear friend S shared with me. Presented is the ratio I used to make the dosa featured above. I someitmes substitute 1/2 cup of raw rice with 1/2 cup of cooked rice.
Idli rice (which looks a bit like risotto rice, I am yet to try it) - 2 cups
Urad dal / uzhunnu - 1/2 cup
Fenugreek / Methi / Uluva seeds - a pinch
Blender/ Grinder - I use the medium bowl on my kenwood.
Soak ingredients in water over night till no raw whiteness remains at the centre of rice. Grind rice first in blender for 5-6 minutes on high speed. Pour blended rice to a storage container. Follow on with urad dal. Use as little water as is possible. Pour blended uzhunnu on top of the rice. Mix gently with hand. Add a tsp of salt or more to taste. Leave in dosa muri over night for a perfectly puffed up batter. Mix the salt in and use as required. If using for more than 2 days, I would advice storing in two containers, so that one is unstirred which can be used later.
Happy eating !
Dearies, pls share ur tips for a perfect dosa too.