Dosa ranks next to Idlies in South Indian Tiffin. It is like a king of breakfast/dinner recipes. Dosa can also be stuffed with some vegetable fillings and non veg to make a quick dish. I love to eat dosa with chicken or mutton gravy. With this combination i can eat more than usual.
Dosa can be done with n number of variations using suji, onion, ghee, potato, cheese, egg etc. These versions will fill my blog in near future. With no more delays here we go to the recipe.
Oil – as required
The first step in this is to check the batter for pouring consistency. If not add little water and mix well.
Heat a non-stick pan or cast iron griddle on medium heat until hot. A drop of water should sizzle and evaporate.
Pour a ladleful of batter in the centre of the pan and spread it in a circular motion.
Smear some oil on the sides and over the surface of dosa .Wait until it is cooked and gets golden colour on the lower side.
Flip it to the other side and wait for some seconds.
Wipe the griddle with a clean cloth before the next dosa to regulate the heat steady.
Fold it and serve hot with chutney or sambar.
- Dosa will be crispier and taste good when served hot.
- For crispier dosa bring the batter to room temperature before using it. Cold batter will make your dosa rubbery.
- You can add ghee/ oil as per your taste.
- Batter should be in pouring consistency for easy spreading. If it is thick, add little water. Do not add too much water.
- Wipe the griddle between each dosa to maintain heat and to avoid troubles. Alternatively, you can also pour salt over it on a medium heat and stirring continuously. You can remove it and use for next dosa.