Dosai / Dosa

This is as well an excellent breakfast / Tiffin menu that goes well with Chutney, Sambhar and Chilly powder

Ingredients:

1.       Idly Dosai Batter with added salt

2.       Water

3.       Cooking oil or ghee (depending on whether you want to make normal dosai or ghee dosai)

Preparation Procedure:

Dosai tastes best when the batter is fresh as immediate as possible and up to 4 days. When the batter becomes little sour, make it as Uthappam.

Using a traditional Dosai Kal in Irumbu (Heavy bottomed traditional dosai pan – not non stick)

1.       Heat the dosai kal till it is hot and add a tsp of cooking oil and smudge it evenly.

2.       Sprinkle little drops of water and clean the dosai kal again

3.       Now using a ladle, add the batter at the centre of the dosai kal and make it in the form of a circle from inner to outer by expanding the batter in circlic form. Make sure the centre is also even with no bulging.

4.       Add a tsp of cooking oil evenly on the sides and at the centre. (Ghee in case of ghee roast/dosai)

5.       Once the dosai is cooked – which you can note it, turn it upside down and allow the other side to be cooked.

6.       After taking the dosai out, using the spatula, clean the dosai kal by sprinkling little drops of water.

7.       Whenever you think that the kal is very dry/sticky add a drop of oil and smooth it out.

Soft dosais ready J

Using a Non Stick Dosai Pan

1.       Heat the non stick dosai pan till hot

2.       Don’t add oil like the traditional method

3.       Sprinkle little drops of water and clean the dosai kal

4.       Now using a ladle, add the batter at the centre of the dosai kal and make it in the form of a circle from inner to outer by expanding the batter in circlic form. Make sure the centre is also even with no bulging.

5.       Add a tsp of cooking oil evenly on the sides and at the centre. (ghee in case of ghee dosai)

6.       Once the dosai is cooked – which you can note it, turn it upside down and allow the other side to be cooked.

7.       No adding oil to the dosai pan like the traditional method. If the pan gets overheated, make the stove in sim and prepare the dosais.

Note:

If you make this dosai on the same day of making the batter, you will have the dosas appearing in the colour of light dull white – golden yellow due to the presence of fenugreek in the batter. This will taste excellent.