Dosa /Roast is a very popular South-Indian breakfast recipe. It is referred as Dosa or Dose or Dosai or Thosai. It is usually served with chutney and sambar. The crispier the dosa is, the tastier it turns out to be. Paper dosa is the large and thin where as Kal dosa is the thick variant of dosa.
Dosa is my hubby's favorite. Only after marriage, I learnt to make proper crispy dosas with my mom's help. With just a little practice, any one can make fabulous dosa at home in restaurant style. Making crispy dosa as a beginner was a challenging task for me.
Dosa batter - 2 cups ;
Ghee - for ghee roast ;
Click here to know how to prepare Dosa batter along with tips
1). Heat a non-stick pan in medium flame. Pour a ladle full of dosai batter and spread it as thin as possible in circular motion. Drizzle ghee all around the dosa and close it with a lid and cook in medium heat.
2). Leave for some time until the dosa becomes crispy and brown. Do not flip the dosa. You can simply fold the dosa and serve. But I wanted to make it little attractive, so tried the cone shape.
3). Make a cut/line till the center and carefully start rolling it as a cone.
Remove from pan and serve with chutney and sambar.
# Use ghee generously. If you are using cast iron griddles, you might require more ghee than non-stick griddle. The more seasoned the griddle, the better the results!
# Do not flip the dosa other side.
# The dosa batter should be in right consistency, neither thick nor thin.
# Make sure the dosa pan is in medium heat. If it is too hot, you may end up with lumpy dosa and if it is too low, dosa will look pale.
# Do not pour the batter before the pan is heated. Let the pan gets heated and then pour the dosa.
If you enjoy reading my blog, Join my page on Facebook / follow me on Twitter / add me on Google+
Related Posts :-
Click here for more :- Dosa Recipes
Click here for more :- Tiffin Recipes