Lately I have been getting requests for tips and tricks a lot.I got many emails and Fb messages that the tips and tricks I have been sharing here in this space are useful.I am really glad to hear that.If a small piece of information that I share is helpful to at least one person out there I will be the happiest.These kind of messages and feedbacks really motivate me and pushes me to share the little I know.Today I have a set tips and tricks for one dish that is always on demand here in south India.Dosai-I know the word dosai itself gets many drooling,after all who can resist a perfectly made dosai right.Plain dosai,masal dosai,podi dosai,paper roast,uthpam are just a few to name that you can prepare with one single type of batter.This versatility is the reason for the popularity“` of dosai.Just prepare that perfect batter once or twice a week and you can let your breakfasts and dinner carefree.You can go little farther and strech yourself to make different kinds of dosai or just make plain dosai with good old sambar and chutney and enjoy a fuss free breakfast.Now coming to speak of that “perfect” dosai not everyone is blessed enough to have that skill aquired,yes making dosai is sure a skill which can be achieved through practice with patience and perseverance.In this post I am trying to cover as many tips as possible for making dosai.If you feel I have missed out any part or you have specific questions,do write to me I will be happy to help 🙂
I know there are so many experts out there for whom making dosai is as easy as peeling potatoes,this post is mainly for beginners and those who fight with tava day in and day out in kitchen
A dosai,dosa as it is called in so called English is a crepe made essentially out of fermented rice and black gram batter.Now that said there are so many many varieties of dosai far behind to imagine,to be clear let us say there are two main types
1.Dosai with fermented batter
Dosai with fermented batter
This is the traditional authentic dosai which is served quite often in a south Indian home for breakfast/dinner.Usually we prepare a big batch of batter,ferment it and the first day we make idli.The following days we make dosais.
1.Though there are homes which prepare separate batter for dosai and idli we generally don’t.The basic batter works well for both,as I said before the batter is best for making idlis on the first day of fermentation.
2.Make sure your batter is at room temperature before you prepare dosai.-Dosai prepared with cold batter is hard,sticky and rubbery.
3.Before making dosai add about 1/4 cup of water to the batter and mix well.Again this should be done when the batter is at room temperature,you will not be able to mix the batter well when it is cold.
Which tava/griddle to use:
Lemme say this first,it is easy to make dosai in non stick tava but not as tasty as the one prepared in cast iron tava.Even though you add oil,non stick tava does not absorb it well so the dosai is hard and dry even when you make it paper thin.So use a heavy cast iron tava.
1.Make sure your cast iron tava is well seasoned before preparing dosai.Apply little oil all over the tava and keep it closed overnight,you will able to make dosai easily next day.
2.Next important thing is the temperature of the tava.Make sure the tava is hot enough before making dosai,but it should not be smoking hot.
3.Sprinkle a handful of water before spreading the batter,if the griddle sizzles then the temperature is right.
4.As you start making dosais the temperature keeps increasing,so adjust the flame now and then,don’t worrry it comes by practice.If the temperature is low dosai sticks to the tava and if it is very high
dosai gets burnt easily.