It took 15 long years to create a near to perfect Dosa. Now I can serve the thin crispy crunchy Dosa in no times. In my earlier post I narrated you about Mr. Pie’s love for Dosa. He can devour Dosa with a bowl full of piped hot sambar 4 times a day. And me totally opposite. I tried few times to make Dosa after my marriage, I failed and then I quit. Moreover when Dosa is so easily available in the eateries why to waste energy at the kitchen (that was the escapist’s dictum). But the state of lockdown compelled me to keep everyone happy mainly fueling the happiness to their tummies. And Mr. Pie’s happiness lies only if he is united with Dosa. How could I watch him so unhappy. I determined my mind and started try my hand with new enthusiasm to make Dosa.
Call it the maturity of my age or the years of experience in the kitchen, it didn’t take much time to create a perfect Dosa this time. The cheering declaration from the family proved it all. Today here I am to share some simple steps that will help you it make perfect Dosa that I had learned from my trial and error sessions of Dosa making.
1. The first important role plays is the consistency of the batter. It shouldn’t be very thick or thin. It should fall in a semi thick string from a spoon.
2. Now the most important role plays the temperature of the Dosa Pan. I have heard that a cast iron Tawa works best to make Dosa. I didn’t have any so I tried on a non-stick flat pan. Make sure the pan should be cold enough each time you spread the dosa batter. Either you keep handy a clean cloth and an ice cold water filled bowl or each time just take the pan under running water, wipe the top sprinkling drops of oil and then place the next Dosa.
3. Now let us come to the next step how you will make it.
i) For the first Dosa – Add 2-3 drops of oil on the pan, using a clean cloth or Tissue paper(the kitchen rolls work best. You can use the same paper continuously for 6-7 dosas) wipe the surface of the pan evenly. Take a round headed ladle and pour a ladle full of batter in the center of the pan. Then gently in a clock wise motion keep on spreading the batter till you create a thin layer. Put the Pan on high flame. Drizzle some oil on the sides and on the top too. When you will see the light brownish tint blushing up start to loose the ends with flat headed wooden spatula. You can low the flame if you feel that Dosa is getting burnt while scraping up the Dosa. Turn the Dosa upside down and cook for few minutes more. How much crispy you want that totally depends on how long you will cook.
ii) Now the second Dosa. Low the flame, take the pan directly under the tap water. Let the steam die down completely. Bring back the pan and follow the same procedure like step (i). Please keep in mind don’t put the pan on the flame before spreading the Dosa Batter.
iii) If you don’t want to waste water and it sounds a bit tedious to you then simple take it off the flame. Pour some ice clod water on it and wipe it off with a clean cloth. Then follow the step (i) procedure.
Don’t Forget to let me know if the tips helped you or not. Also if you are already a Dosa expert then please teach me if you follow any other step to make perfect Dosa.
