Dosa Batter, 1 Kg

Dosa Batter, 1 KgMaking Dosa Heat a cast iron pan. When the pan becomes hot, spread to teaspoon oil all over the pan with a spoon or with a thick paper towel dipped in oil. For a richer taste, you can cook the dosa with ghee or butter. Note that the oil should be spread evenly or else it becomes difficult to spread the batter. If the pan is well seasoned you dont need to spread the oil. I suggest keeping a separate skillet or tawa to make only dosa. Do keep the heat

Making Dosa

• Heat a cast-iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan with a spoon or with a thick paper towel dipped in oil. For a richer taste, you can cook the dosa with ghee or butter. 

• Note that the oil should be spread evenly or else it becomes difficult to spread the batter. If the pan is well seasoned you don’t need to spread the oil. I suggest keeping a separate skillet or tawa to make only dosa. 

• Do keep the heat on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium. 

• For a low-fat option, just make the dosa without any oil. But make sure that your pan is well seasoned. Otherwise, the dosa will stick to the pan. 

• Now take a ladle full of the dosa batter or about ¼ cup of the batter. Pour the batter and gently spread the batter starting from the center and moving outwards. 

• Cook the dosa on low to medium heat. Do regulate the heat as per the pan size and thickness. You can even cover the dosa with a lid and let it get cooked from the bottom as I do. 

• Cook till the base is nicely golden and crisp. The base will leave the pan and the edges separate when it gets cooked. 

• When you see the batter on the top cooked well and the base has become golden, then sprinkle ¼ to ½ teaspoon oil on the edges and center. With the spoon spread the oil on the dosa. 

• If you prefer, you can flip the dosa and cook the top side for a minute. 

• When the dosa has nicely browned from the bottom and the surface looks well cooked, soft without any specks of undercooked batter, then fold with a spatula and lift it from the pan. 

• Make the remaining batches of dosa this way. Keep the leftover batter in the refrigerator for 1 to 2 days or you can freeze it for a week. 

• Serve Dosa hot with coconut chutney, potato masala, and sambar. It is best to serve these crispy dosa hot.