Dosa or Dosai - By VahChef @ VahRehVah.com

Soak 1 cup Urad dal, 2 cups rice, 1/4 cup Chana dal, and methi seeds in water overnight or for a couple of hours.

Blend the soaked ingredients with a little water into a fine paste, leaving it slightly coarse for a crispy dosa.

Check the consistency of the batter; it should coat the spoon well and not be too thick or too thin.

Add salt to the batter after fermentation to avoid slowing down the process.

Pour a small bowl of batter onto a hot pan and add a little oil.

Use a spatula to evenly distribute the oil on the surface of the dosa.

To make a paper dosa, scrape off the extra batter from the top to make it very thin.

For masala dosa, add masala on top of the dosa, fold it from one side, and roll it up.

To make a cone dosa, pour the batter round and cut it in the center when half done, then shape it into a cone.

For set dosa, make a thicker dosa than normal but thinner than uttapam, usually served two per order.

To make Mysore dosa, apply a fine coating of spicy chutney on the cooked dosa, sprinkle chopped onions, add masala, and roll it up.

To make uttapam, pour the batter on a hot pan and let it expand by itself, then add chopped onions and tomatoes on top.

When the uttapam is almost done, lift it from the side to let the vapor escape and make it crisp.

Equipment Needed

Dietary

Allergens