4 cups of fermented dosa batter
1-1.5 cups of water
4 tbsp of gingelly oil (Indian sesame oil like Idhayam)
Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.
- Heat a tawa or iron griddle and grease with the oil lightly. Pour about 1/2 cup batter to the centre of the tawa.
- Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the tawa
- This requires some practice but is not hard at all. As you can see, I have made dosas enough times to actually do a decent job with my left hand while taking pictures with my right. Ok, I’ll stop showing off now.
- Since we are not making very crispy dosas, don’t spread it too thin. The dosa should be more or less evenly thick
- Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
- If your tawa is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa
- and flip it over. Cook the other side for another 40 seconds or so and remove from pan.
- Serve with dosa podi, chutney, sambar, tiffin sambar, or anything that takes your fancy. I can eat dosa with pretty much anything!