About
A dosa is a thin (usually crispy) flat bread originating from South India, made from a fermented batter predominantly consisting of lentils and rice.
Video
Steps
- Heat a thick bottomed cast iron griddle or non stick pan. The pan should be medium hot. You can keep the flame to a low or medium while making dosas
- If using an iron pan, then spread ¼ to ½ tsp oil/ghee all over the pan. Use a silicon brush or spoon or kitchen towel or onion halve to spread the oil/ghee. Do not spread oil/ghee on a non stick pan.
- Pour a ladle of the batter in the center.
- On a medium flame, cook the dosa.
- Let the top get cooked
- When the top looks cooked, sprinkle ½ to 1 teaspoon ghee at the sides and on the top of dosa. You can add less or more ghee as per your requirements.
- The more the base becomes golden, the dosa becomes more crisp.
- Fold and serve hot.
- Crisp ghee roast dosa can be served with coconut chutney or a combination of coconut chutney and sambar.