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

  1. 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
  2. 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.
  3. Pour a ladle of the batter in the center.
  4. On a medium flame, cook the dosa.
  5. Let the top get cooked
  6. 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.
  7. The more the base becomes golden, the dosa becomes more crisp.
  8. Fold and serve hot.
  9. Crisp ghee roast dosa can be served with coconut chutney or a combination of coconut chutney and sambar.

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