Cody Casey
Dosa is a savoury, crispy, crepe-style pancake of South Indian origin. It is made with a fermented batter of white rice and urad dal and is gluten-free. Dosas can be thick or thin, sweet or savoury, and made from a variety of ingredients, including oats, barley, and chickpeas. The most common type of dosa is made with a mixture of rice and urad dal and is often served with fresh chutneys or stuffed with spiced potatoes. While a flat pan is recommended for making dosas, it is possible to make them in a frying pan. Here are some tips and tricks for making dosas in a frying pan.
| Characteristics | Values |
|---|---|
| Pan type | Flat, cast iron, non-stick |
| Pan temperature | Medium-high heat |
| Oil | Used to grease the pan, can be spread with a paper towel or onion |
| Batter consistency | Thick, not runny |
| Batter application | Use a ladle to pour batter in the centre of the pan and spread in a circular motion |
| Cooking time | 3 minutes |
| Spatula | Flat, stainless steel |
| Serving | Hot and crisp |
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What You'll Learn
Dosa batter consistency
To achieve the right consistency, you may need to adjust the amount of water in the batter. If the batter is too thick, add a small amount of water at a time until the desired consistency is reached. If the batter is too runny, you can add a little more rice or dal to thicken it. It is important to note that the consistency of the batter will also depend on the ratio of rice to dal used, with more rice resulting in a crispier dosa and more dal leading to a fluffier and spongier texture.
The fermentation process also affects the consistency of the batter. After fermentation, the batter will be thick and bubbly, and it is common to add a small amount of water to thin it out before cooking. This step is especially important if you are aiming for thinner dosas. However, thicker batter will result in crispier dosas, so you may choose to leave the batter as is or even add more rice or dal to thicken it further.
When cooking dosas, it is recommended to use a flat griddle pan, a cast-iron tawa, or a non-stick pan. A round ladle is ideal for pouring and spreading the batter in a smooth, circular motion. It is important to work quickly and focus on achieving a uniform thickness to ensure even cooking. With practice and experimentation, you will be able to perfect the dosa batter consistency and cooking technique to suit your personal preferences.
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Frying pan type
Dosa is a savoury, crispy, crepe-style pancake of Southern Indian origin. It is typically served with sambar (a spiced tamarind and lentil curry with vegetables), chutney, and molagai podi (a spiced lentil powder).
Dosas are usually cooked on a tawa, a flat, lightweight pan. However, it is possible to make dosas in a frying pan. Here are some tips for making dosas in a frying pan:
Use a cast-iron frying pan for the best results. A cast-iron pan will ensure even heat distribution and maintain a steady temperature. If you don't have a cast-iron pan, you can use a non-stick frying pan, especially if you are a beginner. However, some people believe that non-stick pans don't produce great dosas.
Temperature
Heat your frying pan on medium-high heat. Use a thermometer to ensure the temperature is between 400-450 F. Sprinkle some water on the pan; if it sizzles and evaporates immediately, the pan is ready.
Greasing the Pan
Grease the pan lightly with oil. You can use a paper towel or a halved onion to spread the oil. This will help cool down the pan and prepare it for the batter.
Spreading the Batter
Pour the batter in the centre of the pan using a stainless steel ladle. Spread the batter from the centre outwards in a circular motion. Try to spread the batter as thinly and uniformly as possible to ensure even cooking.
Cooking the Dosa
Cook the dosa until the edges start to come away from the pan. Use a flat stainless-steel spatula to loosen the dosa gently. If needed, add a little more oil around the edges. Continue cooking until the top is dry, then flip the dosa or put a lid on the pan if it is thick.
Serving
Serve the dosa immediately. You can fold or roll the dosa, or shape it into a cone by cutting it from the centre to the edge and rolling it up. Dosas are typically served hot and crispy, accompanied by sambar, chutney, and potato masala.
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Frying pan temperature
While it is possible to make dosa in a frying pan, a flat pan or griddle is recommended for the best results. Cast iron pans are preferred by many cooks, as they distribute heat evenly and maintain a steady temperature. When using a cast iron pan, it is important to ensure that it is well-seasoned to prevent the dosa from sticking.
To prepare the pan, heat it to a medium-high setting. You can test whether the pan is hot enough by sprinkling a few drops of water on its surface; if the water sizzles and evaporates immediately, the pan is ready. Next, grease the pan lightly with oil, using a paper towel or the flat side of a halved onion to spread the oil evenly across the surface. Lower the heat to medium and pour the dosa batter into the centre of the pan.
The ideal temperature for cooking dosa is between 400-450 degrees Fahrenheit. It is important not to let the pan get too hot, as this can affect the cooking process. Dosa should be cooked on low heat to allow it to cook and brown evenly. Adjust the temperature as needed to find the right balance, ensuring the dosa cooks through without burning.
Once the batter is in the pan, spread it out in a thin, even layer, working from the centre outwards in a circular motion. Drizzle oil or ghee around the edges and in the centre of the dosa. When the edges begin to lift away from the pan, use a flat spatula to loosen the dosa and, if necessary, flip it over to cook the other side. The second side will cook more quickly than the first, so keep an eye on it to prevent burning.
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Spreading dosa batter
While making dosa, the consistency of the batter is crucial. The batter should be thick but spreadable. If it is too runny, it will not spread well and result in a messy dosa. On the other hand, if it is too thick, it will be challenging to spread evenly and may cook unevenly.
To spread the dosa batter, use a ladle with a curved bottom, which is commonly used in India. Avoid using a flat-bottomed ladle, as it can create a suction effect and leave holes in the dosa. Take a big scoop of batter with the ladle and pour it right into the centre of the pan. Immediately start spreading the batter in concentric circles, moving outwards from the centre in a smooth, single motion. Focus on maintaining uniformity rather than the desired thickness or thinness. It is natural to have some holes in the batter, and you will get better at spreading it evenly with practice.
The type of pan also plays a role in spreading the dosa batter. A flat pan with low edges, such as a griddle or tawa, is ideal. A cast-iron tawa is traditionally used in India and is suitable for making dosas due to its low edges, which facilitate better spreading. On the other hand, a pan with high edges will hinder the spreading process. Additionally, ensure that your pan is well-seasoned to prevent the dosa from sticking.
The temperature of the pan is another critical factor. Heat the pan on medium heat, and grease it with a little oil or ghee to prevent sticking. The ideal temperature for cooking dosa is between 400-450°F. You can use a laser thermometer to confirm the temperature.
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Dosa accompaniments
Dosa is a traditional Indian dish that can be served at breakfast, as a snack, or for dinner. There are many accompaniments that go well with dosa, and these can vary depending on the time of day and personal preference.
One of the most common accompaniments is sambar, a type of lentil soup. Sambar is often served with dosa during breakfast, along with a variety of fresh chutneys, such as coconut chutney, coconut green chilli chutney, tomato chutney, ginger chutney, pumpkin chutney, and mango mustard chutney. These chutneys can also be made with peanuts, imli, or onions.
For a heartier meal, dosa can be served with a variety of curries, such as chicken curry, lamb curry, minced lamb gravy, or fish gravy. Potato-based dishes are also a popular accompaniment, such as Potato Palya, which is made with boiled potatoes, green peas, and spices, or a simple South Indian potato curry.
Other accompaniments include Nalikeram Ulli Chammandi (coconut and shallot chutney), dry lentil powders with ghee, and stuffed dosas with onions or spicy onion chilli chutney. In restaurants, it is common to serve three or more kinds of chutney with dosa, and in homes across South India, dosa is often served with chicken or mutton kura and spicy stews made with black-eyed peas, chickpeas, or beans.
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Frequently asked questions
A cast iron pan is recommended for making dosa. A non-stick pan is also suitable, especially if you are a beginner.
Heat the pan on medium-high heat. Sprinkle some water on it—if it sizzles right away, it's ready. Add a few drops of oil and spread it all over the pan with a paper towel or an onion cut in half.
Take a ladleful of batter and pour it in the centre of the pan. Spread the batter from the centre out in a circular motion. Try to spread it as thin as possible.
