Ella Walter
Dosa is a savoury, crispy pancake of South Indian origin. It is traditionally cooked on a flat, cast-iron griddle known as a tawa, which has a low edge to make spreading the batter easier. A non-stick pan can also be used, but a cast-iron pan is said to produce a crispier dosa. Before using a cast-iron pan, it must be seasoned by washing it with soap, soaking it in starch water, patting it dry, and rubbing it with a thin layer of oil heated over a low flame for 35 to 40 minutes. To cook the dosa, the pan should be heated to a temperature between 260°F to 320°F (127°C to 160°C), and greased with ghee or oil. The batter is then poured into the centre of the pan and spread in a circular motion until it fills the pan.
| Characteristics | Values |
|---|---|
| Pan type | Flat pan, griddle, tawa, cast iron, non-stick |
| Pan brand | Lodge, Nirlep, Futura, Staub |
| Pan size | 10-inch, 10.5-inch |
| Pan preparation | Wash with soap and water, soak in starch water, pat dry, rub with oil, heat on low flame |
| Heat level | Medium-high, high, medium, low |
| Oil type | Cooking oil, avocado oil, olive oil, ghee, butter |
| Oil application | Drizzle, rub with paper towel, rub with onion |
| Batter consistency | Thin, like pancake batter |
| Batter application | Pour into the center of the pan, spread in a circular motion |
| Batter spread | Thin, even, with sweeping circular motions |
| Batter appearance | Bubbly, with tiny holes |
| Cooking time | 3 minutes |
| Cooking technique | Flip once, cook other side for less time, fold in half, cook for 30-40 seconds |
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What You'll Learn
Use a flat pan
To prepare a dosa on a flat pan, you will need a large flat non-stick pan, a ladle, a spatula, a basting brush, a bowl of cooking oil, a bowl of ice-cold water, and paper towels.
First, prepare the dosa batter. The traditional process starts by soaking rice and lentils, which are later ground to a batter and fermented overnight in a warm place. The foundation of a good dosa is a great batter. You can make the batter from scratch or buy a ready-to-use batter from an Indian grocery store.
Next, heat the pan on medium-high heat. Drizzle a little oil on it and rub it all over the surface with a bunched-up paper towel. Sprinkle a little water on the pan. If it sizzles and evaporates right away, the pan is ready. Now, pour about 3/4 to 1 cup of batter in the centre of the pan. In sweeping circular motions, spread the batter to form a pancake roughly 8 inches in diameter. You can use the back of the ladle or a rubber spatula for this.
As soon as you have finished spreading the batter, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Holding the pan by its handle, lift it up and swirl it so that the oil spreads all over the pancake.
When the upper surface begins to look cooked, flip over the dosa. The surface that was touching the pan should ideally be light golden in colour. Allow the pancake to cook for about a minute. You can then flip the dosa again, fold it in half, and transfer it to a serving plate.
Before you make the next dosa, fold another sheet of paper towel into a wad and dip it in ice-cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures that your next dosa will spread evenly and not break because the pan is too hot.
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Heat the pan to the right temperature
Heating the pan to the right temperature is crucial for making perfect dosas. The ideal temperature for cooking dosas on a cast-iron pan is between 260°F to 320°F (127°C to 160°C). You can use a surface infrared thermometer to measure the temperature.
To heat the pan, place it over the stove and heat it over medium to low heat. You can also heat the pan in a preheated oven for about an hour. Dosa needs low heat to cook and brown well. Cast iron retains heat, so it is essential to cook dosas on a medium flame.
Once the pan is heated, you can test its readiness by sprinkling a little water on it. If the water sizzles and evaporates immediately, the pan is ready. At this stage, you can also rub some ghee or oil on the pan's surface to prevent the dosa from sticking.
If you are using a non-stick pan, ensure that it is in good condition. A damaged non-stick pan can cause the dosa to stick and break. It is recommended to use a separate pan exclusively for making dosas to ensure consistent results.
By heating the pan to the appropriate temperature, you can ensure that your dosas cook evenly and achieve the desired crispness and texture.
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Prepare the dosa batter
To prepare dosa batter, you will need rice and lentils, also known as dal. The type of rice varies across South India, with some recipes calling for long-grain rice such as basmati, and others recommending short-grain, fat, parboiled rice, specifically dosa rice. The proportion of rice to lentils will determine the texture of your dosa—the more lentils, the crispier it will be. You can also add cooked rice for extra crispness.
To begin, soak the rice and lentils separately in water for at least 5 hours, or even overnight. Some recipes suggest adding fenugreek seeds to the lentils, which aid fermentation and make the dosa fluffier, as well as chana dal for a nice golden colour and extra crispness. You can also add methi seeds to the rice. Make sure the water covers the grains by at least an inch.
After soaking, drain the water and grind the lentils with a little water until you achieve a smooth, fine consistency. You can use a regular mixer or blender, or a stone grinder. If you are using fenugreek seeds, grind these with the lentils. To check if the consistency is right, take a small amount of the ground mix and drop it into a bowl of water. If it stays afloat and the mix is smooth, it’s the right consistency. Transfer this mixture to a large bowl.
Next, grind the soaked rice, but don't grind it as finely as the lentil mix. Aim for a rough texture. Add the ground rice to the lentil mix without the water, along with salt. You can also add a little sugar to kickstart fermentation. Mix well, and add a little water if the batter is too thick. The prepared batter must be of a pouring consistency yet thick and not runny.
Cover the bowl and leave the batter to ferment in a warm place for at least 5 hours, or up to 16 hours. It may take longer depending on the temperature and humidity of your environment. You will know it is ready when it has risen, turned bubbly, and has a tangy flavour. The batter can then be stored for 3-4 days.
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Spread the batter evenly
Spreading the dosa batter evenly is essential for making a perfect dosa. If the batter is spread unevenly, the dosa will not cook evenly, resulting in some parts being undercooked and others overcooked. Therefore, it is crucial to achieve the right consistency for the batter. It should be of pouring consistency, neither too thick nor too thin. A thick batter will not spread evenly, while a thin batter will make the dosa too crispy. Ideally, the fermented batter should be thick and foamy, resembling a thick pancake batter with no lumps.
To spread the batter evenly, start by pouring a ladle of dosa batter in the centre of the dosa tawa or pan. Use a ladle with a wide curved bottom, as a flat base may create a suction that leaves holes in the dosa. Spread the batter in a sweeping circular motion, moving outwards from the centre towards the edges of the pan. The goal is to form a pancake roughly 8 inches in diameter. You can use the back of the ladle or a rubber spatula for this step. It is normal for tiny holes to develop in the dosa as you spread the batter.
The temperature of the pan is also crucial for spreading the batter evenly. If the pan is too hot, it will be difficult to spread the batter. On the other hand, if the pan is too cold, the dosa may stick to it. To prevent sticking, ensure that the pan is properly seasoned, and grease it with a few drops of oil for the first dosa. If the pan becomes too hot while cooking, sprinkle some water on it to cool it down slightly before spreading the batter for the next dosa.
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Drizzle oil and cook
When the pan is hot, fill the ladle with dosa batter and pour it into the centre of the pan. The goal is to spread the batter towards the edges of the pan, forming a pancake. You can use the back of the ladle or a rubber spatula to do this. Don't worry if the dosa develops tiny holes as you spread the batter—this is normal.
Now, drizzle oil all over the surface of the dosa and around its edges. You can use a basting brush to do this, or simply drizzle the oil directly from the bottle. Holding the pan by its handle, lift it up and swirl it so that the oil spreads all over the pancake.
Once the upper surface begins to look cooked, it's time to flip the dosa. You can use a spatula to do this, or try the traditional method of sliding the dosa off the pan and flipping it in the air.
After flipping, allow the dosa to cook for another minute. The dosa is now almost done. The final step is to fold it in half and allow it to cook for 30 seconds more. Use a spatula to fold one side of the pancake over the other.
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Frequently asked questions
You can use a flat, non-stick pan, a cast-iron pan, or a traditional tawa. A non-stick pan is easier to spread the batter in, but a cast-iron pan can also make nice and crispy dosas.
First, heat the pan to a medium-high heat. Then, add a small amount of oil or ghee to the pan and rub it all over the surface. You can do this with a paper towel, or traditionally, with the flat side of a halved onion.
When the pan is hot enough, sprinkle a little water on it. If it sizzles and evaporates right away, the pan is ready.
