Tiffany Haney
Dosa is a savoury, crispy crepe-style pancake of Southern Indian origin. It is made with a fermented batter of white rice and urad dal, so it is gluten-free. The foundation of a good dosa is a great dosa batter. The process of making dosa starts by soaking rice and lentils, which are later ground to a batter and fermented overnight in a warm place. The batter is then spread like a crepe on a hot griddle or pan known as a tawa or dose kallu. It is cooked with a little oil, ghee or butter until crisp. A 10-inch non-stick pan or cast-iron pan works best for homemade dosas. The pan should be heated to a medium-high temperature and drizzled with oil. Then, about 3/4 to 1 cup of batter is poured into the centre of the pan. The dosa should be cooked until the base turns golden and crisp. A flat spatula can be run across the base of the dosa, starting from the edges to the centre, to loosen it from the pan.
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What You'll Learn
Use a non-stick pan or a cast iron pan
When making dosas, you can use a non-stick pan or a cast-iron pan. If you are a beginner, it is recommended to start with a non-stick pan, as dosas are less likely to stick to the pan and break when you try to flip them. Non-stick dosa pans are available from Indian brands like Nirlep or Futura on Amazon, or you can use any non-stick crepe pan or skillet without a big lip.
For cast iron pans, the Lodge cast iron griddle is recommended. A 10-inch pan is the ideal size for making dosas at home. However, dosas tend to stick to cast iron pans more easily, so you need to take some extra steps to prevent this. One traditional South Indian trick is to spread sesame oil on the pan using half an onion on a fork before pouring the batter. The sulfur in the onion is believed to bind to the iron, creating a thin, non-stick patina. You can also simply drizzle oil on the pan and rub it through the surface with a bunched-up paper towel before sprinkling water on the pan to temper it.
If you are using a non-stick pan, you can simply heat the pan to medium-high heat and drizzle a little oil on it before pouring the batter. Use a stainless steel ladle to pour about 3/4 to 1 cup of batter into the centre of the pan. You can then use a flat stainless steel spatula to gently lift the dosa from the edges and check that it is not sticking before gently flipping it.
Cast iron pans require a bit more care when making dosas. In addition to the oil and water tempering method mentioned above, it is important to use a pan exclusively for making dosas. This is a common practice in South Indian homes, where a separate griddle is used for dosas and another for rotis or other dishes. This may be due to the unique properties that the pan develops over time, which can make it more non-stick for dosas specifically.
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Adjust the flame to medium-high heat
When making dosas, adjusting the flame to medium-high heat is a crucial step. This step ensures that the pan, known as a tawa or griddle, reaches the optimal temperature for cooking the dosa batter. Here are some detailed instructions to guide you through the process:
First, it is important to select an appropriate pan for cooking dosas. Cast iron pans are commonly recommended for making dosas due to their even heat distribution and heat retention. A 10-inch pan is typically suggested for making dosas at home. If you prefer a non-stick option, you can choose from various Indian brands like Nirlep or Futura, or opt for a non-stick crepe pan or skillet.
Once you have selected your pan, heat it gradually on a medium-high flame. This step is crucial, as cast iron retains heat, and you want to give the pan time to reach the desired temperature without overheating. Using a stove top or a preheated oven are both viable options for heating your pan.
To determine if your pan is ready, there are a few simple tests you can perform. One method is to sprinkle a few drops of water on the pan. If the water sizzles and evaporates immediately, your pan is hot enough. Alternatively, you can hold your hand near the pan, and if you can feel the heat radiating from it, it is likely ready for cooking.
When your pan is heated to the right temperature, it's time to grease it. You can use a few drops of oil and rub it across the surface of the pan. Using a bunched-up paper towel or half an onion (cut-side down) to spread the oil is a common technique. Greasing the pan helps prevent the dosa from sticking and adds to the desired crispy texture.
After greasing, you can proceed to pour the dosa batter onto the pan. Use a ladle to scoop the batter and pour it onto the center of the pan. Then, use the base of the ladle to spread the batter evenly in a circular motion, working outwards from the center. Aim for a thin, uniform layer of batter, as this will ensure even cooking.
By following these steps and adjusting your flame to medium-high heat, you will create the ideal conditions for cooking dosas. Remember that practice makes perfect, and with time, you will develop a feel for the heat adjustments needed to make delicious dosas.
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Grease the pan with oil, ghee or butter
Greasing the pan is an important step in the dosa-making process, as it ensures that the dosa doesn't stick to the pan and helps create a crispy texture. Here are some detailed instructions on how to grease your pan with oil, ghee, or butter for making dosas:
Choosing the Right Grease
You can use oil, ghee, or butter to grease your pan for making dosas. Vegetable oil is a popular choice, as it is effective at preventing sticking and is flavourless, so it won't affect the taste of your dosa. Ghee, which is clarified butter, can also be used and will add a rich, buttery flavour to your dosa. Butter itself can be used, but it may not be as effective as oil or ghee at preventing sticking due to its water content.
Greasing a Cast Iron Pan
If you're using a cast iron pan, also known as a tawa, for making dosas, there are a few extra steps to follow. First, wash the pan with soap and scrub it clean. Then, soak the pan in starch water (water strained from cooking rice) for about a day to remove any rust. After patting the pan dry, rub a thin layer of oil on the pan and heat it over a low flame for 35-40 minutes, or in a preheated oven for about an hour. This process will make the pan non-sticky and ready for dosa-making.
Greasing a Non-Stick Pan
For non-stick pans, the process is more straightforward. Simply drizzle a little oil onto the pan and rub it all over the surface with a bunched-up paper towel. You can also use ghee or butter in the same way, melting it onto the pan and ensuring the entire surface is coated.
Other Tips
- It is not necessary to grease the pan for every dosa, but you can grease it for the first dosa and then every few dosas to maintain a non-sticky surface.
- If you're using a cast iron pan, you can also grease it with a few drops of oil and a piece of onion, bottle gourd, brinjal, or potato.
- To prevent sticking, always use a flat stainless steel spatula to gently lift the dosa from the edges and work it under the dosa before flipping.
- If you're just starting to make dosas, it's recommended to use a non-stick pan, as it's easier to handle and you can perfect your technique before moving on to a cast iron pan.
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Pour the batter in the centre of the pan
When you are ready to cook your dosa, take a ladle and pour about 3/4 to 1 cup of batter in the centre of the griddle. If you are using a cast-iron pan, make sure it is well-seasoned, or your dosa will stick to the pan. If you are using a non-stick pan, you should still grease the pan with a few drops of oil to prevent sticking.
The amount of batter you pour will depend on the size of your dosa. You can estimate the amount of batter needed once you have made one or two dosas. You can also adjust the consistency of the batter by adding water if it is too thick. If the batter is too thick, it won't spread well on the pan. It should be thick but still runny enough to fall off your spoon easily.
Once you have poured the batter in the centre of the pan, use the back of your ladle to gently spread the batter with a circular motion, starting from the centre and moving outwards. You can also gently lift the dosa from the edges with a flat spatula to ensure it is not sticking to the pan.
If you are making crispy dosas, don't spread the batter too thin. If you are making soft dosas, you can spread the batter a little thicker.
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Flip the dosa when the edges leave the pan
When making dosas, the choice of pan is important. Non-stick pans are easier to use, especially for beginners, and they are less likely to result in the dosa sticking to the pan and breaking when you try to flip it. If you are using a cast-iron pan, it is important to season it well. To season a pan, wash it with soap and warm water before use, then pour about two teaspoons of high-heat avocado or olive oil onto the pan over medium heat. Sesame oil is also a good option, but avoid oils that will solidify when cold, such as coconut oil or ghee.
Once the pan is prepared, you can begin the process of cooking your dosa. After spreading the batter onto the pan, you will need to wait for the upper surface to begin to look cooked. This means it will no longer look soft or runny. At this point, you can start to lift the dosa from the edges with a flat stainless-steel spatula. Work the spatula under the dosa to ensure it is not sticking to the pan anywhere, then gently flip the dosa over.
If you are using a non-stick pan, you shouldn't need to add more oil at this stage. However, if you are using a cast-iron pan, you may need to drizzle a little more oil around the edges. The second side will take less time to cook than the first—around 30 to 40 seconds.
Once the second side is cooked, you can flip the dosa again and fold it in half. It is now ready to be served.
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Frequently asked questions
A flat griddle pan, tawa, or cast iron pan is best for cooking dosa. A non-stick pan is a good option for beginners, but a well-seasoned cast iron pan is better than non-stick. A 10-inch pan is recommended for homemade dosas.
Heat the pan on medium-high heat and drizzle a little oil on it, rubbing 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.
Pour about 3/4 to 1 cup of batter in the centre of the pan. Spread the batter like a crepe. If using a cast iron pan, do not let the pan cool down completely before adding the batter.
