Dosa tips
I have been getting lots of messages regarding Dosa so a few points I will share . Believe me these small tips will help you I also got good feedback from many of you who tried this .
Some dosa tips for beginners and those struggling to get crispy dosas.
I have been making dosas for many years now and I notice it has been the most discussed topic with many doubts and questions .
Even with perfect batter with a special recipe for a paper dosa many are not able to get the perfect crispy texture due to many reasons .
While I do have separate recipes for different kinds of dosas , many times I use the same batter to make soft dosas and also,paper dosas .
Small tips given below will help you get excellent paper dosas that stays crisp for a long time even when cool. This method is helpful when you need to make many dosas in advance that stays crisp . The same batter can also be used to make regular soft dosas .
For a family that wants both crisp and soft dosas at the same time , this method can be followed. This method is particularly useful when you have a dosa parties and need to get many dosasa ready at the same time , keep prepared dosa o the heated tava , but make sure to remove when they are crisp and rolled up , you dont want to turn them into biscuits by baking them .
So How ?
1. Keep two dosa tavas on two burners .
2. Keep the first one heated well as usual for making dosas .
3. Keep the second tava also heated well first , reduce the flame to lowest. Switch off . We just need a heated tava . Try to use iron dosa tava for maximum effect .
4. Make the first dosa as thin as possible for a paper dosa . when it is done roll it up and place on the second heated pan with folded side down . This way the dosa remains rolled up . The second pan should be hot but not cooking . keep reducing heat or switch off if heat is retained .Uou dont want to serve burnt dosas .
5. Continue making remaining dosas ( for paper dosa ) and keep placing on the second heated tava.
6. If the second tava has started cooling again switch it on and keep,flame to very low , idea being the second tava should remain hot all the time but not hot enough to scorch the prepared dosas placed on it before serving . You will notice the rolled paper dosa remains closed and will not open while serving , it remains crisp for a long time as it has been heated again . This way you can speed up serving many crispy paper dosas at a time .
7.. Same method can be followed for serving crispy rava dosas too .
8. With the same batter you can serve two kinds of dosas for different tastes in the family .
9. For a small party several rolled paper dosas can be made in advance by placing them on a heated tava . Make sure to turn them over for even heat till serving time .
10. you can place several cone dosas rolled up in the second tava , rotate all over for even crispy texture .
Two tava s side by side, one to cook, another to keep heated
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A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.