Dosai for breakfast, brunch, lunch or dinner … or anytime in between!!!!

December 19th, 2012

It was a year ago, almost to the day, that I wrote how so many Indians love to eat it but very few can cook it.

Yes, you guessed it, or you might remember, dosai!

As some of you will know, and some of you won’t, we make fresh masala dosai in our open kitchen at nilgiri’s. Look, dosai take practice, I don’t want to deter you but usually by your third attempt your dosai will be good.
Please remember, making dosai isn’t like making pancakes that you make on a Sunday morning and then serve immediately. We let our dosai rest for a few days. Click this dosai recipe for full details.

“Practice makes perfect,” as the old adage says and on that note, may I wish you all the best for 2013!
Anah Daata Sukhi Bhava!!


The ingredients: 1 part white lentil flour, 3 parts rice flour, a pinch of salt (to make the pancake golden)

adding salt to the rice flour and white lentil flour

mixing the ingredients with the best and most natural whisk otherwise known as fingers!

add water [approximately 3-3 1/2 parts
mixing
mix or whisk

more mixing

check texture, it should be a ‘dropping-like’ consistency

pour into pot to let it ferment and rise!!

the mixture will ferment

cover fermenting mixture with a moist cloth, set aside for a few hours or overnight

remove cover to see it rise like a soufflé

set aside a teaspoon of the risen batter to form a ‘starter’ for the next batch

keep ‘starter’ in the refrigerator covered in cling wrap

add water to prepare batter for dosai

mix, or as I say, ‘fold’

check consistency, it must be close to a ‘pouring-like’ consistency for making the pancake

get ready for the act!!

prepare cooktop, or a griddle plate, or a ‘tawa’ by heating it and putting salt on the cooktop

wipe away the salt thus leaving behind a teflon-like surface when the salt starts to ‘cook’

add mixture to the smooth cooktop, just a big drop, holding the steel cup with 3 fingers only!

pouring the mixture on top of hot plate/griddle plate

smoothing the mixture with a circular motion, moving outwards in a concentric ring-like motion

enlarging the circle

enlarging the dosai

enlarging the circle, at this stage you drizzle clarified butter and oil over the dosai, or, if you are vegan simply omit the butter and use oil only

clarified butter

adding oil to the butter stops it burning

drizzle butter in a circular pattern

gently spread butter with a spoon

the upper surface of the dosai will fry and start to turn golden

the dosai will fold

roll the dosai

the first dosai is never perfect so don’t worry!!

the second dosai is never perfect either!

the third dosai; well from now on it is perfect!

the beautiful circles left by the cooked dosai

add potato filling

gently lever under the dosai, working around its perimeter

lever the dosai upwards gently

fold over filling

roll over

serve masala dosai with classical accompaniments, sambhar and coconut chutney!!

3 Comments

  1. Ajoy Joshi

    Hello Barry And Sheena,
    Firstly thank you for the feedback and the good wishes.
    Secondly for the wonderful gift you sent me. Will certainly come good over the holiday season.
    Wishing you both a Merry Christmas and a very happy 2013!!
    Kind regards,
    Ajoy

  2. radhika25

    I make dosas often…almost every week. But your pictures were mouth watering! Want to rush to the kitchen and make some right now!!!

  3. Barry and Sheena Simpson

    Ajoy – we always enjoy your dosais – thank you for the clear instructions – will try to make some over the holidays.All he best for the festive season and the new year.
    Barry and Sheena

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