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