a non-stick tava or dosa tava.
Coat the tava using, for example, coconut husk, with little oil.
Do not use too much oil, because it makes it difficult to spread the batter.
|3.||Sprinkle little water on the tava.|
a ladle full of dosa
batter and pour it
on the center of the hot tava.
Spread the batter from the center to the outside, evenly, covering the entire tava, immediately.
|5.||Cook on high flame, till the surface of the dosa changes its color.|
Turn the fiame to low.
Pour a quarter teaspoon of oil across the surface of the dosa.
till brown spots appear in the
the dosa with a dollop or 1/4 teaspoon of butter.
Fold the dosa.
you wish, spread extra butter on the dosa.
Plain dosa is ready.
Eat or serve it hot, for example, with sambar and coconut chutney or onion-potato curry.
|TIPS||How to make Dosa at Home|
|1.||If you like, coat the inside of the dosa with red chili chutney for a spicier taste.|
a few drops of water on the tava, before
you pour the batter, for two reasons:
- To check if the tava has become hot. If it has, you will hear a clear hiss sound and you can pour the batter. Otherwise, heat the tava for some more time.
- To reduce the quantity of oil spread on the tava.
|3.||If you do not like crispy plain dosa, remove it, from the tava, as soon as a few golden brown spots appear on the dosa.|