How can make masala dosa

Makes sense? Most people I know love the crispy masala dosa that they find at restaurants. If you do too, then here are some of my tips to make them perfectly at home! Use a cast iron: I cannot stress this enough! Really guys, if you want to make nice crisp dosa, use a cast iron pan.

I know people run away from cast iron since it needs a little maintenance, but once you get a hang of it, you will not go back to any other pan for making dosa. This is not to say that you cannot make crisp dosa on a non-stick pan.

With this recipe, the dosa will be crisp even on a non-stick. I use one cast iron pan exclusively for making dosas. You would need a inch pan at least to make good sized dosa, however I use this inch cast iron pan for dosa. Add chana dal, toor dal to the batter: now addition of these dals make your dosa extra crispy. Make sure pan is heated enough before pouring the batter: the pan needs to be heated through on medium high heat before you pour the batter onto it.

I usually sprinkle few drops of water to check if the pan if heated enough or not. The water droplets should sizzle immediately and evaporate when you sprinkle the water on the pan. Rub the pan with an onion dipped in oil before pouring the batter: this helps in preventing the batter from sticking to the pan.

Cut an onion in half then insert a fork inside it. There also 2 additional tablespoons of dal in this batter in form of chana and toor dal. Which rice and dal to use: for this recipe I use a combination of idli rice and sona masoori rice. You can use only sona masoori rice or idli rice too.

The combination helps in making the dosa crispier I feel. I have used urad dal gota dehusked whole urad dal here, you can also use dhuli urad dal split urad dal in place. To add salt before of after fermentation: I always add salt before fermentation and mix it with clean hands into the batter.

I live in a cold place and this helps in fermentation. I use sendha namak, a non-iodide salt here. Do not use regular salt with iodine here, it might interfere in the fermentation process.

Add it once the batter is fermented. How long it takes to ferment: it depends on where you live. For me, it takes anywhere between 12 to 14 hours. It might take you only 6 hours if you live in a warm place. Also, you can place the batter on counter to ferment if you live in a hot place. If you live in a cold place like me , you either put the batter inside oven with lights on. Or do what I do- use your Instant Pot! I add batter to the pot and press the yogurt button.

This gives me consistent results every time! How to know if batter has fermented: the batter will increase in volume. If will be frothy on top. A great way to check it is by dropping some of the batter in a bowl full of water. If the batter floats, it means it is fermented. How long batter lasts in the fridge: I keep the batter in the refrigerator and it lasts fine for 5 days or so.

Take the batter out of the refrigerator for 15 to 20 minutes before making the dosa. Why is my dosa not crispy: well, follow the ratios of dal, rice and other ingredients in this recipe and use a cast iron pan to make the dosa.

I guarantee you will have a nice crisp dosa! Why am I unable to spread the dosa batter: your pan might be too hot. Lower the heat, let the pan cool down a bit and then try spreading the batter again.

I use by blendtec to grind the batter and it works really well. Traditionally a wet grinder is used however a high speed blender works just fine. So start with a lesser amount and adjust accordingly. Do not use regular iodine salt here. If you live in a warm place, you may skip the salt at this point.

Ingredients: 3 cups Dosa Batter 4 to 5 medium Potatoes, boiled approx. Follow Steps 1 to 10 to make dosa batter at home. Alternatively, you can also use ready made dosa batter if available. Peel and cut boiled potatoes into small pieces. Heat oil in a heavy based kadai or a non-stick pan over medium flame.

Add mustard seeds. When they begin to crackle, add asafoetida, urad dal, chana dal and cumin seeds. Add curry leaves, finely chopped green chilli and broken cashew nuts. Add finely chopped onion. Add turmeric powder and salt. When water starts to boil, add chopped potatoes. Mix well and lightly mash them with the backside of a spoon. Cook until mixture turns thick, for around minutes. Stir in between occasionally to prevent sticking. Add finely chopped coriander leaves and mix well. Stuffing for masala dosa is ready.

Heat non-stick tawa or iron dosa tawa over medium flame. When it is medium hot, sprinkle few drops of water over the surface and wait until water evaporates. Repeat this process before making each dosa. Place a ladle full batter in the center of tawa and spread it thin and evenly by moving ladle in spiral clockwise or anti clockwise direction.

The diameter of spread batter circle should be approx. Spread 1-teaspoon butter around the edges. D osa, or dosai , is the name of a family of pancakes from south India first mentioned in Tamil Sangam literature about 1, years ago. Your help is very much appreciated. Two problems arose during the researching of this piece. The long chains of glucose in amylose pack tightly together into straight, stable rows, forming stiff, strong structures. The amylose comes out of the starch granules during parboiling, which might help metabolism of the yeast.

Ordinary dosa is always made with urad dal, or black gram, the same lentil used to make delicious, creamy dal makhani , though opinion is divided on whether the whole unskinned bean should be used, or whether washed or even split urad dal is acceptable.

Slimy mucilages and biological films might not sound particularly appetising, but they do give the dosa coherence and elasticity — pure rice dosas are far more fragile and crumbly. In the absence of that helpfully hot sun, to encourage things along, Sharma advises starting when you soak the rice and dal, then holding the batter at between 21C and 27C, either in a sous-vide machine or a warm place El-Waylly also favours a sous-vide or a slow-cooker with a yoghurt mode.

Mixing it with clean hands will also help in this department, thanks to the natural yeasts on your skin.