Dosa is a type of a pancake made from a fermented batter and is similar to crepe. Our Dosa Mixes are made using lentils (Black gram /Urad Dal) and millets. We have variations using different millets.
Instructions for use:
Add one and a quarter cup of water to one cup of powder.
Add salt as needed to suit your taste.
Mix it thoroughly.
Let it soak for minimum of one hour. The batter is now ready for use.
Heat a pan (approx. 375° F) for a few minutes.
Sprinkle a little bit of oil before making the first Dosa.
Sperad the batter in sprial fashion on the pan.
Sprinkle oil (1 teaspoon or as needed) or butter or ghee to make Butter Dosa or Ghee Dosa.
Cook until it is golden brown and flip as needed.
Serve it with Sambar, Chutney, Aloo Masala, Idli Podi with Ghee or Oil.
Kids may love it with sugar and ghee or ketchup.
Variations in the Recipe:
Follow the instruction as specified for batter preparation. Add chopped onions, grated ginger, chopped green chilly, coriander. For seasoning, mustard seeds, urad dhal, gram dhal, curry leaves in little oil and add to the mix. Add a teaspoon of oil into each of the mould and add a spoonful of batter into the mould, cover the Kadai and cook them until the tops looks steamed and the bottom is golden brown. Turn them over and cook on the other side, if needed sprinkle little oil.
Add powdered karupatti, dry ginger powder, grated coconut and powdered cardamom to the batter. Grease the mould with oil or ghee, add a spoonful of batter into each of the mould and cover until the top looks steamed and the bottom is golden brown. Turn them over and cook on the other side, if needed sprinkle little oil or Ghee..
Dosa batter can be used to make Oothappam with chopped veggies.