A south Indian meal, Part II (Dosa)
Posted by fourclankitchen on October 24, 2010
This is part of a 4 part blog consisting of Sambar (posted last week), Dosa, fried potatoes and coconut chutney. A dosa is basically a crepe made out of fermented rice and lentils. Its closest relative (to my knowledge) is the Ehiopian Injera. The batter is a pain to make, in the same way that sourdough bread is a pain. Fortunately, the Indian grocery store sells the batter, making this an option for busy people. So here is how:
Its best to have the batter at room temperature. It is best to make these on a nonstick pan when you first start and then graduate to a really well seasoned cast iron griddle. So heat your nonstick skillet on medium heat for a few minutes until is is uniformly hot and drops of water skitter on it. Pour a few drops of oil on the skillet. When hot, spread the oil uniformly over the pan using a paper towel. Pour about a fourth of a cup (or less) of the batter on the skillet as you would for a pancake. Working quickly, spread the batter with the back of a rounded spoon on to your skillet so that it resembles a thickish crepe (see images). In a minute or so, make a slit in the middle of the dosa and pour a drop of oil to it. Next, spread a few drops along the edge of the dosa. When the edges of the dosa are brown (another minute or so), take a thin spatula, loosen the dosa and flip it over. Cook the second side for a minute or so. Slide it off the pan and onto a plate. Eat it, as I have proposed with sambar, potatoes and chutney, or with any savory filling of your choice. Freeze any unused batter; the batter will keep for several days in the fridge and months in the freezer. Thaw in the fridge overnight and mix well before using a second time.
The image below is from last weeks blog and shows the accompaniments that go along with the dosa.