Four Clan Kitchen

What we eat everyday

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.


2 Responses to “A south Indian meal, Part II (Dosa)”

  1. […] curry leaves, grated ginger, turmeric). I have described these in detail in the last 3 posts, here, here and […]

  2. […]  and feel that life is good.  It is served in Indian restaurants as an accompaniment to Dosas (rice crepes) and is apparently a staple in many homes in the southern half of […]

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