Large Dosa Pan Food

SAVORY DOSAS RECIPE (SOUTH INDIAN PANCAKES)

Steps:

• Gather the ingredients.
• Wash the rice and urad daal well and drain. Add the fenugreek seeds to the mix and add enough water to the bowl to cover the mixture by about 2 inches. Soak overnight.
• The next morning, drain all the water from the rice mixture. Add to a high-speed blender and process-adding 1 3/4 cups ice-cold water-until a smooth yet slightly grainy paste has formed.
• Transfer to a large mixing bowl and gradually add another cup of water to make a batter. The consistency of the batter should be such that it thinly coats a spoon dipped in it.
• Add salt (or salt to taste) and keep the dosa batter aside in a warm, dark spot, covered, for 12 to 24 hours. After this fermentation, stir the batter well. It will have thickened to coat a spoon thickly. It is now ready to make dosas.
• Put some ghee or oil in a small bowl and keep ready. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush .
• Fold 1 sheet of paper towel into a thick rectangle and dip lightly into the bowl of ghee or oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to lightly grease. The ghee or oil should barely be visible in the pan. Turn on the heat to medium-high.
• Add a scant ladleful of batter to the center of the pan, much like you would for a pancake.
• Begin to spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal.
• As soon as you have finished spreading the batter out on the pan, dip the basting brush in ghee and drizzle all over the surface of the dosa and around its edges. Hold the pan by its handle, lift it up, and swirl it so that the drizzled ghee spreads all over the dosa.​
• Cook for 1 1/2 minutes, or until the upper surface begins to look cooked (it will no longer look soft or runny).
• Then, flip the dosa. By this time, the surface that was underneath should be light golden in color. Cook for 1 minute after flipping.
• The dosa is almost done. Fold it in thirds like a parcel and allow to cook for 30 seconds more.
• Before you start making the next dosa, fold another sheet of paper towel into a wad and dip it in ice-cold water. Squeeze to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot.
• Repeat until you've used all of the batter.

DOSA

Steps:

• Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
• Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
• Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
• Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
• Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
• Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
• Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.