yum Dosa! Out of everything, I think this is my FAVOURITE food ever! There’s nothing like hot crispy dosa and chutney! Add sambar and I’m definitely in my happy food place! Visiting India, no matter how short the trip, meant at least one AMAZING dosa! I have yet to visit south India where the dosa is from originally but I simply cannot wait for that day!

Not only are dosas tasty, but I’m always in awe to see that you can order a paper dosa the size of a table for two in India! Yes -it’s true! I took this picture at a restaurant in Bombay a few years ago. It was delicious!

I don’t have a skillet that large so my dosas only are the size of a dinner plate but they are tasty nonetheless!

The really cool thing about dosa is that they are naturally vegan and gluten free! Dosas are made from fermented rice and daal (lentils). I have experimented with various batters over the years, including using black rice instead of white rice. I will post a few blogs with the different versions but for this blog, I’m just going to explain how to get a crispy dosa with batter.

Enjoy!

xoxo

INGREDIENTS:

• Dosa batter
• salt to taste

STEPS:

Step 1: Take the dosa batter and make sure it is like a pancake batter consistency; mix and add salt

Step 2: Use a cast iron skillet (I prefer cast iron over non-stick pans) and make sure the skillet gets very hot

Step 3: ***CAUTION – this step is tricky*** To check temperature of skillet – sprinkle water on the skillet and then wipe off using a clean paper towel

Step 4: Take a ladle full of dosa batter and put it in the middle of the skillet and quickly use the bottom of the ladle to spread the batter in a circular pattern. It should be like a thin crepe

Step 5: Drizzle oil on the dosa and let cook for a few minutes

Step 6: Once it starts to brown, flip over to cook on the other side.

Step 7: Serve with chutney and/or sambar!