Plain Dosa

• 1 ½ cups dosa batter (fermented rice and lentil batter)
• 1 teaspoon oil

Steps

1. 1 Heat a non-stick skillet over medium heat.
2. 2 Pour ½ cup of dosa batter into the center of the skillet.
3. 3 Tilt and rotate the skillet to spread the batter into a thin, even circle.
4. 4 Add ½ teaspoon oil around the edges.
5. 5 Cook until the edges lift easily, about 1-2 minutes.
6. 6 Flip and cook for another 30 seconds.
7. 7 Transfer to a plate and serve hot.
8. 8 Repeat with remaining batter.

Equipment

• Non-stick skillet

Variations

• Add chopped onions or cilantro to the batter for extra flavor.

Substitutions

• If dosa batter isn't available, use a crepe batter but note the texture will differ.

Pairings

• Perfect with South Indian curries or a simple vegetable stir-fry.

Nutrition

Tips

• Ensure the batter is fermented well for the best texture.
• Keep the heat medium to avoid burning the dosa.

Storage

Store in an airtight container for up to 2 days. Reheat in a skillet with a little oil for best results.

Freezing: Freeze uncooked dosas between parchment paper for up to a month. Thaw and cook in a skillet.

Serving Suggestions

• Serve with coconut chutney and sambar for an authentic experience.
• Pair with a side of tangy pickle.

FAQ