Plain Dosa

I planned to do a couple of posts on types of dosas after posting how to make the dosa batter http://meghs-kitchen.blogspot.com/2013/04/how-to-make-dosa-batter.html
But then I got busy with some errands all this week 🙁 This post is actually a continuation of the previous one because I will be using the batter to make Plain Dosa. Once you make this, you can add different types of fillings to create other varieties of dosas if you want. The plain version still remains my favorite kind of dosa and I love having it with sambar, which is a tangy lentil soup, and some coconut chutney. There is an Indian store near my house which sells some amazing gunpowder. Now hold that thought: It has nothing to with firearms, but is a kind of chutney that is so explosive in taste that it is called gunpowder! 😀 Gunpowder mainly consists of roasted and powdered Split Skinless Black Gram (urad dal), Yellow Chickpeas (chana dal), Sesame Seeds and LOTS of Dried Red Chillies besides some seasoning. I don’t have a good grinder but if you have one, like a coffee grinder, it is always great to make it fresh. You can either sprinkle it over rice, dosas and idlis or add some water and ghee (clarified butter) to make a paste. I prefer the paste which I smear as a base coating on my dosas or mix it with white rice and ghee. Tastes delicious!

Here’s the method of making dosas. There is not much to do really, besides creating and frying the crepes!

1) Once the dosa batter ferments, leave it outside if you plan to use it soon, or in the fridge. If it is kept in the fridge, take it out for at least 30 minutes so that it comes to room temperature.

2) Take a heavy tawa or a non-stick pan and add 1 tsp oil. Let the pan become hot and smear the oil all over with a paper towel or sprinkle some water so that the temperature of the pan comes down a little. These tips are optional but help you get even coloring on the dosa and every part of the crepe cooks at the same temperature. (Usually when I don’t have time, I just heat the oil and pour the batter!)

3) Now pour the batter, and with a small bowl or the back of a flat spatula make a round shape like a thin pancake, on medium heat. Drizzle oil on the sides and on top of the crepe and spread it to make it crispy. At this stage I like to add the gunpowder, but it is optional.

4) You will notice that the top part starts to solidify after 2-3 minutes and you know that it is almost done. No need to turn the dosa, we cook it on one side. Now you can simply fold it in a triangular shape, half moon shape or turn both the edges to seal it.

5) You can try making a cone, which was my favorite as a kid. Woodlands in my hometown, Guwahati, used to serve Plain Dosa this way, placed on beautiful green banana leaf. To get this ‘Mondir’ shape like I used to say, make a cut on the round dosa from one edge to the middle, not all the way, just till the center.

Now lift it and start turning it to make a conical shape.

‘A’ helped me take the pictures 🙂

Be careful, it will be a little hot but you should do it fast anyway so that it holds the shape. Place it on a plate and serve hot.