Thursday, March 3, 2011

Crispy Paper Roast Dosa

  1. Dosa Batter - as reqd
  2. Sesame oil - as reqd
All you need
  1. Iron griddle - to spread the dosa batter
  2. Ladle - to scoop & pour dosa batter
  3. Dosa turner - to remove cooked dosa on to a plate
  1. Take a portion of the batter separately from the whole stock to prepare the dosas.
  2. Replace the whole stock in the refrigerator immediately to in order to prevent the batter from fermenting further & becoming too sour in taste.
  3. Heat iron griddle in small burner on medium flame for about 3 min.
  4. Drizzle two or three drops of sesame oil on the griddle & spread it evenly all over the griddle using a piece of clean cloth.
  5. Now switch off gas; allow to cool griddle for 5 min.
  6. Now reheat the griddle in the same burner on medium flame for about 3 min.
  7. Pour in a ladle of the thick batter & swirl it immediately with the back of the ladle to a even size large circular dosa.
  8. Drizzle few drops of oil all around the edges; cover with lid & cook for about a min.
  9. Remove lid & cook for another min.
  10. Transfer cooked crispy dosa on to a serving plate.
  11. Serve hot with coconut chutney, onion tomato chutney, any other chutney, sambhar of your choice.
  • The batter should be thicker in consistency than the regular dosa batter.
  • Swirl dosa batter immediately as soon as you pour it on the griddle; else the batter gets cooked quickly, sticks on to the griddle & the swirling process becomes difficult & messy.
  • Need not flip & cook the other side for this particular dosa.
  • Its recommended to close with lid & cook dosa for a min as the upper surface gets cooked both evenly & easily.
  • Serve these dosas piping hot as they tend to become little harder when stored for longer time.

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