Dosas are a real favourite around our house. This is a recipe I learned when I visited the award winning Prashad restaurant in Bradford.
It’s amazing watching the professionals there do it. They all turn out so perfect.
Home cooks may find making dosas a bit difficult and time consuming. This batter batter recipe takes ages to make.
You need to blend the rice and dhal for about 5 minutes per batch so that the resulting batter is creamy smooth.
The batter then needs to ferment for a good 24 hours. Have I scared you off making my dosa batter recipe yet?
Believe me, the homemade dosas are worth it!
Tips for using this dosa batter recipe…
One thing I did wrong the first time I made dosas at home was overheat my pan.
The pan should be hot but not flaming hot. You’ll know if your pan is too hot as the batter will lump up and you will be left with a real mess.
When a drop of water evaporates immediately when hitting the pan, it is the right heat.
If this happens, lower the heat and start again. Good luck with this one. With a little practice, you will master dosa making. I promise.