Watch me make this dosa. It’s easy to make and a lot of fun too.
I love dosas! I’ve been making them for years in a little crepe pan I have but recently I’ve been making them on a larger crepe machine. This makes them look a lot more like the fancy dosas you get when you go out.
I can highly recommend getting one if you get the dosa making bug.
For this paneer dosa recipe, I will give you the instructions for the smaller dosas you can make in a smaller pan. If you are using a larger crepe cooker, just add more batter and toppings.
Dosas Take Practice to get right.
One thing that took a bit of experimentation was getting the heat of the pan just right. If it is too hot, your batter will clump up and if not hot enough, you will fail to get nicely browned crispy dosas.
If you have a crepe cooker or something similar where you can set the heat, aim for 180c. That is the perfect temperature. That or throw a few drops of water onto your pan.
When the water dries up quickly when it hits the pan and releases steam, you’re ready to go.
There are many kinds of dosas and fillings
This tomato, paneer and onion version uses a traditional dosa batter.
It is just the first of a series of dosa recipes I’ll be posting. Dosa making can be difficult to master but once you get it down, you’ll be in dosa heaven.
As always, I’m more than happy to help you if you have any questions.
You will need to first make a dosa batter as I do here. Be warned, it takes 36 hours to make and ferment before you can use it.
Try my other dosa recipes if you enjoyed this one: