General cookery-related queries & Tips

My favorite among the S.Indian breakfasts is Dosa. I love to make those paper thin crispy dosas. But never am I successful .

I have tried various proportions of rice & urad dhal too. Now I think the problem is more with the tava rather than the batter.

Any suggestions from S.Indian experts??? Thanks.

Simi,

If you are using a non-stick tawa and you find dosa still sticking, I would suggest you try this...

Cut onion into half. On the flat side of one-half of the onion put 2-3 tspn of cooking oil. Rub it on the surface of the tawa before spreading the batter for dosa.

Not necessary to repeat this before each dosa, do it initially for the few and then you will find it ok.

Note: You may want to do this especially if you have washed the tawa before tying out dosa.

Simi,

Similar to what has been suggested by Sheeba, you can also use the tip of the brinjal.

Cut the brinjal close to the stem portion. Pour 2 tspn of oil on the brinjal and hold it along the stem and spread it on the tawa. Then pour the batter to make dosa. It will not stick and you will be able to turn it well.

Another suggestion is always use separate tawas for making dosa and roti.

Keep a thick iron-bottomed tawa for dosas. When it is very hot wipe it with a wet cloth. The first dosa - the test one!- should be small and thick. Before making each dosa wipe the tawa and then spread thinly.
To make the batter: Soak overnight rice and urad dal in a proportion of 4:1. Add a tbsp. of channa dal, a handful of beaten rice (avalakki) and 1/2 tsp methi seeds.
Grind (without salt) and let ferment for 8 hours. Every time you make dosas, take the batter out and add the required amount of salt. The batter will remain fresh in the fridge for a week atleast. If you add salt during the grinding process the batter becomes "khatta" very fast.
Hope your dosas come out well!
Sharada

Before heating the tave smear it with oil and heat it.After the first dosa, sprinkle some water on the tava and spread the next dosa. put some oil after spreading the dosa. Repeat this for every dosa therafter, the dosa will be crispier and wil not stick to the tava.

The usual proportion for dosa flour is

rice - 3cups
urad dal - 1 cup
fenugreek seeds - 1 spoon
All the above soaked together for minimum of 3 hours.
Salt to taste
While grinding if u put a handful of beaten rice/poha..ur dosa will turn crispier...never dilute the dosa dough as soon as u grind it. Add sufficient water to the dough just before making the dosas.

Good luck

Dear friends

I have recently purchased a non-stick kadai.Pls let me know whether I can use this for deep frying -eg. for making vadas,appalams etc

I read some where...that as far as possible non-stick kadais should not be used for deep-frying.


Luv n regards,
Jay

Hi Sunitha,

Just saw your post and thought I wouldanswer. What kind of kadai did you get? I mean the brand name? Usually if it is teflon coated like T fal , you cannot use it for deep frying. However, the hard anodized nonstick like Calphalon or our very own Prestige Omega series, can be used for deep frying.

I have a Prestige Omega kadai and it is great!!.

Vandhana

Thank you Vandhana and Jayana.

Vandhana,I have got a Kitchenaid brand-Hard base Ceramic Non-stick saucier.I searched a lot in various stores before buying this one since this was the only one that looked like a kadai and also had a flat base.

Anyway,I have already started using it for making things like upma etc..I find it really good.

hi ! my name is pooja and i live in hyderabad.i find cooking very difficult since i dont know lots of things to cook.i need some easy recipes on everyday dals,north indian curries etc to give me some confidence and generate my interest in cooking.