Recipe Dosas

Discussion in 'Sandwiches, Pizzas and Wraps' started by morning glory, Mar 16, 2019.

  1. morning glory

    morning glory Obsessive cook Staff Member

    Last edited: Mar 16, 2019
    TodayInTheKitchen likes this.
  2. rascal

    rascal Senior Member

    I'll see my one, I'll report. Back.

    Russ
     
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  3. SatNavSaysStraightOn

    SatNavSaysStraightOn (Site Owner) Staff Member

    Location:
    NSW, Australia
    Yes I have, though several years ago now. The fermented rice had a very curious and slightly unpleasant smell to it and it was something we decided not to do again, at least not in an unventilated kitchen . Best off done in a well ventilated garage or outhouse.

    There are a number of other dosa that can be made and we preferred those. We actually have a tawa (think that's it's name) and learnt very early on that you don't even try to get the dosa to move off the tawa until it is completely cooked on one side . If it is sticking one breaking up, it's not cooked enough so leave it alone. They are not the easiest of things to make and do take skill and practice
     
  4. TodayInTheKitchen

    TodayInTheKitchen Active Member

    Location:
    Detroit, MI
    Dosas are one of my favorite Weekend breakfast treats. Nothing like super spicy chutney, rice and dosas before starting that long list of Saturday chores.

    Fortunately, I live near 3 Indian grocery stores that sell premade dosa mix. Very authentic. Maybe I will make a video this weekend.
     
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  5. morning glory

    morning glory Obsessive cook Staff Member

    That is very interesting. But its not just the fermented batter which is tricky to make - its the technique of cooking them paper thin. I'll be in awe if you can accomplish that. In fact, as I mentioned elsewhere I went to see 'The Hairy Bikers' (celebrity TV cooks) on tour recently. They did a series which was filmed in India and tried their hand at making dosas on a traditional dosa street stall - so they had the batter ready-made and the correct cooking pan/surface.

    One of the questions asked by the audience in the show I went to was "In your travels, what was the most difficult thing you cooked?". Dave answered "Dosas - we just couldn't master the technique".
     
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  6. Herbie

    Herbie Senior Member

    I've tried and failed. Even with a packet mix. I must try again. Same with local oatcakes (like savoury pancakes where the oaty batter needs to be fermented).
    I'm thinking of buying the special pan and using it also for chickpea pancakes and English pancakes.
     
  7. SatNavSaysStraightOn

    SatNavSaysStraightOn (Site Owner) Staff Member

    Location:
    NSW, Australia
    What's going wrong with the Staffordshire oatcakes? (they use yeast the same as bread rather than a fermentation by the way ). They are pretty easy to make tbh. Dosa are not so easy and I do find my tawa helps with them. But it took a while to get the hang of it and see through paper thin wasn't achievable by me at least, but my ones were whole, thinnish and very nice.
     
    TodayInTheKitchen likes this.

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