01 of 09
Get all your supplies together
To make Dosas, you will need Dosa batter, a small bowl vegetable/ canola/ sunflower cooking oil, a bowl of ice cold water, a large, flat nonstick pan, paper towel, a ladle, a spatula and a basting brush.Continue to 2 of 9 below.
02 of 09
Lightly grease panFold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high. We will leave the heat at this level throughout.Continue to 3 of 9 below.
03 of 09
Start making the DosaFill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin spreading the batter.Continue to 4 of 9 below.
04 of 09
Spread the batter......in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter (see picture). This is normal.Continue to 5 of 9 below.
05 of 09
Drizzle Dosa with cooking oilAs soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the Dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.Continue to 6 of 9 below.
06 of 09
Time to flip the DosaWhen the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping the Dosa.Continue to 7 of 9 below.
07 of 09
FoldThe Dosa is now almost done. Fold it in half and allow to cook for 30 seconds more.Continue to 8 of 9 below.
08 of 09
Serve the ready Dosa with side dishes like South Indian Coconut Chutney (bowl on right in the picture), South Indian Gunpowder Chutney and Sambar (bowl on left in the picture). I like to make and serve Dosas immediately while I cook as this means they are crisp and fresh when eaten. This, however, is not absolutely necessary. You can also make, stack and serve the Dosas later. Just ensure you keep them warm till serving time by placing them - just like with pancakes - in a closed dish.Continue to 9 of 9 below.
09 of 09
Start on the next DosaBefore you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.