Dosa Preparation

Standard

Complaint: the dosa sticks to the iron skillet, and just refuses to come off.

Solutions:

  • I have never used an onion, but i heard its a really good solution. Simply rub a cut onion to the surface of the hot skillet before pouring the dosa. The dosa comes off easily, albeit with the faint whiff of onion.
  • Another one is:  let the skillet heat up well, while keeping it on a small/medium flame (depending on the size of the burner & skillet). Spread a tsp of oil over the surface and let it heat till it gives off smoke. Then, keeping the flame small, spread the dosa carefully. the trick it not to be too fast or too slow. That will come only with experience. Once you pour the dosa, put some oil all around it and a few drops towards the center. Put the flame on high, allowing the oil on the edges to bubbles slightly while cooking the dosa. Carefully, using a spatula,lift the dosa from the skillet and flip over. Reduce the flame to small immediately. Let it cook for a few seconds and take off completely.
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