Monthly Archives: August 2012

Aug24

Atukula Dosa – II

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The first time I wrote about the Atukula Dosa, I hadn’t posted any pictures. And then, I managed to put in pictures of an already prepared dosa. It occurred to me this morning that I could cover the section where I’m actually making the dosa! Hmm. So here goes!

Process:

  • Heat a mid-sized iron skillet on the smallest possible flame on the gas stove/cook-top. Spread 1/2 tsp oil, to help heating the skillet evenly. Also when it starts to smoke, you know the skillet has heated enough!
  • Take 1 tbsp batter, and pour onto the center of the skillet. Dont spread as though you’re making a normal dosa. Rather nudge it to the sides. the batter should look like a small pancake about 1/4 inch thick. Spread 1/2 tsp oil around the edge of the dosa.

  • Place a domed lid over the dosa. I prefer to use a steel lid from a serving set I don’t use, as the heat from the skillet wouldn’t spoil it. Of course, taking it off the skillet time and again without burning your fingers takes practice! 😉

  • The overall cook time per dosa is about 5 minutes. Lift the lid time-to-time to check if the dosa is done.
  • Once done, the dosa will have puffed up, and the surface will have got a dry look.
    • However, if you place it on a higher flame, the inside would not have cooked properly. A good idea would be to dip a knife tip into the dosa to check if its done, same as you would any cake. You can do this until you are confident of getting it right. 🙂

  • Gently lift off the skillet and serve hot. Do NOT flip this dosa.

Note the puffiness of a well-done dosa. Also this dosa doesn’t require a lot of oil during its preparations, which makes a perfect light snack, breakfast or dinner item. As it is cooked over a small flame, the base doesn’t get burnt while the dosa is cooked. However, don’t be too stingy with the oil! It’s the oil that prevents the base from burning. 🙂

You can serve this dosa with chutney, pickle, kura podi, or even sugar. The soured buttermilk gives it a slightly sour taste, which works well with almost any accompaniment! You can also add green chillies before putting on the lid for the dosa. It adds another dimension to the flavours of this amazing delicacy.

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