{"id":965,"date":"2012-12-15T19:04:53","date_gmt":"2012-12-15T13:34:53","guid":{"rendered":"http:\/\/ravi.rajiniravi.com\/blog\/?p=965"},"modified":"2012-12-15T19:15:59","modified_gmt":"2012-12-15T13:45:59","slug":"dosa-making","status":"publish","type":"post","link":"https:\/\/ravi.rajiniravi.com\/blog\/2012\/12\/dosa-making\/","title":{"rendered":"Dosa Making!"},"content":{"rendered":"<p>Today was breakfast experimentation day and the item was <em>Dosa<\/em>. After a few rounds of trial and error, I had to stop making it. The dosa wasn&#8217;t sticking to the <em>Tava<\/em>\/pan (non stick)\u00a0and was tearing off in large chunks and as a result I had to make really thick ones at the beginning. Because I was making them thick, I had to either put a lid on the pan \/ turn the <em>Dosa<\/em> over to ensure the top side was cooked as well. Which is really not needed.<\/p>\n<p>So, went online to refer this <em>dosa<\/em> making video by the inspirational <em>Vahchef<\/em> &#8211; Sanjay Thumma.<\/p>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/bp-YNd_4N04\" height=\"315\" width=\"420\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><\/p>\n<p>Then went back to making <em>Dosa<\/em>.Basically\u00a0made a few tweaks to the batter and the way I was pouring it. Bingo, the <em>Dosa<\/em> came out thin and super crispy which would give any professional <em>Dosa<\/em> chef serious competition (or so I think :)).<\/p>\n<p>Since most videos and recepit sites didn&#8217;t give me tips on what to avoid and I ended up experimenting to get it right, I am writing this post.<\/p>\n<ol>\n<li>Making the batter is real easy.\u00a0Get the\u00a0proportions of rice, split black gram (<em>Urad dal<\/em>) and split bengal gram (<em>Channa dal<\/em>) right and let it ferment overnight.\u00a0The first error I was making was\u00a0<strong>getting the batter too thick<\/strong>. This is one of the reasons for\u00a0the <em>Dosas<\/em> coming off the pan while spreading. Get the consistency of the batter runny.\u00a0The batter needs to just coat the spoon (see the video at 2.15-3.15 to refer to the consistency I am talking about.<\/li>\n<li>I realised the other reason why the <em>Dosa<\/em> was coming off the pan was because I was <strong>greasing the pan with oil heavily<\/strong> to avoid the <em>Dosa<\/em> from\u00a0sticking. If you are using a non-stick pan, you don&#8217;t really need to grease the pan. Infact, make sure you remove traces of grease from\u00a0a non stick\u00a0pan from the pervious dosa. Some people rub a half cut onion on the pan for this. I think one of the benefits this offers is that it absorbs excess oil off the pan. The second benefit is ofcourse the amazing smell you get (it instantaneously reminds me of home and mom making <em>Dosas<\/em> in the morning for breakfast).<\/li>\n<li>Now comes spreading the batter to the right thickness (or should I call thinness). If you get the right consistency of batter, spreading the batter thin is a breeze. <strong>Getting the pan up to the correct temperature <\/strong>is the other thing you should ensure for getting the <em>Dosas<\/em> thin.\u00a0The pan\u00a0should be just around 100C. Basiclally, once you sprinkle a little water on\u00a0pan it should sizzle and evaporate. Once the water evaporates, clean the\u00a0pan again with the piece of onion to remove traces of oil. Some tips on the internet says that water is sprinkled to bring the temperature of tava a little down temporarily so that we can spread the batter well on the pan.\u00a0At this temperature when you pour the batter, you hear that sizzle of the water in the batter. When you hear it, you know you are getting your <em>Dosa<\/em> right :)<\/li>\n<\/ol>\n<p>That&#8217;s it, 3 simple things to ensure\/avoid and you get wonderful <em>Dosa<\/em>.<\/p>\n<p>Before I sign off, I\u00a0should say\u00a0this&#8230;\u00a0VahChef has an amazing <a title=\"Vahchef - Youtube\" href=\"http:\/\/www.youtube.com\/user\/vahchef?feature=watch\" target=\"_blank\">channel <\/a>on Youtube with vidoes of Indian recepies. You can visit his site &#8211; <a title=\"Vahrehvah\" href=\"http:\/\/www.vahrehvah.com\" target=\"_blank\">vahrehvah<\/a> &#8211; too for the recepie info.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today was breakfast experimentation day and the item was Dosa. After a few rounds of trial and error, I had to stop making it. The dosa wasn&#8217;t sticking to the Tava\/pan (non stick)\u00a0and was tearing off in large chunks and as a result I had to make really thick ones at the beginning. Because I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"book_review_cover_url":"","book_review_title":"","book_review_series":"","book_review_author":"","book_review_genre":"","book_review_isbn":"","book_review_publisher":"","book_review_release_date":"","book_review_format":"","book_review_pages":"","book_review_source":"","book_review_rating":"","book_review_summary":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[59],"tags":[],"class_list":["post-965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_featured_media_url":"https:\/\/ravi.rajiniravi.com\/blog\/wp-content\/uploads\/2021\/01\/photo-1547139559-c89c59d117611.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/posts\/965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/comments?post=965"}],"version-history":[{"count":4,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/posts\/965\/revisions"}],"predecessor-version":[{"id":968,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/posts\/965\/revisions\/968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/media\/3979"}],"wp:attachment":[{"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/media?parent=965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/categories?post=965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravi.rajiniravi.com\/blog\/wp-json\/wp\/v2\/tags?post=965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}