I love dosas! I’ve been making them for years in a little crepe pan I have but recently I’ve been making them on a larger crepe machine. This makes them look a lot more like the fancy dosas you get when you go out. I can highly recommend getting one if you get the dosa making bug.
For this recipe, I will give you the instructions for the smaller dosas you can make in a smaller pan. If you are using a larger crepe cooker, just add more batter and toppings.
One thing that took a bit of experimentation was getting the heat of the pan just right. If it is too hot, your batter will clump up and if not hot enough, you will fail to get nicely browned crispy dosas. If you have a crepe cooker or something similar where you can set the heat, aim for 180c. That is the perfect temperature. That or throw a few drops of water onto your pan. When the water dries up quickly when it hits the pan and releases steam, you’re ready to go.
This tomato, paneer and onion version is just the first of a series of dosa recipes I’ll be posting. Dosa making can be difficult to master but once you get it down, you’ll be in dosa heaven. As always, I’m more than happy to help you if you have any questions.
You will need to first make a dosa batter as I do here. Be warned, it takes 36 hours to make and ferment before you can use it.
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- Heat your pan until it hits 180c or until drops of water dry up immediately when flicked into the pan. If this is your first time, a non-stick pan is a good idea.
- Add about ¼ teaspoon oil to the pan and spread it thinly to coat the pan with the half onion.
- Pour about 200ml (3/4 cup) of the batter into the centre and then spread it out into a thin layer using the bottom of a flat cup or a ladle in a circular motion. Think about drawing a spiral with the cup or ladle with small circles in the centre and becoming increasingly bigger.
- Once you have your flat dosa cooking, spread some tomato, onion and chilli chutney all over the surface. It will begin to look a lot like a pizza.
- Sprinkle with some grated paneer, the chopped red onion and coriander.
- When the sides are beginning to come free from the surface, drizzle the sides with a tiny bit of oil. This will make them more crispy.
- Your dosa is ready when the bottom is light brown. Roll it up and serve.
I would like to thank my friends at Home Chef from Nisbets for sending me the Buffalo Crepe maker! This kit is perfect for dosas and I highly recommend it. You can get more information here.