Neer dosas take some time to get right. A lot depends on your pan and I do advise you to use a good non-stick pan. The more you make them, the better you’ll get. The good news is, you really can’t go that wrong. Even if they don’t look perfect, if you follow these instructions, they’ll still taste the same. These dosas are an excellent alternative to white rice. That’s essentially what they are after all. Dip them in your curries or just eat them like bread with a little butter.
While you’re practicing, I recommend soaking a few cups of rice rather than just the one. Depending on your hob and pan, you might find you need a little less or more water. Have fun practicing. You can always snack on those that don’t turn out perfectly.
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- 1 cup Basmati rice soaked overnight.
- 200ml water
- ½ teaspoon salt
- Sieve your rice and then blend in a blender or spice grinder until you have a smooth paste. Mix this paste with the water. It should be about the same consistency as milk. If it is too thin, the dosas will stick to the pan.
- Heat your frying pan over medium high heat. When hot, take a ladle of the batter and splatter it into the pan, starting with the edges and then into the centre. You want the dosas to be as thin as possible so only use enough batter thinly cover the surface of the pan.
- Cover the pan and count to 30. That’s all the time it takes as long as your batter is thin enough. Lift the lid. If it still looks raw on top, cover it and cook a little longer. These are bright white dosas so try not to brown them. If you do, oh well!
- Using a spatula, carefully fold the dosa in half into a half circle. The fold it over again to make a neat little triangle and transfer to a plate.
- Repeat with the remaining batter.