Tag Archives: Dosai/Dosa Varieties

black gram and pearl millet

Next on the list of healthy/protein rich dosais/pancakes is Kambu Dosai. Kambu in Tamil is Pearl Millet in English and Bajra in Hindi.

As mentioned in the previous Keppai Dosai Post, my daughter’s first intake after mother’s milk was finger millet porridge. Now, the goodness of these sprouted grains is that they are often used as weaning foods for infants and easily digestible foods for elders.
Health Benefits of Kambu/Pearl Millet

soaked….

Scientific Name: Pennisetum Glaucum.
Pearl millet requires surprisingly low amounts of water to grow.

Pearl millet is one of the very few foods that turns the stomach alkaline and prevents formation of stomach ulcers or reduces the effect of ulcers.

The lignin and phytonutrients in millet act as strong antioxidants thus preventing heart related diseases.

High amounts of magnesium present in pearl millet have been shown to control blood pressure and relieve heart stress. The high concentration of magnesium also helps reduce severity of respiratory problems for asthma patients and is also effective in reducing migraine attacks.

It has a large amount of Phosphorus, which is very essential for bone growth and development.

Owing to its fibre content it takes longer for the grain to move from the stomach to the intestines. This way, pearl millet satiates hunger for a long period of time and thus helps in lowering the overall consumption of food. This effectively helps in maintaining the blood sugar level constant in diabetes patients for a long period of time.

http://www.theresearchpedia.com/health/superfoods/health-benefits-of-pearl-millet

Celiac disease is a condition in which a person cannot tolerate even a small amount of gluten in his/her diet. Unfortunately, most of the common grains like rice, wheat, etch have gluten present in them. Millets are the only type of grains which do not have any gluten present. Thus this is suitable for people with celiac disease.

Pearl millet contains a type of phyto chemical called phytic acid which is believed to increase cholesterol metabolism and stabilise the levels of cholesterol in the body.

The high fibre content in pearl millet is also known to reduce the risk of gall stone occurrence.

The grain is very digestible as such and has a very low probability of causing allergic reactions. Due to its hypo allergic property, it can be safely included in the diets of infants, lactating mothers, elderly and convalescents.

http://www.theresearchpedia.com/health/superfoods/health-benefits-of-pearl-millet

Kambu/Pearl Millet could be enjoyed in different forms and preparations. KambuIdli/Rice Cakes, KambuDosai/Pancakes, Kambang-koozh/ Kanji/Porridge, Kambang-Kali/Halwa, Kambu Upma and many more.
Kambu Dosai – Pearl Millet Pancake

Ingredients (makes approximately 12-15 dosais)

kambu/pearl millet/bajra – 1 1/2 cups
muzhu ulundhu/black gram – 1/2 cup
vendhayam – 1 tsp
uppu/salt – as needed
oil – to make dosai

Method of Preparation

Wash and Soak all ingredients in enough water for a minimum 4 hrs
Grind to a smooth batter
Add salt to batter and leave to ferment for 6 hrs
In a warm country, 6 hrs is enough and one can mix the fermented batter and keep it refrigerated for further use
If in a cold country, leave it overnight
Once fermented, always keep the batter refrigerated as it will go sour and get spoilt
Make hot Dosais and serve with vengaya thuvayal /onion chutney or any chutney of choice
After the dosais, more/buttermilk which is the diluted version of yoghurt with salt is served as coolant
The buttermilk aids in digestion.

Power Packed Pancakes – Whole Grain Dosais!

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power packed grains and lentils

top – brown rice, yellow corn and black chick peas

bottom – black gram, green gram, finger miller and pearl millet.

Idlies and Dosais for Stress-free life/life style…

Why not start a series on different kinds of Dosais/pancakes? With less intake of White Rice recommended, the wide variety of whole grain Dosais would not only contribute to the overall well-being of the family, but also in relieving Stress in terms of what to provide the next morning as breakfast on the table… Healthier, Yummier and less stress on the Home Cook! Just a bit of pre-planning required of course.

Whole Grains and Lentils

The different grains and lentils grown in the southern part of India marks the usage of those grains in the form of Dosais. Check out the link for the recipe!

Kezhvaragu/Keppai – Finger Millet
Kambu – Pearl Millet
Makka Cholam – Corn
Vellai Cholam – Jowar/Sorghum
Varagarisi – Kodo Millet
Samai – Little Millet
Thinai – Foxtail Millet
Godhumai – Wheat
Muzhu ulundhu – Black Gram
Kollu – Horse Gram

Above are a few grains that are used in making Dosais and sometimes Idlies/steamed cakes too! But Dosais are comparatively easier, as Idlies have the risk of not rising well if the combination goes wrong or the fermenting ingredient is less or more. This list is apart from the usage of red rice and other lentils in making Dosais.

and this is varagarisi/kodo millet

I might have left out a few here. Also, the photo display has only a few grains, those which are available with me at present.

The grains are not only used in their original form, soaked and ground; they are also used as powders, milled – sprouted or not sprouted. These powders are available in specific stores all over Tamilnadu.

These are 100% traditional foods. With today’s’ medical advancements proving their health benefits, the almost lost grains in the cities are slowly becoming power packed foods with soaring prices in the retail market.

The list of Dosais/Pancakes are all traditionally still part of South Indian cuisine – more specifically that I am sure of in Tamilnadu cuisine and in the homes of believers of traditional food.

The usage of grains may not only be in the form of pancakes, but in a varied forms like kanji/porridge, idiyappam/string hoppers, grain balls/urundai, kali/halwa and many more …

or the storable batters that end up as Idlies/rice cakes or Dosais/pancakes!

Stress-free Cooking with Dosais

In today’s world, everyone is busy – an infant, toddler, pre-schooler or a school going kid, a teenager, youngster or an adult … ‘Busy’ is synonymous to ‘Life’. While ‘Stress’ stands for over-burden, who can categorize the stress level of each person?

Now, What is Stress?
an unmanageable kid – stress for a working mother,
a lazy employee – stress for a Boss,
heavily demanding boss – stress for a subordinate
troublesome daughter-in-law – stress for a mother-in-law,
complaining mother-in-law – stress for a daughter-in-law,
a serious patient – stress for a physician,
not so serious physician – stress for a patient,
And
not so caring wife – stress for a husband,
a self-centric husband – stress for a wife

The list is endless. This list may not categorize the true stress levels… Mostly the opposite or other extreme of these could also be stress factors.

Why talk so much about Stress? Having Good, Healthy Food and Serving Good, Healthy Food are stress factors attached to the Kitchen Cabinet – whoever is in charge be it male or female.

I am one of those who takes her work serious and so the Stress too! It’s my feeling that Home is my Office, Kitchen is my Cabin and my work load in terms of a Chef without Hat at home is to provide Good, Healthy Food to my family.

So, whatever be my above mentioned stress, an unmanageable kid or a lazy caretaker, I want to do my Duty without much flaws! Especially, ensuring the best possible nutrients in homemade GOOD FOOD – ‘GOOD’ in its true sense – Stressless or Stressful!

Luckily for my family – COOKING is my Stress Buster!

That is where I find Idlies – Rice cakes and Dosais – pancakes make my life stress free – of course with the tiny bit of stress making the batter before hand. But, stress free as they can be stored for even five days in the refrigerator. Every morning and evening, only a few minutes to make them, leaving the stress of making chutney or Sambaar only! That’s ok.. the side dishes are manageable and can be stored in the freezer too.

Frozen Batter

Any batter for Dosais- pancakes (basic idli/dosai or lentil or whole grain batters) can be frozen. Make your batter, ferment it and freeze it in small portions or in two portions. Take out one portion and place in the refrigerator section overnight. Next morning keep it out for a few minutes to an hour. Or defrost in the morning. Batter is ready to make Dosais! What else do you want for a lazy weekend brunch or early dinner? Team the pancakes with chutney or left over curries too!

In fact, whenever we were traveling in Europe, with my daughter who was 3-5 years of age or sometimes with my septuagenarian mother-in-law who would prefer Dosais to sandwiches, I used to freeze a huge quantity of batter which would yield at least 30-40 Dosais enough for all for 3-4 days. Our favourite car trunk used to be filled with frozen food! After a long day’s tiring travel and touring and lunch with sandwiches, the thought of coming back to our kitchenette and having Dosais with thawed chutney or curry was such a soothing affair only South Indian tummies can explain!

In an apartment that wasn’t ours, in some of the most beautiful parts of Europe, in a kitchen that wasn’t mine, making our own Dosais, used to be a wonderful feeling, leave aside the work before and after… Washing the utensils and winding up the kitchen (that was not ours too) even during a holiday!

But an important point to remember, dosaikal or the pan to make Dosais cannot be adjusted with any other pan! One needs to carry the same pan… Pans used for Dosais alone can make the best of Dosais without the batter sticking to pans.

I think back after a couple of years now and feel exhausted even at the thought of having done that for the three years of delightful tours in Europe. But, not letting my three year old sleep with only half or quarter tummy full or the whole family long for home cooked meal after a couple of days has been a Soothing Effect for my heart!

Have I become so much older that I feel exhausted even at the thought of it? But that’s not the issue. The fact is that dosai/pancake batters can be stored for long or frozen too! So flexible to maintain a healthy diet with minimal stress!

Breads, Parathas and Dosais

Different kinds of breads or pancakes for the western world;
Different kinds of parathas for northern India;
Dosais or pancakes stand for the South Indians!

1. these can be made from various ingredients – whole grains, lentils or a combination of these
2. some fermented and some non-fermented
3. unlike yeast or other baking-aid ingredients, basically black gram or dehusked black gram is used for the fermentation process
4. as kneading the dough is needed in both breads and parathas, here washing, soaking and grinding involves more time.. Time involved is more than the work involved with the aid of electrical equipments

Unlike breads or baguette those need to be baked and kept on the breakfast table, the North Indian Parathas and South Indian Dosais taste best from a live kitchen with an on-the-spot chef who makes hot/incomparable stuff. Of course, they can also be made beforehand and stored in hot cases. But not as same as breads!

A Series

In the forthcoming posts, I shall try to post a few of the whole grain dosais or power packed pancakes as I call them. Some would be the soaked grain version and a few would be the powdered version as per stock at home.

A gentle reminder

Now, if reading this article was a stress or one feels making dosais can be a stressful affair, do not worry! This free world is full of options – make your food yourself or buy or order it yourself, it is your decision. Anything ‘Stressfree’ is the need of the hour!!

But, if you decide that, making the power packed pancakes at home is going to be less stressful than reading this post of mine, just continue … the next few posts I promise would be truly a – Power Packed – Healthy series!

Muzhu Ulunthu Dosai/Black Gram Dosai – Pancakes

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muzhu ulundhu dosai/black gram pancake

There are different kinds of Dosais – Traditional and Contemporary! The traditional ones include those pancakes made from a variety of grains and lentils. Like Kezhvaragu Dosai – Finger Millet Pancake; Kambu Dosai – Pearl Millet Pancake; Chola Dosai – Corn Pancake; Gothumai Dosai – Whole Wheat Pancake; Rava Dosai – Semolina Pancake; Adai – Lentil Pancake; Masala Dosai – Rice Pancakes stuffed with dry potato curry and so on.. The categorisation of tradition and contemporary might be a topic of conversation.

Now, this Masala Dosai is a perfect catch! It is a versatile pancake – to stuff the ingredient of one’s choice. The contemporary pancakes cater to the taste buds of people far and wide across the world, with the different kinds of stuffing.

But certainly, the pancakes with the various grains and lentils can be categorised as traditional as 1. they have been prepared through generations and most importantly 2. are becoming almost next to undone presently in households, while they are available at very selective restaurants.

One such kind of Dosai/Pancake made more commonly in Tirunelveli and Thoothukudi districts of Tamilnadu is the Muzhu Ulundhu Dosai or Karuppu Ulundhu Dosai. It is Pancake made with Whole Black Gram. Normal Dosais are made with dehusked or skin removed black gram. This dosai is packed with the goodness of the whole grain and hence high in protein value. Black Gram is also a rich source of Iron, Phosphorus and Calcium.

muzhu ulundhu/black gram

Grinding

Muzhu Ulundhu Dosai is made with the usual Parboiled Rice meant for Idlies and Dosais. The only difference being the Lentil used. The dehusked or deskinned black gram used in Idli and Dosai is substituted with the whole back gram. An easier option too – why? The batter can also be prepared by soaking all ingredients together and then blending them together. The time-consuming job of soaking separately and grinding separately rice and lentil is not needed here!

But originally, the black gram is ground first – soaking part not needed. Yes. you read it right. Only rice is soaked and the black gram is ground without being soaked. This might not work well with the present day electric grinders.

Amma says in those days when there were no electrical grinders, the muzhu ulundhu/black gram was ground in the Aattural – the hand machine to grind the batter. In the Aattural, the unsoaked black gram would be pounded first and then ground well with water until fluffy. After the ground gram is removed, the soaked parboiled rice is ground and mixed well with salt – no ladles please – only with hands. I had mentioned before too – the heat of the body through the mixing hands would let the batter ferment well and produce soft idlies or crispy dosais.

Now, if we use the black gram directly in the wet grinder of today, the stone inside might be damaged… or the motor inside might be affected – this one is quite practical and if the above mentioned problems do not arise – there would be a great amount of noise pollution created due to the dry grinding. So, in simple terms, just soak the black gram for a strain free treat.

When making the batter for a small family, the quantity of black gram to be soaked would be less – for a household of three members like ours might need batter for 12-15 dosais – breakfast or dinner for two schedules. Here soaking and grinding separately would be difficult to grind in the grinder. So, I soak both rice and black gram together and grind together and this has not made any big difference in the taste too.

This Dosai/Pancake batter comes out wonderfully fluffy after fermentation. The dosais can be made soft and thick or crispy as per one’s choice. I prefer the soft version and like most of the lentil dosais, muzhu ulundhu dosai tastes best with a spicy chutney. In our houses, it is the Vengaya Thuvayal or the Onion Chutney/Dip. With very limited ingredients – onions, garlic, tamarind and red chillies this chutney is the perfect match for a dosai with an earthy flavour due to the black gram.

dosai and thuvayal

Muzhu Ulundhu Dosai/Karuppu Ulundhu Dosai/Black Gram Pancakes

Ingredients (makes 25-35 pancakes)

puzhungal arisi/parboiled rice – 3 cups
muzhu ulundhu/black gram – 1 cup
venthayam/fenugreek seeds – 1 tsp
salt – 1 1/2 tsp

Method of Preparation

Wash and soak rice, black gram and fenugreek seeds together for 4 hours
Grind to a smooth paste with the same soaked water
Add salt and mix well
Let the batter ferment for a minimum 6 hours or overnight according to the heat in the kitchen – preferably overnight.
Make soft or crispy dosais/pancakes. To make dosais, see https://dosaikal.com/basic-dosaidosa.

making dosai on dosaikal/pan

Notes:

Reduce the quantity to make lesser dosais but in the ratio 3:1 – rice:black gram.
Fenugreek seeds are optional – but they aid in the versatility of dosais – crisp, soft or fluffy with added flavour.
Always use gingelly oil if possible, for the best tasty Dosais.
A well fermented batter would produce a pore-ful dosai!

well fermented and dosai with pores

Chola Dosai/Yellow Corn Flour Pancake

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healthy chola dosai/corn dosai

Cholam means Corn in Tamil language. Before rice became a staple food in Tamilnadu, cultivated cholam/corn, kezhvaragu/finger millet, kambu/pearl millet and many more natural grains which are uncommon in cities and becoming less common in towns and villages these days were used in making kanji/porridge or cooked as main course meal.

Even today, every area – be it rural or urban in Tamilnadu has one or many local grinding mills. Ladies of the household use the local grinding mill to grind their gothumai/wheat, cholam/corn, kezhvaragu/finger millet, kambu/pearl millet and other whole grains to powder for usage in their day-to-day cooking – idli, dosai, upma and so on. Powders to make all staple and speciality gravies like sambar, rasam, puli kuzhambu, kuruma and many more have to be grounded in these mills. Hence, these local grinding mills are indispensable. Nowadays, the whole grain powders are available ready-made in super markets.

Whole grains have some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber.

The medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits.

People who eat whole grains regularly have a lower risk of obesity, as measured by their body mass index and waist-to-hip ratios. They also have lower cholesterol levels. http://www.wholegrainscouncil.org/whole-grains-101

That is why I thought I could share one of the easiest dosai batters, though needs little practice while making dosais/pancakes – Chola Dosai.

Makka Cholam/Sweet Corn is more common in most of the tourist/picnic spots… in beaches and hill stations – grilled corn, flavoured with juice of lemon, salt and chilly powder makes a spicy-tangy comfort food.

Dried corn is milled into a powder to make different breakfast and dinner main courses in Tamilnadu…. especially in rural Tamilnadu. I think it is slowly becoming a restricted affair in the cities to make idlis or dosais from different kinds of grains. Lack of time due to fast paced life!

Now, to some health benefits and historic facts of corn…

Corn is actually a unique phytonutrient-rich food that provides us with well-documented antioxidant benefits. In terms of conventional antioxidant nutrients, corn is a good source of vitamin C as well as the mineral manganese. But it is corn’s phytonutrients that have taken center stage in the antioxidant research on corn. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90

Archaeological studies indicate that corn was first cultivated by the primitive people of Mesoamerica at least 5600 years ago.

Corn or maize was the primary starch for Native Americans for centuries. The kernels were boiled or fried, or ground to cornmeal after drying. http://jugalbandi.info/2007/11/indian-corn/

The evidence of maize in archaeological sites in China and its depiction in Hoysala Temples in India, both dated before the 15th century A.D., suggests that this domesticated crop was diffused by human action before the arrival of Columbus in the New World. The implications of this evidence are of great magnitude, since the presence of maize in Asia indicates that humans were able to migrate between both hemispheres; more than likely through trans-oceanic means of travel. http://geography.uoregon.edu/carljohannessen/research.html

cholam/corn

While coming from Chennai, I had brought chola maavu or the corn powder milled from the nearest grinding mill. After that was done, I get the packed yellow corn flour from the indian store.

chola maavu/corn flour

Chola Dosai

Ingredients (makes approximately 4 dosais)

chola maavu/yellow corn flour – 1 cup
salt – as needed
water – enough to make batter

Batter

Mix chola maavu, salt and water into a lumpless loose batter.

pour in patches

more if required

spread to make it even

turn to cook

Method of Preparation

Heat dosaikal/tawa/flat pan on stove
When hot, grease well with gingelly oil or any cooking oil
Take enough batter in a ladle and pour in circular motion from inner to outer or outer to inner side of pan
Pour more batter if needed and spread to make a crispy fine dosai/pancake
Do not make like normal dosai method – pouring the dosai batter in the middle of the tawa and spreading it evenly in circular motion; see https://dosaikal.com/2011/08/14/basic-dosaidosa/
Pouring the batter in patches, and then quickly spreading it evenly on pan makes perfect chola dosai
Sprinkle oil on the outer edge of the dosai and let it cook till brown
Turn the dosai to cook on both sides
Serve hot with preferred chutney. see https://dosaikal.com/category/chutneys/.

cooked well on the other side

ready to serve

Note:

This batter would stick to the dosaikal/pan immediately – hence cannot be made like the normal dosai – in circular motion from inside to outside.
Pouring in patches from outside to inside or vice versa and then spreading helps to avoid broken dosais.
Takes a little practice to be successful. Good Luck!

Vengaya Dosai/ Onion Dosa

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There are different kinds of dosais.. plain dosai, masala dosai, adai dosai, paruppu dosai, vengaya (onion) dosai, thakkali (tomato) dosai, kal dosai, uthappam, mini uthappam and many more never ending varieties. Dosai is like a flexible daughter-in-law, always ready to get accustomed to all kinds of situations!

Now, let’s make vengaya dosai or onion pancakes! The crispy taste of fresh onions roasted very lightly on top of the dosai is something to relish. The preparation of this dosai is very simple, yet could be a big hit with guests!

Vengaya Dosai/ Onion Dosa

Ingredients (makes 6 dosais)

basic dosai batter – approximately 4 cups
onions – 3 medium
oil -as needed
ghee – as needed

Spread dosai on tawa and sprinkle onions

a closer view

Method of Preparation

Take approximately 4 cups of basic dosai batter (See basic dosai recipe in https://dosaikal.com/2011/08/14/basic-dosaidosa/)
Adjust water for consistency of batter
Finely chop onions and keep them separately in a bowl
Heat the dosaikal/ tawa and grease with little oil
Spread the dosai batter and make a medium crispy dosai
Sprinkle some chopped onions and oil around the edges
Let it cook well and turn golden brown
Turn it on the other side
While turning dosai on the other side, onions would spill
Do not panic. But take care while turning. If much of the onions spill on the tawa, spread it again on the tawa and place the dosai on top. Press the dosai well with the onions below
Let the onions become brown
Convert the dosai in a serving plate
Spread a little ghee for better taste.. but this is optional
Serve with any chutney of preference (https://dosaikal.com/category/chutneys/).

Payaru Dosai/Whole lentil Dosai/Dosa

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This is a dosai/dosa with the goodness of many kinds of lentils in it. Lentils are a rich source of protein. They also contain dietary fiber, folate, B vitamins, minerals and are also a good source of iron. Generally, paruppu/dhal or sundal/cooked lentil snacks can be made of pachai payaru/whole green gram and karuppu kondaikadalai/black chickpea. Muzhu ulundhu/whole black gram is used in dhal makhni in north indian cuisine and some specialities like ulundhankali/black gram halwa (recipe would follow later) in tamilnadu cuisine.

This dosai combines whole green gram, whole black gram and black chick peas with both raw rice and par boiled rice.

Ingredients

pachai payaru/whole green gram – 100 gms
muzhu ulundhu/whole black gram – 100 gms
karuppu kondaikkadalai/black chick peas – 100 gms
pacharisi/raw rice – 50 gms
puzhungal arisi/parboiled rice – 50gms
vendhayam/fenugreek seeds – 1 tsp
red chillies – 4 nos.
salt – 1 tsp

Method of preparation

Take all the lentils and rice together in a wide vessel and wash well
Soak the washed rice and lentil in nearly double quantity of water
Add fenugreek seeds
Cover with loose lid and let it soak for 8 hours
In a wet grinder or blender, with 4 red chillies grind the above ingredients to a smooth paste
Number of red chillies can be adjusted according to each household
Add salt to the ground batter
Dosais can be made immediately
Alternatively, the lentils and rice can be soaked overnight and ground in the morning and dosais are ready for breakfast immediately

whole lentil dosai with onion chutnie, yoghurt and filter coffee

TIPS

Beware: the batter tends to become sour and unfit for making dosais if not stored in fridge immediately
The above mentioned quantity would make approximately 12 dosais
Lentils may cause bloating, gas and heart burns. Hence, garlic could be added to the chutnie to be had with the dosais
Any spicy, red chilly chutnie would go well with this dosai
With the red chutnie, a bowl of yoghurt could also aid in tackling the spice
I always make the vengaya (onion) chutnie for this (please see chutnie category)
Nothing can beat a hot cup of filter coffee to end it all.

Plain Dosai/Dosa

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Dosais/Dosas or Pancakes

Dosais/Dosas can be called the south indian pancake. The staple food of the tamils has been rice and other grains. In Tamilnadu, idlis and dosais – the blend of parboiled rice and dehusked black gram – are taken for breakfast and dinner with several varieties of chutneys to go with it.

These dosais are made soft and fluffy as a day-to-day affair. Elders at home prefer it this way as it is easier for their teeth. The children like them crispy. The elders have the dosais with gingellyoil, where mothers prefer to give the kids with lots of ghee or clarified butter. Gingelly oil is another name to sesame oil. Wikipedia mentions that chinese, japanese and koreans use it as a flavour enhancer. In the south of india, gingelly oil is a cooking medium by itself. It is also used as a raw mixture to chutneys and chutnie powders.

Dosais can also be made from other different kinds of grains. In this section, we shall see the different kinds of dosais.

Plain Dosai/Dosa

The ground batter is used as Idli for the first day. The second day, when the batter becomes more sour is fit for making dosais. But I make dosais out of the first day batter too. The fenugreek seeds in the batter brings out the colour of the dosais.

Ingredients

Idli/Dosai Batter – as per need

What brings out better dosais/dosas

The best dosais come out of wet grinders which are the traditional stone grinders
Nevertheless, good blenders could do a good job
The quality of dosaikal or the tawa/pan is important
Cast iron pans give out very good dosais but nonstick pans are good with less oil consumption
Well fermented batters bring out the best dosais
The consistency of batter – not too thick and not too watery to pour in the pan

Method of Preparation

When the batter is well fermented, mix it well from the bottom with a ladle
Adjust water – the batter should be medium thick pouring consistency
Turn on the stove and keep the pan on it
Heat up the pan
Sprinkle some water on the pan
Apply 1/2 tsp gingelly oil preferably or any cooking oil to the dosaikal/pan
Rub the oil evenly on the dosaikal with a kitchen tissue
Pour the dosai batter in the middle of the tawa and spread it evenly in circular motion
Let the stove be in full position
Sprinkle droplets of oil around the corners
After the dosai turns a little brownish, simmer the stove and turn it to the other side
In less than 30 seconds on the other side, dosai is ready
Apply a bit of ghee or clarified butter on top and serve
The first dosai may not be the best. After the tawa is well used to oil, dosais come out better. So, better not ask for the first!

Dosai made in cast iron dosaikal/tawa, with oil spread around the corners

Turned on the other side – dosai is ready

the third or fourth dosai is the best

Serve the dosais with chutney (https://dosaikal.com/category/chutneys/), sambar or gun powder chutney.

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Dosaikal

…..Peeping into grandma's kitchen and more…

Tag Archives: Dosai/Dosa Varieties

Vellai Chola Dosai/White Corn Pancakes (Whole Grain Dosai Series)

Varagarisi Dosai/Kodo Millet Pancake (whole grain dosai series)

Kambu Dosai/Pearl Millet Pancake/Bajra Dosa (Whole Grain Dosai Series)

Power Packed Pancakes – Whole Grain Dosais!

Muzhu Ulunthu Dosai/Black Gram Dosai – Pancakes

Chola Dosai/Yellow Corn Flour Pancake

Vengaya Dosai/ Onion Dosa

Payaru Dosai/Whole lentil Dosai/Dosa

Plain Dosai/Dosa

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