We are entering the second week in Food Cranival mega Blogging Marathon edition.As I already metioned in my themes,this week is going be fermented dosa varieties.
For this day,I am sharing the ever popular plain dosa shaped into a cone and ghee roast.
As my kids love to have dosa and idly I make the batter often and store it in the refrigerator.I usually make dosa with one day older idly batter and it comes out super crispy and delicious.But sometimes I grind it separately for dosa when I have parties and follow the given measurements.
With this batter I will share the variations in the following themes.
The photos for the final picture and the step wise are taken in different days as clicking the dosa pictures are real big task for me.Off to the recipe....................
- The batter consistency is very important to get a nice dosa.If you are sure with consistency then do a trial dosa and adjust it.
- While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread as thin as possible.
- Use a flat base ladle to spread the dosa.
- A perfect fermented batter is the key to get a nice golden crispy dosa.Also the addition of fenugreek seeds also.
- I always keep my batter in the lighted oven overnight to get fermented properly.
- In winter,I keep the batter in the oven for extra 2-3 hours for the fermentation.
- While making dosa if you feel the griddle is so hot then sprinkle some water to get it cool down.
- I use iron pan to make dosa,if the dosa sticks and not coming properly then slice an onion and rub it on the dosa pan with few drops of oil.This step can be followed for each time after removing the dosa from the pan.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68