Make a Dreamy Dosa
A bubbly-on-the-inside, crispy-on-theoutside crêpe is the key to a real-deal dosa
You can use a nonstick pan to make a 12-inch version, or mimic the whopping crêpes made on commercial griddles in India by using a large, well-oiled cast-iron or freestanding electric griddle. Either way, learning to perfect the balance between crunchy edges and a pillowy underside takes a few tries. (A properly mixed and fermented batter goes a long way; recipe at right.) Once you’ve got the batter and shaping down, Raj says, “the trick to a crispy dosa is a little oil or ghee.” Here are Raj’s instructions.
STEP 1: Ladle and Spread
Be sure the dosa batter is free of lumps. In the center of a hot pan, working quickly but evenly, add a ladleful of batter (start with ⅓ cup for a 12-inch pan). Starting in the center, drag the bottom of the ladle in a steady spiral motion, pulling the batter toward the pan’s edges.
STEP 2: Oil and Fill
When the top looks set, brush or drizzle a little melted ghee or oil over the outer portion of the dosa. Quickly spread on some of the gunpowder paste (if using). If filling, mash and spread some potato sabzi across the dosa’s center. Or skip to Step 3 to serve the filling on the side.
STEP 3: Fold and Remove
Loosen the dosa from the pan with a spatula. Coax one edge of the dosa over to the other side, tucking the edge slightly to create a tall cylindrical roll. (If it doesn’t form a cylinder, fold both sides toward the center like a letter, and flatten.) Cut or tear, and eat with your hands.
Bubbles, which should spring up as you spread the batter, signify a successful ferment.