If using iron pan, grease it with oil evenly and start making dosa. A friend of my mom used to scrub the iron pan with raw onion and make the dosa. Always keep a separate pan for dosai and roti. Never make dosai in the pan which we make chapathi. Keep the dosa batter outside the refrigerator before 10 minutes and then start making dosai.
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In a bowl, mix water and oil. ½ tbsp. oil to 2 cups of water. This water and oil mixture is used to clean and oil the pan after every dosa comes out of the griddle. Spray some oil on the pan. Dip a piece of cloth on the water oil mixture. Squeeze out extra water and then rub it over the pan to clean excess oil. Now pour a ladle of dosa batter.
It comes plain or flavored with the likes of garlic, ghee or mint, and is also ripe for stuffing like paratha. The latter are called kulchas, a Punjabi speciality, and common fillings include
Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the lentils or ½ cup of fresh water if you like. 8. Grind the urad dal, chana dal and fenugreek seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the dosa batter ferments well. 9.
Plain Dosa ₹60. Masala Dosa. 6 votes ₹90. Onion Masala Dosa ₹100. Paneer Masala Dosa Butter Paper Dosa ₹90. Gulab Jamun [2 Piece] ₹30. Rasgulla [2 Piece
Butter Paper Dosa Plain ₹170. Add. customizable. Corn Cheese Dosa Masala ₹209. Add. customizable. Corn Cheese Dosa Plain ₹187. Add. customizable. Ghee Paper
Larger And Crispier Version Of Plain Dosa With A Liberal Dose Of Butter Drizzled On Top With Filled With Potato Stuffing, Rolled To A Golden Perfection ONION DOSA $8.99
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paper dosa vs plain dosa
