Index
Everything, in one place.
Every recipe starts from the same batter, and every guide fixes something that goes wrong with it. Start with plain dosa if you have never made the batter.
Recipes and guides
Dosas
- Plain dosaThe master recipe: batter from scratch in grams, fermentation by kitchen temperature, and the pan in °C.
- Masala dosaThe potato masala in grams, and when to fill and fold so the shell stays crisp.
- Ghee roast dosaThe same batter spread thinner and roasted slower in ghee until it snaps.
- Rava dosaThe instant one: no soaking or fermenting, and a watery batter poured from a height to make the holes.
From the same batter
Chutney and sambar
- Coconut chutneyFresh, frozen or desiccated coconut, in grams, with a tempering that takes 60 seconds.
- SambarTiffin sambar: toor dal, tamarind and shallots in grams, thinner than the sambar you eat with rice.
When it goes wrong
- Batter not fermentingThe seven causes, most likely first, with a test for each and a way to save the batch.
- Fermenting in cold weatherOven light, proof setting, Instant Pot or a cooler: the temperature each one holds and how long the batter takes.
- Dosa sticking to the panHeat, seasoning and batter checks, plus how to re-season a cast iron tawa that has stopped releasing.