A dosa is similar to a crepe or a pancake and can vary in thickness. I prefer to
make thin, crispy dosas using the recipe below. If you have trouble spreading
out the batter to make thin dosas or just feel like trying something new then
try making something called uttapam, which is basically just a thicker dosa
with toppings cooked into it. To make uttapam, follow the steps below but
instead of oil, sprinkle the flatbread with chopped onions, tomatoes and green
chilies before you flip it over to cook the other side.
1 cup Idli & Dosa Batter
1 tablespoon chickpea flour
1 teaspoon sugar
2-4 tablespoons water
Oil of choice
1. To make dosa, pour 1 cup of idli/dosa batter into a bowl along with the
chickpea flour and sugar. Mix until well combined.
2. Slowly add 1 tablespoon of water at a time until the batter is slightly
runny.
3. Heat a well-seasoned or non-stick crepe pan over high heat, then ladle
the batter onto the pan and spread it around the pan slowly.
4. The edges of the dosa will lift from the pan when the bottom side is
done. Sprinkle a few drops of oil on top of the bread, then flip the dosa
over to cook the other side for 30 seconds.
5. Serve dosa with sambar.
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