Making Masala Dosa
- Place a cast-iron skillet over medium heat and grease the surface with oil.
- When it's hot, hold the batter about 2 inches away from the skillet and pour the batter as I show in the video clip. The dosa must be thin. So pour it very lightly with no layers.
- Cover the lid for few seconds and when it appears pale white, it is cooked.
- Remove the dosa from the skillet.
TOP TIPS
- For best results, always use a cast iron skillet.
- Heat the skillet or pan very well before you pour the batter.
- A little bit of oil spread out as a thin film makes the dosa come off easily. I use sesame oil, but any kind of cooking oil is good.
- Thin batter tends to produce better results for Neer Dosa.
- Always cook on one side only. Do not flip the dosa.
- Do not stack hot dosas as they tend to stick to one another.