Did Your Dosa Get Stuck?

Watch the funny video. Don’t worry if your dosa gets stuck.

Here are five things you can do:

1. If you are using instant dosa mix, it is stick proof. Even a child will be able to get the dosa off the pan in a jiffy. But if it gets stuck you can add a bit more of the mix and make it thicker. This will help you easily flip the dosa.

2. If you are making dosa in the usual way, the long process of soaking, grinding and fermenting, add a few tbs of all round flour. It is better to add rice flour but you can add your regular flour. No problems. Dosa will come off in good healthy shape.

3. Dip the spatula in cooking oil. Pass it through the edges of the dosa. Slowly and gentlly relieve the dosa that is attached to the pan with ever lasting love :). Then fold it in one sweep and flip it. You have done what the usual Indian parents do when they catch their daughters deep in love.

4. Cut an onion in the middle. Give the pan a nice massage with the onion and it will be ready to accept the next ladle full of dosa batter and be ready to let go of your dosa without a murmur.

5. Roll a tissue paper into a ball, dip it in water, squeeze it out and then rub the top of the pan.

If none of this works, post a comment here. And I will tell you what more you can try.

I get emails from some who have never heard the word “dosa” before. They don’t know what is masala dosa.

Dosa is made of rice and white lentil or “dal”. Dosa is a nutritious meal and one dosa per day can keep you fit and healthy.

Dosa is similar to pancake. You can read this post to understand the difference between a dosa and a pancake.

What is the Difference Between a Dosa and a Pancake?

You can make masala dosa (dosa stuffed with potato curry), carrot dosa, vegetable dosa (mixture of different vegetables), green dosa (green vegetables mixed with dosa batter), etc.

Read this post about making masala dosa:

Masala Dosa Recipe - How to Make Masala Dosa

You can watch some of the videos on this site to get a better idea of how to make dosa. But if it is not clear to you, just ask me.

• Spiced Masala Dosa ~ 101 Dosa Varieties!
• Cheese Dosa
• Vegetable Set Dosa with Pear-Pecan chutney
• Karikku Dosa/ Tender-Coconut Pan cakes.
• Spiced Masala Dosa ~ 101 Dosa Varieties!
• Idli Dosa Love
• Tomato Dosa

Dosa Instant gives you the details of making dosa in the usual way. You can read about it in this post:

Dosa Recipe Without Instant Ready Mix

If you do not want to spend hours in shopping for the ingredients, soaking, grinding and fermenting…

If you do not want to wait for hours before getting the first delicious dosa piece in your mouth…

You can try instant ready to mix dosa batter powder.

Your dosa will be ready in under two minutes and it will taste as delicious as dosa made through the long process.

To make the dosa batter all you need to do is to add water. Everything else is added in the mixture. No need to shop for anything. No need to soak and grind. No need to wait till the fermenting process is over.

Check out our idli mix and curry powder too. All instant and all delicious time savers.

Watch a video here to see how to make this dosa batter and dosa in under two minutes:

Dosa Batter to Dosa In Under Two Minutes

The usual way of making dosa batter involves shopping for rice, while lentil, fenugreek and other flavors that are necessary to make dosa, soaking rice and lentil separately, grinding them to a paste, leaving them aside to ferment and making dosa the next day.

You can read the details here: Dosa Recipe Without Instant Ready Mix

I have been getting more and more questions about mixing the dosa powder to get the dosa batter. If you are new to making dosa you should keep the batter a little thick. Add one and a half cup of water to one cup of dosa mix. If you are experienced you can add two cups of water to one cup of dosa mix and make the batter thin.

You can use a ladle or egg beater to mix the dosa mix and water.

Add the water little by little. Get a paste of the dosa mix and water. Then gradually add more while stirring constantly. This way you won’t get any lumps.

Masala Dosa is the favorite recipe of Indians and they have taken this taste to the world. Though Masala dosa originated in South India, it is the favorite food of all Indians all over the world. Many of my friends from other countries have relished masala dosa more than any other Indian recipe.

To make the masala dosa the usual way it is necessary to go through the process of soaking, grinding, fermenting.

Masala Dosa Without Instant Powder

Take three cups of rice and one cup of dal (white lentil). Soak them separately.

Soak the rice over night and the dal just before grinding.

Pass the rice through the blender first, a little coarse paste.

Pass the dal through the blender, sprinkle water and go on grinding till you get a very smooth paste.

Add salt to taste, mix both rice and dal and pass them through the blender once more.

Leave the dosa batter overnight to ferment.

The next day you can make dosa and stuff potato curry inside to make masala dosa.

Potato Curry

Cook two whole potatoes in the micro oven or pressure cooker, peel and mash them.

Take a tbs of cooking oil, roast one chopped onion until they turn brown.

Add the potatoes, curry powder and salt.

Mix well.

Masala Dosa

Take a ladle full of dosa batter, make a circular shape on a flat pan and cook over medium heat.

When you see the top layer cooked and the bottom has turned slightly brownish, spread the potato curry in the middle of the dosa.

Fold the dosa sandwiching the potato curry in the middle.

For detailed instructions on making potato curry and masala dosa read this post:

Potato Curry, Aloo Bonda and Masala Dosa

Potato Curry, Aloo Bonda and Masala Dosa

Potato curry is used for aloo bonda as well as making masala dosa.

1. How to make potato curry

Ingredients Per serving

Main Ingredient

Potatoes - 2 big ones or 3 small

Grated coconut (optional) 2 tsp

Curry Powder - 1 tsp

Cooking oil - 1 tbs

“Tadka” - Special Garnishing

(It is possible to do the garnishing only with mustard seeds. All the other ingredients add flavour and nutrition but it is possible to do without them.)

Mustard - 1/2 tsp

cumin seeds - 1/4 tsp

chickpea dal - 1/2 tsp

White lentil dal - 1/2 tsp

red chilly - 1

Green chilly - 1

Curry leaves - 3

Coriander leaves - 1/2 tsp

Asafoetida - one pinch

There are two ways of making potato curry.

1. You can peel and cut the potatoes in thin slices and make the curry.

2. You can cook the whole potatoes in pressure cooker or micro oven and then make the curry.

1. Potatoes chopped

- Take a deep frying pan, place it on the stove over medium heat.

- Add a tbs of cooking oil.

- When the oil is warm add the mustard seeds.

- When the mustard seeds start popping, add the chick pea and white lentil dal as well as the red and green chillies.

- Add the curry leaves and coriander leaves.

- Add the chopped potatoes and mix well.

- Keep stirring the potato and cook it over medium heat.

(Alternatively you can do part of this process in the micro oven. After the mustard seeds pop up, you add the chopped potatoes, mix well and then keep it in micro oven for 10 minutes.)

- Add a tsp of curry powder. (you get this curry powder free with instant dosa mix)

You can also add garam masala powder if you do not have the curry powder.

- Add salt to taste.

- Add grated coconut (optional)

- Cook until the potato is soft and well cooked. You can stick a fork into it and check if it has turned soft. The fork will pass through easily when potato is well cooked.

Transfer the potato curry to a serving bowl. Decorate with coriander leaves and curry leaves.

2. Potatoes cooked whole

Cook the potatoes whole along with the skin in a pressure cooker or micro oven.

If you are cooking it in a pressure cooker you may need to wait for three or four whistles.

If you are cooking in micro oven you need to keep it at high for 10 minutes.

Peel the skin of the potatoes. If you are peeling the potato when the potatoes are hot, you may need to use cold water to cool the potatoes.

- Take a deep frying pan, place it on the stove over medium heat.

- Add a tbs of cooking oil.

- When the oil is warm add the mustard seeds.

- When the mustard seeds start popping, add the chick pea and white lentil dal as well as the red and green chillies.

- Add the curry leaves and coriander leaves.

- Add the chopped potatoes and mix well.

- Add a tsp of curry powder and salt to taste.

You can add more or less curry powder depending on how spicy you want the potato curry to be.

Cook for a minute, constantly stirring till the curry powder and the potato get mixed well.

Transfer to a serving bowl and decorate with coriander and curry leaves.

……………………………………….

Aloo Bonda

Potato is called Aloo in Hindi.

Ingredients to make Aloo Bonda

Potato curry - 1 cup

Chickpea flour - 2cups

Water - 1/2 cup

Cooking oil - 1/2 ltr (for frying the aloo bonda

curry powder - 1/2 tsp

lemon juice - 1 tsp

Salt to taste

- Roll potato curry in small balls (a small lemon size)

- Take the chickpea flour in a bowl, add curry powder and salt

(curry powder is free with instant dosa mix)

Alternatively you can add garam masala or chillie powder.

- Add water little by little and mix the chickpea into a smooth paste.

- Add a pinch of cooking soda (optional)

- Add the lemon juice and mix well (optional)

- Warm the cooking oil over medium heat in a deep frying pan.

- Take a potato ball, dip it in chickpea paste and roll it so as to cover it completely with chickpea paste.

- Gently drop the potato balls, dipped in chickpea paste, one by one, into the warm oil.

- Deep fry the potato balls in warm oil. At a time you can fry five or six balls together.

- Roll the balls in oil so that all sides are evenly friend.

- When well fried the bondas will turn golden brown.

You can eat the aloo bondas with tomato sauce or mustard paste.

You can also eat the bondas with coconut chutney (free with instant dosa mix)

……………………………………………..

Masala Dosa

Ingredients

Instant Dosa Mix 1 cup

Water 2 cups

Potato curry - 2 tbs

Cooking oil - 2 tsp

Take the dosa mix in a small bowl, add water little by little.

Mix well to get dosa batter without knots.

The batter should be thin enough to easily spread.

Place a flat pan over medium heat.

Smear the pan with a little oil. (You can roll a tissue paper into a tiny ball, dip it in oil and smear the pan)

Take a ladle full of dosa batter and spread it in a circular shape on the flat pan.

Add a tsp of cooking oil around the corners of the dosa.

Cook for a minute.

Take a spatula, pass it around the corner of the dosa.

Slightly lift a corner and check if it has turned golden brown.

Spread potato curry on one half of the dosa.

Fold the other half to cover the potato curry.

Flip the dosa.

Add a tsp of oil and cook for a minute.

Now masala dosa is ready to eat.

You can eat it with chutney, dal or any other side dish such as Tomato sauce or mustard paste.

How do you prepare dosa, if you do not have the ready mix?

You can, of course, prepare dosa without instant ready mix. All you need is rice, lentil, fenugreek and a few other flavors.

Of course preparing the side dish is not covered in this recipe.

1. Take three cups of rice and soak them overnight. Add enough water to immerse the rice completely.

2. Soak a tea spoon of fenugreek seeds along with the rice. Fenugreek is good for health and it adds to the taste of the dosa.

2. The next day morning take a cup of lentil (urad dal) and soak it in water. Urad dal is white and you get the whole and split dal in the stores. The whole ones are good for making dosa and idli.

3. You will need a mixer grinder, a dosa pan, ladle and spatula. The rice is passed through a mixer grinder to get a coarse paste. You can also make the paste using a traditional hand driven stone grinder or an electric dosa grinder available in stores.

4. After grinding the rice to a paste, remove it and keep it aside. Start with the dal. Grind it to a fine paste. You can go on sprinkling water on the paste periodically and grind further. One cup of dal paste will fluff up and become equal to three cups of rice paste.

5. Now add the rice and dal paste and grind them together with salt and a few other flavors that will make your dosa exotic.

Now your dosa batter is ready for use.

From here it is the same procedure as making a dosa with the instant dosa mix. You can watch the video and see how to make dosas.

If you want to make idlis, leave the batter overnight to ferment.

The consistency of the batter will determine, if your dosa gets off the pan or not. In case you have problem separating the dosa from the pan, follow these steps:

1. Dip the spatula in cooking oil.

2. Pass it through the edges of the dosa.

3. Slightly move towards the center of the dosa and lift it slowly off the pan, without breaking the dosa.

4. Lower down the flame so that the dosa does not get burnt when you are trying to get it off the pan.

5. For the next dosa your pan might have got too hot. Sprinkle a little cold water on the pan to cool it. Smear a little cooking oil first. And then make the next dosa.

If you do not have the time to go through the long process of making the dosa batter go for instant dosa mix.

Now we have more products:

- Instant Adai Mix

- Instant Wheat Dosa Mix

- Instant Healthy Roti Mix

- Instant Chutney Powder

- Instant Curry Powder

and more…

Here is what Mike Seiler who has tried out our product says:

“The Instant Dosa Mix (Indian Pancakes) arrived very quickly. It was a joy to be able to make our own Dosas without having to spend a lot of time tracking down ingredients. Besides, the Instant Dosa Mix tasted better than when I put the ingredients together myself anyway.

The convenience can’t be beat!

We ran out far too soon because the mix was so delicious. The whole family is anxiously waiting for more“.

- Mike and Rachel, Boulder, Colorado, USA

Try it once and you will come back for more

Do you know what is the difference between a dosa and a pancake?

“Pancakes are a type of flatbread prepared from a sweet batter that is cooked on a hot griddle or in a frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter”. [Wikipedia]

Dosa is made out of a batter prepared with rice and lentils cooked over a frying pan with cooking oil. You can make different types of dosas such as crisp dosa, steamed dosa, carrot dosa, masala dosa, sweet dosa, etc. Dosa is an Indian dish that is usually eaten with coconut "Chutney", dal called "Sambar" and potato "curry".

Watch a musical video on making pancake and watch another video on making dosa to get an idea.

How to do you make a Pancake? How to Make Dosa with Instant Dosa Mix? You can use the same kind of mixer that is used for pancake, instead of mixing it with a ladle as shown in the Indian video.You can also add other ingredients to the dosa and make different types of dosas.You can eat dosa with the side dish you usually use with pancakes.

I am glad I am not a Turkey on this thanksgiving day. I thank the super power for that more than anything else.

You can read more about my thoughts on food at Unleash Energy.

Variety in vegetarian recipes is crucial. Otherwise you will get bored eating the same type of food.

Many Indian recipes are easy to cook, healthy to eat and delicious to taste. One such recipe is Instant Dosa.

What are the things you need to make dosa, Indian pancake?

Check out the kitchenware required to make dosa.

All you need to make dosa is

- a flat pan (preferably non-stick, if you are new to making dosa),

- a ladle,

- a spatula,

- a tea spoon

- instant dosa mix,

- cooking oil and

- water.

You might already have an omelette pan, a spatula and a ladle at home. You can use them to make dosa.

If you do not have these things you can easily get them in online shops or regular brick and mortar shops.

Before you start making dosa get these supplies together.

Instant Dosa Mix

Water

1:2 is the ratio of water to instant dosa mix powder - that is one part powder and two parts water.

Cooking Oil

You need two tea spoons of cooking oil per dosa. You can also make dosa with less oil or without oil.

flat pan

Ladle

spatula