Tips and tricks for making your own dosa Different types of dosa and their filling Meet Payal Shah. TFS Creator. Payal Shah calls herself a Shepherd of Microbes at Kōbo Fermentary. She is not a chef or a food scientist or even a microbiologist, but a trained psychologist who just likes to eat and dive deep into rabbit holes to explore the Mix the batter once and fill the idli mold with batter. Steaming idli in a pressure cooker or regular pot: - Bring 2 cups of water to a boil and place the idli stand inside. Cover with the lid or pressure cooker lid without the weight (whistle) and steam for 10-12 mins (with external timer) on high heat. Heat a flat-surfaced pan on the stove, then pour ¼ cup of batter over the pan. Using a flat spoon, spread the batter in a circular motion like a crepe. Add drizzle cooking oil. Cook dosa until the bottom becomes golden brown. Start Filling. Take a spoonful of vegetable mixture and spread it evenly over the dosa. Learn how to make the best crispy dosa's from scratch with homemade dosa batter, along with all the tips and tricks to get the perfect crispy dosa's every time! Prep Time: 30 minutes minutes Cook Time: 30 minutes minutes However, with the right appliances, making dosa batter is not as difficult as it seems. So, in this blog, we share some tips and tricks to prepare the perfect dosa for breakfast. Things To Consider Prepare Dosa at Home 1. Use the Right Appliance. The thumb rule for making dosa is to soak the ingredients overnight. Drizzle a few drops of oil or ghee around the edges of the dosa and let it cook for 1-2 minutes. Once the edges start to turn golden brown and crispy, use a spatula to flip the dosa to the other side. Let the other side cook for another 1-2 minutes or until it turns golden brown and crispy. Serve the dosa hot with coconut chutney and sambar. .

dosa tips and tricks