Mallika Basu shows how to swirl a dosa
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Light, crisp and with an ever so subtle tang, the trick to making the perfect dosa is an art and a science involving the right texture of batter and heat of pan.
This is not difficult, it just takes practice and, mercifully, there is no judge or jury in your kitchen!
Watch my video to learn how to do swirl a dosa. While recipes abound for gram flour versions of this, a dosa is always fermented rice and lentils. The fermentation part is important and is gives the dosa its characteristic warmth.
Keep some coconut chutney handy for dunking into.
Mallika is an Indian food writer with a regular recipe column. The full recipe for dosa and coconut chutney are available in her new cookbook Masala: Indian Cooking for Modern Living available here.