How to get the dosa right?
- Heat a non stick flat tawa for 10 minutes on a low flame. Pour one tsp of oil on the tawa. Spread the oil evenly with a sliced onion. Onion is used as a non stick medium. But even on a non stick tawa, it will only enhance the non-stickiness to the tawa.
- Sprinkle little water so that excess heat is absorbed.
- Now, use a flat bottomed katora and spread the batter on the tawa. Begin from the centre and go on spreading till you think it is even and has spread itself properly.
- Add oil through the dosa circumference so that it seeps in from all the directions. Be patient especially if you want to make it on a low flame. And if you want to get it quick, increase the flame but not too high and be watchful of how much has been cooked.
- As soon as you can spot golden colour through the sides and the middle of the dosa, take a flat ladle (or a wooden thin spatula) and instead of flipping it just roll it over from one end to the other. It needs practice, but once you master the art, you will only enjoy it.
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