Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram.

Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar, stuffing of potatoes or paneer and chutney. It can be consumed with idli podi as well. With the constant changing tastes of the people we can use the same batter to make variants like schezwan dosa and more. So go ahead keep experimenting.

How to prepare Yummy Dosa

1. Bring the batter to room temperature. If you have refrigerated your batter, you will need to remove it from the fridge and allow it to sit at room temperature for at least an hour. The dosas work better with room-temperature batter.
2. Heat the cooking surface. Bring the cooking surface up to temperature for about 10 minutes with medium heat. An appropriate cooking surface would be a nonstick skillet, an iron griddle, or a flat tawa.
3. Season the cooking surface. The best way to prepare and season the cooking surface for making dosas is to pour a few drops of oil on a cut onion and rub the onion with pressure around the pan.[6] You may find that you need to adjust the amount of oil depending on the cooking surface that you use, but one or two drops should be enough.
4. Decide what size you want to make your dosas. The size of your dosas will be, in part, determined by the limitations of your cooking surface. Dosas can be made small, for individuals, or larger, to share. If you plan to make larger, shareable dosas, you will need to double the amount of batter you use for each one. .
5. Spread the batter. Scoop about ¼ of a cup of the batter out (preferably with a ladle) and pour it into your pan. Use the bottom of the ladle to spread the batter out by starting in the middle and spiraling the ladle outward until the batter has spread to the edges of the pan You shouldn’t need to put much pressure on the ladle.
6. Allow the batter to cook. Cook until the bottom of the batter has browned to your preference and the top has become firm. You may see bubbles emerge and then pop, leaving small holes on the top of your dosa.
7. Flip the dosa if desired. This step is optional because the thin batter cooks all the way through from the bottom, but if you would like extra-crispy dosas, you can flip them and cook the top side for about 40 seconds
8. Lift the dosa off of the cooking surface. Use a spatula (be sure to use one that will not damage your cooking surface) to remove the dosa from the heat. Use caution not to break the dosa (for aesthetic purposes—it would still taste great!)
9. Fold the dosa while it is still hot. Dosas can be served folded in half or rolled. This should be done immediately to avoid cracking or breaking.
10. Pair with a variety of chutneys. Traditional dosa recipes call for it to be served with coconut chutney and sambar. Tomato chutney and cilantro chutney are also good options. At least two options for dipping are preferable