One of the joys of traveling to new places, is of course, experiencing the food. And let’s face it, India has A LOT of food. I love how every region has its own food and taste. I particularly love North Indian food, Punjabi especially. I am not that big of a fan of South Indian food. I do, however, love me some dosa with sambhar and coconut chutney.
As you can see, both dosas are served with sambhar (a spicy vegetable stew) and coconut chutney. It is a must.
During my last few days in India, I got extremely ill after eating a dosa for dinner. It wasn’t the dosa’s fault, it was purely coincidental. But it did something to my head, for about a year. Just the thought of eating a dosa made me flush. I didn’t want to see a dosa. I didn’t want to hear about a dosa, and I definitely didn’t want to eat a dosa. So, for a really long time, I was dosaless. I eventually got over my dosa phobia, and ever since, I have been making dosas at home. I don’t like using the dosa mix that comes in a box, where you only have to let the batter sit for 10 minutes and then it’s ready. I don’t suggest you use that. If you can find some fresh pre-made dosa batter in a container in your Indian store’s refrigerator, I suggest you use that for sure. My local store has quit selling it, so now I use a dosa mix where after it is mixed, it sits for around 12 hours before it is used. I am using Eastern Dosa mix right now, and it has been good. You can always make your own mix from scratch, but ain’t nobody got time for that.
I even put it on a banana leaf. Ha. So, if you would like to make your own South Indian dosa, here’s what you do.
- Dosa batter, you can buy a mix at any Indian store
- 4-6 large potatoes, peeled, diced and boiled, water reserved
- 1 onion, thinly sliced
- 1 sprig of curry leaves
- 1-2 green chilis, sliced
- 2 red chilis
- a pinch of hing
- handful of cashews
- small palm full of roasted split chana daal
- 1 tsp white split urad daal (optional)
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- salt to taste
- 2 tbsp oil
Follow the directions on the package for the dosa mix. Make a batter. Once it is ready, you want it to be the consistency of somewhat thin (not too thin) pancake batter. If it is thick, add a little water.
Set aside. Now make the dosa.
In a flat pan, if you have a griddle, use a griddle, heat on medium high and get it nice and hot, add a few drops of oil, and spread around. Sprinkle a few drops of water just to temper. Now add the dosa mix. I use a ladle for measuring. Once it has been added to the pan, quickly use a small flat bowl or the back of the ladle and spread the batter out using a circular motion. You can see the circles in the picture below.
Now fold from one side onto the other side and it’s done. Repeat until you have made enough dosas for everyone.