Making Dosa

• Heat tava(cast iron tava, girdle, skillet, flat nonstick pan) and pour a ladleful dosa batter on the it. Spread it into a thin round circle of about 8-10 inch diameter. The size will depend on your pan.
• Add a little oil on the dosa. As dosa gets cooked, bubbles will appear. When they start to subside, it is time to add stuffing as the bottom would have been cooked.
• You can see the dosa getting light brown on the downside.
• You may sprinkle a little dry chutney powder on the dosa if you wish. This step, adding chutneypudi, is optional.
• When the bottom side is golden brown, Put a large spoonful potato subji and fold the dosa in half. This is now it is served in the restaurants.
• At home, you may also serve masala dosa as shown below, keeping the potato masala subji separate.
• Remove the dosa carefully and put it on a serving plate.
• Serve it with Coconut Chutney and a bowl of Sambar and butter or Ghee(optional). It is a filling meal and you can have it at anytime of the day.
• It is good for breakfast or dinner. It can also be eaten as evening snack. Doesn’t matter when. It is good to eat any time and every time.

Tips:

• If you are using non stick pan for making dosa, you may omit adding oil on the dosa if you wish. Addition of oil or ghee makes dosa more tasty.
• Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.
• If you are making thick dosa, you may cook it on both sides and then add the potato stuffing to the softer side. The browned side should be outside.
• For variation, different kinds of chutney may be spread on the dosa before adding potato subji. You may use dal chutneypudi/ roasted chana chutni pudi / peanut chutneypudi etc