Dosa cooking advice?
November 7, 2011 2:15 PM Subscribe
I am planning to make dosa for the first time this weekend, with perhaps a foray into uttapam. I have appropriate ingredients (and access to an Indian grocery), but no special equipment. Help me make them the best they can be!
posted by expialidocious to Food & Drink (9 answers total) 4 users marked this as a favorite
I have dried split skinless urad dal, various kinds of rice (brown long and short, white short), fenugreek seeds, a bazillion onions, and generally a fully-stocked kitchen and spice drawer. Grinding equipment is limited to a food processor, though if a standard blender would be better, I've been planning to replace my broken one anyway. I've got a 9-inch cast iron skillet and a somewhat smaller nonstick pan for frying.
I am also full of questions: Can I make dosa and uttapam the same day from the same batch, or does uttapam have to ferment longer? Which pan? Oil or no oil in the pan? Does rubbing a cut onion on it help? Do I need poha? How do I make the really crispy paper style? Any and all tips would be helpful.