Dosa Pancakes are a great entry-level dosa because you don’t need to spread the batter: just pour and cook. You can make any size from 10 inches down to minis (perfect for dosa d’oeuvres!). The keys to success are using a low-sided cast-iron pan, greasing it very lightly, getting it super-hot, and practice. Watch the Dosa Pancake video before you start out.
Makes as many Dosa Pancakes as you like
Sunflower or other neutral oil or melted ghee (a squeeze bottle is helpful)
Special tools: metal flipper, paper towels or a rolled-up cloth
Sambar and chutney for serving
Get your dosa station ready: Take a triple layer of paper towels and fold them in half, then in half again. (Alternatively, roll up a cloth and tie it into a cylinder shape or insert a fork into the root end of an onion half, cut side down.)
Heat a low-sided 10½-inch or so skillet, preferably cast-iron, over high heat until just smoking. (You could also use an electric griddle.)
Lightly dampen the paper towels and grip them with tongs (or pick up the speared onion half). Add about ½ teaspoon oil to the pan and rub it in fully (there should be no visible streaks of oil).
Add ½ cup to ¾ cup Dosa Batter (less for minis) to the pan. Do not spread.
Immediately add any vegetables (or leave it plain).
When small holes form on the surface of the dosa, squeeze on a generous amount of oil from the squeeze bottle over the surface, really getting it into those holes to crisp the dosa.
If the dosa is browning too quickly, lower the heat.
When the bottom turns golden brown and the top is set, about 3 minutes, gently pry it from the pan and flip it.
Flip the dosa again. If the dosa is browned but the batter hasn’t fully set, put a lid on the pan and cook until set.
Repeat to make as many dosas as you like, adjusting the heat as needed.
Sunflower or other neutral oil or melted ghee (a squeeze bottle is helpful)
Special tools: metal flipper, paper towels or a rolled-up cloth
Sambar and chutney for serving
