The exact birthplace of dosas is unknown, but many historians believe they originated in the southwest Indian region of Karnataka. Their popularity has since spread from India and traveled around the globe to food-lovers everywhere. Dosas are traditionally served with coconut chutney and sambar (a spicy vegetable stew), but modern cooks stuff them with savory vegetables for lunches and dinners, and even eggs for a light breakfast. Making dosas requires a well-seasoned griddle or crepe pan, to keep them from sticking.
- 1 serving dosa batter
- Thin the batter by adding small amounts of water at a time and stirring until you reach a pourable, spreadable consistency.
- Heat the griddle or pan. It should be hot enough for the batter to sizzle, but not hot enough to burn it. If you must oil the pan, use a very small amount of oil. This is a case where less is more.
- Use a ladle or spoon to place a scoop of the batter into the center of the pan. Immediately use the bottom of the spoon to spiral the batter from the center out toward the edges of the pan. Cook as a pancake, flipping after bubbles appear on the surface. Dosas should be thin, with crispy edges. If the dosa isn’t crisping correctly, thin the batter more by adding additional water.
- Enjoy the dosas while they’re hot.
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This is an excerpt from Sandor Katz’s book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Cultured Foods, 2nd Edition (Chelsea Green Publishing, August 2016), and is reprinted with permission from the publisher.