Gits Dosai Mix, 500 g

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Add a spoonful of batter to the pan and immediately twist so the batter coats the base and slips up the edges. As soon as the moisture on top starts to cook away and there are lots of bubbles, add a few heaped teaspoons of potato filling and gently spread across the dosa. Add the potatoes, squash and plantain, followed by the tumeric. Give it a good stir and place in the hot oven for 1 hour or until the vegetables are golden and soft. Once cooked, smash it all up ready for filling your dosa. ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment. Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.

Tip the mixture into a blender and whiz until smooth, then transfer to a non-metallic bowl. Cover and set aside overnight, or until the mixture is frothy, light and full of volume.

Fermentation – There is no shortcut for the fermentation process. The external weather has to facilitate the bacterial fermentation process within 8-12 hrs. I live in cold weather and I keep the ground batter in a preheated oven for a humid warm place. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste.

Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately. Well, there is a great story about the origin of the famous masale dosa. There are many stories around india, but according to the wiki, it originated from my hometown udupi. it was here in udupi, the dosa’s were made crisp and served. one of the local restaurants in udupi started to serve potato masala stuffed dosa as a variation and also to lower the coconut chutney consumption. in those days, coconut-based dishes were considered pricey and dosa’s cannot be consumed without any side dish. gradually stuffed dosa became one of the norms and the migrant community took this variety to mumbai and exposed it to a broader audience. it was very well received in the cosmopolitan city and that’s how it became one of the popular dose varieties. Cover the inner pot with a glass lid or any plate that fits on it and let it ferment. Note: Please do not use the Instant Pot lid. Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.However in cold regions, you can keep the batter to ferment in the oven with the lights on. The light gives enough warmth to ferment the batter. When I keep in the oven, it takes about 12 hours to ferment the batter well. Taste – It is a complete meal with a combination of flavors. It has a crispy texture on the outside and a soft spongy texture on the inside. Moreover, it has a combination of sour and savory taste to top it up. It's yummy. Dosas are by far the most beloved of a plethora of Tamil crepes, and part of that has to do with their utter simplicity and versatility. They need just a handful of pantry ingredients, can be eaten for breakfast, lunch or dinner, and they make every meal an occasion. This recipe is delicious and makes perfect-tasting dosas you will fall in love with. I got the tip from my friend that you want to mix the batter well with your clean hands, as that adds a little warmth to the batter.