| Wash the rice and white split gram beans and drain the water. Grind the rice and white split gram beans to a fine paste. Add little water as possible. Mix the ground rice and white split gram beans together, add salt and leave overnight to ferment. |
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If necessary, add enough water to the batter so it can be poured and spread on the thick iron griddle (dosai pan).
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| Heat the dosai pan and brush with a little oil. When hot, pour the batter with a serving spoon in the centre of the pan, and quickly spread it in a circular motion so that the batter does not stick to one place and form lumps. Pour 1 teaspoon oil gradually along the edges and then inside. When the bottom side of the Dosai is light brown, turn it over. Pour 1/2 teaspoon oil into the inside in a circular motion. When the bottom side is cooked, need not be brown, remove the Dosai from the pan. Serve hot with Dosamolakapodi mixed with sesame oil or Sambaar or Chutney. |
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| ** Left over batter can be refrigerated and Dosais can be made at another time. |
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| ** When using refrigerated Dosai batter, remove batter from refrigerator and allow to warm to room temperature before making the Dosais.Otherwise, the batter will form into lumps and cannot be spread thin and round. |
| ** You can make a stuffing of cooked potatoes and onions and make a stuffed Dosai called Masal Dosai. |
