Dosai AKA Indian Crepes

Now that you have the Dosai Batter ready we can start on making this delicious treat. There are so many different ways to fill the Dosai, my favorites include spicy potatoes with coconut chutney, ricotta cheese with fresh fruit and of course plain with Tomato and Onion Chutney. I will share my recipes for Masala Dosai (Dosai filled with spiced potatoes) and my Tomato and Onion Chutney in the coming posts.

How To Make A DosaiTechnique is very important for Dosais, you will need to start with a heavy gauge nonstick skillet or cast iron skillet.

Set the heat to medium and let the skillet heat up, add 1 teaspoon of oil and spread all over.

Using a large metal spoon shaped like a ice-cream scoop or feel free to use a ice cream scoop, take the batter and place it in the center of the skillet. You now have to work quickly to ensure that the batter is spread out very thin before it cooks by using the back of the spoon and move the batter out to the edge of the pan.

You can see in this picture how thin the batter is spread out.

Spread an additional 1/2 teaspoon of oil on the top part of the Dosai.

Using a pancake turner, start at the edges and loosen them from the outside to the center and then once you see it turning golden brown, flip and allow the other side to cook.Cooked Dosai

Feel free to make several of these and store in the fridge for up to a week.

The cooked Dosai should be very thin and look like the following.

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