The Dosa Chronicles: A Story of Tradition and Perfecting the Craft
'Dosa' is a word I have carried with me for as long as I can remember. It’s not just a dish—it’s a piece of my heart, something I can’t get enough of, whether it's a simple, crispy homemade dosa or a warm, fluffy Karnataka-style masala dosa. My husband laughs every time we are at a buffet, because no matter how fancy the spread is, I will always be the one ordering masala dosa.
But the real story begins with a 70-year-old cast iron pan, passed down from my great-grandmother. I remember when my mother first told me that cooking in cast iron was not just healthy, but it also brings out the best flavors in food. I was hooked. So, I set out to revive the old, rusty pan that had been tucked away for years, determined to bring it back to life.
At first, the results were far from perfect—dosas would stick, burn, or fall apart. But I didn’t give up. I spent hours nurturing the pan, seasoning it with oil, and learning the fine art of dosa-making. Every failed attempt was a lesson, and with time, I finally perfected that golden, crispy dosa with just the right amount of oil, that perfect sizzle.
The pride I felt when I finally mastered it was indescribable. I found myself telling everyone about my cast iron discovery, almost like I would cracked some ancient secret. Looking back, I laugh at my enthusiasm, but there’s something special about making that perfect dosa. It’s a tradition I hold close, a reminder of how food, patience, and love can create something truly magical.
Ingredients:
- 1 cup whole urad dal
- 2 cup idli rice
- 1 cup normal/ sona masoori rice
- 1/4 teaspoon fenugreek seeds
- Salt (to taste)
- Water (enough to get the batter to the right consistency)
How to Make It:
Soak the Ingredients
Start by soaking rice and urad dal in water for 8–10 hours or overnight. This helps the ingredients ferment, making the dosas crispy and light.Grind the Batter
Drain the water and grind the rice and dal into a smooth batter using a little water as needed. I personally prefer using a grinder. The batter should be slightly runny and not too thick. Add salt to taste and mix well.Ferment the Batter
Cover the batter and let it sit in a warm place for 8–12 hours to ferment. When it’s ready, you will notice small bubbles on top, and the batter should have risen slightly. This means you are ready for the perfect dosa.Cook the Dosa
Heat your cast iron tawa (griddle) on medium-high heat. Drizzle a little oil (I prefer peanut / sesame oil) or ghee, and let it get hot. Pour a ladleful of batter in the center and spread it in a circular motion to form a thin dosa. Drizzle a little more oil along the edges and cook for 2–3 minutes, or until the dosa turns golden and crispy.Srishti’s Secret Tip for Perfect Cast Iron Dosa:
To get a perfect, crispy dosa, make sure your cast iron tawa is well-seasoned and hot, but not smoking. If the tawa is too hot, your dosa will burn; if it’s too cold, it will stick. A little oil around the edges will give you that crispy, golden texture without excess oil. Trust me, once you get the hang of it, your dosa game will be on point!
Srishti’s Healing Tip for the perfect plate
As you cook that beautiful dosa, take a moment to breathe and appreciate the process. Its okay, even if you bought the batter directly from store (don't be guilty, I've done it multiple times😁). Food made with patience and love nourishes both the body and the soul, healing from the inside out.
Why you will love it
Dosa is more than just food; it’s a cultural experience. It’s crispy, light, and utterly comforting. Whether you are making it for a quick breakfast or serving it at a family gathering, this simple yet timeless dish is sure to delight.
Comments
Post a Comment