I stumbled upon dosa and thought about your videos I had seen years ago - I searched for you and here is a wonderful video!! I just knew you would have the best explanation!! Thank you for posting - this made me turn the notifications ON ✅
You are very correct. It takes practice. Practice and do not get discouraged. I found that if too much water is added to the batter that the dosa will stick to the pan. If this happens i add poha or rice powder to the batter to thicken it. Then allow it to ferment another day or two before cooking.
And yes use water on the pan between each dosa. I think it helps because it temporarily cools the pan which makes it easier to spread and also i think the very small amount of steam that remains helps keep the dosa from sticking.
@@Bhavnaskitchen thank you 😊 , I’m looking for Ninja but can you tell me how many watt power is good enough for Indian cooking because I had one but is not working good so Ninja 1200 or 1400 watt one is ok
I have never heard of channa dal (split pea) or toowar dal (pigeon pea) being used in a dosa. Never! Only rice and urad dal (French black lentil). This is a first. The sugar is also a smart idea to ferment faster. Vah! You are an excellent dosa maker. Looks professional. Very good, thank you! One thing you forgot to tell us - Is that a non stick tawa?
It is a special Dosa tava from india, it is not really a non stick because I have been using it for more than 15 years and still no chipping. It is kind of light cast iron
To bring the temperature down so that the batter can be spread, the pan can’t be too hot or cold, need to be warm enough for the perfect texture of Dosa
It’s been 20 years I have been abroad but we speak Gujarati at home. The reason, I prefer to speak English to encourage cooking new generation living abroad and I am glad that I have helped many to learn Indian traditional food.
Bhavana, nice recipe and presentation, however please don’t mislead by saying it’s a light cast iron pan or tava, it’s a completely non-stick tava, which is coated with some type of chemical coating, Cast Iron tava’s are the healthiest and there is no light cast iron tava, all cast iron tavas are heavy !! Also sugar helps with fermentation only if you live in colder places, not required if you live in warmer areas.
Thanks for sharing but roti tapas are made with iron coating and they are light, the same with the pan I am referring to so the coating never go away or chip
Sugar amount is very less, doesn’t affect authenticity, I learn to add just little sugar from one of the South Indian family friend and they say sugar helps to brown the Dosa
Good night ,watching from Guyana , can I use wheat flour in place of rice?
The texture and taste will be different with wheat
I stumbled upon dosa and thought about your videos I had seen years ago - I searched for you and here is a wonderful video!! I just knew you would have the best explanation!! Thank you for posting - this made me turn the notifications ON ✅
Glad to hear that dear. Thanks for coming back
Thank u so much for this recipe, v r enjoying the best dosas at home.
So great to hear that
Love your video
Thank you
Super 👍👍👍..
👌👌
You are very correct. It takes practice. Practice and do not get discouraged. I found that if too much water is added to the batter that the dosa will stick to the pan. If this happens i add poha or rice powder to the batter to thicken it. Then allow it to ferment another day or two before cooking.
And yes use water on the pan between each dosa. I think it helps because it temporarily cools the pan which makes it easier to spread and also i think the very small amount of steam that remains helps keep the dosa from sticking.
Yes, if the batter has more water, Dosa not just stick but also don’t turn out crispy.
Great 👍
👍👌
Very nice
Thanks 🙏🏻 👍👌
👍
Can you tell me which blender are you use it
Ninja
@@Bhavnaskitchen thank you 😊 , I’m looking for Ninja but can you tell me how many watt power is good enough for Indian cooking because I had one but is not working good so Ninja 1200 or 1400 watt one is ok
Thank you!!!
My pleasure 😇
So good
👍👌
Hey Bhavna... which one is the best non stick pan ??? I mean in non- toxic way and safest
I prefer light cast iron
@@Bhavnaskitchen are you using cast iron pans?? Because I want to order it .... in daily uses if it’s good then I will buy it
Crispy crispy dosa didi
👍👌
Hi Bhavana ,I will do it, very good recipe thank you,stay safe and blessed, love from Rome 💕
Thanks 🙏🏻 👍👌
Hi your dosa always perfect 🥰
Yup, one thing I have perfected for sure is Dosa making and I just love love love making Dosa for the crowd
What is the function of poha or boiled rice in making dosa better
To make Dosa soft crispy and not chewy
Would like to see how the fillings is also made
Please watch my other Dosa video with complete Thali
Nice
👍
What type of stove is that? Any link must be greatly appreciated.
I have induction cooktop
Is it a glass container?
Which one are you talking about?
Can I use Arborio rice in this?
I haven’t tried but worth trying
Please give me dosa pan link..which brand?please reply me da
Please see the link under video description
@@Bhavnaskitchen mmm k thanks for reply me 🙂
My pleasure 😇 dear
Wow so crispy, mine are always to soft. What I am doing wrong?
It could be many reasons so I recommend to watch this video with care and follow the tips.
Hi Bhavna .. what does long grain rice mean ?? BASMATI rice ??
Or is it Idly rice or Sona masoori rice ?
Regular long grain no basmati but Masoori rice can be used
@@Bhavnaskitchen Hi Bhavna. Why no basmati? I just followed your recipe now and used long grain basmati.
Is it raw rice or parboiled rice
Raw rice for Dosa but I like to use parboiled for idli
I have never heard of channa dal (split pea) or toowar dal (pigeon pea) being used in a dosa. Never! Only rice and urad dal (French black lentil). This is a first.
The sugar is also a smart idea to ferment faster.
Vah! You are an excellent dosa maker. Looks professional. Very good, thank you!
One thing you forgot to tell us - Is that a non stick tawa?
It is a special Dosa tava from india, it is not really a non stick because I have been using it for more than 15 years and still no chipping. It is kind of light cast iron
How many people can serve in this measurement
Serve 6 people making around 12 large dosas
Why is it necessary to put water on the pan if it gets wiped off?
To bring the temperature down so that the batter can be spread, the pan can’t be too hot or cold, need to be warm enough for the perfect texture of Dosa
Excellent. I wouldn't be able to flip it as I get difficulty in flipping the pancake.
With practice you will
Nice tips and tricks!
Why does my batter stick to the ladle (gets lifted from the pan) while spreading? 🤔🙁
Try to spread faster before pan gets hot
Hi, bhawan nice dosa 👍👌,are you speak gujrati at home with you family members,or in English how long you have been in abroad.
It’s been 20 years I have been abroad but we speak Gujarati at home. The reason, I prefer to speak English to encourage cooking new generation living abroad and I am glad that I have helped many to learn Indian traditional food.
@@Bhavnaskitchen wow,👍 that is great 👌👌
I will try to make, my dosa does not coloured as your, thank you
I would love to hear how Dosa turns out with my recipe
You amazing! You present so well, and make cooking experiences so fun! ❤️
So glad to hear that dear. Thanks 🙏🏻
Hey Bhavna, would you please make a video for Chocolate dosa? Really love to see you do it before I try it myself 😜. Thanks!
Will try dear but can’t promise to post sooner with busy days
No worries take ur time ☺️
Bhavana, nice recipe and presentation, however please don’t mislead by saying it’s a light cast iron pan or tava, it’s a completely non-stick tava, which is coated with some type of chemical coating, Cast Iron tava’s are the healthiest and there is no light cast iron tava, all cast iron tavas are heavy !! Also sugar helps with fermentation only if you live in colder places, not required if you live in warmer areas.
Thanks for sharing but roti tapas are made with iron coating and they are light, the same with the pan I am referring to so the coating never go away or chip
I make dosai TO !
👍👌
Thank you bhavna can you please suggest where should I get tags like yours
Tags?
@@Bhavnaskitchen sorry tava
For dosa batter methi seeds are enough for fermentation not necessary to add sugar. It won't give authentic taste.
Sugar amount is very less, doesn’t affect authenticity, I learn to add just little sugar from one of the South Indian family friend and they say sugar helps to brown the Dosa
You may be right Bhavna ! Don't take my comment i wrong way. I am your fan. I love all your gujrati and Mexican receipes 😊
Not at all dear, I love to hear from my followers as I am also learning so always open to suggestions. Stay in touch.
@@deepali2579 mn >$6 uu,w kk
Rice and urad are the standard. But I love this same recipe my mom also uses. Just love the taste of tur dal and poha added
Great to hear that
You did a crime..lol made many of your viewers hungry at the beginning of the video itself.. 😅
Oops, sorry!