tag:blogger.com,1999:blog-4110857106455549105.post6896354788896874709..comments2023-08-26T05:06:13.649-07:00Comments on Spusht: Dosa Disaster!Nishahttp://www.blogger.com/profile/16694232194366527163noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-4110857106455549105.post-55486935675781004722017-05-22T10:37:41.652-07:002017-05-22T10:37:41.652-07:00did you figure out what went wrong???did you figure out what went wrong???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-55820128240014942202016-08-05T14:34:19.829-07:002016-08-05T14:34:19.829-07:00Though I agree with your answers, I also disagree ...Though I agree with your answers, I also disagree that batter ratio, fermentation etc are the only issues. I bought a brand new non stick tawa but half of the batter sticks to the spoon. The same batter works perfect on my older pan. I am tryong everything but not successful in making perfect dosa. I ended per reading this but I am still not helped. One day when I figure out I will come back :)<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-39925015371895378292015-04-07T10:13:42.962-07:002015-04-07T10:13:42.962-07:00It was soothing to see these pics.rite now m in ki...It was soothing to see these pics.rite now m in kitchen fighting with dosa spread......<br />Gonna try again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-55116990721278370762013-05-23T10:56:50.742-07:002013-05-23T10:56:50.742-07:00I see what you mean. I faced the same thing when I...<i>I see what you mean. I faced the same thing when I started to learn to cook.<br />And I will definitely keep your comment in mind whenever I post recipes :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-63891232965512291732013-05-21T09:54:56.676-07:002013-05-21T09:54:56.676-07:00I made dosas for the first time yesterday -- made ...I made dosas for the first time yesterday -- made the batter with a blender. It was thin but as the dough was consistent, the dosas came out intact. <br /><br />For all this, I looked at several dosa batter recipes -- the rice:dal ratios were quite different, some suggest 3:1, 4:1 (my choice), 5:1. Fenugreek is optional. Ok, so far so good. <br /><br />But, I am yet to see a recipe that gives some idea, any idea, of how much water to add while grinding and mixing to get a very slightly grainy flowy paste. Typically, they say, add water little by little and that you will learn from experience. Too vague. <br /><br />Some recipes do warn that if you add too much, it will be thin and runny, and if it is too thick, it may not ferment well. I wish the experts who write the recipes at least give a minimum (or maximum) number of cups of water.<br /><br />I don't doubt their expertise, just that the recipes need more clarity. Imagine that you are sending your recipe to a Martian who has no clue about dosas and has none of the free floating cultural culinary knowledge that you have.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-38787303581390569782013-04-20T22:10:46.209-07:002013-04-20T22:10:46.209-07:00Hey u are not the only one making that kind of dos...Hey u are not the only one making that kind of dosa.<br />Today was my 4th time and results were same.....bad dosa.<br />But if I compare with my first time it was much better.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-46576384048318233522013-03-01T16:33:34.441-08:002013-03-01T16:33:34.441-08:00You're right :) Good luck with your dosa!<i>You're right :) Good luck with your dosa!</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-54534047798423750042013-02-27T03:42:20.729-08:002013-02-27T03:42:20.729-08:00oh this happens with me all the time.....well afte...oh this happens with me all the time.....well after reading above comments , m gonna try it again now..lets see how it comes up.....<br />well another thing is practice makes man perfect....it took me 6 cake disasters , nd now m pretty good with cakes.. :-)<br />Anonymoushttps://www.blogger.com/profile/02269039600408046749noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-88221590198173364772012-07-12T16:09:25.416-07:002012-07-12T16:09:25.416-07:00Hi Nisha, Thank you so much for the help! I decid...Hi Nisha, Thank you so much for the help! I decided to not add anything to the batter because I didn't have rice flour on hand. The batter actually thickened up as it fermented. It had a consistency of [American] pancake batter. I'm not sure if that is good, or if it *should have been* thicker, like bread dough. <br /><br />I made the dosa tonight, and they turned out great! I used an electric wok, and I made them pretty thick. My husband loved them and the sambar I made with it. Many thanks to you and your readers (their comments helped a lot)! I am glad I added too much water now, because I found your wonderful blog! Can't wait to try your homemade paneer! :)Rachelhttps://www.blogger.com/profile/16814420625474392787noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-32342352514879090072012-07-11T10:24:43.155-07:002012-07-11T10:24:43.155-07:00Hi Rachel, I'm no expert at dosa (as yet!), bu...<i>Hi Rachel, I'm no expert at dosa (as yet!), but here's what my friends have to say:<br />- If you've added twice the amount of water while grinding, add few teaspoons of rice flour right now to help thicken it, mix it well with your hands, then continue to leave it to ferment. (I hear mixing with hands makes a good batter). Dosa might just not turn out crispy with too wet batter.<br />- Some suggested adding few teaspoons of fine sooji (semolina flour), not the coarse, to thicken the batter, but the taste will alter.<br />- For dosa batter, after fermentation even if it's a little wet it's okay; only idli cannot be made out of a watery batter.<br />- When it ferments, batter does smell a little sour. Shouldn't smell too sour though, else the dosa will also taste sour. Place batter in refrigerator only after it has fermented.<br /><br />Hope that helps dear! Let me know :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-76386991982441084112012-07-11T08:22:55.079-07:002012-07-11T08:22:55.079-07:00Hi there! I found your blog searching for a solut...Hi there! I found your blog searching for a solution to a wet dosa batter! I am hoping you or your readers can help me. I am making my first batch as I type. I soaked the rice, dal, and methi seeds last night. This morning I started to grind them in my blender with some water. I forgot that I had half-ed the recipe yesterday, and used almost the full amount of water! :O I used 1.5 c. rice, 1/2 c. urad dal, 1/8 c. mung dal, 1/2 T of methi seeds and around 1.5 c. water! Eek! The batter is fermenting now. Is there any hope for this batter? Or will it be too wet to use tomorrow? I wasn't sure what I could add to thicken it up. Also, it smells sour already, is that okay? Thank you for any help!Rachelhttps://www.blogger.com/profile/16814420625474392787noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-82844692574345824462012-07-10T15:15:32.052-07:002012-07-10T15:15:32.052-07:00Hahahaha, I enjoyed reading. Thanks for sharing, ...<i>Hahahaha, I enjoyed reading. Thanks for sharing, Renu. Even I had a hard time with rotis when mom used to force me to practice cooking before marriage. And the days it was a perfect round and puffed up, I used to scream with excitement :D Ah, those days! :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-30047855466535249542012-07-10T15:11:54.202-07:002012-07-10T15:11:54.202-07:00Thank you so much for your inputs, Aparna!! Reall...<i>Thank you so much for your inputs, Aparna!! Really appreciate it! :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-63159835432066769572012-07-10T15:09:05.379-07:002012-07-10T15:09:05.379-07:00Many thanks, Madhura! I've gotta learn from y...<i>Many thanks, Madhura! I've gotta learn from you experts! :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-56263929828377445262012-07-08T03:38:52.272-07:002012-07-08T03:38:52.272-07:00it was fun readin g this.. m didsaters in the kitc...it was fun readin g this.. m didsaters in the kitchen were mostky chapathi related...sometimes they were too hard.. and being married into a north indian household.. the way of making rotis were different. At my place we used to make teh chapathis entirely on teh tawa.. thats a parath in the north and in N house tehy used to make rotis .. partially on teh tawa andthen directly on stove top.. i just could not get that... and moreober they had rules of which side wud go to teh buner firs.. god.. taht would drive me mad... really...My Bp must have shot up in those first days.. no wi can manage, i think so.. have not made in that style for a lobg tiem.. luckily my hubby loves teh south idnian style chaathi.. the shapes sometimes is an india map.. now better .<br />even i hae had touch times with teh dosha... but now i am an expert.. ehhehe.. i am sure u must have mastered teh dosa by now!!1:)vinihttps://www.blogger.com/profile/17603226953769506892noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-91139042562945172482012-01-30T14:25:31.170-08:002012-01-30T14:25:31.170-08:00Nish, I think the reasons could be the following -...Nish, I think the reasons could be the following -<br /><br />1. The pan was not hot enough - when i first started making dosas, the first dosa would always be a big disaster. It took me some time to realise that I probably did not heat the pan enough. Next time just put 1 or 2 drops of water (literally throw the drops on the pan) they should HISSSS. That means the pan is hot enough. <br /><br />2. The dosa needed some more cooking time - Sometimes we get very impatient standing in front of the hot pan. We think we've been standing for a long time while actually it would probably have been just a minute or 2. Every dosa has a different cooking time. So before you proceed to remove the whole dosa, just lift one corner slowly and look underneath. It should have browned a little bit If not, put it back and wait for a couple more minutes. <br /><br />3. Too much water. Some dosa batters are thick and some are thin. I guess it comes with experience how much water to put, but stick to thicker batters till you get the hang of it.<br /><br />Hope this helps :).Aparna S Mallyahttps://www.blogger.com/profile/00366918707387955566noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-16194745309334477112012-01-25T02:24:00.872-08:002012-01-25T02:24:00.872-08:00making dosa is not at all difficult.
it is all abo...making dosa is not at all difficult.<br />it is all about ratio or rice and dhal.<br />the pan should hot but not smoking hot. keep a damp kitchen towel handy to wipe the pan if it gets too hot. Right temp will give the golden colour. <br />first try to spread a small ladleful of battle starting from the middle of the pan without retracing. otherwise the dosa will not have those innumerable holes.<br /> <br />4:1 ratio of rice and dhal, 1 or 2tsp of fenugreek seeds, fistful of chanadhal and poha will give a perfect dosa.Madhuranoreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-13138991162472159162012-01-20T16:05:22.763-08:002012-01-20T16:05:22.763-08:00Thanks for dropping by, Champa.
I used 1 cup Rice ...<i>Thanks for dropping by, Champa.<br />I used 1 cup Rice : 1/2 cup Urad Dal but yeah, the batter didn't double in volume. Guess you're right it didn't ferment well either.</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-71234735188691596432012-01-20T16:00:38.281-08:002012-01-20T16:00:38.281-08:00Hehe, glad you liked :D
And thanks for the encoura...<i>Hehe, glad you liked :D<br />And thanks for the encouragement, Susmitha! :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-74874607114855673632012-01-20T15:59:57.261-08:002012-01-20T15:59:57.261-08:00Hehe! Thanksss much, Richa!! :)<i>Hehe! Thanksss much, Richa!! :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-73644502025432746012012-01-20T15:59:28.674-08:002012-01-20T15:59:28.674-08:00Yeah, hopefully, thanks Anu! :)<i>Yeah, hopefully, thanks Anu! :)</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-45317048130906991092012-01-20T15:58:59.362-08:002012-01-20T15:58:59.362-08:00Aww ... thanks Vimitha!<i>Aww ... thanks Vimitha!</i>Nishahttps://www.blogger.com/profile/16694232194366527163noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-23132650288191431462012-01-18T16:12:27.574-08:002012-01-18T16:12:27.574-08:00It looks like it didn't ferment well either. T...It looks like it didn't ferment well either. There are not many holes. Batter looks like that of the neer dose (in kannada) which is only rice and no dal is used. If you use 1 cup rice (use long grain, not basmati),1/4 cup urad, ferment well, it should come without problems. Don't make the batter very thin. You can make thin dosas with thick batters too.Champahttps://www.blogger.com/profile/14389840348787422502noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-33654522845735679422012-01-18T06:01:00.040-08:002012-01-18T06:01:00.040-08:00LOL that's hilarious. A dosa comic strip. :D T...LOL that's hilarious. A dosa comic strip. :D Thanks for the giggle.<br /><br />I'm sure with persistence you'll be making delicious, WHOLE, crispy, golden dosas soon. :)Veganosaurushttps://www.blogger.com/profile/06347529097106096825noreply@blogger.comtag:blogger.com,1999:blog-4110857106455549105.post-79039045478449650432012-01-17T20:59:52.468-08:002012-01-17T20:59:52.468-08:00i've made these mistakes too before.. all the ...i've made these mistakes too before.. all the best.. and hope to see some more fun pictures of smiling dosas! congratulations on the book too!Richahttps://www.blogger.com/profile/10853950260023760011noreply@blogger.com