So last night we had Dosa, I enjoy dosa because the dosa its self is not spicy (usually) and if I remove all the filling this is something I can eat Whilst in India.
So occasionally we have Dosa at home.
which is made from a packet mix of course because..well Life is just easier that way. So instead of using the normal brand Gits we picked up some other brand and I found the whole experience more traumatic than normal dosa making.
Firstly the mix tasted like it contained too much BiCarbonate of Soda and
Firstly the mix tasted like it contained too much BiCarbonate of Soda and
secondly it was bubbling like yeast on my ( trudged all the way back in my hand luggage from India) Dosa Pan.
Which contrary to what you may think will NOT assist you in anyway for making dosa it is merely a flat pan that does nothing more than get hot and in
my case burn the arse off my dosa.
It does not pour, flip or roll your dosa's for you, nor does it fill them with yummy stuffing.
basically you are on your own for all of that.
I do recall having a successful Dosa or 2 over the 5 years I have been making them but as to what went right or how I did it I don't know.
My dosa's even with the GITS mix are floppy little sad sacks, I have tried thick, thin, low heat, high heat and have even tried chanting
Ommm Ommm
make my dosa's work
make them crispy and light
so we can enjoy
yummy Dosa tonight.
Ommm Ommm
but still my dosa need divine intervention.
Here is a picture of a Pro at work.. If anyone has some helpful tips I would appreciate it. Remember what the dosa man says...