Enjoy the versatility of Jain & Iyer’s dosa batter, perfect for making crispy dosas or delightful appams!
Ingredients
- Jain & Iyer Dosa Batter
- Salt (if required)
- Oil or ghee (for cooking)
- 2 cups coconut milk (for Appam)
- 1 spoon sugar (for Appam)
Preparation
Store the dosa batter in the fridge. Take it out 1 to 2 hours before cooking to bring it to room temperature.
Procedure
For Dosa:
- Adjust Consistency: If the batter is too thick, add water gradually and stir gently until you reach a spreading consistency.
- Seasoning: The batter contains salt; add more if needed, according to your taste.
- Preheat the Pan: Heat a non-stick skillet or tava over medium heat. Lightly grease with oil or ghee.
- Cook the Dosa: Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin layer. Cook for 2-3 minutes or until the edges become crisp and golden brown. Flip and cook the other side for an additional minute.
- Serve: Fold the dosa and serve hot with chutney and sambar.
For Appam:
- Prepare the Batter: Mix 2 cups of coconut milk and 1 spoon of sugar into 1 packet (1.2kg) of dosa batter. The batter already contains salt; add more if desired.
- Cook Appam: Follow the same process as making dosa but use an appam pan or any non-stick skillet with a lid. Pour a ladleful of batter into the pan, swirl to cover the sides, and cook with the lid on for a few minutes until the edges are crispy and the center is soft and fluffy.
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