Dosa Batter Recipe

Recipe for Jain & Iyer Dosa Batter

Ingredients:

• Jain & Iyer Dosa Batter

• Water (as needed)

• Salt (if required)

• Oil or ghee (for cooking)

• 2 cups coconut milk (for Appam)

• 1 spoon sugar (for Appam)

Instructions:

1. Preparation:

   • Store the dosa batter in the fridge. Take it out 1 to 2 hours before cooking to bring it to room temperature.

2. 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.

3. 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.

Enjoy the versatility of Jain & Iyer’s dosa batter, perfect for making crispy dosas or delightful appams!