Why does dosa stick to the pan

Before making dosa— Heat the tawa on medium flame, sprinkle some water, allow the water to evaporate, add drops of oil on the tawa and rub the tawa with half an onion before spreading dosas. You should be able to see a rise in its volume, and it should also start smelling slightly sour.

Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. Add salt to taste as you blend the rice and dal. The key is to make sure the batter is not ground too fine. Your batter is usually good for upto a week. Fenugreek seeds help in the fermentation of the batter and also gives a nice brown color and texture to the dosa.

Try adding finely chopped onion,tomato , coriander, chilli and curry leaves to make oothapam. You can also try paniyaram with that mixture. Tomato dosa or Raagi dosa with that batter so that u would not get that smell. Idli batters have more urad dal compared to dosa batter. Why does dosa stick to cast iron pans, how to prevent dosai from sticking to the tava, preparing cast iron pan tava for dosa.

My wife asked me to remove appx one mm thick sticky black substances sticked on the iron tawa. But all the hell broke out when she started making dasa.

Your tips helped me to get my dinner. Thanks for the same. I used small piece of potato and rubbed the plate with wheat flour. I think the scratched surface of the plate got filled with the flour when we rubbed it and made it clear surface. Any expert opinion please. Hi Hetal and Anuja, I am a huge fan of your website and i have learnt a lot from your recpies and tips…wonderful both of you. Okay so recently i saw ur tip of dosa tav a thing.

Pleasehelp me with my query. I just got one cast iron dosa tava from Walmart. I tried making it but it sticked to it. I have never used cast iron tava before, but i do want to learn to make good dossa using this tava. Please tell me what can i do to make it smooth and get good dose without sticking? I know the pan and have one myself. Mine also stuck at first. In the US when they sell cast iron, they SAY its preseasoned but its more likely just sprayed with oil.

You need to season it properly. I oiled mine with bacon grease and put it upside down in a hot oven about F for an hour or so. Ive had no further problem with it and its an awesome pan!! Great job! Thanks so much! Toggle navigation ChefInYou. Home Recipes Why does my dosa stick to the pan? Why does my dosa stick to the pan? There are multiple reasons why your dosa would stick to the pan.

Skillet not hot enough The pan should neither be too hot or cold. To check if the pan is well heated, do this simple test. Sprinkle some water on top. The water should sizzle right away but not too much that it causes lot of steam. Not enough grease You don't need to add a lot of oil. Just few drops before making a dosa and spread using a half cut onion or even a paper towel. This rule especially holds true for a non stick pan which does not need grease.

So make sure to rub the excess off with a paper towel. Batter does not have correct consistency Dosa batter should be creamy. Too thick and not well ground can also lead to dosa sticking to the pan.

Lack of fermentation A good dosa while cooking develops beautiful little holes. If yours are missing, you know the batter has not fermented well.