I look forward to getting you started on your dosa journey. Our goal is to get you to make dosas and lift them off the pan, with ease! No more sticky dosas :)

In preparation for the dosa class this, I have some very simple homework that i'd like you to do: 

1. Unpack your pre-seasoned cast iron pan, wash it under warm water (please refer to the video below if you’d like). You don’t need to use any soap at this point. In case you want to rinse it with soap - use a gentle soap, and the soft side of the scrubber. It is best to not use a scrubber at all. 
2. Once washed, place the pan on a stove and heat the pan on the stove until the water has evaporated. Turn the heat off. Let it cool for a few minutes.
3. Pour 2 teaspoons of your regular cooking oil and spread it around with a paper towel. 
4. Let the pan rest for 24 hours after this oil massage. 
5. The next day, you will notice that the pan looks more dry, because the metal would’ve absorbed some of the oil. Now, heat the pan on medium heat for 3-5 minutes just until it starts to smoke and then turn off the heat. This will form another layer of seasoning on the pan. 
6. Rub any excess oil you see with a paper towel. If the pan feels dry, add another teaspoon of oil and set aside. Do this for 2-3 days until our class. You can absolutely use the pan during this time, but if you don't have any need for it, follow these steps in preparation for our masterclass on Sunday. 

 

Preparing the dosa batter (takes 24-36 hours, step-by-step video instructions below)

1. On Thursday morning or Thursday night, grab your pre-measured dosa batter mix and pour into a large bowl. Please note that these are unprocessed, raw ingredients, they are bound to have some debris, so they will need thorough washing in cold water, at least twice. 
2. Once washed, let the mix rest and soak in 3 cups of cold water for 4-6 hours/overnight. 
3. On Friday morning or Friday night, drain the soaked mix and add this drained, pre-soaked dosa mix into a blender. 
4. Blend these ingredients in the most powerful grinder you have at home. A vitamix style grinder is best. Pulse the ingredients a few times. 
5. After a few pulses, pour tiny amounts of water to allow smoother blending. Please check the video for the needed consistency while grinding. 
6. Once you have the right consistency, empty the ground mix into a very large mixing bowl - the dosa batter will most likely double in size. 
7. If this is the first time you're making dosas, I highly recommend helping the fermentation process by adding a spoon of plain yogurt. The lacto-bacteria in the yogurt will charge up the fermentation. 
8. Cover the bowl and place it in an oven with the oven light on, no need to pre-heat. Let it ferment for at least 12 hours/overnight. 
9. Store this batter in the fridge until our class on Sunday morning :)

 

 

Feel free to message me for any troubleshooting questions!