This South Indian favourite has proved to be a difficult one to master this week.  I need 2 chefs to make 500 canapes size masala dosas for an event we have running very soon.  Even some of the most accomplished cooks and chef’s cannot always master the technique of creating a very good Dosa pancake.  Infact that’s just it – they tend to be more like pancakes and much less like Dosa’s which is this wafer thin ‘pancake’ made out of rice flour.  

The filling – made out of potatoes and onions (a little bit squashed mashed up Bombay potatoes) is a dream and is done in minutes but the Dosa itself is beginning to frustrate me.  Sometimes even demonstating and phsyically guiding you through cannot seem to make things click.  

I was shown by my mum using the simple technique of a ‘varque’ a small stainless steel bowl and winding it round the pancake mix in the middle of the frying pan until it spread out thinly.  Never go over the same area stuck in my head forever.   

So if there’s nay budding Dosa queens out there – contact me , you’ve just got the job!    

Kumud