prevent your dosa from sticking. I
learned this from a South Indian family
friend, Parvati Auntie, and it truly makes
all the difference in the world. Keep the
onion with the inserted fork handy to use
again between dosas.
- Keep a tiny bowl of oil on the side
with a spoon, you’ll use it later. - Now, finally on to the cooking!
Ladle about ¼ cup (59 mL) of batter into
the middle of the hot, prepped pan. With
the back of your ladle, slowly make
clockwise motions from the middle to
the outer edge of the pan until it the
batter becomes thin and crêpe-like. - With a small spoon, pour a thin
stream of oil in a circle around the