How To Make Dosa With Batter

Here’s a step-by-step guide on **how to make dosa with batter**:

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### 🧾 **Ingredients**

(Assuming you already have ready-made dosa batter – homemade or store-bought)

* **Dosa batter** – as needed

* **Oil** or **ghee** – for greasing

* **Water** – to adjust batter consistency if needed

* **Optional**: Salt (if not already in batter)

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### 🔪 **Tools Needed**

* Non-stick or cast iron **tawa/pan**

* **Ladle**

* **Flat spatula**

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### 👩‍🍳 **Step-by-Step Instructions**

#### **1. Prepare the Batter**

* Take the batter out of the fridge and let it come to **room temperature** (20–30 minutes).

* **Stir** the batter well. Add a little water if it's too thick — it should be pourable but not watery.

* Add salt if it’s unsalted.

#### **2. Heat the Tawa**

* Place the tawa (flat pan) on **medium-high heat**.

* Sprinkle a little water on the pan — it should **sizzle and evaporate** quickly.

* Wipe the pan with a cut **onion** or cloth dipped in oil for non-stick effect (optional but helps with sticking).

#### **3. Pour and Spread the Batter**

* Reduce heat to **medium**.

* Pour a ladleful of batter in the center of the tawa.

* Using the back of the ladle, **spread the batter** outward in a circular motion to form a thin circle.

#### **4. Drizzle Oil or Ghee**

* Drizzle a few drops of oil/ghee around the edges and on top of the dosa.

#### **5. Cook Until Crisp**

* Let it cook for 1–2 minutes until the edges start lifting and the bottom is golden brown.

* Optionally, **flip** the dosa and cook the other side for a softer texture, or skip flipping for crispier dosa.

#### **6. Serve**

* Fold the dosa and remove it from the pan.

* Serve hot with **coconut chutney, sambar**, or **potato masala**.

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### 🔁 **Repeat**

* Wipe the pan with an oily cloth or onion slice between dosas to prevent sticking and maintain heat.

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Let me know if you want to make dosa batter from scratch or try **masala dosa**, **cheese dosa**, or **set dosa**!