Recipe · 6 min
Prep: 10 min Serves 2
Crispy dosa on the Agni Tawa
Thin, golden, restaurant-style dosa at home with far less oil than a steel tawa demands.
A well-seasoned dosa batter is only half the story. The other half is a tawa that holds steady, even heat and lets the batter release without a fight.
Ingredients
- 1 cup fermented dosa batter
- 1 tsp oil or ghee
- Water to sprinkle and cool the tawa between dosas
Method
Heat the Agni Tawa on medium for a minute. Lightly grease with a few drops of oil. Pour a ladle of batter in the centre and spread outward in a spiral. Drizzle oil around the edges. Cook until the edges lift, then flip and crisp for 30 seconds.