Excellent job. Made easy. God bless you for helping us. Thank you very much. Give us more like this. You are a wonderful chef. Ignore if anyone put here bad remarks.
It's ironic how we in Bangladesh create nearly the same thing but through a much simpler method and it's eaten for breakfast as well. It's known as Kola-jali pitha!
Thanks for all the wonderful recipes that you post. I have tried several of them and they have all been enjoyed by my family. I like your enthusiasm, great inspiration to cook.
@KickingtheDonksNuts I used a handheld mixer. Nonstick pans are good for making dosa. the first few dosas might get stuck to the pan if its too hot or not fermented properly and if you flatten the batter too thin on the pan without using oil. A good flat thin spatula is great for rotating dosa to other side or taking it out. (bamboo or stainless steel- Amazon -> Island-Bamboo-SUSPT17-Cooking-Spatula) I use stainless steel flat thin spatula - easy to use
The easiest way here in the states is to get the rice flour and urad flour packages. Now take a bowl and mix rice and urad in 2:1 ratio. (2 cups of rice flour to 1 cup of urad). Add water to get that consistency as you see in the video (not too much water). Use a hand-held blender and mix it well. If it becomes too thick, add some more water. Now you need an overnight fermentation for the dosa mix to be good. (contd2)
@KickingtheDonksNuts To ferment it, you add old batter (if you have any - as a seed or just couple of spoon of plain yogurt). You need to keep it in a warm place overnight and the next day, it would have fermented and increased in size. Now you can store it in refrigeration and use it for a week or so. A day fermentation is good but time depends on where you keep it. I bought dosa batter from the indian-store and used that as a seed for my new batter and have an endless supply from the flours.
congrats chef on your programme, kindly post the video which shows how to make the glass idly from karnataka that is so very smooth and yummy, also post the regular idly recipe
@anonymousviewer86 I have had the same problem when I first started making dosa. My mum corrected it for me. You have to be quick to make the circle. You need to make the circle as soon as you pour the batter. You can only move the batter while its still a liquid, the lumps are just half cooked batter. The pan might be very hot cooking the batter before you have the chance to move it. I would reduce the heat and try. Don't get disheartened its not the batter/procedure, only lack of practice.
Vah Chef, I love you dearly (in a purely platonic and culinary sense) but you are CHEATING here! The hard part is the grinding! Anybody who tries to grind this stuff up in their run-of-the-mill WalMart special mixer is going to be smelling smoke - from a burning motor. I have a mixer with nearly 1 HP and I'm afraid to try grinding in that! What is the mysterious blender/mixer/grinder you used off screen and invisibly? This usually takes a VitaMix or an actual wet grinder to do it right.
you are just amazing...i just saw one of your videos...it started with poha and then i just cudnt stop watching a chain of ur videos...u actually demonstate ur cooking in a manner that one gets inspired to cook...no matter how difficult the dish is...you added a fan today to your kitty Mr. Superchef!
Dear Vahchef, I tried so many times to spread the dosa batter on the pan but have failed miserably. Every time I try to spread the batter into a circle, the batter clumps and sticks to my bowl instead of spreading and sticking onto the pan. I tried on low, medium and high heat. What am I doing wrong?? I will really appreciate your response. Thx!
@anonymousviewer86 I used my mother's cast iron skillet. Hardly a dosa pan. It must be oiled (I used Pam spray) but not too much, and it must be hot, there had to be white tips on the flame. Your batter must be thin as well, I kept having to add water to the batter to get it thin enough. Although the traditionally the batter is spread like he shows with a bowl and circling it around, I have found that dipping it with a ladle or spoon and using the back of the spoon works well. too.
@anonymousviewer86 Have you watched dosas being made in restaurants? When they take dosa off the skillet they sprinkle water on the skillet to cool it down. You need time to spread the dosa evenly. Cant stress enough on the need for a good quality non stick pan. You know your batter is perfect when your dosa starts to peel off on the edges when cooked even if you pour no oil.
@anonymousviewer86 heyy... Usually this problem starts with the second dosa you try to make, It happens cos the skillet will be too hot, n batter turns into lumps quickly. you can put the heat at low and sprinkle some cold water n let the water completely evaporate, then try to pour n spread the batter. Hope this helps..
I have prepared tha batter as instructed, but as I am preparing it is breaking (god all my family member are hungry) and cannot make even one dosa yet. Any idea chef what would have gone wrong.
and important thing is the rice ..Dosa rice is a special brown rice which is short in length and thich round like a beer wooden cascade .though very rarely used in hotels nowadays
The dosa batter is not same for all ..the set dosa needs more methi also to be more viscous .the masala dosa is not so thin like the one been shown ..It needs to have little mass ,that can be achieved by the spreading technique .masla dosa is complete only when the Alu bazi or dose pallya is prepared with equal care .a rare smell in the palya which can be achieved with little extra burning of the turmeric powder should be considered
What is that dosa plate on which you are making dosa called in UK/ USA? Is that one single unit or some plate that can be used on normal cooker's hot plate? If that is a seperate unit can you please give me make and model for the same. Thanks.
What is that dosa plate on which you are making dosa called in UK/ USA? Is that one single unit or some plate that can be used on normal cooker's hot plate? If that is a seperate unit can you please give me make and model for the same. Thanks.
Persons like YOU are rarest breed to see and its very tough to come across in our life, i feel you like one of our familly member , i love the way you present the way of preparing receipes, we all LOVE u, May god bless u with lot more energy , knowledge and life.
any body here pls help me-when i put readymade batter of dosa available in market on tala and try to spread it is not spreading smoothly as seen in tis vedio.even when i try to spread it on tava using either bowl or anything else it attach with my bowl and leave tava -give advise please
any body here pls help me-when i put readymade batter of dosa available in market on tala and try to spread it is not spreading smoothly as seen in tis vedio.even when i try to spread it on tava using either bowl or anything else it attach with my bowl and leave tava -give advise please
HELLO, namaste, salaam wale kum and satsriakal.......He is greeting you in four religions: Christian, hindu, muslim, and Sikh... and respecting every religion
But that is what he meant there...when you see the other greetings...
or may be let me put this way, he is just greeting in four different languages, english, hindi, urdu, punjabi...I take my previous reply back( the first one)..now you say me why do you want to him to say "praise the lord"???
you are reallly very very great sir... you show each step which will make us prepare the receipe very good at the first time itself. you are the real chef.. thanks a lot for showing every receipe in detail. I learnt many dishes with your receipes. thanks ..
Hi VahChef, My family is a dosa family, we all LOVE dosas.. :)
I always use sona masoori for making dosas and they turn out good every time. Recently, I purchased parboiled rice thinking that we can make better dosas with them. But unfortunately, dosas did not want to come out of the pan :((
I used the same proportion(1:2). Can you please tell what I should do to make better dosas with parboiled rice????
wow .you are very good.I love your cocking .when I was start to cooking I don't know how to cocking.but after i see this vidio I got imfrove. keep it up.thanks to you
chef, can u give the recipe for challa-pongalam, does it go by another name in another language? because i can't seem to find it on the internet either.
my wife used to run to her mom when she felt like eating dosas.. so i decided to surprise her and made the dosas your way.. i must tell you they turned out excellent.. thanks sanjay!! your small tips have made a big difference in my cooking!! Cheers!! :)
hello sanjay, i am a punjabi and cooking is my hobby....i cook all kinds of dishes but i face a basic problem with making dosa..... which is that my dosa usually sticks with tawa... i've tried variety of tawas but all in vain. can u help me ? i follow the basic recipe that u showed in making dosas... thank u
@prabhsaini8 the reasons why dosa can stick to the pan could be because the Pan is too hot while u poru the batter...in this case u can sprinkle salt water (Little will do) on the pan to make it non stick surface...it also brings down the pan surface temparature...also initially few dosas tend to stick to the pan...latter ones come out well...hope this info can help u...!
dear Sanjay, may I know what kind of utensil you used or what is the name of this utensil on which you prepared this dosa. I have seen this in so many receipies of yours but unable to buy one from the market
i have bought Medu Vada Maker recently..but i dont know how to use it...can you please show how to use it....thanx...i am your great fan and recently tried Medu Vada the way you made...it came out so good except that it did not come out really round like we used to get in restaurant. keep up good work.
Love the video. but i dont know why my dosa keeps sticking on to the pan,inspite of using a non-stick pan :( should i have to keep the flame low/high/medium or the batter is too thick/thin?
hey mr sanjay.. hi i am i stay in Missouri i just wanted to ask u tat can i use a normal walmart rice to make this dish.... on wat flme should i fry these dosai also how to ferment wat ingredient to put other then fenugreek seeds also does temprature matters for fermentation plese reply
You are amazing chef... love watching your videos and your recipes and way of presenting is fantastic!! Inspired me to love cooking!! Keep the lovely videos coming.. would love to see some international recipes from you too..:)
I love to watch your videos, because you don't keep anything secret. All hoteliers keep their proportions secret. You are a bit different. Thanks, its very informative. Good Luck.
Actually that is quite unusual, because often he doesn't. He just says, "just a little bit of...." or "add some ....." he doesn't give any measurements at all 99% of the time. Check out his video for coconut chutney, mine always turns out green because of the coriander put in, but in the restaurant it is white. He allows for people to adjust to their tastes and allows them to create on their own. However, when you are trying something that you have never had before it can be frustrating..
Hi vahchef/all, i used enriched parboiled "premium long grain rice" (it was written in the pack as never sticky rice, bought from sams club) for making batter. when i made dosa with it, it was a real mess up.the batter neither stuck to the dosa pan nor crispy. it was literally like a paste..what could have gone wrong? could it be the proportion of the ingredients or the rice? should i use boiled rice or raw rice? thanks in advance.
here is the simple formula to get good dosa batter. grind 3 cups rice with 1 cup urad dal(black gram broken) and spoon of methi seeds (to get good golden color). grind both separetly to a very fine paste. dont put too much of water just the right quantity for grinding.
mix both the batter and put it in a container by closing it air tight for over nite. you can see bubles on the top of the battter and also you may see the quantity incresed. now add salt and make dosa.
Thanks for the recipe:-) I tried it, and it came out amazing, just like the restaurants.
I used 3cups rice, 1cup urad dal, and 1/2cup chana dal. The dosa came out very crispy and stayed that way even when they turned cold. Absolutely amazing... Dhanyavaad:-)
When you soak all the ingredients for overnight or at least for 6 hrs. And blend them together, you have to leave it overnight for fermentation and then add salt.
dear mr.thumma, thanks a lot for posting this. even though we make dosa daily, we learned today how to do it 100% perfect way. also one dosa, utthapam were excellent. vah re vah...
Excellent job. Made easy. God bless you for helping us. Thank you very much. Give us more like this. You are a wonderful chef. Ignore if anyone put here bad remarks.
shanittrainer 2 days ago
It's ironic how we in Bangladesh create nearly the same thing but through a much simpler method and it's eaten for breakfast as well. It's known as Kola-jali pitha!
shazh1994 2 days ago
Thanks for all the wonderful recipes that you post. I have tried several of them and they have all been enjoyed by my family. I like your enthusiasm, great inspiration to cook.
SpecialStar2009 3 days ago
@KickingtheDonksNuts I used a handheld mixer. Nonstick pans are good for making dosa. the first few dosas might get stuck to the pan if its too hot or not fermented properly and if you flatten the batter too thin on the pan without using oil. A good flat thin spatula is great for rotating dosa to other side or taking it out. (bamboo or stainless steel- Amazon -> Island-Bamboo-SUSPT17-Cooking-Spatula) I use stainless steel flat thin spatula - easy to use
KickingtheDonksNuts 1 month ago
The easiest way here in the states is to get the rice flour and urad flour packages. Now take a bowl and mix rice and urad in 2:1 ratio. (2 cups of rice flour to 1 cup of urad). Add water to get that consistency as you see in the video (not too much water). Use a hand-held blender and mix it well. If it becomes too thick, add some more water. Now you need an overnight fermentation for the dosa mix to be good. (contd2)
KickingtheDonksNuts 1 month ago
@KickingtheDonksNuts To ferment it, you add old batter (if you have any - as a seed or just couple of spoon of plain yogurt). You need to keep it in a warm place overnight and the next day, it would have fermented and increased in size. Now you can store it in refrigeration and use it for a week or so. A day fermentation is good but time depends on where you keep it. I bought dosa batter from the indian-store and used that as a seed for my new batter and have an endless supply from the flours.
KickingtheDonksNuts 1 month ago
congrats chef on your programme, kindly post the video which shows how to make the glass idly from karnataka that is so very smooth and yummy, also post the regular idly recipe
thanks
shahinakhan786 1 month ago
chef, where to find a pan like the one you are using?
TheBity123456 2 months ago
which rice you used
Raw rice or some other rice
agalyaasun 2 months ago
U r awesome....
tixym 2 months ago
Can we use rice flour and urad dal flour to make dosa batter?
Regards
harsh9767 2 months ago
@chef you are simply superb!!!!!!!!!!!! love to watch you receipes...keep sharing
shreyaketankhona 2 months ago
@vahchef
How u missed Vankkam
B4 getting into Dosai
So sad and bad!!!
Sometimes u spell correctly as Dosai
But most of the time is missing
One should not say Dosaa,
it is Dosa(uh) "a" sounds as U in Umberalla
pugalna 3 months ago
love all ur recepies..thx..i have tried lot of ur recepies..thx again..very informative..:)
pratibha36 4 months ago
you are genius. You know what you r doing and of course you love doing it.
ushuscherukara 4 months ago
very well explained.. thankyou sooooooo much!!
jesstherocka 4 months ago
soooo good..this is my favorite in our country, Myanmar.
Myanmar9999 4 months ago
chef !! u do amazing cooking !
TheMaryam2222 4 months ago
@anonymousviewer86 I have had the same problem when I first started making dosa. My mum corrected it for me. You have to be quick to make the circle. You need to make the circle as soon as you pour the batter. You can only move the batter while its still a liquid, the lumps are just half cooked batter. The pan might be very hot cooking the batter before you have the chance to move it. I would reduce the heat and try. Don't get disheartened its not the batter/procedure, only lack of practice.
meenuritesh 5 months ago
Vah Chef, I love you dearly (in a purely platonic and culinary sense) but you are CHEATING here! The hard part is the grinding! Anybody who tries to grind this stuff up in their run-of-the-mill WalMart special mixer is going to be smelling smoke - from a burning motor. I have a mixer with nearly 1 HP and I'm afraid to try grinding in that! What is the mysterious blender/mixer/grinder you used off screen and invisibly? This usually takes a VitaMix or an actual wet grinder to do it right.
ZenSojourner 5 months ago 2
@ZenSojourner I think you are right. I have been told by many that Vitamix is the way to go. It's kinda ka-chhinggg though.
saritajakhere 4 months ago
cool and good job man .i am your fan yar and one more suggestion plz add pode dosa with this vedio thankz and cont.... your job
TheRamkumarkn 5 months ago
Thank you for sharing your recipes. It's really great and you'll certainly be known for being so generous with your knowledge.
Abrideatlast 6 months ago
hiiii... i really very like ur recipes.... can u tell me how can we make mysore dosa?
deepalisjain 6 months ago
you are just amazing...i just saw one of your videos...it started with poha and then i just cudnt stop watching a chain of ur videos...u actually demonstate ur cooking in a manner that one gets inspired to cook...no matter how difficult the dish is...you added a fan today to your kitty Mr. Superchef!
neharameja 6 months ago
Dear Vahchef, I tried so many times to spread the dosa batter on the pan but have failed miserably. Every time I try to spread the batter into a circle, the batter clumps and sticks to my bowl instead of spreading and sticking onto the pan. I tried on low, medium and high heat. What am I doing wrong?? I will really appreciate your response. Thx!
anonymousviewer86 7 months ago
@anonymousviewer86 : Buy a New and Good Non-stick Tavva, and apply Oil regularly whenever you use the pan.
I Bet it won't go bad if you do like that.
bearunagiri 7 months ago
@bearunagiri yeah... I thot so too... I followed his recipe for the batter to the T... so it must be the pan... thank u for ur response! :)
anonymousviewer86 7 months ago
@anonymousviewer86 I used my mother's cast iron skillet. Hardly a dosa pan. It must be oiled (I used Pam spray) but not too much, and it must be hot, there had to be white tips on the flame. Your batter must be thin as well, I kept having to add water to the batter to get it thin enough. Although the traditionally the batter is spread like he shows with a bowl and circling it around, I have found that dipping it with a ladle or spoon and using the back of the spoon works well. too.
beachkrp 6 months ago
@anonymousviewer86 try using a flat bottom ladle - google "Webstaurant flat bottom ladle"
ZenSojourner 5 months ago
@anonymousviewer86 Have you watched dosas being made in restaurants? When they take dosa off the skillet they sprinkle water on the skillet to cool it down. You need time to spread the dosa evenly. Cant stress enough on the need for a good quality non stick pan. You know your batter is perfect when your dosa starts to peel off on the edges when cooked even if you pour no oil.
saritajakhere 4 months ago
@anonymousviewer86 heyy... Usually this problem starts with the second dosa you try to make, It happens cos the skillet will be too hot, n batter turns into lumps quickly. you can put the heat at low and sprinkle some cold water n let the water completely evaporate, then try to pour n spread the batter. Hope this helps..
kandojirevathi 2 months ago
@anonymousviewer86 I can't do it with the glass bowl either, I always end up using the back of a soup spoon.
ZenSojourner 1 month ago
but y it needs chana daal for dosha?
lokeshkandoth 7 months ago
I have prepared tha batter as instructed, but as I am preparing it is breaking (god all my family member are hungry) and cannot make even one dosa yet. Any idea chef what would have gone wrong.
sidonsaagar 7 months ago
Love it!!! Single batter for various dishes. Appreciate the person who originally found these recipes. Proud to be Indian.
Sreeja1820 8 months ago
hey u r v nice and all but little femanine
tanya51050 8 months ago
with every video ..u inspire even more...U R OUT OF THIS WORLD.....!
83swati 9 months ago
excellent chef,,,, thanks a lot,,
MsVskc 10 months ago
LOVEEEEEEEEE YOU ................
jsschill05 10 months ago
Hello Vah Chef,
The Video is Gr8 as like your all Videos. Thanks for all dosa encyclopedia.
Greetings from Germany :-)
badbadgeete 11 months ago
Sanjay Thumma's presentation is very enjoyable. His lovable personality perhaps is adding a great flavour to his recipies.
sundararamv 11 months ago
I have been searching high and low for a comprehensive video on making dosa. I have learned a lot from this short video. Thank you!
raficsulejmanovic 11 months ago
Very clear and comprehensive video - am keen to try this myself. Thanks from Australia (via the Uk)
fishfullness 1 year ago
Hi Chef, my 4 year old loves watching your videos, While watching master chef india she goes I dont like this, they are not as good as vahchef.
aspasp2 1 year ago 9
and important thing is the rice ..Dosa rice is a special brown rice which is short in length and thich round like a beer wooden cascade .though very rarely used in hotels nowadays
prachait 1 year ago
The dosa batter is not same for all ..the set dosa needs more methi also to be more viscous .the masala dosa is not so thin like the one been shown ..It needs to have little mass ,that can be achieved by the spreading technique .masla dosa is complete only when the Alu bazi or dose pallya is prepared with equal care .a rare smell in the palya which can be achieved with little extra burning of the turmeric powder should be considered
prachait 1 year ago
awesome!!!
saif140 1 year ago
Hi! What kind or type of rice are you using here? Looks like basmati here? It is said raw rice makes nice dosas... is that true?
tengin79 1 year ago
This has been flagged as spam show
What is that dosa plate on which you are making dosa called in UK/ USA? Is that one single unit or some plate that can be used on normal cooker's hot plate? If that is a seperate unit can you please give me make and model for the same. Thanks.
kumarwadian 1 year ago
What is that dosa plate on which you are making dosa called in UK/ USA? Is that one single unit or some plate that can be used on normal cooker's hot plate? If that is a seperate unit can you please give me make and model for the same. Thanks.
kumarwadian 1 year ago
Persons like YOU are rarest breed to see and its very tough to come across in our life, i feel you like one of our familly member , i love the way you present the way of preparing receipes, we all LOVE u, May god bless u with lot more energy , knowledge and life.
surendrakumarys 1 year ago
i always watch your videos and learned alot.....You're great! thnks....
adysol2911 1 year ago
any body here pls help me-when i put readymade batter of dosa available in market on tala and try to spread it is not spreading smoothly as seen in tis vedio.even when i try to spread it on tava using either bowl or anything else it attach with my bowl and leave tava -give advise please
cathreenroy 1 year ago
any body here pls help me-when i put readymade batter of dosa available in market on tala and try to spread it is not spreading smoothly as seen in tis vedio.even when i try to spread it on tava using either bowl or anything else it attach with my bowl and leave tava -give advise please
cathreenroy 1 year ago
Why do the christians have to come in here and try to wreck everything all the time? Go Vah!
kristinatellsall 1 year ago
Chef do you know a recipe called appam?
Satwik08 1 year ago
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sachaelcambren 1 year ago
You say everything; namaste, salaam wale kum and all....
THEN WHY DON'T YOU SAY "PRAISE THE LORD" ?????????
TheTulip12 1 year ago
@TheTulip12
Listen carefully
HELLO, namaste, salaam wale kum and satsriakal.......He is greeting you in four religions: Christian, hindu, muslim, and Sikh... and respecting every religion
Get some life...and eat dosa....
venumartha 1 year ago
@venumartha
I don't wanna fight but
''HELLO'' is not a christian way of greeting!
TheTulip12 1 year ago
@TheTulip12
But that is what he meant there...when you see the other greetings...
venumartha 1 year ago
@TheTulip12 I respect all the religions..
But that is what he meant there...when you see the other greetings...
or may be let me put this way, he is just greeting in four different languages, english, hindi, urdu, punjabi...I take my previous reply back( the first one)..now you say me why do you want to him to say "praise the lord"???
venumartha 1 year ago
Comment removed
TheTulip12 1 year ago
This has been flagged as spam show
@venumartha
he's not really greeting in languages..........
he is greeting in different religions.......and if he can say all the other things, why can't he say ''praise the lord''?????
''praise the lord'' is the real christian way of greeting!!!!!!!!!!!!!
TheTulip12 1 year ago
what is the Pan you are making your dosa called? and where can you buy this in India? thanks a ton.
2LIP75 1 year ago
you are reallly very very great sir... you show each step which will make us prepare the receipe very good at the first time itself. you are the real chef.. thanks a lot for showing every receipe in detail. I learnt many dishes with your receipes. thanks ..
asirimalla 1 year ago
you are reallly very very great sir... you show each step which will make us prepare the receipe very good at the first time itself.
asirimalla 1 year ago
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sdfgsdgsdfgsdg 1 year ago
what a great chef!!!! From Bangladesh
pablogal88 1 year ago
Brilliant!! Thanks a lot for the wonderful recipes!
I use parboiled rice,what ptoportion do you recommend?
drshilpasm 1 year ago
Hi VahChef, My family is a dosa family, we all LOVE dosas.. :)
I always use sona masoori for making dosas and they turn out good every time. Recently, I purchased parboiled rice thinking that we can make better dosas with them. But unfortunately, dosas did not want to come out of the pan :((
I used the same proportion(1:2). Can you please tell what I should do to make better dosas with parboiled rice????
TIA Chef :)
Letsjusb 1 year ago
hi chef
Do we need to ferment the batter after grinding also.
rupali632 1 year ago
Dude you sure have lost the plot big time again! We do have performers! ;)
rockinajax 1 year ago
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how much time is required to ferment the batter?
laddulakshmi 1 year ago
chana dal.............will it change taste?its anews actually,i dont know dt we add chana dal
hijklmnop36 1 year ago
Great recipe, but 3 full spoons of oil for single uttappam............just cannot digest guys...........
Manudeals 1 year ago
Great recipe, but 3 full spoons of oil for single uttappam............just cannot digest guys...........
Manudeals 1 year ago
how much time is required to ferment the batter
04shweta 1 year ago
Homer Simpson says mmmmmm... Dooossaa.....
Thet3 1 year ago
greattttt chefff
jyotigupta80 1 year ago
u r a gr8 chef ! ur alllllll videoz r gr8 excellent! can u show the diet recipes???? plzzzzzzzzz!!!!!
swapdand 1 year ago
you are great. your all videos are excellent. can you show the diet recipes??? plzzzzz!!!
swapdand 1 year ago
Cocking?????lolz.
richaamu 1 year ago
Really its awesome presentation.Really u r great chef.................
nswethamadhu 1 year ago
I like youuuuuuuuuuuuuu, I once made carrot halwa like you told and it was great!!!!!!!!!!!!!!!!!!!!!!!your show is fun!!!
videowatching4me 1 year ago
hEY MAN, yOU ROCK!
Abrideatlast 1 year ago
you are doing a good job of sharing your art with such a dedication , i salute your great efforts........i am a big fan of yours
parulgagan 1 year ago
which rice is recommended for making crip dosa???
parulgagan 1 year ago
wow .you are very good.I love your cocking .when I was start to cooking I don't know how to cocking.but after i see this vidio I got imfrove. keep it up.thanks to you
jegateeswanrubini
jegatheeswaranrubini 1 year ago
Very useful video, but was expecting lil more description on how to prepare dosa batter. That is key point.
Appreciate if you can upload time/step video for dosa batter and how to add flavors to make lil sour, lil spicy dosa.
billdavidbilldavid 1 year ago
you are great I love your cooking...keep it up.
tyrannofire 1 year ago
chef, can u give the recipe for challa-pongalam, does it go by another name in another language? because i can't seem to find it on the internet either.
desidol22 1 year ago
chef!! hats off to ur cooking...everytime i see ur video, my mouth is watery... do u hv any restaurants in australia?? would like to eat there..
mariannej100 1 year ago
u r d best chef in d world. lovely presentation skills. thumbs up 2 u!!!
gudume 1 year ago
How lovely u spread it? Ilike yours recipies very much.
shabnamishere 1 year ago
awesome... likes his videos always
ahmedbilalmir 1 year ago
my wife used to run to her mom when she felt like eating dosas.. so i decided to surprise her and made the dosas your way.. i must tell you they turned out excellent.. thanks sanjay!! your small tips have made a big difference in my cooking!! Cheers!! :)
tushstar 1 year ago
hello sanjay, i am a punjabi and cooking is my hobby....i cook all kinds of dishes but i face a basic problem with making dosa..... which is that my dosa usually sticks with tawa... i've tried variety of tawas but all in vain. can u help me ? i follow the basic recipe that u showed in making dosas... thank u
prabhsaini8 1 year ago
@prabhsaini8 the reasons why dosa can stick to the pan could be because the Pan is too hot while u poru the batter...in this case u can sprinkle salt water (Little will do) on the pan to make it non stick surface...it also brings down the pan surface temparature...also initially few dosas tend to stick to the pan...latter ones come out well...hope this info can help u...!
swati9indian 1 year ago
wa re wa..............
naveensringeri 1 year ago
fantastic thanks so much for this great instruction
CevenolJardin 1 year ago
Vachef really love all your videos :) you are simply superb!!!!
intuser123 1 year ago
hi, i made dosa your way, specially cone dosa, trust me it was so nice and perfect pluse crunchy too... my husband and my friends love it. thanks
nursesandas 1 year ago
how do you make a ghee roast with no meat in it?
mruthyunjayann13 1 year ago
dear Sanjay, may I know what kind of utensil you used or what is the name of this utensil on which you prepared this dosa. I have seen this in so many receipies of yours but unable to buy one from the market
lskgreat 1 year ago
@lskgreat heat-resistant plastic spatula.
bazu 1 year ago
Sanjay, you are the man! Someone with your energy, humor and awesome recipes should go global. Get a TV show on cable or something! ;-)
RiyazGuerra 1 year ago 11
i really like your videos..looks like iam getting addicted to them
Thank you
govardhan56 1 year ago
this dhosai batter is very different than what my mother and grandmother make..bet this tastes good too..
harrypotter85ful 1 year ago
i have bought Medu Vada Maker recently..but i dont know how to use it...can you please show how to use it....thanx...i am your great fan and recently tried Medu Vada the way you made...it came out so good except that it did not come out really round like we used to get in restaurant. keep up good work.
rekhak248 1 year ago
@rekhak248
seelankala 1 year ago
Love the video. but i dont know why my dosa keeps sticking on to the pan,inspite of using a non-stick pan :( should i have to keep the flame low/high/medium or the batter is too thick/thin?
fazla4u 1 year ago
My husband nd son liked it a lot.
ushagostu 1 year ago
you are amazing very nice and professional !!
h21bensaid 1 year ago 2
hey mr sanjay.. hi i am i stay in Missouri i just wanted to ask u tat can i use a normal walmart rice to make this dish.... on wat flme should i fry these dosai also how to ferment wat ingredient to put other then fenugreek seeds also does temprature matters for fermentation plese reply
hummer1122 1 year ago
vahchef: i am from bangalore. we generally use 1:4 ratio of urad:rice. also we put in about a 1/4 cup of poha to make the batter softer and fluffier
prasadsmitha 1 year ago
I've got too many packets of dried beans, lentils and pasta to go out and buy more :D
I guess at a pinch you could use 1 part red lentils to 2 part rice (and a little fenugreek)?
What do you think?
thecrikster 1 year ago
is the flat pan has to on a medium flame or on high flame.plz reply me.
zaiba987 2 years ago
sweeet. lol
dalmationbreed 2 years ago
chef, you are one in million, great show, i dont know dosa is that easy to make. After watched your show, i made dosa myself. keep it up bro.
romeo2500ca 2 years ago 2
You are amazing chef... love watching your videos and your recipes and way of presenting is fantastic!! Inspired me to love cooking!! Keep the lovely videos coming.. would love to see some international recipes from you too..:)
vizh78 2 years ago
Thank you for all your videos! I am indian cooking, it so healthy and wonderfully satisfying. My family prefers these flavors to my "old" recipes.
melissa31167 2 years ago
Can u tell me which rice is best for dosai? Can i use idli rice for this recipe?
srini5474 2 years ago
What pan is this?
seefernz 2 years ago
U can make ur Dosas little brownish colour by adding half cup of boiled white rice to 4 cups of rice during preparation of Batter......
raghupatiroyal 2 years ago
looks very good, I'll try that soon!
lillieatworld 2 years ago
Chef only Mysore masala dosa doesn't look like the one served in Bangalore.
lokeshch 2 years ago
Well The reason HE doesn't tell you proportions is because they are on VAH RAH VAH . COM
swheart4981 2 years ago 6
I love to watch your videos, because you don't keep anything secret. All hoteliers keep their proportions secret. You are a bit different. Thanks, its very informative. Good Luck.
rekkhabusy 2 years ago 25
Actually that is quite unusual, because often he doesn't. He just says, "just a little bit of...." or "add some ....." he doesn't give any measurements at all 99% of the time. Check out his video for coconut chutney, mine always turns out green because of the coriander put in, but in the restaurant it is white. He allows for people to adjust to their tastes and allows them to create on their own. However, when you are trying something that you have never had before it can be frustrating..
beachkrp 2 years ago 2
@rekkhabusy well said ......... he is so open and sharing ......... thanks vahchef
veena55555 10 months ago
UUUmmmm!! Yummy!!! thanksfor the great recepies. How to make chutney for mysore masala dosa??
Karishmailyas 2 years ago
71vecbzx
MsGreekchef 2 years ago
tht might taste good!?
JonasBroDemiSelFan55 2 years ago
Excellent Dosa ...20 times better then what my wife serves me on sunday ...I will ask her to check this one out ...Thanks for sharing...
dhrj010878 2 years ago 3
LOL!
Fizz0999 2 years ago
omg if ur wife reads this then u wil be in trouble ; P
TheBABYinme 2 years ago 10
chef can u show us how to make idli from scrath.I mean making idli dough...
dostkadost 2 years ago
Comment removed
solo786 2 years ago
Can we do without the methi seeds?
cheesesteak71 2 years ago
omg! This looks so delicious!!! i can't wait to try it!!! Om Jai Sai Ram.. <3
ElectrifiedByYou 2 years ago 2
Your really an inspiration!Thankz for the bomb blasting video!
mynameisrohini 2 years ago
Approximately how many dosas will this measurement make?
vmarasan 2 years ago
Thanks for ur yummy great recipe....
chikkopikko 2 years ago
Thnx 4 ur great recipes.............
Can I use rice flour & Urad flour & methi powder instead of whole things?
plz answer my question as soon as posible.
thnx
kumkumsum 2 years ago
I like this Tava/grillsoo much.. where do i get this ... pls help me ....
sssowmyaaa 2 years ago 2
i stay in romania and urad dal is not availabe here but chana dal is!can i substitute anything for urad dal...plz reply
richasaxena 2 years ago
I am not sure but may be u can try moong dal (yellow one)
kanwer78 2 years ago
Yes we can use normal Rice that we get in Indian Stores.
My tip for Fermentation is: after u blend it cover it in air tight container and keep it in Oven(Grill Oven).
No need to switch on .. just keep their for a nite..
It will surely ferment.. If not leave it again until u see bubbles on top.
Then before making dosa.. add Sodium bicarbonate and salt...
I tried and i get super cripy tasty dosa eveytime
bindunani143 2 years ago
what kind of rice vahchef used here?its just written rice. can i use only basmati rice?
selinaleee 2 years ago 3
we use the cheapest rice as it it grounded anyway
vahchef 2 years ago 3
Hi vahchef/all, i used enriched parboiled "premium long grain rice" (it was written in the pack as never sticky rice, bought from sams club) for making batter. when i made dosa with it, it was a real mess up.the batter neither stuck to the dosa pan nor crispy. it was literally like a paste..what could have gone wrong? could it be the proportion of the ingredients or the rice? should i use boiled rice or raw rice? thanks in advance.
karthikargenta 2 years ago
hi,
here is the simple formula to get good dosa batter. grind 3 cups rice with 1 cup urad dal(black gram broken) and spoon of methi seeds (to get good golden color). grind both separetly to a very fine paste. dont put too much of water just the right quantity for grinding.
mix both the batter and put it in a container by closing it air tight for over nite. you can see bubles on the top of the battter and also you may see the quantity incresed. now add salt and make dosa.
balanrt 2 years ago
Hello Mr.Thumma, Can we use boiled rice for dosa.. or is it normal cooking rice we use?...Swathi, Germany
goldynash 2 years ago
@vahchef raw rice or parboiled rice??
somalin1982 1 year ago
Man, if you don't have the right burner and pan, dosas can be tough to get right.
OstrOsized 2 years ago
thank you very much for this recipe! your video's are great, very informative and thorough! thanks again and keep up the great work!!
sproutedbean 2 years ago 2
its just like a taco!!!!
makroant 2 years ago
FROM:CUTIE_15 YOU ROCK
samhu62 2 years ago
Hi Chef, is there a need to keep the ingredients soaked at a right temperature for good fermentation?
romerouno17 2 years ago
Wow!Now I know how to make dosa a perfect round.nice!
EnChoice 2 years ago
Thanks for the recipe:-) I tried it, and it came out amazing, just like the restaurants.
I used 3cups rice, 1cup urad dal, and 1/2cup chana dal. The dosa came out very crispy and stayed that way even when they turned cold. Absolutely amazing... Dhanyavaad:-)
passion175 2 years ago
Are you spreading it with just a plastic spoon?
So..this is how its done...fascinating.
This is my favorite dish...it is delicious in every way..
Thank you
ladymaggic 2 years ago
Hi what type of rice do you use for dosa? Normal or basmati?
asheekc 2 years ago
Comment removed
sigil83 2 years ago
normal
sigil83 2 years ago
use normal rice basmati is costly and only for briyani!!!
prak342 2 years ago
hi sanjay!
i saw all your recipes and love it all, all i wanted to know is that pan non-stick and what alloy is it made of ?
404v 3 years ago
Hi sanjay,
my daughter is only 11 month old and she loves u like anythig..whenever she see ur video there is a big smile on her face......
gmadye 3 years ago
Brilliant!
sapnanaresh06 3 years ago
Looks so easy. Is that a non stick pan ?
Is there nothing on the pan at all?
Mine always fall apart and crack but taste
great. What is the problem? I did use non
stick cooking spray.
caseypoo16 3 years ago
Hi Sanjay,
Thanks for all the video recipe. It really helps me a lot. i had a question.
Which food processor you use? i saw ur dosa recipe and i wanted tobuy a nice blender/ food processor..please let me know which one to buy in US.
kitushan 3 years ago
n e 1 know How much water did he added!
dzbuy 3 years ago
Hi!, n e 1 know where he got the pan he is cooking on.
dzbuy 3 years ago
can anyone tell me how formant the batter
nanimm120 3 years ago
i think he meant ferment.
it happens overnight when you soak it?
i think...
purpletree11 3 years ago
When you soak all the ingredients for overnight or at least for 6 hrs. And blend them together, you have to leave it overnight for fermentation and then add salt.
baggarwa 3 years ago
an old credit card/gift card works good for spreading it throughout the pan
cookie2981 3 years ago 2
dear mr.thumma, thanks a lot for posting this. even though we make dosa daily, we learned today how to do it 100% perfect way. also one dosa, utthapam were excellent. vah re vah...