Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Hi Hari, watched your video of dosa and heard you mention about tava/pan working and not working. I make dosa regularly asI am originally fron the south of India. One important point to note is that if you have made rotis on tava prior to making dosa then it does not work even if you have washed the tava. So best is yo keep two tava one for rotis and onefor dosa. Also i saw you season the pan with oil. You can even cut an onion into half and rub the cut side to seasonthe pan. This also helps. Best tava for a crispy dosa is cast iron. I am not an expert but make fairly good crispy dosas. Hope you dont mind me giving these tips!
So glad you have shared this Hari. I was searching for Dosa recipes this weekend, but all seemed to complicated. As always, you deliver a method easy for us to give it a go!
Rayna Online I’m so pleased you feel that you can give this recipe a go. Please share you dosa pictures with me on my app here is the link hari.is/2P5rXbk Looking forward to hearing how you get on. Thanks Hari
Betty Desmond I love your name Betty. So happy to hear that you are cooking my dishes in Australia. Thank you so much for watching - thrilled that you like the recipes.
Hi Hari, Looks delious, I will sure try this recipe. Can you please tell me where I can purchase a grinder like the one you use to grind the Dosa batter? Thanks you in advance
Thank you for sharing us this video, my batter is ready for tomorrow 🤗 I am so excited to try my first organic and gluten free dosa with your potato chutney recipes. 😋Vivement demain!
Absolutely deevine. Thnku 4 sharing this recipe vid with us. Just one question please, do you onky cook dosa on one side, is ther no need to turn it to cook on t other side aswell?
I hope I will get those ingredients easy, would love to make Dosa on my own, they taste amazing with everything what makes you happy LOL 😋 I eaten them every day when I was in Kerala couple of years ago. Thanks for sharing your video great recipe!! ,🌹🌹🌹
I noticed that cooks from India, tend to use 'parboiled' rice. Is that the same as 'easy-cook' rice in the UK?. For me your recipe is much easier, as I already have regular rice....
Hi Petra all the way in Canada - yes you sure can mung beans will work too. Please let me know how you get on. I would love to see your dosa so please post your pictures in my free app hari.is/2P5rXbk thanks for watching.
Hari, greetings from Holland. A very nice recept and as usual a good presentation. I will try this Dosa recipe this weekend. One question, what is the name of the blender you have used.It seems to be compact and effective?.
Hi Alur Thanks so much for watching in Holland!! This is the Cuisinart Spice and nut grinder. I think it's a great little blender to use. When yo make these please can you take a picture and post it in the app hari.is/2P5rXbk - I would love to see how you get on! Thanks so much Hari
I've tried making dosa a couple of times but I cannot seem to get the batter right, whether I make it or buy the just add water variety. Will definitely try your recipe as your batter looks perfect!
It can be tricky I totally agree - see how you get on with my recipe and let me know if you have any problems and I will see if I can help. Thanks for watching Hari
It is hard to make dosa, in places it is too thin and it cracks, or other places it is too thick, so it does n't appear to cook. I have the same problem with ready made mixtures. It will take a lot more practice.... I also made the mistake of keeping the batter in the fridge rather then outside at room temperature to ferment. I will see if I can salage the remaining batter by keeping it outside. I did salt, before making the dosa, so I don't know if salt stops the fermentation process.... The potato is easy to make, it never goes wrong! Thank you for showing how.
rajeshk4u it’s a tricky technique but the more you make them the better you get. They are supposed to be very thin. Once the batter has fermented (yes leave it out and salt can slow the process down) then the trick is to have the pan hot when you move the batter round the pan you will get very thin areas it’s fine don’t worry but you don’t want it too thick. I hope this helps. Please let me know how you get on. Download my free app and you can share pictures with me too. Thanks Hari
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Hi Hari, watched your video of dosa and heard you mention about tava/pan working and not working. I make dosa regularly asI am originally fron the south of India. One important point to note is that if you have made rotis on tava prior to making dosa then it does not work even if you have washed the tava. So best is yo keep two tava one for rotis and onefor dosa. Also i saw you season the pan with oil. You can even cut an onion into half and rub the cut side to seasonthe pan. This also helps. Best tava for a crispy dosa is cast iron. I am not an expert but make fairly good crispy dosas. Hope you dont mind me giving these tips!
So glad you have shared this Hari. I was searching for Dosa recipes this weekend, but all seemed to complicated. As always, you deliver a method easy for us to give it a go!
Rayna Online I’m so pleased you feel that you can give this recipe a go. Please share you dosa pictures with me on my app here is the link hari.is/2P5rXbk
Looking forward to hearing how you get on. Thanks Hari
This looks awesome, I will definitely try your recipe. Thank you.
Let me know how you get on Delicia
I really like your bread recipe and I like the recipe for your potatoes very nice thank you for sharing your video
WOW!!!! Have to try this out someday. You made it look so simple!! BRAVO!!! Cheers!
Thanks so much for watching!
SIMPLE COOKING..... JUST RIGHT FOR A FOODIE LIKE ME....LOVE YOUR CHANNEL ❤️❤️❤️❤️
Lovely 💐
I love your English accent Hari. And your recipes are inspiring and they always work. From Betty in Australia
Betty Desmond I love your name Betty. So happy to hear that you are cooking my dishes in Australia. Thank you so much for watching - thrilled that you like the recipes.
Hari, you have a nice little container with spices. Are those all the spices you need to make indian food.? Thanks you
Your site is amazing! What kind of oil do you use/recommend? Thanks
I really want to try this recipe and many of your recipes. What is the little blender that you used at the start?
I will try this. Love dosa
Hi Hari, Looks delious, I will sure try this recipe. Can you please tell me where I can purchase a grinder like the one you use to grind the Dosa batter? Thanks you in advance
Thank you for sharing us this video, my batter is ready for tomorrow 🤗 I am so excited to try my first organic and gluten free dosa with your potato chutney recipes. 😋Vivement demain!
Absolutely deevine. Thnku 4 sharing this recipe vid with us.
Just one question please, do you onky cook dosa on one side, is ther no need to turn it to cook on t other side aswell?
I will try this thoosai👌
I hope I will get those ingredients easy, would love to make Dosa on my own, they taste amazing with everything what makes you happy LOL 😋 I eaten them every day when I was in Kerala couple of years ago. Thanks for sharing your video great recipe!! ,🌹🌹🌹
Hi Hari ! I love Indian food but don't know how to make them. Your recipe will help me to make dosa.Thanks a lot. ( from US)
Thanks for watching and I hope you enjoy making these Dosa!
I noticed that cooks from India, tend to use 'parboiled' rice. Is that the same as 'easy-cook' rice in the UK?. For me your recipe is much easier, as I already have regular rice....
rajeshk4u Hi 👋 par boiled is semi cooked rice which is the same as soaking it but quicker so you can do either. Hope that helps!
Where can I buy a motar and pestel lik?
e yours
Hello Hari from Canada! Could I use split mung beans instead of the urid Dahl?
Hi Petra all the way in Canada - yes you sure can mung beans will work too. Please let me know how you get on. I would love to see your dosa so please post your pictures in my free app hari.is/2P5rXbk thanks for watching.
Hari, greetings from Holland. A very nice recept and as usual a good presentation. I will try this Dosa recipe this weekend. One question, what is the name of the blender you have used.It seems to be compact and effective?.
Hi Alur Thanks so much for watching in Holland!! This is the Cuisinart Spice and nut grinder. I think it's a great little blender to use. When yo make these please can you take a picture and post it in the app hari.is/2P5rXbk - I would love to see how you get on! Thanks so much Hari
I've tried making dosa a couple of times but I cannot seem to get the batter right, whether I make it or buy the just add water variety. Will definitely try your recipe as your batter looks perfect!
It can be tricky I totally agree - see how you get on with my recipe and let me know if you have any problems and I will see if I can help. Thanks for watching Hari
I have no idea what you're making but i love it😅😂
These are fermented Indian pancakes called Dosa filled with a spicy potato filling. Glad you like the look of them! Thanks for watching Hari
In the fridge for the 24h rest ? Thanks a lot
Nafissa Nessaba Hi no it needs to be at room temperature.
@@HariGhotra thanks 😙😙
I wish I had seen your question! I kept it in the fridge!
@@hyperspace32 you are nice. Thanks a lot to answering me 😊
It is hard to make dosa, in places it is too thin and it cracks, or other places it is too thick, so it does n't appear to cook. I have the same problem with ready made mixtures. It will take a lot more practice.... I also made the mistake of keeping the batter in the fridge rather then outside at room temperature to ferment. I will see if I can salage the remaining batter by keeping it outside. I did salt, before making the dosa, so I don't know if salt stops the fermentation process....
The potato is easy to make, it never goes wrong!
Thank you for showing how.
rajeshk4u it’s a tricky technique but the more you make them the better you get. They are supposed to be very thin. Once the batter has fermented (yes leave it out and salt can slow the process down) then the trick is to have the pan hot when you move the batter round the pan you will get very thin areas it’s fine don’t worry but you don’t want it too thick. I hope this helps. Please let me know how you get on. Download my free app and you can share pictures with me too. Thanks Hari
Nice to you with your hair pulled back, thank you.
The more I taste foods from other nations, the more I despise American foods. So much healthier!
A mixed varied diet is always a good idea. Thanks so much for watching Hari
This is not how we make authentic dosa or the aloo palya.. :-|
I'm sorry..