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 ..
i cook many types watching your video , i cooked many thimes dosa as just you said , when ever i forget again open your youtube video and start preparing dosa , thankyou so much .
As I live in US and the temperature in the house is cooler than in South India, especially in the winter... I mix about a teaspoon of water from the yogurt container into the batter to facilitate fermentation.
i tried ds method n also kept dosa khiru in fridge til week n when i again made dosa it came out as fresh n crispy as i wanted....hates of to u dear soul....thnx a tone for not only ds but every effort u put in to enhanse our taste no matter where we are....i m in australia n watch n follow every tios n method n result comes us more thn perfect...by grace of god n u..:-)
We've been using the $20 Oster blender for 2+ yrs without any problem... and dosa is not the only batter we make... we make idli, paddu, adai as well. I have to admit that we struggled like crazy to get the proportion right ending up with bad dosas until we watched this video... comes out perrrfect every time!! thanks Vahchef :)
I followed this recipe and it was perfect. It was my first time and it was perfect. But it also depends on what kind of pan you use. i will suggest use non stick one. because i tried to make this dosa in two different pan and dosa didn't stick at all in non stick. happy cooking everyone.
hello chef,i am not Indian but am married to an Indian and your channel is always the best for me to learn Indian delicacies.its Always easy for me to understand your videos
sir i do cook very well in fact i have many admirers but after seeing your recipes i felt there is much more to learn .wanted to become a good chef like you need your blessings as i became a great fan of yours thanking you
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!
You are so awesome !!!! Could you please let us now the perfect temperature to make dosa on an electric grill ? What temperature did you make them on ? Thank you .......
My God! You are blessed with such a great talent... You r so talented ... I love your recipes .. i never learned cooking from my mom or my granny cuz i use to find it boring and too much of work.. but i never knew i cd cook so well and quick by watching your videos.. THANKS ALOT!!
I feel u hav more knowledge than chef Sanjeev kapoor . The way u explain thing in detail whc becomes easy to understand even for a layman . And the best thing is u tell all variations in one episode . Lik in dis u told about batter , paper dosa and masala dosa Sanjeev kapoor must had made 3 episode out of this .
Mr. Sanjay Thumma: Your cooking and refining skills making variant of dosas and uthappa are excellent. I am 61, a lady, I lived in USA for almost 39 years and I have never eat a mysore dosa with tomatoes chutney or a cone dosa. Now I know what to eat next time. Please keep it up!! You are doing good. Thank you.
Sir I believe it’s not about tawa buts it’s about art . Do u think the vendor in street food who sell delicious dosa has branded tawa. It’s all about art . Buy any brand it’s how u take care of it . How u clean and only us non stick spatula .
for home use you can buy non stick but if you just buy simple iron tawa and watch a video on you tube that how to season a dosa tawa and apply the prosess by your self then also you can make very good dosa at home
I bought a Black Decker mixer (7 speed) 2 years back that works really very well . If the motor gets heated up, it stops automatically. Gift from god :). You can find a wide variety of mixers in Menards. If you are lucky enough, you may find good deals on them. It's certainly worth paying $30-40 for yum yum dosas , Idlis and of course to keep your family happy :)
This is absolutely the best instructional video I have found. My wife and I watched this on his superb web site and made a batch. It was great! Since that time years ago, we have regularly made a selection as shown and all our family members love them, especially Masala. It reminded me of my 24 years living in Singapore and year in India. Brilliant instruction.
Hi chef I love your cooking. It was really awesome. U r an inspiration in my cooking. Thanks for showing us the way of cooking...... My son loves many of your dishes. Thanks a lot.
Hi Chef. Thanks for all the detailed recipes. Mysore Masala makes my mouth water. I saw this variation. The masala applied is red chillie powder with ground groundnuts. I soak the urud daal and rice separately. The urud daal I grind to a very fine texture by repeatedly adding water and grinding. The rice i grind to a grainy texture. Then fermentation makes or breaks the dosai. In cold countries to get it going is always so difficult. Can ya gives us few tips on that. Thanks
Very nicely explained preparing of many types of dosas with same batter. I loved your presentation. Will try all dosas mentioned by you over a period of time. Thanks for sharing this video of many dosas at one go for viewers.
You are excellent in showing and explaining good recipes. As a Northern Indian I can now understand how nutritious and tasty vegetarian South Indian food is. God Bless you. You will become a great man one day. Thank you
oh god how nicely it has came out.. very crispy.. i could never prepare like this ;-(.. but u inspired me to try again.. hope this time it wil come out well..
Chef! I hail from Andhra Pradesh but never knew the secret for this tasty stuffing in the Masala dosa nor did I know the trade secret of the batter. Today I tried both and it came ditto restaurant style. I am so thrilled. Thank you so much. Really these days I enjoy cooking ever since I started trying your recipes. Wonderful, delectable, sumptuous stuff that you create are simply irresistible. Being a 100% vegetarian I wish you make more veg recipes and also wish you to advocate vegetarianism.
Hi Iam SaiSathya for Pondicherry Iam watching regularly for your programme ......... enjoying and at the same time I learn lot of small small secrets of making and giving correct measurements and tasty recipes .....and in my home, my family members are also appreciate me for giving tasty and yummy ...... and healthy food....... amazing ....... and thanks a lot...........
@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.
I'm not sure how it's supposed to smell like but I have fermented stuff before, but not dosai. They usually smell sourish but it still smell kinda nice. Mine only has that unpleasant raw lentil smell after a day. I'll definitely try again when I'm free. Thanks for your encouraging words. =)
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
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
Hi chef, you are awesome. you are really blessed with a great talent. I have learnt a lot from you. Can you please post the recipe of the stuffing of masala dosa.
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
It was probably too cool. I always put it in the oven for 12 hours at about 30 degrees celsius (86° Farenheit) and it ferments perfectly. I even always add the salt BEFORE fermenting and it's no problem at all if you let it ferment in a really warm place. The batter will rise to 2-3 times of the original volume (make sure your bowl is big enough!!!) and will get light and foamy with this the nice typical slightly sourish smell. Good luck! :)
Everyone wondering what blender you should use for this I used a Blendtec and it came out at the perfect consistency. They are a bit expensive but they will last much longer and feel like those professional ones they use at restaurants so they are worth every penny!
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 :)
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.
thanks for your kind words , i take it as blessings
What is the variety of rice?
@@ErrorInPerfection
You can use any type of rice even the cheapest
.
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 ..
Stay blessed chef u really inspire to cook.
i cook many types watching your video , i cooked many thimes dosa as just you said , when ever i forget again open your youtube video and start preparing dosa , thankyou so much .
As I live in US and the temperature in the house is cooler than in South India, especially in the winter... I mix about a teaspoon of water from the yogurt container into the batter to facilitate fermentation.
Does the dosa come out a little sour because of that? I want to try your technique but I don't like saur dosa...
i tried ds method n also kept dosa khiru in fridge til week n when i again made dosa it came out as fresh n crispy as i wanted....hates of to u dear soul....thnx a tone for not only ds but every effort u put in to enhanse our taste no matter where we are....i m in australia n watch n follow every tios n method n result comes us more thn perfect...by grace of god n u..:-)
This was so interesting and easy to understand! Thank you chef! 🙂
We've been using the $20 Oster blender for 2+ yrs without any problem... and dosa is not the only batter we make... we make idli, paddu, adai as well. I have to admit that we struggled like crazy to get the proportion right ending up with bad dosas until we watched this video... comes out perrrfect every time!! thanks Vahchef :)
I followed this recipe and it was perfect. It was my first time and it was perfect. But it also depends on what kind of pan you use. i will suggest use non stick one. because i tried to make this dosa in two different pan and dosa didn't stick at all in non stick. happy cooking everyone.
Love it!!! Single batter for various dishes. Appreciate the person who originally found these recipes. Proud to be Indian.
leave it to ferment for 12 hrs at room temerature and later shift to refrigerator
Which tava is this?
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.
Can you use grind fenugreek instead of fenugreek seeds
hello chef,i am not Indian but am married to an Indian and your channel is always the best for me to learn Indian delicacies.its Always easy for me to understand your videos
Thanks. Happy cooking
u r a grt Chef!...thanks for ur tips...will definitely try them out...:)
Best dosa recipe on youtube. Good presentation...thank you.
"Now, let's make ........ dosa!"
Priceless!
Sanjay Thumma's presentation is very enjoyable. His lovable personality perhaps is adding a great flavour to his recipies.
Chef can Channa dal be substitued for yellow split peas? will texture be ok?
no it will not work.
no no its not ok
Nope
Won't work
sir i do cook very well in fact i have many admirers but after seeing your recipes i felt there is much more to learn .wanted to become a good chef like you need your blessings as i became a great fan of yours thanking you
nice..
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!
You are so awesome !!!! Could you please let us now the perfect temperature to make dosa on an electric grill ? What temperature did you make them on ? Thank you .......
130 C
Bhanuprasad avula ushaallurr
So
G
H
J
J
U.
I like this pgorama
Excellent presentation. I loved it. I will prepare for everyday breakfast. Thanks.
The best chef.
sir u did not tell us the for fermentation of batter after blending it
is he a SIR by title ??
It’s a way of showing respect
truly right
+Jyoti Aggarwal jdk
My God! You are blessed with such a great talent... You r so talented ... I love your recipes .. i never learned cooking from my mom or my granny cuz i use to find it boring and too much of work.. but i never knew i cd cook so well and quick by watching your videos.. THANKS ALOT!!
I feel u hav more knowledge than chef Sanjeev kapoor . The way u explain thing in detail whc becomes easy to understand even for a layman . And the best thing is u tell all variations in one episode . Lik in dis u told about batter , paper dosa and masala dosa Sanjeev kapoor must had made 3 episode out of this .
Sanjeev K is a tv pretty face not a chef.
Sanjeev kapoor is just a dramebaaz,hiding his old videos frm youtube-- oh hello woh zamana gaya we got other people to give away their recipes
Mr. Sanjay Thumma:
Your cooking and refining skills making variant of dosas and uthappa are excellent.
I am 61, a lady, I lived in USA for almost 39 years and I have never eat a mysore dosa with tomatoes chutney or a cone dosa.
Now I know what to eat next time.
Please keep it up!! You are doing good.
Thank you.
after grinding all , is it required overnight for fermentation?
yes , that's called fermentation ,makes a tastier and crispier dosa , if u dont want to ferment that long then u have to add ENO or baking soda
S G ...WTF Eno? Really ...is it like a substitute for baking soda? P plssss tell me u were joking ....LMAO
u r d best chef in d world. lovely presentation skills. thumbs up 2 u!!!
hi, vahchef, suggest me best non stick dosa tawa / branded, waiting for reply sir.
Manisha Khankal i use a large nonstick pan
Manisha Khankal I use prestige. It works well
Sir I believe it’s not about tawa buts it’s about art . Do u think the vendor in street food who sell delicious dosa has branded tawa. It’s all about art . Buy any brand it’s how u take care of it . How u clean and only us non stick spatula .
for home use you can buy non stick but if you just buy simple iron tawa and watch a video on you tube that how to season a dosa tawa and apply the prosess by your self then also you can make very good dosa at home
ruclips.net/video/WhopAfIsrmc/видео.html cast iron tawa.. plz watch the video
How lovely u spread it? Ilike yours recipies very much.
without urad dal its possible to make dosa plz advice
yup you can make it with rava or semolina
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
Sunethra. Thank you very much for your nice recipes and very clear explanations. I love your recipes.
any rice will do ,long grain is best
I bought a Black Decker mixer (7 speed) 2 years back that works really very well . If the motor gets heated up, it stops automatically. Gift from god :). You can find a wide variety of mixers in Menards. If you are lucky enough, you may find good deals on them. It's certainly worth paying $30-40 for yum yum dosas , Idlis and of course to keep your family happy :)
with every video ..u inspire even more...U R OUT OF THIS WORLD.....!
This is absolutely the best instructional video I have found. My wife and I watched this on his superb web site and made a batch. It was great! Since that time years ago, we have regularly made a selection as shown and all our family members love them, especially Masala. It reminded me of my 24 years living in Singapore and year in India. Brilliant instruction.
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.
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......
The best cooking teacher for Indian cooking I've ever watched. Your tips and attention to detail, while keeping everything interesting, is amazing.
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..
Hi chef
I love your cooking. It was really awesome. U r an inspiration in my cooking. Thanks for showing us the way of cooking...... My son loves many of your dishes. Thanks a lot.
wooooow......delicious....u r the best one chef in the world..i like ur all receipes...
Sanjay, you are the man! Someone with your energy, humor and awesome recipes should go global. Get a TV show on cable or something! ;-)
Hi Chef. Thanks for all the detailed recipes.
Mysore Masala makes my mouth water. I saw this variation. The masala applied is red chillie powder with ground groundnuts.
I soak the urud daal and rice separately. The urud daal I grind to a very fine texture by repeatedly adding water and grinding. The rice i grind to a grainy texture. Then fermentation makes or breaks the dosai. In cold countries to get it going is always so difficult. Can ya gives us few tips on that. Thanks
Very nicely explained preparing of many types of dosas with same batter. I loved your presentation. Will try all dosas mentioned by you over a period of time. Thanks for sharing this video of many dosas at one go for viewers.
Check out our new videos of Dosa
You are excellent in showing and explaining good recipes.
As a Northern Indian I can now understand how nutritious and tasty vegetarian South Indian food is. God Bless you. You will become a great man one day. Thank you
oh god how nicely it has came out.. very crispy.. i could never prepare like this ;-(.. but u inspired me to try again.. hope this time it wil come out well..
this dhosai batter is very different than what my mother and grandmother make..bet this tastes good too..
Very clear and comprehensive video - am keen to try this myself. Thanks from Australia (via the Uk)
Chef! I hail from Andhra Pradesh but never knew the secret for this tasty stuffing in the Masala dosa nor did I know the trade secret of the batter. Today I tried both and it came ditto restaurant style. I am so thrilled. Thank you so much. Really these days I enjoy cooking ever since I started trying your recipes. Wonderful, delectable, sumptuous stuff that you create are simply irresistible. Being a 100% vegetarian I wish you make more veg recipes and also wish you to advocate vegetarianism.
I am a big big fan of you.... I learnt so much from your videos. God bless you vacheff
it is really help full for us..specially dosai is frm tamil people [also one of the srilankan food]..im keep watching ur recepies....vgood,,,
Dear chef, though being a south Indian, I greatly benefited from seeing your shows. Pls keep going chef.
you are genius. You know what you r doing and of course you love doing it.
Hi Iam SaiSathya for Pondicherry
Iam watching regularly for your programme ......... enjoying and at the same time I learn lot of small small secrets of making and giving correct measurements and tasty recipes .....and in my home, my family members are also appreciate me for giving tasty and yummy ...... and healthy food....... amazing ....... and thanks a lot...........
@chef you are simply superb!!!!!!!!!!!! love to watch you receipes...keep sharing
Wow!! Thanks a tonn, my husband loves to eat dosa's, i made it this way, it came out to be just AWSOME!!
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
I think you are the only one soaks all the ingredients in one bowl...
It shows how skilled you are in cooking...
you are great. your all videos are excellent. can you show the diet recipes??? plzzzzz!!!
@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.
I'm not sure how it's supposed to smell like but I have fermented stuff before, but not dosai. They usually smell sourish but it still smell kinda nice. Mine only has that unpleasant raw lentil smell after a day. I'll definitely try again when I'm free. Thanks for your encouraging words. =)
Really he is best.i Leann so many dishes from him...RUclips channel....his talking and teaching style is superb...thanks sir.
u r a gr8 chef ! ur alllllll videoz r gr8 excellent! can u show the diet recipes???? plzzzzzzzzz!!!!!
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
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
Novice in cooking but,
Really Sanjay
Dosa and coconut chutney is our breakfast and lunch too!
Thanks so many dosa's
hai iam prashanthi iam great fan of your recepis ,,,idaily used 2 see your vedios and then only i will enter to my checken
Hi chef, you are awesome. you are really blessed with a great talent. I have learnt a lot from you. Can you please post the recipe of the stuffing of masala dosa.
I love dosai! Eaten on a banana leaf with a fantastic coconut side dish (sorry cant remember the name). I could eat these all day
@rekkhabusy well said ......... he is so open and sharing ......... thanks vahchef
Hello Vah Chef,
The Video is Gr8 as like your all Videos. Thanks for all dosa encyclopedia.
Greetings from Germany :-)
Superb presentation and ofcourse receipes are out of the world. u are God gifted
The which you explained is really awesome.....because of you only i am eating health food
Happy cooking Varun
You look really good..... Finally I found you here.....
oh u r already a great cook!
What a variation anof u deserve a pat for it.
Thanks for sharing it.
Brilliant!! Thanks a lot for the wonderful recipes!
I use parboiled rice,what ptoportion do you recommend?
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
you are great I love your cooking...keep it up.
ur simple recipies always create a magic.
+khalid pasha pasha Thanks. Happy cooking
v nice - tkx a lot chef - may god bless u with many more cooking ideas ...........
- rohini fr srilanka -
It was probably too cool. I always put it in the oven for 12 hours at about 30 degrees celsius (86° Farenheit) and it ferments perfectly. I even always add the salt BEFORE fermenting and it's no problem at all if you let it ferment in a really warm place. The batter will rise to 2-3 times of the original volume (make sure your bowl is big enough!!!) and will get light and foamy with this the nice typical slightly sourish smell. Good luck! :)
Loved this! You are the dosa king and make the recipes very clear. Thank you.
Everyone wondering what blender you should use for this I used a Blendtec and it came out at the perfect consistency. They are a bit expensive but they will last much longer and feel like those professional ones they use at restaurants so they are worth every penny!
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
i really like your videos..looks like iam getting addicted to them
Thank you
thanks 4 this dosa in different view . ilike that's and also i try in my kitch also....
Thanks for this great recipe! I appreciate your explanations for the finer points in cooking!
gobsmacked with all ur recipies, , genius chef.., u r graduating each one of us , thanks for educating .
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 :)
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.
it is the first time i used chana dal for dosa. its good
Thanks so much chef. I wish to learn more traditional Indian cooking and all your videos helps so much.
Today I make dosa in your recipe and it comes out very beautifuly thanks for for your recipe
Very nice..... awesome. Perfect.... Thank you 👍🏻
Thank you so much. I miss paper dosai and utapam so much ... yummy yummy!..
One and only van chef from Chicago God bless you sir