Adding Ingredients To Your Dosa Recipe

Tempering (Tadka) for Dosa

1. 1

   Heat the pan

   Place a small heavy-bottomed skillet or small tadka pan over medium heat and let it warm for about 1 minute. The pan should be hot but not smoking.

2. 2

   Add oil and ghee

   Add 3 tbs oil and 1 tbs ghee (if using) to the hot pan. Swirl to coat the bottom and heat until the oil shimmers.

3. 3

   Temper mustard seeds

   Add 1 tsp mustard seeds to the hot oil. Wait 10–20 seconds for them to crackle and pop. Watch carefully to avoid burning.

4. 4

   Fry dals and cumin

   Immediately add 1 tsp urad dal, 1 tsp chana dal and 1 tsp cumin seeds. Fry, stirring or tossing, for 30–45 seconds until the dals turn golden brown and fragrant.

5. 5

   Add hing and dried chilies

   Lower the heat slightly. Add a pinch of asafoetida and 2 dried red chilies (break them if you want more heat). Fry for 10–15 seconds until the chilies darken slightly and release aroma.

6. 6

   Add curry leaves, fresh chilies and ginger

   Add 8 curry leaves, 1 tsp finely chopped green chilies and 1 tsp grated ginger. Stir continuously for 10–15 seconds so the curry leaves crisp but do not burn.

7. 7

   Spice it

   Sprinkle 1 tsp turmeric powder, 1 tsp red chili powder and 1 tsp salt into the tempering. Stir for 5–10 seconds to bloom the spices in the hot oil.

8. 8

   Finish and balance flavors

   Turn off the heat. If using, stir in 1 tbs lemon juice and 2 tbs chopped cilantro. Taste and add a little more salt or lemon if desired.

9. 9

   Incorporate into dosa batter or filling

   Pour or spoon the hot tempering evenly over about 4 cups of dosa batter or into the potato/onion filling while it is still hot so the flavors infuse. Stir gently to combine. Use immediately to spread and cook dosas.