I'm trying to make Indian rice-urad dal dosas and the recipe calls for a nonstick pan. given that this is a recipe/food that certainly pre-dates nonstick pans, what would be appropriate to use? my only nonstick is for egg-frying, i'd be making miniature dosas...

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nutcakes
nutcakes January 17, 2011

Seasoned cast iron or seasoned flat bottom carbon steel wok or other pan should work--heavy, hot and the seasoning makes them nonstick.

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pauljoseph
pauljoseph January 17, 2011

Yes Seasoned cast iron or seasoned flat bottom carbon steel wok also a thin or thick flat non stick pan work very well you can see how we make dosa in thin non stick pan (you can find in my picture)

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pauljoseph
pauljoseph January 17, 2011

Try this egg dosa recipe http://www.food52.com/recipes...

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Kankana
Kankana January 17, 2011

I have always used a plain simple non stick pan and it works fine for me. What i do is, i cut the edge of the potato and prick it with a fork , and use the flat side to slightly oil the pan.

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pauljoseph
pauljoseph January 18, 2011

Same dosa dough/Batter you cam make idli http://en.wikipedia.org...

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Raquelita
Raquelita January 18, 2011

thanks everyone! you have confirmed my suspicion that this is the right opportunity to get my cast iron seasoned up--I've been too scared of messing it up but dosas are worth it. i tested a few in my miniature pan last night and they were pretty good!

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susan g
susan g January 18, 2011

There is a restaurant in Washington DC -- Indique -- that serves mini masala dosas as an appetizer. We had been hoping to go back to a place that was there 25 years ago (Paru's, now in CA), for their dosas that were something like 2 feet across, made by the owner's mother standing behind the counter -- a joy to watch!

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Raquelita
Raquelita January 18, 2011

ok, i tried again tonight on a seasoned cast-iron...I still did not get the results I'd like. i had a lot of issues spreading the batter thin (it was sticking to the bottom of my spoon and created holes), then it never got crispy and shiny underneath. I wonder if my bigger problem is the batter--it separates into a watery layer and a heavier grain layer, so maybe I didn't grind the rice fine enough or added too much water? I was using an immersion blender, since I don't have a food processor or regular blender. What do people think?? Pan, batter, combination?

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pauljoseph
pauljoseph January 18, 2011

Wash Soak Urad Dhal for 6 hours. And wash and soak rice and a pinch of Fenugreek For 10 hours separately
Grind grams to a smooth frothy paste. Grind rice to a pouring consistency and mix both tougher and stir well . Keep aside for 8 to 10 hours.( at 90 degrees F.)

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