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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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.)