I grew up with the sweet gothambu dosa version, sprinkled with a generous heaping of sugar and possibly (read: definitely) added even honey and sometimes a dab of ghee (what is diabetes?!). It was basically your Kerala version of crepes, with me letting my inner fat child have free reign. Be still my beating heart with clogged arteries.
Not to worry, I decided to spare your arteries this time with, instead, a SAVOURY dosa! Because who doesn't want an opportunity to eat some flavour bomb Coconut Chutney?
Side note: if you do want that delightfully sweet gothambu dosa, just remove the onions, chilli and coriander, make thin crepes on a hot pan and slather on whatever sweetness your heart desires. You're welcome.
This is my FIRST time ever making this savoury wheat dosa. So, I've much yet to learn. However, I'm sharing what little I've learned in the hopes that it'll help you when you make it. x
What I Learned
- Before cooking, make sure the batter reaches room temp if you've kept the batter in the fridge overnight.
Making dosa thin and NOT stick to the pan is a fine balance of trying to attain the correct temperature. Having the batter at room temp, removes that from the equation.
- Before spreading the batter on the pan:
On high heat, heat the pan
Grease the pan with a dollop of oil and spread it evenly on the pan's surface (only if you're NOT using a non-stick pan)
Sprinkle cold water onto the pan (this is a test of how hot the pan is) - the water should sizzle and evaporate almost immediately.
Pour the batter evenly onto the pan (best would be to pour a ladle of batter into the middle of the pan and move the pan in a circular motion to get an even spread). This is still a work in progress for me, will need to attempt it again soon. Let me know if you've had better results?
Once batter is poured onto the pan, reduce flame to medium. Then drizzle a bit of oil into the centre of the dosa and sparingly around the edges too for extra taste, and for an easier dosa flip later :P
Flip once the edges begin to crisp and curl and you get little holes in the dosa
Between each dosa, make sure the batter is stirred and mixed properly. Especially with this batter with chopped onions in it, we gotta evenly distribute that loooove
Once removing the cooked dosa off the pan, make sure heat goes on back to high and process starts again!
So some of you have asked our Ayurveda Doctor or already know your Ayurveda constitution, i.e., your unique mix of the three doshas (Vata, Pitta and Kapha). Isn't it amazing? Like getting to know yourself even MORE intricately?! I'm Pitta dominant with Vata attributes. Which is amazingly cool to know! Ayurveda is an age-old science, the Science of Life, that provides guidelines on how to maintain a state of balance, i.e., to be healthy. <3
How do we find that balance?
Each of us have unique ways of being in balance based on our constitution. There's a HUGE wealth of info, however, I'll be focusing on the crossroads of Ayurveda and food.
Finding our healthy balance through food depends on a few things including 1. our unique make-up of the three doshas, 2. the weather and 3. our body's various symptoms. Then, based on that, we adapt our diet to include healthy, nourishing foods specific to our individual needs. Simple, right?
As my cooking journey continues and we adopt more of the Ayurveda teachings, I'll be making a conscious effort to make the recipes more suited to one of the doshas or add, where possible, how it can be tweaked for each of the doshas.
Would this be something you'd be interested to see and know more about?
That's it for the mini prelude, for now :D
Vegan Pancake/ Gothambu Dosa/ Wheat Dosa
2 cup Wheat Flour/ Atta
4 1/2 cup Water
1/2 medium Onion
1 Fresh Green Chilli
1 bunch Fresh Coriander Leaves
Salt (as required)
Oil (as required)
Takes 15 minutes, serves 20 dosas
In a bowl mix all the dry ingredients and add water a little at a time till you get a loose, stirring consistency
On high heat, heat a flat based pan (sprinkle cold water on the pan - it should sizzle and evaporate immediately). Lower heat to medium, spoon a ladle of batter onto the pan and spread evenly.
Spoon a tsp of oil onto the dosa and around the edges of the dosa.
Once edges become lightly brown and crisp, flip the dosa by gently wedging a flat ladle under the dosa and flipping.
Once cooked on. both sides, remove from pan and serve with coconut chutney :)
Ayurveda Dosha Suitability:
Pitta (if chillies are not added and moderate salt is used)