This Recipe Makes ± 1 Dozen Dosa (± 12 Pieces)
Sweet Dosa is a kind of pancake from the Indian subcontinent, produced using a batter. It is to some degree like a crepe in appearance.
It is indigenous to South India; its correct origin in that district is unknown.
My grandmother prepared this all the time as she is of South Indian (Tamil) descent.
In South Africa, it is a well known dish in the Indian homes of those South Indian cultures.
Traditionally, Sweet Dosa is served hot along with chutneys & curries, namely tinfish chutney/curry, potato curry or just eaten as it.
Sweet Dosa Ingredients:
- 5-6 tablespoons granulated sugar (according to taste)
- 2 cups milk
- 1 teaspoon butter/ghee
- ½ teaspoon salt
- vegetable oil for cooking
- 1 cup all purpose flour
- Add the butter to a microwavable safe bowl.
- Heat for 20 seconds until the butter has melted.
- In a medium sized bowl/dish, add in the milk.
- Thereafter, add in the butter, flour, sugar & salt.
- Mix well & you should have a smooth batter without any lumps. Take note, if there are any lumps, simply pour the batter into a strainer with a bowl under, the batter should come out smoothly.
- The consistency shouldn’t be too thick or too runny. If its too thick, add more milk. If its too weak, add more flour.
- Taste to check sugar content according to your taste.
- Next, lather some vegetable oil in a skillet/pan or tava.
- Pour a ladle full of batter & allow it to spread on its own in a thin lace like layer. You may also rotate your wrists to get a circular shape of the batter.
- Allow the batter to cook on low heat for about a minute.
- Using a spatula, gently flip the dosa over when the edges become firm.
- Cook the other side for a minute or so as well. It should be slightly browned.
- Place cooked dosa’s into a container lined with wax paper.
- Repeat the process until all of the batter is used.
- Enjoy it whilst hot.
- Serve this Sweet Dosa hot with chutneys (Tin Fish Pilchards Chutney) or curries or simply enjoy as is.