But I can't make a dosa that's anything like a dosa.
This is what a dosa should look like (from Wikipedia, natch):
And these are what my dosas look like:
This was from two nights ago: dosa, coconut chutney, dal, and a sliced Fiji apple. Clearly that dosa has issues.
And this was from last night: dosa, haldi pickle, and steamed (frozen) broccoli and spinach cooked with ginger.
Here are the problems with my dosas as I understand them:
- I am not actually making the dosa batter. I'm using MTR-brand Dosa Mix (which is, apparently, sold on Amazon). Maybe this stuff will never actually make a dosa no matter how hard I try.
- I'm not getting the batter to spread thinly enough in the pan. Madhur Jaffrey says the technique is to start with the spoon in the center and make circles as you move outward towards the edges of the pan, flattening as you go. My batter hits the pan and goes "clump," and when I try to use the spoon, I just make a spoon-shaped groove in the middle of my dosa. Probably means I need to turn down the heat a bit. Maybe more oil.
- I can't get the dosas to flip without breaking. This has to do with the thinness issue; they're too thick, so when one side is done, the middle is still raw and they won't flip over properly. And if I keep the done side cooking in the hopes that the middle will cook too, the done side burns.
- White girls just can't cook dosas. Ever. No matter what.