I was in Hyderabad earlier this week and a friend invited me home for dinner. He knew that I liked dosas and asked his wife to prepare some - even though it is more of a breakfast dish.
It was interesting to see how they are done at home
The dosas are made in a flat frying pan with a very shallow rim. The batter - if I understood correctly - is made from rice, a fine white skinned lentil and water. The pan has to be very hot.
After the batter is ladled it spreads out - much like a crepe - and is left to fry.
After a while the dosa hardens onto the pan and is then flipped for a short time before serving.
The dosa was served with a paste/chutney based on peanuts. Earlier in my hotel I had seen pastes made from curry leaves, ginger and mint which were served as condiments.
My colleague had prepared a condiment from gongura which is a leaf I have not previously heard of. However it seems to be popular in Andhra Pradesh.
