Dosa Batter Quotes

Layla poured the batter into the pan, drawing circles with the back of a tumbler to create a large crepe. "I've made coconut chutney, green chutney, and red chutney to go with it, as well as sambar." She pointed to the souplike side dish that was one of her favorite accompaniments to masala dosas. The journey through the dips with their hints of salt, heat, sour, and spice were what made masala dosas special.

Indeed, food and femininity were intertwined for me from very early on. Cooking was the domain not of girls, but of women. You weren’t actually allowed to cook until you mastered the basics of preparing the vegetables and dry-roasting and grinding the spices. You only assisted by preparing these mise en places for the older women until you graduated and were finally allowed to stand at the stove for more than boiling tea. Just as the French kitchens had their hierarchy of sous-chefs and commis, my grandmother’s kitchen also had its own codes. The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food.

The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food. This, of course, was in stark contrast to what was considered womanly or desirable in the West, especially when I started modeling. To look good in Western clothes you had to be extremely thin. Prior to this, I never thought about my weight except to think it wasn’t ever enough. Then, with modeling, I started depending on my looks to feed myself (though my profession didn’t allow me to actually eat very much). When I started hosting food shows, my career went from fashion to food, from not eating to really eating a lot, to put it mildly. Only this time the opposing demands of having to eat all this food and still look good by Western standards of beauty were off the charts. This tug-of-war was something I would struggle with for most of a decade.

We arrived from New York after a daylong slog through airports and planes and traffic. It was 10: 00 p.m. local time, but my body had no idea if it was night or day. Krishna was hungry, so I found some leftover dosa batter in the kitchen and started making one for her. Next thing I knew, my grandmother was by my side, commandeering the griddle. “Let me do it,” she said. “You don’t know where anything is.” I insisted, but she won, even though by then she cooked with only one arm, the other still paralyzed from the stroke. Then my aunt Papu came in and yelped, “You’re making your grandma cook?” She was appalled. “It’s ten at night!” Papu took over, my grandmother wouldn’t leave, and my uncle Ravi entered the fray. “Look at you,” he said. “You’re supposed to be this famous food person and you’re making these women cook at ten o’clock!” I quickly remembered how it felt to live with so many people. Every move you make is scrutinized. You get up and it’s “Where are you going?” You come back and it’s “Why are you wearing that blouse? I like the other one better.” You walk outside and someone calls from the veranda, “Don’t go that way, there’s too much sun!” It was exasperating and suffocating and God, I had missed it.

Look, Sarasa, it’s not enough just to inspect the upper surface while buying a dosa pan. You should look at its base too. It too must have an even surface. And if you start using it from day one as if it’s a non-stick – that’s it! Your dosas will stick to the pan and come out a mess. There’s a procedure to get it ready for use. In our house we’d apply oil to the pan and keep it near the stove’s flame for several days. Sometimes we’d keep it out in the sun too. After it was heated up we’d wash it, scrubbing it with coconut coir. We’d keep doing this till the pan soaked up all the oil and became ready. An ideal pan should be coarse enough for the batter not to slide away, but smooth enough that the dosa shouldn’t stick when lifted. That’s when a pan is ready …