Step 1: Preheat Pan
Heat up a flat non-stick pan (a crepe-pan is best), over medium heat. While your pan is heating up, mix some salt into your batter. I use about 1 tbsp for my 30 oz. tub. Mix the batter thoroughly until it has a smooth consistency with no clumps. If it seems too thick, you can add a little water.
Step 2: Pour batter on pan
Make sure the pan is not too hot. (If it is, the batter will not spread evenly and will clump and stick to the spoon.) Take a soup ladle and drip about 2 ounces (one quarter cup) of batter into the center of the pan.
Step 3: Spread the batter
Using a circular motion, spread the batter evenly around the pan using the back of the spoon until there is a uniformly thin layer of batter in a 10" circle
Step 4: Drizzle olive oil
Drizzle about a teaspoon of oil over the surface of the dosa as it cooks. I use extra virgin olive oil, but any cooking oil will do.
Step 5: Cook until brown
Continue cooking over medium heat. No need to flip it over. It will take about 2-3 minutes to cook through. If you like your dosa crispy (as I do), you can turn up the heat a bit at the end or leave it to cook a bit longer. But make sure you cool down the pan a bit by sprinkling some cool water on the pan before you start the next one.
Step 6: Ready to Serve
When your dosa is done, it should be golden brown and should lift from the pan easily. Fold it in half and set it on a plate while you are making the next one. You can eat dosas plain, dip them in your favorite sauce, or roll up your favorite food inside like a burrito. One classic filling is my spicy potato filling. Check it out in my recipe section..