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Dosas - Can they be make ahead?

lafouchow Sep 2, 2012 01:52 PM

I finally got the hang of making dosas and now there are too many to use at once. Does anybody ever make dosas a day or two ahead of using them?

Thank you.

  1. p
    pine time Sep 2, 2012 02:17 PM

    Maybe some other hound has had luck, but not me. Tried make-ahead dosas and make-ahead idlis. Neither worked.

    1. todao Sep 2, 2012 02:33 PM

      The problem with "make ahead" Dosas is that they lose their crispness and it's difficult, if not impossible, to restore that texture. You can make them ahead and refrigerate them in a well sealed container if you're not concerned about the texture but I wouldn't. Why not just store the batter in the fridge for a day or two? You could make up the batter with salt in or out (I'd leave it out) and only use what you need, adding salt to what you use as you use it.

      1 Reply
      1. re: todao
        lafouchow Sep 2, 2012 02:38 PM

        The batter was already frozen and thawed out. I let it ferment for over 48 hours and did not want to push my luck. Since the batter is just rice and lentils, maybe it can stay in batter form longer.

      2. junglekitte Sep 2, 2012 02:53 PM

        I know you didn't ask about frozen, but they sell masala dosas at TJ's that are frozen. You reheat them in a hot pan with some oil and they come out crisp. So why not homemade!? Even better!

        1 Reply
        1. re: junglekitte
          lafouchow Sep 2, 2012 02:56 PM

          That sounds like it will work. I'll try it!

        2. luckyfatima Sep 2, 2012 08:26 PM

          Can you or should you make ahead...piping hot fresh dosas are amazing. Once they cool down, you have the McDonald's french fry effect. They really only taste best hot and fresh.

          A lot of places make idlis ahead of time. That is more doable, but still nothing beats a soft fluffy puff of a fresh idli. Once they cool and get older, they dry out and get harder and harder.

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