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