Soft Dosa Strips

A dosa cooked pale and pliable rather than crisp tears into soft strips that bend in the hand. Crisp, brittle dosa shatters into sharp pieces and is not used here.

Ingredients

• 1 soft dosa
• A little ghee or oil (optional)

Instructions

1. 1Heat a tawa or non-stick pan over medium heat and spread the batter thinly, brushing on a little ghee or a mild oil if you are using it.
2. 2Cook for about 2 minutes on one side only, lifting it off while still soft and pale — it should fold without cracking.
3. 3Let the dosa cool until barely warm, as it firms up a little as it sits.
4. 4Cut it into finger-length strips roughly the width of an adult finger, so one can be gripped with a little showing above the fist.
5. 5Discard any edges that have gone crisp or brittle, and stay beside your baby for the whole snack.

Tip. Keeping the pan cooler than usual and skipping the second side is the simplest way to keep a dosa soft.