Thankzzz sanj i really like ur way of cooking. u cook in such a easy way but wen v try in r kitchen result b very differnt...

We are very much thankful Sanjay Thumma, Ur videos are all marvelous.Specially the varieties of dosa making & rava dosa.We have enjoyed the most.I think now on I need not feel guilty of making dosas.God blez U for allowing us to access ur recipe videos.We have seen ur wedding snaps.Congrates.convey my enquiries to mrs sanjay. Iam not able to send you the video but try this way of making pesarattu,to get cryspee N thinner. Ingredients whole moong :150gm Methi seeds:1/2 tsp Raw rice:a handful folded tuardal/tuaram parpu:1 tbsp soak over night and grind in the morning to slightly grainy(not much) add salt. after spreading just top it with finely chopped onions,gr.chilly,ginger,jeera.Like ur dosa no need to turn the otherside to cook. We are residents of hyderabad.I would like to know about the way tamilians make tasty,cryspee adai.Can you please help me with best compliments rajkumari& her husband

Can you give me fool proof tips to ferment dosa batter in the winter time in USA.

Thanks sarika

Thank you for this video. It is fascinating to watch you make everything look so easy. I went with the easiest version, uttapam like pancakes. I posted a link to your video at my blog and hope more people will be able to see how these interesting breads are made.

I ate several different versions in Malaysia recently and loved them. I'm happy to be able to create something similar at home. Thank you!

Aloha, Alina Niemi

Find award-winning vegetarian and vegan recipes at my blog: http://almostveganinparadise.wordpress.com

Dear Chef, Your cooking recipes are excellent.We enjoying your recipes allways. thanking you, Looking forward more delicious recipes. palitha Perera & Family SriLanka.

Dear Chef, Your cooking recipes are excellent.We enjoying your recipes allways. thanking you, Looking forward more delicious recipes. palitha Perera & Family SriLanka.

amazing video. thanks fr all the tips

Can you give me fool proof tips to ferment dosa batter in the winter time in USA? I try to put batter in the oven (while oven lights on,etc). But this method batter smell funny and dosa does not taste good at all.If anybody could give me tips I would appreciate it. Thanks in advance.

I loved it. I am going to follow this. I always enjoy your cooking technique. Please post more items. Thank you.

Rumya

That was really a Fantastic video. Thank you.

very easy way ,I liked it

excellent video

It looks so easy onscreen! will have to try it a few times over to get it right though. Question... i noticed that the oil for frying is used only once the batter is spread out on the pan..so..no preheating oil in the pan for this?? guess only super non-stick pans are allowed! also.. was kinda waiting for a good coconut chutney recipe.

This is an excellent video about making different kinds of Dosas. Well..am still learning to make the perfect dosa. Also its the first time I have heard about using Channa Dal and Methi seeds in the batter. I only use Rice, Urad Dal and a little Poha (Atukulu) for a crispier texture. About Channa Dal, I have a question..Do we need to use the hard channa dal (senaga pappu) or the roasted channa dal (putnalu)? Also, it looks like using a small bowl with a flat bottom is easier to spread the dosa, because I use a large spoon with a rounded bottom to spread the batter; And thanks for your tip about running the spatula on the dosa to remove the extra batter, I should try doing it the next time around. Thanks for sharing the video. It was very helpful.