Hawkins Futura Nonstick Dosa Tava Griddle, Инструкция по эксплуатации

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The Futura Dosa Tava (Griddle) was designed for making
dosa
up to
30 cm in diameter. The following tips are in addition to the instructions in
the
dosa
recipes.
1.
The Hawkins Test Kitchen used two different utensils for
spreading batter while developing the
dosa
recipes in this Manual:
(1) A straight-handled, stainless steel ladle (Figure A) with a 2 inch/
5 cm diameter flat base which curves widely into slightly rounded sides
about
3 /
4
inch/2 cm high and (2) A
katori
(Figure B) with a 2
1 /
2
inch/
6 cm diameter flat base which curves widely into straight sides about
1
1 /
2
inch/4 cm high. Both utensils are acceptable but we prefer the
katori
because it gives better control, which is especially helpful when spreading
large
dosa.
2.
The batter for a
dosa
must all be poured on the centre of tava at the
beginning at one time. Do not add any batter later. Pour the batter on
tava quickly. Start spreading quickly.
3.
Use a light touch on the batter as you spread. Do not press the
katori
down so far that it touches the batter which has already "set" on the
base but try to push the still-liquid batter evenly in a circular
motion outwards.
4.
Even if the batter skips an area on the tava (making a hole/tear),
continue spreading in one direction. Do not stop or reverse direction. Do
not attempt to fill in any holes in the
dosa
with batter. Doing so increases
Tips for Making
Dosa
the likelihood of spoiling the
dosa
. Even with holes, the
dosa
should hold
together once the batter is cooked and the taste and doneness will be fine.
5.
If the batter is difficult to spread because it is sticking to the
katori
and lifting off the tava, the tava may be too hot. You may reduce heat
but – if the
dosa
are cooking as you wish with that heat setting – you may
try the following options to make spreading batter easier:
a.
Wipe tava all over with a kitchen cloth or paper napkin before
adding batter.
b.
Sprinkle
1 /
2
tsp/2.5 ml water on tava and wipe with a kitchen
cloth or paper napkin before adding batter.
6.
The correct heat is important for making excellent
dosa
. The heat
applied to a
dosa
can be controlled by adjusting the heat setting and
the cooking time.
7.
Within the range of acceptable heat, higher heat makes crisper and
browner
dosa
; lower heat makes softer and whiter
dosa
.
8.
In general, cooking a
dosa
longer makes it crisper and browner and
cooking a
dosa
for a shorter time makes it softer and whiter.
9. Dosa
made with parboiled rice (
Traditional South Indian Dosa
) are
softer than
dosa
made with plain rice. Before the first turning of these
softer
dosa
, check that the edges have become firm. Slide the spatula
a little under one edge of
dosa
. The edge should not crumple or fold. If it
does, do not attempt to lift
dosa
but allow it to cook longer.
10.
Even on the ideal heat, the first
dosa
,
uttapam
or
roti
cooked after
pre-heating the tava takes a little longer to cook properly than the second
and subsequent items that may be cooked after the first. The extent of
the longer time has been indicated in each recipe where required.
6
Figure A Figure B