In the Pesarattu video, my dosa is sticking to the cast iron pan, even though it's well-seasoned. What could be wrong with my batter or pan temperature?

Question

Is your Pesarattu dosa sticking to the cast iron pan? Troubleshoot common issues with your batter consistency or pan temperature to get a perfect dosa.

Answer 1

Your pesarattu batter might be too thin or the pan might not be hot enough. A properly seasoned cast iron pan and a batter with the right consistency are crucial for preventing sticking.

Detailed Explanation:

Several factors can cause pesarattu to stick to a cast iron pan, even if it's well-seasoned. Let's break them down:

1. Pan Temperature: The pan needs to be sufficiently hot before you pour the batter. If it's too cool, the batter will seep into the pores of the cast iron and stick. Test the temperature by sprinkling a few drops of water on the pan; they should sizzle and evaporate almost immediately. If the water just sits there, the pan isn't hot enough. Aim for a medium-high heat.
2. Batter Consistency: Pesarattu batter should have a slightly thick, but still pourable consistency. If it's too thin (watery), it will spread too much and be more prone to sticking. If it's too thick, it will be difficult to spread evenly. Adjust the consistency by adding a little more rice flour or water, a tablespoon at a time, until you achieve the desired texture.
3. Seasoning of the Pan: Even a well-seasoned pan can sometimes cause sticking. Ensure your pan is thoroughly seasoned. This means it has a smooth, non-stick surface built up from layers of baked-on oil. If the seasoning is damaged or thin, the pesarattu will stick. You can re-season your pan by applying a thin layer of oil and baking it in the oven at a high temperature (around 400-450°F or 200-230°C) for an hour.
4. Oil Application: Lightly oil the pan before pouring the batter. Use a neutral oil with a high smoke point, such as vegetable oil or canola oil. Don't over-oil, as this can make the pesarattu greasy. A thin, even coating is all you need.
5. Batter Distribution: Pour the batter in a circular motion, starting from the center and working outwards. Spread it quickly and evenly using the back of a ladle or a flat-bottomed measuring cup. Avoid spreading it too thin, as this can also lead to sticking.

Pro Tip:

After pouring the batter, let the pesarattu cook undisturbed for a few minutes until the edges start to lift and brown. This indicates that it's ready to be flipped. Use a thin, flexible spatula to gently loosen the edges before flipping.