.*.Serve the ready Dosa with side dishes likeSouth Indian Coconut Chutney,South Indian Gunpowder ChutneyandSambar. I like to make and serve Dosas immediately while I cook as thismeans they are crisp and fresh when eaten. This, however, is not absolutely necessary. You can also make, stack and serve the Dosas later. Just ensure you keep them warm till serving time by placing them - just like with pancakes - in a closed dish.*.Before you start making the next Dosa,fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as youdid for the last Dosa.