Moving abroad doesn’t mean giving up your favorite home-cooked meals. Whether you’re craving crispy dosas for breakfast or soft rotis for dinner, this comprehensive guide will help you recreate authentic Indian flatbreads in any country, on any stove, and in any climate.
Why Indian Cooking Feels Hard Abroad
The struggle is real, and it’s not just in your head. Making dosas and rotis overseas comes with unique challenges that most Indians don’t anticipate until they’re standing in their new kitchen, wondering why nothing works the way it did back home.
Different stove types are the first hurdle. That gas stove you mastered in India? You might now be facing an electric coil burner, a glass-ceramic cooktop, or an induction system. Each requires different cookware and heat management techniques.
Ingredient variations create another layer of complexity. The rice varieties available at your local Asian store aren’t always the same as what you’d find in Chennai or Mumbai. Wheat flour labeled as “whole wheat” in Western supermarkets behaves differently from Indian chakki atta. Even the urad dal might be from a different source with varying starch content.
Climate differences dramatically affect your cooking. Dosa batter that fermented beautifully in Bangalore’s warmth might sit stubbornly inactive in a Toronto winter. Roti dough that needed minimal water in Delhi might require adjustment in humid Singapore or dry Arizona.
Understanding these factors is the first step to adapting your cooking successfully.
Picking the Right Dosa Tawa Abroad
Your tawa is the foundation of great dosas. Choose wrong, and you’ll fight with stuck, torn dosas every time. Choose right, and you’ll wonder why you ever worried.
Tawa Materials Explained
Cast Iron is the traditional choice and many consider it the gold standard. It retains heat exceptionally well, creates that authentic flavor, and with proper seasoning, develops a naturally non-stick surface. The downsides? It’s heavy, requires maintenance, and takes longer to heat up. Perfect for those committed to the craft and have gas or electric coils.
Non-Stick tawas offer convenience and easy cleanup. They’re lighter, require minimal oil, and work well for beginners. However, they can’t handle high heat as well as cast iron, the coating eventually wears out, and you must use gentle utensils. Good for everyday cooking when you want quick results.
Hard Anodized aluminum strikes a middle ground. It’s lighter than cast iron but more durable than basic non-stick. These tawas heat evenly, resist scratching better than Teflon, and often last longer. They’re popular in modern Indian households abroad.
Tri-Ply Stainless Steel with an aluminum or copper core is the premium option. These work on all stove types including induction, distribute heat evenly, and are virtually indestructible. They’re pricier but worth considering if you’re investing long-term.
| Stove Type | Cast Iron | Non-Stick | Hard Anodized | Tri-Ply Stainless |
|---|---|---|---|---|
| Gas | âś“ Excellent | âś“ Good | âś“ Excellent | âś“ Excellent |
| Electric Coil | âś“ Excellent | âś“ Good | âś“ Good | âś“ Good |
| Glass/Ceramic | âś“ Use with care* | âś“ Good | âś“ Excellent | âś“ Excellent |
| Induction | âś“ Yes | âś— Only if marked | âś— Usually no | âś“ Yes |
*Cast iron on glass/ceramic: Works but ensure the bottom is smooth to avoid scratching. Heavy weight can also crack the cooktop if dropped.
What Size & Thickness to Pick
Size matters more than you think. A 10-12 inch (25-30 cm) tawa is the sweet spot for most households. Go smaller, and you’re limited to mini dosas. Go bigger, and you’ll struggle with storage and handling, especially if you have limited counter space.
Thickness affects heat distribution and durability. Thin tawas (2-3mm) heat up quickly but can develop hot spots and warp over time. Thick tawas (4-5mm) heat evenly and last longer but take more time to reach the right temperature. For cast iron, thicker is generally better. For non-stick, medium thickness (3mm) offers the best balance.
Best-Selling Brands by Country
USA: Lodge (cast iron), Hawkins Futura (hard anodized), Prestige (non-stick), Uno Casa (cast iron). Available at Amazon, Walmart, Indian grocery stores, and specialty cookware shops.
UK: Prestige, Stahl, Hawkins, and Vinod. Find them at Asian supermarkets in Leicester, Southall, or online via Amazon UK and specialtyindiancooking.co.uk.
UAE/Saudi Arabia: Prestige, Hawkins, and Meyer dominate. Widely available at Carrefour, Lulu Hypermarket, and Union Coop stores across Dubai, Abu Dhabi, and Riyadh.
Australia: Prestige, Scanpan (premium), and Lodge. Check Indian grocers in Sydney, Melbourne, and Brisbane suburbs, or order via Amazon Australia.
Canada: Lodge, Prestige, and Starfrit. Available at Indian stores in Brampton, Surrey (Vancouver area), and through Amazon Canada.
Singapore/Malaysia: Meyer, Lock & Lock, and Indian imports like Prestige. Visit Mustafa Centre, Little India shops, or major supermarkets.
South Africa: Prestige and Le Creuset (premium). Found at Indian stores in Durban and Johannesburg, or Makro and Game stores.
Germany/France: Tefal, WMF, and imported Indian brands. Try Asian supermarkets in Frankfurt, Munich, Paris suburbs, or Amazon.de/fr.
Choosing the Right Spatula for Each Tawa
A spatula seems trivial until it ruins your expensive non-stick coating or can’t flip a dosa cleanly.
For non-stick tawas: Use silicone or wooden spatulas exclusively. Metal will scratch the coating, reducing its lifespan dramatically. The traditional Indian wooden spatula (dosai katti) works beautifully and is heat-resistant.
For cast iron and stainless steel: Metal spatulas are fine and actually preferred by many cooks. A thin, slightly flexible metal turner gives you precision when spreading batter and flipping. Stainless steel or carbon steel both work well.
Common mistakes to avoid: Using metal on non-stick (even “gentle” metal scratches over time), using plastic spatulas on high heat (they melt or warp), and not having a thin enough edge (makes spreading batter difficult and tears dosas).
Invest in at least two good spatulas: one for spreading batter and one for flipping. Keep them specific to your tawa type.
How to Make Dosa Batter Abroad (Climate-Based Guide)
Getting dosa batter right in a foreign climate is where most people struggle. But with the right approach, you can achieve perfect fermentation anywhere.
Ingredient Availability by Country
Rice: Look for parboiled rice (also called converted rice or idli rice) as your primary base. In the USA, brands like Uncle Ben’s or Carolina work adequately. UK residents can find idli rice at Asian stores or use easy-cook rice from mainstream supermarkets. If authentic South Indian rice isn’t available, use 70% short-grain rice and 30% medium-grain as an alternative.
Urad dal: Most Indian and Asian grocery stores stock this. In pinch situations, you can substitute with split mung beans (moong dal), though the texture and flavor will differ slightly. The fermentation process remains similar.
Fenugreek seeds: Essential for that signature dosa tang and to aid fermentation. Usually available at Indian stores, Middle Eastern stores (ask for “hilba”), or online. If unavailable, increase fermentation time slightly, though results won’t be identical.
Fermentation by Climate
Hot & Humid Climates (Singapore, UAE, Malaysia, Southern USA in summer): You’re in luck. Your batter will ferment naturally in 8-12 hours. Place it in a warm spot but avoid direct sunlight. In extreme heat (above 35°C/95°F), check at 6-8 hours to prevent over-fermentation, which makes batter sour.
Temperate Climates (Most of USA, UK, Australia): Fermentation takes 12-18 hours at room temperature. Speed it up by placing the batter container in these spots: near a heater vent, on top of the refrigerator (the motor generates warmth), in a slightly warm oven with just the light on, or wrapped in a blanket in a closed cabinet.
Cold Climates (Canada, Northern Europe, winters in northern USA): Standard room temperature won’t cut it. You need active intervention. Best methods: use your oven with just the light bulb on (creates 27-32°C/80-90°F environment), use an Instant Pot on yogurt setting for 8-10 hours, place the container in a cooler with a bowl of hot water (replace water every 3-4 hours), or invest in a fermentation box or heating mat designed for bread-making.
Pro tip: Warm your rice slightly before grinding and use lukewarm water when blending. This gives fermentation a head start in cold climates.
Regional Fermentation Strategies & Timing
Mastering dosa batter fermentation in your specific location makes the difference between mediocre and restaurant-quality dosas. Here’s what actually works based on where you live.
USA – Regional Breakdown
Northeast (New York, Boston, Philadelphia): Winter is your enemy. November through March, room temperature is far too cold (15-20°C/59-68°F). Your batter will just sit there. Solution: preheat your oven to the lowest setting (usually 170°F/77°C) for just 2-3 minutes, then turn it OFF. Place your covered batter container inside with only the oven light on. This creates a consistent 27-29°C (80-84°F) environment. Check after 10-12 hours. Summer is easy—12-14 hours at room temperature works perfectly.
Southeast (Florida, Georgia, Louisiana): High humidity accelerates fermentation. Spring through fall, 8-10 hours is sufficient at room temperature. Keep your batter covered but not airtight; it needs to breathe. In peak summer (above 32°C/90°F), start checking at 6 hours. Over-fermentation happens quickly here—your batter will smell very sour and may develop a grayish tinge. If you’re going to be away, ferment in an air-conditioned room (slower but controlled) rather than risk over-fermentation.
Midwest (Chicago, Minnesota, Michigan): Extreme temperature swings mean you need different strategies by season. Winter requires the heated oven method like the Northeast. Brief spring and fall allow room temperature fermentation but expect 14-16 hours. Summer works like the Southeast with faster fermentation. Many Midwest cooks simply use the Instant Pot year-round for consistency.
Southwest (Arizona, New Mexico, Nevada): Desert dryness doesn’t stop fermentation, but it does dry out your batter surface. Cover with a damp towel over the lid. The heat helps—summer fermentation takes 8-10 hours, winter takes 12-14 hours. Pro tip: place your container in the microwave (turned off) with a mug of hot water beside it. The enclosed space holds humidity and warmth.
West Coast (California, Oregon, Washington): Coastal areas are moderate year-round. California: 10-12 hours at room temperature works most of the year. Pacific Northwest: slightly longer (12-15 hours) due to cooler, damper conditions. San Francisco’s microclimates mean neighborhoods vary—the Mission district is warmer than Sunset, so adjust accordingly.
Canada
The fermentation challenge here is real. From October to April, you absolutely need artificial warmth. The Instant Pot on yogurt mode is worth its weight in gold for Canadian winters. Alternative: heat your oven briefly, turn it off, place batter inside with oven light on. Even in summer (June-August), most of Canada requires 14-18 hours at room temperature. Toronto, Vancouver, and Montreal see the mildest conditions—summer fermentation there takes 12-14 hours. Prairie provinces (Calgary, Winnipeg, Regina) need heated methods even in summer evenings. One successful approach: start fermentation in the evening after grinding, keep it warm overnight, and it’s ready by morning.
UK & Ireland
Consistent moderate temperatures mean consistent results once you figure out your spot. Room temperature (18-22°C/64-72°F year-round) requires 14-18 hours. The airing cupboard (hot water heater cupboard) is traditional and works brilliantly—cuts fermentation to 10-12 hours. Don’t have one? Place batter near a radiator (not directly on it) or on top of your fridge. British homes are often cooler than people realize, so “room temperature” here is effectively cold by fermentation standards. Summer months (June-August) can drop fermentation to 12-14 hours if there’s a heat wave. The key is patience—don’t assume it’s failed at 12 hours; give it until 18 hours in winter.
UAE, Saudi Arabia, Kuwait, Bahrain
Fermentation is almost too easy here. The challenge is preventing over-fermentation. March through October (essentially 8 months), your batter ferments in 6-8 hours at room temperature. Some cooks report fermentation in as little as 5 hours during July-August. The risk: over-sour batter that makes heavy, dense dosas. Check at 6 hours—if it smells tangy and has bubbles throughout, it’s done. November through February are moderate—8-10 hours works. Pro tip: grind batter at night, leave on the kitchen counter, and it’s ready by morning. Air conditioning slows fermentation significantly; if you keep your home below 24°C (75°F), expect 10-12 hours.
Singapore & Malaysia
Tropical perfection for fermentation. Year-round consistency at 28-32°C (82-90°F) means 8-10 hours reliably. The humidity helps prevent surface drying. Place covered container in the warmest room (usually kitchen after cooking). Avoid the refrigerator or air-conditioned bedrooms. Check at 8 hours—if it’s bubbly and smells pleasantly tangy, it’s ready. Over-fermentation is possible here too; by 12 hours in peak heat, it may be too sour. Some cooks ferment in the closed oven (turned off) just to keep it away from food smells and pests. The consistency of this climate means once you find your timing, it works every single time.
Australia
Northern Australia (Darwin, Cairns, tropical Queensland): Basically Singapore conditions. 8-10 hours year-round, with faster fermentation possible in extreme summer heat (check at 6-7 hours November-February).
Eastern Australia (Brisbane, Sydney, Newcastle): Temperate with warm summers. November-March: 10-12 hours. April-October: 14-16 hours. Use heated oven method in winter. Sydney’s mild winter still requires warmth assistance—room temperature isn’t enough.
Southern Australia (Melbourne, Adelaide, Hobart): Winter is cold (June-August). You need the oven method or Instant Pot—expect 12-15 hours even with warmth. Summer is perfect: 10-12 hours at room temperature. Melbourne’s weather is unpredictable, so many cooks use consistent methods (Instant Pot) year-round rather than adapting seasonally.
Western Australia (Perth): Mediterranean climate means easy fermentation 8 months of the year (September-April): 10-12 hours at room temperature. Winter (May-August) requires warmth assistance and 14-16 hours.
South Africa
Johannesburg & Highveld: Altitude and dry climate create moderate temperatures. Year-round fermentation takes 12-15 hours at room temperature. Winter (June-August) nights are cold—use the warm oven method. The dryness means you must cover your container well; some cooks wrap it in towels to retain moisture and warmth.
Durban & Coastal Areas: Humid subtropical climate is fermentation-friendly. Summer (November-March): 8-10 hours. Winter: 12-14 hours. Similar to Singapore in summer—fast and reliable. Humidity prevents surface drying, so covering is less critical (but still recommended for hygiene).
Cape Town: Mediterranean winter with cool, wet conditions (May-August) requires 16-18 hours even with warmth assistance. Summer (December-February) is hot and dry: 10-12 hours works. The strong seasonal variation means you’ll need different strategies throughout the year.
Germany, Netherlands, Belgium, Northern France
Cold, damp climates slow fermentation considerably. Your batter will survive but develop slowly. Room temperature (16-20°C/61-68°F) requires 18-24 hours—yes, a full day. Without warmth assistance, you might grind batter one morning and have it ready the next morning. Solutions: heated oven method cuts this to 12-14 hours. Instant Pot reduces it to 10-12 hours. Some cooks place the container near a heating radiator—if you do this, put a towel between them to avoid hot spots. Brief summer months (June-August) can reduce fermentation to 14-16 hours during heat waves, but generally, expect to plan ahead in these regions.
Scandinavia (Sweden, Norway, Denmark, Finland)
Even colder. Your kitchen might be 15-18°C (59-64°F) most of the year. Without intervention, fermentation could take 24-30 hours and may not complete properly—the wild yeast and bacteria slow dramatically below 20°C. The Instant Pot is not optional here; it’s essential for reliable results. With Instant Pot on yogurt mode: 12-14 hours. With heated oven: 14-16 hours. Summer offers a brief window (late June-early August) when room temperature fermentation works in 16-18 hours. Most experienced cooks in Scandinavia treat fermentation as a heated process year-round, not something left to room temperature.
Key Indicators of Perfect Fermentation (Any Region)
Regardless of location, look for these signs:
- Batter has risen noticeably (about 1.5 times original volume)
- Surface has tiny bubbles throughout
- Smell is tangy but pleasant, not overwhelmingly sour
- Consistency is fluffy and airy, not dense
- When you stir, you hear a slight fizzing sound from trapped air
If your batter hasn’t doubled in volume but smells sour, it’s over-fermented (too much heat). If it has no smell and no bubbles after your expected time, it needs more warmth or more time.
Tools for Perfect Batter
Wet Grinder: The gold standard used in South India. Produces the smoothest batter with ideal texture. Brands like Premier, Ultra, and Elgi are available through Indian stores abroad. The investment (typically $150-300) is worth it if you make dosas and idlis regularly.
High-Powered Blender: A more accessible option. Vitamix, Ninja, or Blendtec can produce good results. The trick is to blend in small batches with minimal water, letting the machine rest between batches to avoid overheating. You might need to blend slightly longer, and the texture may be marginally coarser.
Instant Pot Method: For both grinding and fermenting. Some people successfully use the blender for grinding, then ferment in the Instant Pot on the yogurt setting. It maintains consistent warmth, crucial in cold climates.
Food Processor: Works in a pinch but gives the coarsest texture. Use the steel blade and pulse frequently, adding ice-cold water gradually to prevent heating.
How to Choose Atta Abroad for Soft Rotis
Roti quality starts with flour quality. Not all “whole wheat flour” is created equal.
Atta Types Explained
Sharbati Atta: Made from Sharbati wheat variety, known for producing extremely soft rotis. The gluten content is moderate, and the flour has a slightly sweet taste. This is what most Indians consider premium atta. Available at Indian stores abroad, though often pricier than local alternatives.
Lokwan Atta: Another traditional Indian variety, slightly coarser than Sharbati but still produces good rotis. Common in Western and Northern India. Look for it at specialized Indian grocers.
US/Canadian Hard Red Wheat: The standard “whole wheat flour” in North American supermarkets comes from hard red wheat. It has higher gluten content than Indian atta, which can make rotis tougher if you don’t adjust your technique. To adapt: use slightly less water, knead more gently, and don’t overwork the dough.
Khapli/Emmer Wheat: An ancient grain variety gaining popularity for its nutritional profile. Makes slightly denser rotis with a nutty flavor. Available at health food stores and some Indian markets as “emmer flour” or “farro flour.”
Multigrain Mixes: Blends of wheat with millet, oats, barley, or other grains. These create more textured, nutritious rotis but require adjustment in water ratios and kneading technique. Start with 70-30 wheat-to-other-grain ratio.
Where to Buy Atta (Country-wise)
USA: Aashirvaad, Annapurna, Pillsbury Chakki Atta at Patel Brothers, Indian grocers, or Amazon. King Arthur whole wheat flour from mainstream stores works as an alternative.
UK: Elephant Atta, Natco, Tilda brands at Tesco, Asda, or Asian supermarkets in Leicester, Southall, Bradford.
Canada: Laxmi, Swad, Golden Temple brands at Indian stores in Brampton, Surrey, Mississauga, or via online retailers.
UAE/Saudi: Aashirvaad, India Gate, Sher brands widely available at Carrefour, Lulu, and smaller grocers.
Australia: Indian brands at stores in Harris Park (Sydney), Dandenong (Melbourne), or online through Indian grocery delivery services.
Singapore/Malaysia: Multiple Indian brands at Mustafa Centre, Little India shops, or major supermarket chains.
How Climate Affects Kneading
In cold, dry climates: Flour absorbs less water. Start with warm (not hot) water to make kneading easier and to activate gluten gently. The dough may feel slightly stiffer initially. Let it rest 20-30 minutes before rolling; the rest period allows even hydration. You might need to add a touch more water than you’d use in India.
In humid climates: Flour naturally contains more moisture from the air. Use room temperature or even slightly cool water. You’ll likely need less water overall. The dough may feel stickier. Dust your rolling surface more generously with dry flour.
Universal tip: Always add water gradually. You can add more, but you can’t take it away. Aim for dough that’s soft but not sticky, pliable but not loose.
Regional Kneading Techniques & Adjustments
Different regions require different approaches to get that perfect roti dough consistency. Here’s what works best where you live.
USA & Canada (Cold/Dry Winters, Variable Summers)
Northern states and most of Canada face harsh winters where indoor heating creates extremely dry air. Your flour will be drier, and dough can feel tough. Use water heated to about 40°C (104°F)—warm to touch but not uncomfortable. Start with less water than recipes suggest, then add gradually. The kneading technique itself should be gentle: fold and press rather than aggressive pushing. After kneading for 5-7 minutes, cover the dough and let it rest for at least 30 minutes. This resting period is crucial in dry climates as it allows the flour to fully hydrate without overworking.
In summer, especially in humid regions like the Southeast or Pacific Northwest, switch to room temperature water and reduce total water by about 10-15%. The dough will come together faster.
UK & Ireland (Moderate, Humid Year-Round)
British weather means consistently moist air. Your flour absorbs atmospheric moisture, so it’s already slightly hydrated before you start. Use cool or room temperature water, never warm. You’ll need noticeably less water than Indian recipes call for—sometimes 20% less. The kneading motion should be brisk: push down and away with your palm, fold back, quarter turn, repeat. This develops gluten quickly in the already-hydrated flour. Total kneading time is usually 8-10 minutes. The dough should feel smooth and elastic but never sticky. If it sticks to your hands, resist adding more flour; instead, oil your palms lightly and continue kneading.
UAE, Saudi Arabia, Kuwait (Hot & Extremely Dry)
Desert climates present unique challenges. The air is so dry that exposed dough forms a skin within minutes. Use lukewarm water and add a tablespoon of oil or ghee to every 2 cups of atta—this prevents the dough from drying out. Knead quickly and efficiently; don’t take breaks mid-knead. Keep a damp cloth over your dough bowl at all times. The kneading technique is standard, but speed matters. Six minutes of focused kneading is better than ten interrupted minutes. After kneading, apply a thin layer of oil to the dough ball’s surface before covering. When rolling rotis, work fast and keep unused dough covered. Some cooks here prefer making smaller batches more frequently rather than large amounts that sit and dry.
Singapore, Malaysia, Indonesia (Hot & Humid Year-Round)
Tropical humidity means your flour is already moisture-laden. This is actually ideal for soft rotis, but you must adjust technique. Use cold water straight from the fridge. You’ll need significantly less water—start with 60% of what recipes suggest and add slowly. The dough will feel wetter and more pliable than you expect. Knead with a light touch; over-kneading in humid conditions can make the dough gummy. Five minutes is usually sufficient. Dust your work surface generously when rolling. Store dough in the refrigerator even for short periods, as it can start fermenting at room temperature in this climate, which changes the texture.
Australia (Regional Variations)
Northern Australia (Darwin, Cairns) is tropical: follow the Singapore approach with cold water and minimal kneading. Southern regions (Melbourne, Sydney, Adelaide) have moderate climates: use room temperature water and standard kneading. The key challenge in Australia is adapting to seasons—summer might require cold water techniques, winter might need warm water. Watch your dough’s behavior rather than following a fixed rule.
South Africa (Highveld vs Coastal)
Johannesburg and highveld regions are dry with altitude: use the warm water, gentle kneading approach like northern USA. Durban and coastal areas are humid: follow the reduced water, quick kneading technique like tropical regions. The altitude in Johannesburg actually makes flour behave differently—gluten develops faster due to lower air pressure, so knead for less time (5-6 minutes maximum).
Germany, Netherlands, Scandinavia (Cold & Damp)
Northern Europe combines cold and humidity, creating a unique situation. Flour is moist but cold, which inhibits gluten development. Use warm water (45°C/113°F) to counter the cold. Knead longer than you would in India—10-12 minutes—because the cold slows gluten formation. The dough should be slightly firmer than in warmer climates. Let it rest in a warm spot (near a radiator or in a barely warm oven) for 30-45 minutes. This rest period is essential; skipping it yields tough rotis in cold climates.
Storing Dough (Short-term & Long-term)
Short-term (same day): Keep dough in a covered container at room temperature for up to 4-6 hours. In very warm climates, refrigerate after 2 hours to prevent fermentation. Bring to room temperature before rolling for softer rotis.
Medium-term (2-3 days): Refrigerate in an airtight container. The dough will firm up. Before using, let it sit at room temperature for 30 minutes, knead briefly with a few drops of water or oil to refresh.
Long-term (1-2 weeks): Form dough into balls, place on a floured tray, freeze until solid, then transfer to freezer bags. Thaw in the refrigerator overnight, then bring to room temperature before rolling. Texture will be slightly different but acceptable.
Pre-rolled rotis: Roll out rotis, layer between parchment paper, freeze flat. Cook directly from frozen on a hot tawa, flipping once they start puffing. Convenient for busy weekdays.
Where to Buy Tawas & Ingredients Worldwide
USA: Amazon, Walmart, Target for mainstream brands. Patel Brothers, Apna Bazaar, India Bazaar for Indian brands and ingredients. Specialty stores: Sur La Table, Williams Sonoma for premium cookware.
UK: Amazon UK, Asian supermarkets in Leicester Square, Southall, Green Street (London), and Bradford. Tesco and Asda carry basic Indian ingredients.
Canada: Amazon.ca, Indian stores in Brampton (Gerrard India Bazaar), Surrey BC (dozens of options), and Calgary’s International Avenue.
UAE: Lulu Hypermarket, Carrefour, Union Coop, Choithrams. Specialized stores in Bur Dubai and Karama.
Saudi Arabia: Danube, Panda, Al Othaim, and Al Raya stores. Massive Indian goods section in most major supermarkets.
Singapore: Mustafa Centre (open 24/7), Little India Arcade, Tekka Centre, FairPrice supermarkets.
Malaysia: Mydin, Jaya Grocer, Indian shops in Brickfields (KL), Penang’s Little India.
Australia: Harris Park and Parramatta (Sydney), Dandenong and Springvale (Melbourne), Sunnybank (Brisbane). Online: Shop4India, MyIndianSupermarket.
South Africa: Fordsburg (Johannesburg), Dr Yusuf Dadoo Street (Durban). Larger chains like Pick n Pay and Woolworths carry some items.
Germany: Asia-Mekong, Asia Shop, Spice Village in major cities. Turkish stores often stock rice and lentils. Kaufland and Rewe in areas with large immigrant populations.
France: Passage Brady (Paris), Asian stores in 13th arrondissement, Tamil shops in La Chapelle. Auchan and Carrefour in suburban areas with Indian communities.
Quick Troubleshooting Guide
Dosa sticking to tawa: Tawa isn’t hot enough (most common), needs better seasoning (cast iron), or batter is too thick. Solution: heat tawa longer before first dosa, season cast iron properly, add a bit of water to thin batter.
Batter not fermenting: Too cold, insufficient fermentation time, or old urad dal. Solution: move to warmer location, wait longer (up to 24 hours in cold climates), always use fresh urad dal from stores with high turnover.
Roti turning dry and hard: Overcooked, dough too stiff, or flour with very high gluten. Solution: cook on higher heat for less time, add more water to dough, mix half Indian atta with all-purpose flour (maida).
Tawa smoking excessively: Oil burning from previous use, or cooking at too high temperature for non-stick coating. Solution: clean thoroughly after each use, reduce heat slightly, avoid cooking sprays on non-stick.
Induction compatibility issues: Tawa isn’t magnetic (induction requires ferromagnetic material). Solution: hold a magnet to the base before buying; if it doesn’t stick firmly, it won’t work. Look for “induction-compatible” label or choose cast iron/tri-ply stainless.
Batter too sour: Over-fermented. Solution: use sooner, store in cooler spot, add pinch of sugar or salt to balance, or mix with fresh batter if you have it.
Dosa won’t crisp up: Tawa not hot enough, too much oil, or batter too thick. Solution: increase heat, use minimal oil (just rub with oiled cloth), spread batter thinner.
Final Shopping Checklist
Before you start cooking, make sure you have:
Cookware:
- Appropriate tawa for your stove type
- Spatula compatible with your tawa material
- Dabba or container for spreading oil
- Large mixing bowls for batter/dough
Ingredients:
- Atta (or whole wheat flour substitute)
- Parboiled/idli rice
- Urad dal
- Fenugreek seeds
- Salt
- Oil or ghee
Storage:
- Airtight containers for flour
- Large container for batter fermentation
- Smaller containers for dough storage
- Freezer bags (if storing pre-made items)
Optional Appliances:
- Wet grinder or high-powered blender
- Instant Pot (for fermentation)
- Food processor
- Kitchen scale (for consistent measurements)
Setup Check:
- Identified warmest spot in your home for fermentation
- Tested your stove’s heat levels with new tawa
- Located nearest Indian grocery store or reliable online source
- Planned storage space for bulk ingredients
Your Journey Starts Here
Making authentic dosas and rotis abroad isn’t just possible—it can become as natural as it was back home. Yes, you’ll need to adapt to different equipment, adjust for climate, and perhaps try new ingredient sources. But thousands of Indians worldwide have figured it out, and now you have the roadmap they wish they’d had.
Start with one meal. Get your tawa right, master your batter or dough in your specific climate, and soon you’ll be teaching others in your community. The smell of fresh dosa on Sunday morning or warm roti with dal for dinner—that’s home, wherever you are.
What will you cook first?
