5 Mistakes To Avoid While Making Dosa: Here’s What You’re Doing Wrong

A perfectly crispy dosa is like a slice of heaven, don’t you agree? There is something incredible in how a simple batter can be transformed into the golden-brown delight we call dosa. You may ask how restaurants and street food vendors pull off this ‘miracle’. The truth is, you can even try to do it at home! Sure, you may not succeed on the first try. But you can gradually get better at it. With the right practice, your dosa will at least stop being sticky or thick. (Pro-tip: Next time your dosa turns out to be too thick, just declare that you made a kind of dosa uttapam!) But have you thought about what you are doing wrong? Have you tried and failed to make crispy dosa at home? Here are 5 possible reasons for your dosha problems:

Don’t make 5 mistakes while making dosa:

1. Using Cold Batter

Whether you make your own dosa batter or buy it from outside, you can store it in the refrigerator for later use. especially when the weather is hot, there is no other option but to refrigerate the batter to prevent it from turning sour. However, never use cold batter immediately after taking it out of the fridge. If you do this, you will have trouble spreading the dosa on the pan. Chilled batter gives sticky, lumpy dosas that are far from the target consistency. Hence, let your batter sit for around 15-20 minutes (or till it is close to room temperature) before you start making the dosas.

(Also Read: Ragi Dosa To Chicken Dosa: 5 Protein-Rich Dosa Recipes You Must Try Today,

2. Adding too much water to the batter

This mistake can happen while you are making the batter or when you are using the left over batter. For some types of dosa, like neer dosa, the batter needs to be thinner than usual. However, regular dosas should be made using slightly coarse batter, Another problem you may encounter is refrigerated batter that has become too thick. Keep in mind that add minimum amount of water and mix well. If there is more water in the dosa batter, then the dosa will not remain intact later.
(Also Read: How To Make The Perfect Dosa Batter – 7 Easy Tips,

3. Wrongly greasing the griddle

You can use oil, butter or ghee to grease your tawa. Make sure you pour enough and spread it over the entire surface of the tawa. Before greasing the griddle, it should be heated. You must have seen roadside vendors sprinkling a few drops of water on the pan before making the dosa. If the water sizzles and evaporates quickly, it means the tawa is hot enough to start. You can try to do this carefully at home as well. Another trick is to wrap half an onion in a thin cloth and soak it in some oil. You can then use this onion to grease your dosa tawa evenly. After spreading the batter remember to add more oil/butter around the edges of your dosa. You have to repeat this for every dosa you make.

(Also Read: How To Make Instant Crispy Dosa In Just 15 Minutes, Recipe Video Inside,

_{Using the right kind of griddle can ensure that your dosa is super crispy. Photo Credit: Unsplash}

4. Using a moist griddle

Make sure that the griddle is completely dry before heating and greasing it. Never use a griddle again without wiping it dry and removing old food particles. Any such ‘foreign’ element will cause problems later. If your dosa always sticks to your pan, you can try to fix this by using flour. The technique is simple: take a little Flour (or flour) and rub it gently over the entire surface of the tawa. Make sure you cover the sides as well. Invert the tawa to dust off the flour and use a dry cloth to wipe off any excess flour. This removes the moisture from the pan and will prevent your dosa from sticking to the pan.

5. Pouring batter too late

Making the right dosa also means getting the temperature right. As discussed earlier, it is never a good idea to use very cold batter. Similarly, you should also check the temperature of your pan. If you let the pan get too hot before pouring the batter, it will not spread into a round shape. would rather start dating cooked At the place where you poured the first spoonful of batter. This will result in thick, uneven dosa. So keep in mind that add the batter only when the griddle is just hot and not too hot.

Most people agree that making perfect, restaurant-style dosas at home takes patience and practice. With time, one gets better at it. But even if you’re a beginner, avoid these beginner mistakes.

(This content including advice provides general information only. It is in no way a substitute for qualified medical opinion. Always consult an expert or your own doctor for further details. NDTV does not claim responsibility for this information does.)