5 Hacks To Make A Perfect And Crispy Dosa At Home
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Taking a big bite out of a crispy dosa with sambhar and chutney is more than simply a meal; it is an emotion! Dosa is an excellent combination of flavour and health. This dish is quite delicious and comes in various varieties, but mastering its simple cooking method can be challenging, at least for a beginner. The major problem with us beginners is that our dosa gets stuck on the pan. Sometimes, instead of sticking, it becomes soggy. Here are some clever ideas and hacks to make dosa like a pro if you want to surprise your loved ones with a tasty and crispy dosa cooked from scratch.

Soak Properly

The fate of your dosa can also be determined by how long you soak the raw ingredients. This is because soaking them in a small bowl can reduce the amount of space needed by these grains to absorb water.

The Right Way To Pick The Batter

The dosa's outer layer can sometimes be either too thick or too thin. This mostly depends on the batter and its consistency, so choosing the proper batter is essential. Once the fermentation is complete, take a ladle and start churning it. This is done to prevent the rice and lentils from settling down at the bottom.

dosa/ pinterest.com

The batter holds the key to a crispy dosa. So, if you get the equation correct, you've already solved half the problem. This is because the secret to making the perfect dosa is to mix the ingredients in the proper quantities. Start by soaking two cups of rice and half a cup of lentils (urad dal) separately for three to four hours or overnight. After that, blend these two together and make a fine paste.


The quality of your dosa will improve as you ferment the batter more. You need at least overnight, or 10–12 hours if you're just starting off. During the summer, you may need less time to ferment the batter.

Do Not Refrigerate The Batter

It may seem unusual, but if you store freshly made batter in the refrigerator, chances are it will take longer for the batter to ferment because the cool temperature takes longer to do so. Fermentation is best done at room temperature.