Mainly served with Sambar and Chutney, Dosa hits you with a punch of deliciousness and authenticity. Originated from Udipi in Karnataka, Dosa has flapped its wings and travelled beyond borders, and managed to become a favourite. Be it a South Indian breakfast stall or a fine-dining restaurant, the aroma of fresh Dosa batter being poured on a hot Tawa is simply irresistible. Most South Indian households have a batch of Dosa batter in their fridge to whip up a quick, healthy and delicious breakfast. These crispy crepes are one of the most popular and healthy breakfasts in South Indian cuisine. But when it comes to the other parts of the country, the divide between savouring a crispy, delicious Dosa and making it widens up. Personally, no matter how many times I tried, I always ended up with soggy and extra soft Dosas. This imperfection continued until I stumbled upon some simple tips to nail the process of making Dosas. And I thought- “Why not put people out of misery by sharing these tips?”. So, here are some easy tips and tricks to make your Dosa game strong so that you can enjoy perfectly crispy Dosas the first thing in the morning.
Keep The Proportions Right
The proportion of rice to Dal plays a vital role in making a Udipi-style Dosa. To make it simple for you, you should add two cups of rice, ½ cup Urad Dal, 1 tbsp Chana Dal, 1/3 cup Poha and 1 tsp Methi seeds to make your batter.
Fermentation Is The Key
A well-fermented Dosa batter not only makes the texture but the colour of the Dosa perfect too. Ideally, you should ferment your Dosa batter at least for 6-8 hours in a warm place to make it perfect.
Brush Your Pan With Some Oil
One of the most common problems faced by people is the Dosa sticking to the pan. A quick solution to this problem is to brush your pan with some oil or ghee before pouring the batter into it.
Spread The Batter Evenly
Spreading the batter evenly on the Tawa results in an evenly brown and crispy Dosa. For a crispy Dosa, the heat needs to spread evenly on the surface.
Keep The Flame Steady
Cooking a Dosa on an uneven flame will lead to an uneven texture and colour on Dosa. Keep the flame steady to allow a generous amount of heat to reach the Dosa for an even texture.
We have made it “easy-peasy-lemon squeezy” for you to nail a perfect crispy Dosas. Apply these tricks the next time you make Dosa at home and thank us later.
