Avoid these mistakes to make the perfect dosa with a crispy exterior and soft interior

1. Improper batter consistency: The consistency of the dosa batter is the most essential for making good dosas. The batter should be of pouring consistency, neither too thick nor too thin. If the batter is too thick, the dosa will not spread evenly, and if it is too thin, the dosa will be too crispy. So, make sure to maintain the right consistency.

2. Not fermenting the batter properly: Fermenting the batter is crucial for making soft and fluffy dosas. Make sure that it is fermented well, check on it a couple of times in the 8- to 12-hour period. You should be able to see a rise in its volume, and it should also start smelling slightly sour. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. If the batter is not fermented correctly, the dosa will not be soft and will not have the typical sour taste. So, make sure to ferment the batter for at least 8 hours or overnight in a warm place.

 

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3. Using too much or too little oil: Using too much oil will make the dosa oily, and using too little oil will make the dosa stick to the tawa. So, use the right amount of oil to make the dosa crispy and non-sticky. Sesame oil (also called gingelly oil in India) is the best oil to make a dosa.

4. Spreading the batter unevenly: Spreading the batter evenly on the tawa is essential for making a perfect dosa. If the batter is not spread evenly, the dosa will not cook evenly, and you will end up with some parts of the dosa being undercooked and some parts being overcooked. So, make sure to spread the batter evenly on the tawa.

Saurabh Singh Chandel, Executive Chef of Crowne Plaza Greater Noida shared some more mistakes that should be avoided. They are:

5. Dosas should be cooked on medium heat to ensure even cooking and prevent them from burning. Always adjust the heat accordingly to maintain a moderate temperature throughout the cooking process.

6. Flipping too early: Flipping dosa too early can cause the dosa to tear or stick to the pan.

7. Overfilling the dosa: Overfilling can make it difficult to roll or fold the dosa. Spread the filling in a thin layer across the dosa to ensure it remains easy to handle and roll.

Flipping dosa too early can cause the dosa to tear or stick to the pan. (Pic source: Pexels)

Hacks to make a perfect dosa

Below are a few hacks by Chandra to make the perfect dosa. They are:

1. Use a non-stick tawa: A non-stick tawa is easier to work with as the dosa doesn’t stick to the surface, making it easier to spread the batter evenly. If you don’t have a non-stick tawa, you can use a cast-iron skillet.

2. Add salt to the batter just before making dosas: Adding salt to the batter just before making dosas will prevent the batter from becoming sour too quickly. This way, you can store the batter for a longer time.

3. Use a ladle to spread the batter: Use a ladle to spread the batter evenly on the tawa. Pour the batter in the center of the tawa and use the back of the ladle to spread it in a circular motion.

Apply some ghee or sesame oil on the edges of the dosa while it’s cooking. (Pic source: Pexels)

4. Use a wet cloth to clean the tawa in between dosas: Clean the tawa with a wet cloth after making each dosa. This removes any leftover batter or oil, preventing the dosa from sticking to the tawa. Sometimes, a half cut onion can be used to clean the dosa tawa.

5. Use ghee or oil to make the dosa crispy: Apply some ghee or sesame oil on the edges of the dosa while it’s cooking. This makes the dosa crispy and flavourful.

6. Serve hot with chutney and sambar: Ensure to serve the dosa hot with coconut chutney and tangy sambar. This is the traditional way to enjoy dosa and adds to the taste and flavour.

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