There's just something incredible about a hot and crispy dosas that you simply can’t have enough of it. But like most people, do you also think that a restaurant-style dosa is impossible to make at home? Might be tough but not impossible, if you avoid a few mistakes.
Never use cold batter immediately after removing it from the fridge. Cold batter yields sticky, lumpy dosas. Let your batter sit for around 15-20 minutes before you start.
Remember to add water sparingly and mix it well. If the dosa batter has too much water, the dosa will not stay intact later on.
Ensure that you add a sufficient amount of oil/ghee/butter, and spread it across the entire surface of the tawa. Also, the tawa should be well heated before you grease it
Take care that your tawa is completely dry before you start heating and greasing it. Never reuse a tawa without wiping it dry and removing any old food particles.
If the tawa gets too hot before adding the batter, it won't get spread in a circular shape. Add the batter when the tawa is just heated and not scalding hot.