By Niveditha Kalyanaraman
November 3rd, 2023
Image Credit: Unsplash
Gorging on a plate of crispy dosa served with Sambhar and Chutney is a lot more than just a meal, rather it is an emotion! No wonder, dosa is a brilliant amalgamation of taste and health, but much like its taste quotient, nailing its minimalist cooking technique can seem like a tough task at least for a beginner. Here are 6 tips to make a perfect dosa.
How you soak the raw ingredients also can decide the fate of your dosa. This is because soaking in a small bowl can reduce the space needed by these grains to absorb water.
If you get the batter right, half of the thing is sorted. This is because combining the ingredients in the right proportions is the key to making that perfect dosa.
The more you ferment the batter, the better dosa you get. As a beginner you need at least overnight or 10-12 hours. During summers you may need less time in getting that perfectly fermented batter.
If you keep freshly made batter inside the fridge, then chances are that the batter will take more time to ferment as the cold temperature takes longer to ferment the batter. It is better to ferment at normal room temperature.
Once the fermentation is done, take a ladle and then start churning it from the center of the container, this is because the rice and lentils paste often settles down in the bottom of the pan.
The best way to cook the dosa is by heating the pan and then run some cold water over it after that pour some oil grease the pan and then add in a ladle full of batter and make the dosa by using the back of the ladle or you can also use a half cut onion to spread the batter.