By Suprita Mitter
October 23, 2024
Making crispy dosas is an art that combines patience, precision, and technique. It requires the right balance of fermentation, heat control, and timing to achieve that perfect golden-brown crispness. Follow these simple steps to get that perfectly crisp dosa.
Fermentation is key to making crisp dosas. The batter should be slightly airy and bubbly after fermenting overnight. Make sure to ferment in a warm place for about 8-10 hours for the right texture.
Use a 3:1 ratio of rice to urad dal (black gram), and optionally add some fenugreek seeds for better fermentation.
The batter should be thin but not watery. The dosa will be soft rather than crisp if it's too thick. After fermentation, if the batter seems too thick, add a little water to adjust the consistency.
The batter should be thin but not watery. The dosa will be soft rather than crisp if it's too thick. After fermentation, if the batter seems too thick, add a little water to adjust the consistency.
Pour the batter into the center of the tawa and quickly spread it out in a circular motion using the back of a ladle. The thinner the layer, the crisper the dosa will be.
Start with a hot tawa, but once the batter is spread, reduce the flame to medium to allow even cooking. If the heat is too high, the dosa will brown too quickly without becoming crisp.
After spreading the batter, drizzle a little oil or ghee around the edges and on top. Ghee, in particular, gives a richer flavour and a crisper texture. Use just enough to lightly coat the dosa.