By Aanchal Mathur
The right proportion of dal and rice is key to a perfect batter. For four cups of rice, one cup of dal is ideal
The dosa batter should not be too thick or thin, it should be flowy
The dosa batter should ferment for eight to ten hours in normal circumstances
Don’t put your batter for fermentation in a refrigerator, it slows down the process. It’s possible that it won't even ferment because of the low temperature
Test the tawa before cooking by first heating it and then sprinkling some cold water to it. Then slowly pour batter