By Bornika Das
Dosa is our all-time favourite. Be it for breakfast or dinner, we can’t miss the crisp tissue-like dosa in our meal. However, making a perfect dosa requires a lot of training. Besides, there are certain steps you should keep in mind. While making dosa we make several mistakes for which the dosa fail to turn out to be perfect. Thus, here are some common mistakes you should avoid while making dosa.
The batter should be of pouring consistency, that is, neither too thick nor too thin. If the batter is too thick, the dosa will not spread evenly and if too thin, the dosa will be too crispy.
Fermenting the batter is a crucial step for making the dosa soft and fluffy. Make sure, it is fermented well. Check the batter within the period of 8-12 hours.
The proportion of oil while making dosa is something to be taken care of. If too much oil is used, it will make the dosa oily. But if too less is used, the dosa will stick to the pan.
It is important to spread the dosa batter evenly on the pan. If it is not done properly, the dosa will cook unevenly and end up with some parts of dosa being undercooked and some parts overcooked.
This will make the dosa burn. Ideally, dosa should be cooked on medium flame to ensure even cooking and prevent them from burning.
Patience is the key. Do not flip the dosa too early as it will make the dosa tear to stick to the pan.
This can lead to difficulty in rolling or folding the dosa. Spread the filling in a thin layer over the dosa so that it can be easily rolled.