By Suprita Mitter
January 6, 2025
A crispy, thin dosa is a delightful combination of texture and flavour, with its golden-brown hue and delicate crunch. Perfect for pairing with chutneys and sambar, it embodies the art of South Indian cooking, making every bite a satisfying experience.
Ensure the batter is slightly thick but flows easily. Too thick or too watery batter can affect the dosa’s crispiness.
Ferment the batter for 8–12 hours in a warm place. Well-fermented batter adds the perfect tanginess and helps achieve a crisp texture.
Mixing a small amount of rice flour into the batter enhances the dosa’s crispness. Adjust the consistency with water if needed.
Heat the tawa (griddle) thoroughly before spreading the batter. A well-seasoned cast iron or non-stick tawa prevents sticking and ensures even cooking.
Pour a ladle of batter and spread it thinly in a circular motion. Thinner dosas cook faster and turn crispier.
Drizzle a little oil or ghee around the edges and center of the dosa while it cooks. This helps create a golden, crispy layer.
Cook the dosa on medium heat to allow it to crisp up evenly without burning. Avoid flipping it for a perfectly crisp texture.