Make Restaurant-Style Crisp Dosa With These 7 Tips
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.
Use The Right Batter Consistency
Ensure the batter is slightly thick but flows easily. Too thick or too watery batter can affect the dosa’s crispiness.
Ferment Properly
Ferment the batter for 8–12 hours in a warm place. Well-fermented batter adds the perfect tanginess and helps achieve a crisp texture.
Add Rice Flour
Mixing a small amount of rice flour into the batter enhances the dosa’s crispness. Adjust the consistency with water if needed.
Use A Hot, Well-Seasoned Pan
Heat the tawa (griddle) thoroughly before spreading the batter. A well-seasoned cast iron or non-stick tawa prevents sticking and ensures even cooking.
Spread The Batter Thin
Pour a ladle of batter and spread it thinly in a circular motion. Thinner dosas cook faster and turn crispier.
Drizzle Oil Generously
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 On Medium Heat
Cook the dosa on medium heat to allow it to crisp up evenly without burning. Avoid flipping it for a perfectly crisp texture.
