By Suprita Mitter
November 18, 2024
Crafting crisp dosas is a delicate dance of texture and technique. It's about achieving the perfect balance of fermentation, consistency, and heat, transforming humble ingredients into golden, paper-thin wonders. Here’s how you can get it right.
Ensure your dosa batter ferments well by leaving it in a warm place overnight. A well-fermented batter creates the perfect crisp texture.
Maintain a 3:1 ratio of rice to urad dal in the batter. Adding a handful of cooked rice or flattened rice (poha) enhances crispiness.
A seasoned cast iron tawa retains heat and spreads the batter evenly. For convenience, a good-quality non-stick tawa works too.
Ensure the batter is slightly runny but not watery. Thick batter results in soft dosas, while a thinner consistency spreads better for crisp edges.
Preheat the tawa on high heat, then reduce to medium before spreading the batter. This helps in achieving the golden-brown, crispy finish.
Drizzle a few drops of oil or ghee around the dosa's edges while it cooks. This adds flavor and enhances crispiness.
Pour a ladle of batter and spread it thinly and evenly in a circular motion. A thinner dosa naturally turns out crisper.