Master the Art of Making Perfect Dosas

By First Posted: Sep 7, 2019 Sat 6:59 AM
Master the Art of Making Perfect Dosas
Image Credit: The Statesman

Have you ever tried making dosas at home, ending in a soggy mess? Making dosas is an art, even good cooks find it hard to make crispy dosas every time. The secret of a good dosa lies in the batter. If you perfect the batter, your job is almost done!

Dosa Batter:

Always soak rice and urad dal seperately. For 1 cup of rice, soak 1/2 cup dal. Let the  grains soak overnight and start making your batter the next morning.

Grind the dal to a thick paste and transfer to a large bowl.

Grind the rice and add rice paste to the dal paste. Now add a tsp of baking soda to this and mix well.

Leave this mixture to ferment for 10-12 hours.

Now add water and salt to finish making the batter. How much water should be added? Your batter should be runny, thinner than pakoda batter.

The better is ready! Now heat up the tawa to a high temperature, lower the gas flame and pour a few drops of water on hot tawa. Rub it away with a towel. Now is the time to pour your batter. Pour in the centre and spread it around in circle till it takes the right shape and size. Pour drops of cooking oil or ghee all over. Let the dosa cook properly, do not hurry to turn it over. Turn it only when the dosa has cooked to brown with edges leaving the tawa.

Your crispy dosa is ready! Enjoy with sambhar and chutney...

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