A wonderfully crisp dosa is sort of a slice of heaven, do not you agree? There’s simply one thing unbelievable about how a easy batter could be reworked into that golden-brown delight that we name a dosa. You might ask how eating places and avenue meals distributors carry out this ‘miracle.’ The reality is, you may attempt doing it at house too! Sure, you won’t succeed on the primary attempt. But you may progressively get higher at it. With the precise practices, your dosas will a minimum of cease being sticky or dense. (Pro-tip: the following time your dosa turns into too thick, simply declare that you have made a sort of uttapam!) But have you ever puzzled what you might be doing improper? Have you tried and didn’t make crispy dosas at house? Here are 5 potential causes on your dosa issues:

5 Mistakes To Avoid While Making A Dosa:

1. Using chilly batter

Whether you make your personal dosa batter or purchase it from outdoors, you in all probability retailer it within the fridge for later use. Especially when the local weather is sizzling, there isn’t any different choice however to chill the batter to stop it from going bitter. However, by no means use chilly batter instantly after eradicating it from the fridge. If you do, you may have hassle spreading the dosa on the tawa. Cold batter yields sticky, lumpy dosas which are removed from the goal consistency. Hence, at all times bear in mind to let your batter sit for round 15-20 minutes (or till it is close to room temperature) earlier than you begin making dosas.

(Also Read: Ragi Dosa To Chicken Dosa: 5 Protein-Packed Dosa Recipes You Should Try Today)

_{Make certain that the batter has the precise temperature and consistency. Photo: iStock}

2. Adding an excessive amount of water to the batter

This mistake can occur both if you end up making the batter or if you end up utilizing leftover batter. Some sorts of dosas, just like the neer dosa, require the batter to be thinner than traditional. However, common dosas ought to be made utilizing a barely coarse batter. Another downside you might face is refrigerated batter that has turn out to be too thick. Remember so as to add water sparingly and blend it nicely. If the dosa batter has an excessive amount of water, the dosa won’t keep intact afterward.
(Also Read: How To Make The Perfect Dosa Batter- 7 Easy Tips)

3. Greasing the tawa wrongly

You can use oil, butter or ghee to grease your tawa. Ensure that you just add a enough quantity and unfold it throughout all the floor of the tawa. The tawa ought to be heated earlier than you grease it. You might have seen roadside distributors sprinkling just a few drops of water on the tawa earlier than making the dosa. If the water sizzles and shortly evaporates, it signifies that the tawa is sizzling sufficient to start. You can attempt doing this rigorously at house, too. Another trick is to wrap half an onion in a skinny fabric and soak it in slightly little bit of oil. You can then use this onion to evenly grease your dosa tawa. Remember so as to add extra oil/butter across the edges of your dosa after you have unfold the batter. You need to repeat this for each dosa you make.

(Also Read: How To Make Instant Crispy Dosa In Just 15 Mins, Recipe Video Inside)

_{Using the correct of tawa can guarantee your dosa is tremendous crisp. Photo Credit: Unsplash}

4. Using a moist tawa

Take care that your tawa is totally dry earlier than you begin heating and greasing it. Never reuse a tawa with out wiping it dry and eradicating any outdated meals particles. Any such ‘overseas’ parts will create an issue later. If your dosas are likely to at all times keep on with your tawa, you may attempt fixing it through the use of flour. This method is straightforward: take slightly little bit of flour (or atta) and rub it gently alongside all the floor of the tawa. Ensure that you just cowl the perimeters too. Turn the tawa the other way up to mud off the flour and use a dry fabric to wipe off any extra flour. This removes the moisture from the tawa and can save your dosas from sticking to the tawa.

5. Adding the batter too late

Making the right dosa can also be about getting temperatures proper. As mentioned earlier, utilizing a batter that’s too chilly is rarely a good suggestion. Similarly, you additionally must examine the temperature of your tawa. If you let the tawa get too sizzling earlier than including the batter, it will not get unfold in a round form. Rather, it can begin getting cooked on the spot the place you added the primary spoon of batter. This will result in a thick, uneven dosa. So take care so as to add the batter when the tawa is simply heated and never scalding sizzling.

Most folks agree that making good, restaurant-style dosas at house takes endurance and follow. Over time, one will get higher at it. But even if you’re a newbie, keep away from these rookie errors.

(This content material together with recommendation offers generic info solely. It is under no circumstances an alternative choice to certified medical opinion. Always seek the advice of a specialist or your personal physician for extra info. NDTV doesn’t declare duty for this info.)