Simple Steps To Make Crispy Dosa At Home And Leave Everyone Impressed

Making crispy dosa at home can be tricky. A lot of people struggle with making that crunchy dosa at home. Well, here are a few tips that will instantly solve your problem. Tap to read!

Consistency should be accurate

The key to a crispy dosa lies in the batter consistency. Ensure your batter is neither too thick nor too runny. The ideal consistency should be slightly thicker allowing it to spread easily.

Ferment the batter of rice and ‘Urad Dal’

Fermentation plays a crucial role in getting that perfect crisp. Allow the batter to ferment for 8-12 hours at a warm place. The fermented batter gives the dosa its signature flavour and texture.

Pre-heat the ‘Tawa’

A hot tawa is essential for making crispy dosas. Heat the tawa on medium-high for a few minutes before pouring the batter. Test the heat by sprinkling a little water, if it sizzles and evaporates quickly, it’s the perfect temperature.

Spread the batter evenly

Once the batter is on the hot tawa, use the back of a ladle to spread it thinly in a circular motion. The thinner the batter, the crispier the dosa will be. For extra crispness, avoid adding too much batter at once.

Use ‘Ghee’ or oil generously

To get that beautiful golden, crispy texture, generously drizzle oil or ghee around the edges and over the top of the dosa as it cooks. This helps the dosa crisp up and prevents it from sticking to the tawa.

Know when to flip

Let the dosa cook on one side until the edges turn golden brown and crisp. If you try to flip it too early, it will tear. Once it is perfectly crisp on one side, gently flip it to cook the other side for a minute or so.

Information credit

The information is sourced from the food website, Piping Pot Curry. Remember regular practice will help you make that crispy dosa that will leave everyone impressed.

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