By: Somdatta Saha
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A perfectly crispy dosa always tastes great, right? But let's agree, we often fail to get the texture while making it at home. Fret not, here are some ways to avoid the mistakes.
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If you use dosa batter directly from the fridge, you'll have trouble spreading the dosa on the tawa. It yields sticky and lumpy dosas.
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Regular dosas need a slightly coarse batter, so add water carefully. If you add too much of it, the dosa will not stay intact later.
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Heat the tawa well and use enough oil, butter, or ghee to grease it well. You must repeat this process for every dosa you make.
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Make sure your tawa is completely dry before you start heating and greasing it. Never reuse a tawa without removing old food particles.
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Check the temperature of your tawa. If you let the tawa get too hot before adding the batter, it won't get spread in a circular shape.
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For some delicious homemade dosa recipes
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