Dosa, a traditional south Indian delicacy, is a thin flat bread, much like a crepe. It has many versions depending on the ingredients used in the batter – from rice flour to semolina - and the filling. The dosa batter made using fermented rice and lentils is the most commonly known version across the globe.
In addition to that, there is neer dosa, made using just rice and coconut, moong dal dosa, a combination of moong dal and urad dal, and many other varieties. Traditionally served with sambhar and coconut chutney, it is a staple in south Indian and Sri Lankan homes.
Across India, the dosa and its varieties are a popular breakfast option.
With the easy availability of readymade dosa batter, many people have started making dosas at home, although one rarely gets a crispy outcome. That's where we come in with a few simple tricks.
Here’s chef Gautam Mehrishi tips to get a crispy dosa at home.
Add some semolina (rava/suji), roasted or plain, proportionately, to the rice batter. You can adjust the consistency by adding water, if the semolina makes it too thick to use.
Mix a small amount of powdered sugar to the batter. Powdered sugar takes around an hour to make the batter crispy, so leave the batter in a cold place for an hour.
1. Do not whisk the dosa batter vigorously as it affects the consistency and the fermentation.
2. If you have the batter in a large quantity, then take a smaller portion in another bowl and refill the bowl, whenever required.
3. To ensure the dosa doesn’t stick to the tawa, take half an onion dipped in oil and rub it on the surface of the pan. If you don’t want to use oil, then just rub the onion without the oil. The onion makes the pan non-stick.
How to Make a Dosa
1. Gently mix the batter before pouring it on the pan. To spread it evenly use a small stainless steel bowl with a flat bottom (katori).
2. Since the dosa batter is heavy and slightly grainy, it won’t spread on its own, unlike a pancake batter. Pour the batter and spread it in a circular motion using the katori.
3. When the batter is slightly cooked, sprinkle a small amount of ghee on it and spread it gently.
4. When the dosa has left the sides of the pan, check it using a spatula.
Once it is light golden-brown at the bottom, roll it and serve hot with sambhar and chutney.
Scroll up to view the instructional video.