How To Make Perfect Crispy Dosa At Home: The first dosa made on the pan often gets spoiled, either it sticks, or does not spread properly, or it breaks. This problem is so common that many people consider it normal. But the truth is that there are some special reasons behind it, if understood then it is not difficult to make perfect dosa every time. Let us tell you how you can make perfect dosa.
What things are important?
Actually, making dosa does not depend only on the batter, but the balance of pan, temperature and technique is necessary. When you add the first dosa, the tawa is often not in the right position. This is the reason why things go wrong in the beginning.
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preparing the pan properly
The biggest reason is the pan not being prepared properly. If the pan is not heated properly, the batter sticks directly to the surface. This problem is especially visible in iron pans. A well used and lightly oiled tawa is suitable for making dosa.
temperature balance
The second big mistake is the imbalance of temperature. If the pan is too hot, the batter freezes as soon as it is poured and cannot spread. This makes the dosa thick and uneven. Whereas if the pan is cold, the batter does not set and starts sticking. The correct way is to have the pan on medium flame. You can check by adding a few drops of water, if the drops dry slowly, then the temperature is correct. The surface of the pan also matters a lot. If old oil, burnt layer or moisture remains on it, then dosa is not cooked properly. Therefore, before making every dosa, it is considered a good way to clean the pan with a light cloth or a piece of onion.
use oil properly
Use of oil should also be balanced. If there is too little oil, the batter will stick and if there is too much oil, it will not spread. Light and equal quantity is best. Another important thing that is often ignored is the consistency of the batter. Batter that is too thick does not spread properly and batter that is too thin loses its grip. The batter should be smooth and flowing, only then dosa will be made with the right texture.
keep this thing in mind
Many times people try to turn or lift the dosa quickly, due to which it breaks. The right time is when the edges start rising slightly and the color becomes golden. The quality of the pan also makes a difference. A good tawa spreads the heat evenly and the dosa is prepared easily.
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