How to make crispy dosas

What is a Dosa?

A dosa is a thin, crispy pancake made from a fermented batter of rice and urad dal (black lentils). The batter is made by soaking rice and urad dal in water for several hours, and then grinding them to a smooth consistency. The batter is then fermented overnight, which gives it its unique flavor and makes it light and airy. Dosas can be made with various toppings, such as spiced potatoes, cheese, or vegetables. They are typically served with chutney and sambar (a lentil-based vegetable stew).

Ideal Rice and Lentils for Dosa

For a crispy dosa, the rice should be short-grained, such as idli rice or parboiled rice. These types of rice have a higher starch content, which helps in making the dosa crispy. The lentils used for dosa are urad dal (black gram), which should be skinned and split. You can also add a small amount of fenugreek seeds to the rice and lentils while soaking, which helps in fermentation and adds a nutty flavor to the dosa.

Should You Wash and Soak the Rice and Dal?

Yes, washing and soaking the rice and dal are essential steps in making a dosa. Washing the rice and dal helps to remove any dirt or impurities, while soaking them softens the grains and makes them easier to grind. Soaking also helps in the fermentation process, which is necessary for making a light and crispy dosa. The rice and dal should be washed separately and soaked in water for at least 4-5 hours or overnight.

Step by Step: How to Make Dosa 

1. Wash and soak the rice and dal separately in water for at least 4-5 hours or overnight.

2. Grind the rice and dal separately to a smooth batter in a wet grinder or a high-speed blender.

3. Mix the two batters together in the right proportion (usually 3: 1) and ferment overnight in a warm place.

4. Grease a hot tawa or pan with a little oil or ghee.

5. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin circle.

6. Drizzle a few drops of oil around the edges and on top of the dosa.

7. Cook on medium heat until the dosa is golden brown and crispy on the underside.

8. Serve hot with chutney and sambar. 

Tips for Getting the Dosa Batter Right

1. Use a good quality rice and urad dal for making the batter.

2. Soak the rice and dal for a longer period to get a smoother batter.

3. Grind the batter to a smooth consistency without any lumps.

4. Ferment the batter for a longer time in a warm place to get a light and airy dosa.

5. Adjust the consistency of the batter by adding water if it is too thick.

6. Add a tablespoon of rice flour or semolina to the batter to make the dosa crispier.

7. Rest the batter for at least an hour before using it to get a better texture.

Tips for Spreading the Dosa:

1. Pour the batter in the center of the tawa and spread it evenly in a circular motion.

2. Use a flat, round spatula or the back of a ladle to spread the batter.

3. Spread the batter in a thin layer to make the dosa crispy.

4. Do not spread the batter too thin, or it will become too crisp.

5. Keep the flame medium-high to cook the dosa evenly.

6. Drizzle a few drops of oil around the edges and on top of the dosa to make it crispy.

7. Cook the dosa until the edges start to lift and it becomes golden brown.

Tips for Cooking the Dosa

1. Heat the tawa or pan evenly before pouring the batter.

2. Pour a ladleful of batter in the center of the tawa and spread it evenly in a circular motion.

3. Use a flat, round spatula or the back of a ladle to spread the batter.

4. Spread the batter in a thin layer to make the dosa crispy.

5. Drizzle a few drops of oil around the edges and on top of the dosa to make it crispy.

6. Cook the dosa until the edges start to lift and it becomes golden brown.

7. Do not flip the dosa multiple times, or it will lose its crispiness.

Common Mistakes to Avoid for Crispy Dosas

1. Not soaking the rice and dal for long enough.

2. Grinding the batter too coarsely. 

3. Fermenting the batter for a shorter period or in a colder place.

4. Not resting the batter before using it. 

5. Adding too much water to the batter. 

6. Spreading the batter too thick or too thin.

7. Using a low flame to cook the dosa.

8. Flipping the dosa multiple times while cooking. 

9. Not greasing the pan evenly before pouring the batter.

10. Not cooking the dosa until the edges start to lift.

Enhancements and Variations for Crispy Dosas

1. Add a tablespoon of rice flour or semolina to the batter to make the dosa crispier.

2. Add a pinch of salt and a spoonful of oil to the batter before fermenting it.

3. Sprinkle some cumin seeds or mustard seeds on the dosa while cooking for added flavor.

4. Try making stuffed dosas with fillings like spiced potatoes, paneer, or cheese.

5. Use a non-stick pan or a well-seasoned tawa to make the dosa crispier.

6. Add some grated coconut or finely chopped onions to the batter for a different flavor.

7. Try making dosas with different batters like wheat, oats, or ragi (finger millet).

Serving Suggestions for Crispy Dosas

1. Serve crispy dosas with coconut chutney, tomato chutney, and sambar.

2. Add some chopped onions and green chilies to the chutney for added flavor.

3. Serve the dosas with some curd or milk on the side.

4. Make a stuffed dosa with spiced potatoes or paneer filling for a filling meal.

5. Serve the dosas with a cup of hot coffee or tea for breakfast.

6. Try making mini dosas or dosa uttapam for a different serving suggestion.

7. Serve the dosas with some fried papads or bajjis on the side for added crunch.