Crispy Dosa: Learn easy tips to make crispy dosa at home. By creating the right tawa, thin layer of batter and dosa at the right temperature, your dosa will make your dosa completely crisp like a market.
Tips to make crispy dosa: Dosa has been used for a long time as a traditional breakfast in India. Most women do not like to make dosa in the house because the dosa often sticks to the pan or is not able to become a crispy. For this, by bringing the batter from the market, one has to find a griddle of cast iron. Today we are going to tell you such a trick, so that you can easily make a crispy dosa in the house without any hassle.
Use of the right pan to make dosa
To make a crispy dosa, it is not necessary that you use cast iron embroidery. If you have a non -stick flat pan, a crispy dosa can be easily made in it. If you are using an iron pan, keep in mind that only after applying a little lubrication on it. It is very important to have a pan to be spread thinly.
Tave temperature while making dosa
While making the dosa, set the pan’s temperature correctly or else the dosa will not be good. You have to keep in mind that whenever you put a dosa in the pan, the griddle should not be very hot. If the griddle is a little cold, the dosa will not become crisp. The solution for this is that you keep the heat medium and sprinkle some drops of water to check the temperature. If the drops of water make sounds and start becoming steam, then you understand that now the griddle is ready to add dosa batter. Doing this will also make the dosa crisp.
Keep dosa solution
If the dosa is making batter in the house, then neither make its solution too thick nor too thin. The dosa batter is generally made thin so that it can be spread easily and it becomes crisp. First of all, add the solution to the center of the pan and spread it in round shape. The thin layer of the solution makes it crisp, so try to make a big dosa in the batter.
Take care of the amount of oil
If you apply too much oil to the dosa, then the dosa batter does not stick properly in the pan and does not become crisp. After spreading the solution, you should spread the ghee with light hands. If you want, you can add light oil or ghee to the edge so that the dosa becomes crisp.
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