Points to ponder in the art of making perfectly lacey & crispy dosa:
Batter consistency – While with thick batter you cannot get the lacy effect, thin batter easily breaks. The batter should be in right consistency that when poured in circular motion from outside, it should spread and fill the circle. If you have larger gaps, pour little batter just to fill the gaps.
Griddle should be rightly hot – splash some water onto the griddle and you should hear it sizzle right away.
Pouring the batter – Pour batter using a ladle in circular motion from outside to the center. Don’t pour the batter over and over, just a single layer will do. Do not spread the batter, the batter should spread by itself.
Cooking time – Wait until dosa is completely cooked and all browned. Trying to remove dosa too soon will only break it.
Heat – Always cook on medium-low heat for perfectly crispy, golden dosai.
Above all, making rava dosa takes some practice and a lot of patience especially pouring the batter part. So, don’t beat yourself up, just take it easy!Print
A south-Indian food enthusiast turned blogger started 'Sasi-Samayal-Kurippu' in an attempt to record and pass-on some of her family's old and traditional recipes. Now, spreading her experimental wings in trying other international/fusion cuisines too. Her idea of recipes are always simple, easy & healthy home-style cooking. Her passion and interest towards cooking, blogging and photography has always gotten the best out of her!