Dosa is a popular South Indian dish that is enjoyed by many. It is a thin, crispy crepe made from a fermented batter of rice and lentils. It is usually served with chutney, sambar, or other accompaniments. While making a dosa may seem like a simple task, there are some common mistakes that can ruin the dish. Here are five mistakes to avoid while making a dosa.
1. Not Fermenting the Batter: The most important step in making a dosa is to ferment the batter. This is done by adding a small amount of water to the batter and leaving it overnight. This allows the batter to ferment and become light and fluffy. If the batter is not fermented, the dosa will be dense and heavy.
2. Not Using the Right Amount of Batter: The amount of batter used to make a dosa is important. Too much batter will make the dosa thick and heavy, while too little batter will make it thin and crispy. The ideal amount of batter is enough to cover the entire pan.
3. Not Preheating the Pan: Preheating the pan is essential for making a perfect dosa. The pan should be heated on medium-high heat for a few minutes before adding the batter. This will ensure that the dosa cooks evenly and does not stick to the pan.
4. Not Adding Enough Oil: Adding oil to the pan before adding the batter is important for making a crispy dosa. The oil should be added in a circular motion and spread evenly over the pan. This will ensure that the dosa does not stick to the pan and is cooked evenly.
5. Not Letting the Dosa Cook: The dosa should be cooked on medium-high heat for a few minutes before flipping it. This will ensure that the dosa is cooked evenly and is crispy. If the dosa is not cooked properly, it will be soggy and not as enjoyable.
Making a perfect dosa requires patience and practice. Avoiding these five mistakes will help you make a delicious and crispy dosa every time.