Tips for Dosa

Most of the South Indians like dosa, preferably urad dal dosa. There are so many combinations of dosas. Those who like south Indian food also like to prepare dosa.

Whatever dosa it is , there are some general tips. Hope they will help you for tasty and fine dosa.

Tips:

- wash dal thoroughly and then soak
-  soak dal so much that nail has to go inside.
- grind the dal into fine paste adding water slowly . the batter must be looked as foam.
- for crispy dosa soak rice along with dal . the rice quantity change as per the dosa type.
- if you have cooked rice add 1tbsp for 1 cup dal while grinding dal.
- if you doesnt have cooked rice add 1 tbsp rice flakes.(attukulu).
- for golden brown soak 1/4 tsp fennugreek seeds along with dal.
- the batter consistency must be spoon flowing thickness.
- for spreading the batter, the spoon base must be as flat as possible. you can also use small bowl  having flat base.
- heat the dosa pan before spreading dosa, but the pan shouldnt be over heated as the batter stick to it  and not possible to spread thinly.
- always spread oil after spreading the batter,
- if you cover the dosa with the lid no need to turn the dosa for frying. one side frying is sufficient.
- for crispy dosa fry on low to high flame and for soft on medium to high flame. At the same time the batter must  also be loser for soft dosa than for crispy.
- take a small onion and cut 1/4 horizontally on top side. when you heat the pan for first dosa add 2 drops of oil and spread it with onion. After every dosa wipe the pan with onion and then spread the batter so that dosa wont stick to the pan.
-eat dosa with onion chuttney, or ginger chutney or cococnut chutney or tomato chutney.
-for better combination have  potato curry or karapoddi or sambar.
-for various dosas and chutneys read my various posts.