Why is my dosa not crunchy?

While making paper dosa, one important tip is to maintain the temperature of the tawa. If the tawa is even slightly hot, you won’t be able to spread the batter. If the tawa is not hot, the dosa will not become crisp. Thus while cooking, you need to maintain a medium temperature in the tawa.

Why does dosa become rubbery?

8. Why are my dosas rubbery? Cold batter yields hard idlis and rubbery dosas. Bring the batter to room temperature before making dosas.

How do you fix soggy dosa batter?

All you need is regular flour or atta to fix a sticky dosa tawa. Just take a handful of atta and smear it on the dosa tawa. Then, with the help of your fingers, just evenly rub the flour on the surface of the tawa including the sides, corners and edges.

How long should I ferment dosa batter?

How Long Should I Ferment Dosa Batter? In ideal conditions, you should ferment the Dosa batter for 8-10 hours. In the summertime, you may achieve good results within 6 hours as well. If you are living in a place where it snows heavily, you will probably have to think about a 12-15 hours fermentation period.

Why is poha added to dosa batter?

I have a pretty warm kitchen, so my batter ferments well. The poha basically replaces half of the urad dal I usually use in my idli batter, otherwise the whole recipe stays the same. I tried making idlis with this batter and it turned out soft as well. So don’t fret if you don’t have enough urad dal in your pantry.

How do you make crispy non-stick dosa pans?

Making masala dosa

1. Lightly stir the batter, before you begin to make dosa.
2. Heat a cast iron pan or a flat non-stick pan.
3. Keep the flame to a low, while spreading batter.
4. Spread the batter in a circular way on the pan.
5. On a medium flame, cook the dosa.
6. Sprinkle some oil on top and edges.
7. Cover with a lid and let it cook.