What is the method for making a crispy dosa on a tawa?

Question

Make crispy dosas every time. Learn the right batter spread, heat control, and tawa prep.

Answer 1

To make a crispy dosa on a tawa, use a well-fermented batter, heat your tawa to the right temperature (medium-high), spread the batter thinly and evenly, and drizzle oil around the edges while it cooks.

Detailed Explanation:

Making a perfectly crispy dosa at home is an art, and it mostly comes down to controlling heat and batter consistency:

1. The Batter is Key: Your dosa batter must be well-fermented. This is crucial for its texture and flavor. It should be of pouring consistency, not too thick or too thin. If it's too thick, add a little water.
2. Tawa Preparation: A cast iron tawa or a good non-stick dosa tawa works best. Heat the tawa over medium-high heat. Test the temperature: a few drops of water sprinkled on it should sizzle and evaporate instantly. If it smokes excessively, it's too hot; if the water just sits there, it's too cold.
3. Cooling the Tawa (if using cast iron): For a consistent spread, it's often helpful to quickly wipe a hot cast iron tawa with a wet, folded cloth or a slice of onion after every dosa. This slightly cools the surface, preventing the batter from sticking too quickly.
4. Spreading the Batter: Pour a ladleful of batter in the center of the tawa. Using the back of the ladle, quickly and gently spread the batter in a spiral motion outwards, creating a thin, even circle.
5. Oil and Cook: Drizzle a teaspoon of oil or ghee around the edges and a little on the surface of the dosa. Cook on medium heat. You'll see the edges start to lift and turn golden brown, and the surface will look cooked through.
6. Crispy Finish: Continue cooking until the dosa is beautifully golden brown and crispy all over. For a softer dosa, you might remove it sooner, but for crispy, let it cook until it achieves that deep color. Fold it in half or roll it up.

Pro Tip:

If your dosa batter is sticking or not crisping, try adding a tiny pinch of sugar to your batter before cooking. It helps with browning and crispiness without affecting the savory flavor much.