10 Common Mistakes To Avoid While Making A DosaPin

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Do you find it hard to make dosas at home even though you love eating them? You are not alone if you are nodding in agreement. 

Many people have difficulty making perfect dosas at home despite following proper recipes.

There are times when the batter doesn’t spread properly on the pan, and other times when it sticks too hard to the utensil.

10 Common Mistakes To Avoid While Making A Dosa

10 Common Mistakes To Avoid While Making A DosaPin
10 Common Mistakes To Avoid While Making A Dosa

You need to step up your dosa-making game if you can relate to these situations. When you prepare a comforting dish, you are probably making some common mistakes. 

Now you don’t even have to fret over wondering where you usually go wrong as we have some key points to share here to help you in this post where we have listed some common mistakes people commit while cooking dosas at home.

1. Greasing A Non-Stick Tawa With Onion And Refined Oil

It is not necessary to grease non-stick pans with onions and refined oil before spreading the dosa batter, since they are already non-stick. No additional grease is required for the dosa to leave the pan.

2. Pouring The Dosa Batter On A Very Hot Tawa

As you spread the dosa batter over the tawa (pan), it should be mildly hot. The temperature should not be extremely hot, as is commonly believed. Dosa batter should always be spread over a medium to low flame.

3. Using An Unseasoned Iron Tawa

When you cook a dosa on an iron tawa, make sure it is well seasoned. The iron tawa should be brushed with oil and onion before batter is poured over it.

I use Indus Valley cast iron tawa, and my dosa comes out excellent. In fact all my cooking is done with Indus valley cast iron utensils.

4. The Batter Consistency

The consistency of the batter could be one of the primary reasons behind your failed attempt to make a perfect dosa. There shouldn’t be any excessive thickening or dilution.

5. Avoid Over-Fermenting The Batter

The fermentation process is key to achieving a light and fluffy dosa, but too much fermentation can lead to a bitter taste. Make sure you keep an eye on the batter while fermenting and don’t leave it for too long.

6. Don’t Use Cold Water To Make The Batter

Using cold water when making the batter can cause it to become too thick and heavy. It’s best to use lukewarm or room-temperature water for the best results.

7. Don’t Spread The Dosa Batter Too Thinly

This is a common mistake that many people make when preparing their dosas. The batter should be spread in an even, medium-thick layer to ensure that the dosa cooks properly and doesn’t become too crunchy.

8. Don’t Overcook It

A dosa should be cooked until golden brown and crispy on both sides, but avoid overcooking as it will become dry and hard. It’s best to cook it on medium-low heat to ensure that it cooks evenly.

9. Avoid Adding Too Many Ingredients

While you may be tempted to add all sorts of vegetables, spices, and other ingredients to your dosa batter, it’s best to keep the recipe simple with just a few key ingredients.

Too many additions can overpower the flavor of the dosa and make it taste too heavy.

10. Don’t Forget The Chutney

A dosa is incomplete without its accompanying chutney and sambar! Make sure to prepare these accompaniments before you start cooking your dosa so that it can be served hot and fresh with all of its components intact.

The Dosa Recipe:

In the meantime, here is a recipe for dosa by chef Sanjeev Kapoor. 

Take note of these dosa-making tips for the next time you make one. These are some common mistakes to avoid when making a dosa recipe.

With these tips in mind, you can make delicious, light and fluffy dosas every time!

You Might Want To Try Some More Indian Main Course Recipes

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