Soak the split urad dal for 3-4 hours in lots of water. Then try rubbing the dal in your palm. Some of the black husk attached to the dal will get seperated. Drain the water along with the husk. Again fill the vessel with water and rub the dal in your palms. 04 /7 Get the batter right. The secret to crispy dosa lies in the batter. Yes, if you get the batter right, half of the thing is sorted. This is because combining the ingredients in the right proportions is the key to make that perfect dosa. As a beginner, soak the ½ cup lentils (urad dal) and 2 cups of rice separately for 3-4 hours/overnight. Pour one cup of white vinegar into the container. Fill the contain half-full with warm water. Let the container soak in an upright, standing position for several hours or even overnight. Pour the contents out and use a soft pot scrubber to clean the remaining residue. Spreading should happen more on the top surface than on the bottom. Add ghee to the edges and top of dosa. Increase the heat to medium. Wait a few seconds for the dosa to sizzle a little in the pan, and then drizzle about 1 teaspoon of ghee or oil around the edges of the dosa and on top. Cook the dosa. how to make onion pakoda: firstly, thinly slice the onions. make sure to slice of uniform thickness as it helps to fry easily. transfer the sliced onion into a large bowl. add 3 chilli, few curry leaves, 2 tbsp coriander, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp cumin powder, ¼ tsp ajwain, 1 tsp ginger paste and ¾ tsp salt. You will only have to use a spoonful of dahi for your homemade batter preparation. As for the type of dahi, you can use homemade dahi or packaged dahi. But make sure you add fresh dahi only! 2. Add Yeast To The Mixture. Yeast is another interesting ingredient that can help in the fermentation of the dosa batter. ZH5mqjK.

dosa tips and tricks