Improper batter consistency
The batter should be of pouring consistency, neither too thick nor too thin. If the batter is too thick, the dosa will not spread evenly, and if it is too thin, the dosa will be too crispy.
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Not fermenting the batter properly
Fermenting the batter is crucial for making soft and fluffy dosas. Make sure that it is fermented well, check on it a couple of times in the 8- to 12-hour period.
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Using too much or too little oil
Using too much oil will make the dosa oily, and using too little oil will make the dosa stick to the tawa.
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Spreading the batter unevenly
If the batter is not spread evenly, the dosa will not cook evenly, and you will end up with some parts of the dosa being undercooked and some parts being overcooked.
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Dosas should be cooked on medium heat to ensure even cooking and prevent them from burning.
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Flipping too early
Flipping dosa too early can cause the dosa to tear or stick to the pan.
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Overfilling the dosa
Overfilling can make it difficult to roll or fold the dosa. Spread the filling in a thin layer across the dosa to ensure it remains easy to handle and roll.
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