Kitchen Hacks: 6 common mistakes to avoid while making dosa

Dosa is one of the most famous breakfast dishes enjoyed by most of us. While we love watching the art of making dosa at restaurants, but when it comes to making it at home, many of us fail to get it right. According to celebrity chef Sanjeev Kapoor, it happens because of 6 common mistakes that we commit. In a recent video on Instagram, he addressed the mistakes and also shared the remedies. Scroll down to read the details.

Mistake 1: Greasing a nonstick tawa with onions and oil

Chef Sanjeev advises against greasing the nonstick tawa with onions and oil. Dosa pans are already treated and are non-stick, so dosas made on them easily leave the pan without extra greasing.

Mistake 2: Pouring the batter on a very hot tawa

Right temperature of tawa plays an important role in making dosa. Hence, it is important to assure that the tawa is neither too hot nor too cold. Chef Sanjeev suggests always keeping the flame on medium and then spreading the dosa batter over it.

Mistake 3: Using an unseasoned iron tawa

As per chef Sanjeev, making dosa on an unseasoned iron tawa is a mistake. Seasoning the iron tawa is very important, and one should use onions and some oil to season it well.

Mistake 4:Consistency of the batter

Chef Sanjeev suggests avoiding a very thick or runny batter. According to him, the dosa batter should be of medium thickness and allowing it to rest before making dosa is also very important.

Mistake 5: Not fermenting the batter

As per chef Sanjeev, it is important to let the dosa batter ferment, and then only will you get the right taste and texture. Using the batter right after blending the ingredients won’t give you a perfect dosa.

Mistake 6: Refrigerating the batter

The fermentation of batter should take place at room temperature. Keeping the batter in the refrigerator will disturb the process and dosa made with chilled batter will turn out to be a disaster, informs chef Sanjeev.

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