hours ( fermentation time)
water ( adjust)
dosa batter should be in room temperature when you are making the dosa.
dosa batter should not be too thin or too thick. Dilute it with little water after trying out the first dosai.
make a small dosai as your first dosai. This way, it will be easy to flip and remove the dosai and also you can adjust the water quantity according to the texture.
you start to make make dosai, heat the tawa and spread sesame oil using a tissue paper.
the dosa batter thinly and drizzle oil on the sides.
can mix ghee and sesame oil before you start making the dosai and use it to drizzle on dosai for the extra taste factor.
tawa should be hot when you pour the batter over it. This gives a good colour to your dosai.