Chef Sanjeev Kapoor shares 7 common mistakes people commit while making dosa and how to rectify them

Dosa, a popular South Indian dish, is not just a breakfast delicacy but a wholesome meal. This thin, crispy, and savory crepe-like delicacy is made from fermented rice and urad dal (black gram) batter and comes in many varieties too. And are you a dosa lover, who loves to make crispy and thin dosas at home, but often fails? According to celebrity chef Sanjeev Kapoor, it happens because of 7 common mistakes that people often commit. In a recent video on Instagram, he addressed the mistakes and also shared the remedies. Tap next to learn more about them and also read 5 must-try dosa varieties.

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

While making tawa, make sure 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.

Chef Sanjeev states that 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.

He suggests avoiding a very thick or runny batter. According to chef Sanjeev, the dosa batter should be of medium thickness.

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.

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.

When it comes to dosa, it is important to pay attention to the ratio of rice, dal, and fenugreek seeds and soaking them in enough water. It should be 2:1 or 3:1, with a small addition of fenugreek seeds (methi dana) , usually around 1 teaspoon per cup of urad dal.

Always add the stuffing towards the end of making the dosa and consume it immediately, as letting it rest can make the dosa soggy, and it doesn't taste well afterwards.

This is the classic dosa variant, which uses the filling of spiced mashed potatoes and onions enclosed within the thin rice crepe. It is served with coconut chutney and sambar.

This one is made with semolina (rava) and rice flour, resulting in a crispy and lacy texture. It often includes a mix of onions, green chilies, and cumin seeds, providing a unique crunch and aromatic flavor.

This dosa uses a filling of spiced paneer, onions, and other vegetables. It is for those who want an extra dose of protein.

Originating from Karnataka, set dosa is a soft and spongy version that is thicker than the regular dosa. It is usually served in a set of 3 or 4 dosas, accompanied by coconut chutney and vegetable sagu, which is a mixed vegetable curry.

This dosa is made from a runny rice batter, resulting in a delicate, thin, and almost translucent dosa, and is served with coconut chutney, curry leaves, and a hint of jaggery.

All Images Courtesy: istock

Dosa is mentioned in ancient Tamil Sangam literature (as dosai), making it over 1,500 years old. And the natural fermentation in dosa batter makes it gut-friendly, improving digestion and nutrient absorption. Also, a plain dosa is light, low in oil, and provides a good mix of carbs + plant protein from rice and lentils. Tiny holes forming on the surface indicate live fermentation and airy batter. And did you know that the same batter can transform into uttapam, paniyaram, set dosa, appam, and even instant snacks like dosa waffles.