Food
To prepare dosa batter, use three cups of rice and one cup of urad dal. Soak them for around 4-5 hours, then grind them coarsely.
Add one to two tablespoons of cooked rice paste or poha paste into the batter. This will make your dosa crispier.
Your batter should be slightly thicker than buttermilk’s consistency.
Allow the batter to ferment for at least 8-10 hours.
To make crispier dosas, try to spread the batter as evenly and thinly as possible on the pan.
Make sure your pan is adequately heated before you pour the dosa batter. If it’s too hot, the dosa will stick too quickly, if it’s too cold, the dosa won’t turn out crisp.
Apply ghee on both sides of the dosa to make it crisp.