For dosa,no need of poha,actually. It s used to make aapams. For dosa,i take,2 cups boiled rice,2 cups,raw rice,1 cup urud dal,2,3 tsps ,methi seeds. While making dosas, Roll it very thinnly & u must cook both sides.If dosa is thick,it will b soft. .&; wont b crispy .have dosa when it s hot. A truth.
Most impt,make very thin dosa. If dosa is thick,naturally, it will b soft,not crispy.
Fermentation is very impt,for dosa,&; especially idli. Then only u can make good dosas. The batter should nt b too thick,like idle batter,ot too thin. Make tawa warm,not too hot. If it s too hot,sprinkle some water on it. Then spread dosa batter.
Ok now I got it. Thanku mam. Your recipe as well as tips both are helpful .
Saabudhaana or fenugrek seeds makes the dosa crispy..... Soak it wth rice and other ingrdnts
Tamil please tell me whenever I make dosa batter with basmati rice ..neither it spreads properly nor gets crisp. Is there any tip to make dosa with basmati rice.
Add 1 spoon of soaked fenugreek seeds with urad dal n grind it....it will make the dosa crisp n for brownish add 1spn of sugar in dosa batter :smiley:
Am using idli rice for idli and dosa... idli rice is specially for this.. i used to add 4 cup idli rice and 1 cup urad dal and 2 tsp of fenugreek... of u want fluffy idli u can add little sabudana also.... while making dosa apply oil in a dosa maker with d help of onion and make thin layer dosa surely u ll get cryspy dosa... :thumbsup:
Shilpa,if u take basmati rice,add equal quantity of boiled rice too. Then urud dal,fenu greek, etc. The reason u cant spread dosa properly ,may b , becoz,the tawa will b very hot. Sprinkle some water on it.