Comments on: Masala Dosa Recipe http://www.tasty-indian-recipes.com/snacks-recipes/masala-dosa-recipe/ Tasty Indian Recipes Wed, 23 Mar 2016 12:40:53 +0000 hourly 1 https://wordpress.org/?v=4.9.23 By: priya http://www.tasty-indian-recipes.com/snacks-recipes/masala-dosa-recipe/#comment-69901 Wed, 25 Dec 2013 10:51:53 +0000 http://www.tasty-indian-recipes.com/?p=2315#comment-69901 Hi Gayatri,

Yes, if you are making batter properly and cooking dosa on low heat, then Dosa will be thin and crispy as we get in restaurants. After adding salt and soda, keep the batter aside at least for 15-20 minutes for fermentation. For making thin and crispy sada dosa, very first, clean the tawa with water as much as you can, so that no strains are left. Then heat it very much before placing a ladle of batter. Lower the flame and then spread the batter evenly with a thin layer and just leave it to cook on a low heat. Dosa will start coming up automatically. I make my dosas in this way only and they are just perfect as restaurant dosas.

]]> By: Gayatri http://www.tasty-indian-recipes.com/snacks-recipes/masala-dosa-recipe/#comment-36219 Mon, 23 Dec 2013 04:48:12 +0000 http://www.tasty-indian-recipes.com/?p=2315#comment-36219 will these dosas be thin and crispy as we get in restaurants pls let me know how long we need to ferment the batter and what is the tip to make brown thin and crispy Sada dosas.

]]> By: Gayatri http://www.tasty-indian-recipes.com/snacks-recipes/masala-dosa-recipe/#comment-36217 Mon, 23 Dec 2013 04:43:33 +0000 http://www.tasty-indian-recipes.com/?p=2315#comment-36217 will this does be very thin and crispy like u get in restaurants pls let me know how to make dosas very crispy and brown and how long should the batter be kept for fermentation.

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