Heat a non-stick tawa on medium flame and then grease it with oil or ghee to prevent the dosa from sticking. Pour a ladle of ...

Control Heat: Keep the pan medium-hot. Too hot, and the dosa will burn; too cool, and it won’t crisp up. Spread Evenly: Use a ladle to spread the batter in a circular motion for uniform thickness.

5. Once hot using a ladle start pouring the batter from a little height. 6. Now fill the large holes with the batter. Pour a little oil on the outside of the dosa. 7. Once you start seeing the edges ...

Now heat oil in a dosa pan, take a ladle or a katori filled with the batter and smear it in a circular motion to make a thin crepe. 2. Let it cook for 10 seconds. Now spread the red chutney properly ...

Sprinkle a little water on the hot pan to cool it, dry it with kitchen paper and then pour a ladle of the dosa batter into the pan. Allow the batter to spread to the edge of the pan to make a thin ...