This detailed post will guide you to make dosas of all kinds - soft, crispy, restaurant style, home style and healthy dosas. No matter you are a beginner or an experienced cook the tips & tricks mentioned in this post will help you master the techniques of making the BEST South Indian Dosa.

Serve with chapati, poori, parotta, appam and dosa. Tips/notes: If cooking in kadai, make sure to cook vegs completely at least for 10 minutes covered. This Chapati kurma is meant to be soft and creamy without crunchy feeling. Make sure to grind the coconut and cashew masala paste soft and smooth to get creamy soft vegetable kuruma.

Here are few tips and tricks for getting it right every time. Tips for perfect rava dosa: The proportion of flours used is very important to make good dosa. The recipe I have given here yields lacy and crispy rava dosa. If you want a bit soft dosa then reduce the amount of rice flour by 2 tablespoons and add wheat flour instead.
A variation of nimbekai chitranna, made with sautéed shredded red cabbage and carrots tossed with cooked turmeric rice, fried peanuts, lime juice and chopped cilantro. A beginner's guide to South Indian cooking from author and expert Chitra Agrawal. Vibrant South Indian recipes, lessons, and guides for busy weeknights.
how to make kerala style appam: firstly, in a large bowl soak 3 cup raw rice for 4 hours. drain off the water and transfer to the mixer jar. add water as required and grind to a smooth paste. transfer the rice batter to a large bowl. keep aside. in a pan take ½ cup prepared rice batter along with 1 cup water.
The dosa batter should not be too thick or thin, it should look flowy. You can check this by moving a ladle inside the batter. The fermentation is slowed by refrigeration. In most cases, it won't even ferment because of low temperatures inside the refrigerator. Image Credit: Unsplash It is good to
Drain the water and grind rice and lentil mix in a wet grinder or food processor adding water as needed. Grind lentils to smooth consistency while the rice batter should be slightly coarsely ground. Place the rice and lentil pastes in a large bowl that can hold twice the amount of batter and mix well. fEaTo2.
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    • dosa tips and tricks