Unlock Perfect Dosa: Chef Rajasekhar's Secret to Crispy Batter Every Time

• Achieve restaurant-quality crispy dosa at home by following precise batter preparation rules.
• For 1 kg rice, use a quarter portion of lentils (1 cup lentils for 4 cups rice), plus 50g chickpeas and 1 tbsp fenugreek for color and crispiness.
• Soak rice separately for 5+ hours; chickpeas and fenugreek for 4 hours; lentils for 30 minutes before grinding.
• Grind rice and chickpeas first, then add lentils and fenugreek, grinding until smooth; mix well by hand.
• Ferment batter for 8-12 hours depending on weather; add salt only after fermentation for best results.

Why It Matters: Master dosa batter with precise ingredient ratios and soaking/grinding techniques for consistently crispy dosas.