Unlock Perfect Dosa: Master the Batter Ratio and Technique for Crispy Results

• Achieve hotel-like crispy dosa at home by mastering the correct batter ratio and preparation methods.
• For 1 kg of rice, use 250 grams of urad dal (4:1 ratio) for optimal consistency; add 50g poha and 1 tbsp fenugreek for crispiness and fermentation.
• Soak rice for 5+ hours and urad dal/fenugreek for 4 hours separately; poha needs only 30 minutes before grinding.
• Grind rice and poha to a slightly grainy texture, then grind urad dal and fenugreek until smooth; mix by hand for better fermentation.
• Ferment batter at room temperature (7-8 hours in summer, 10-12 hours in winter); add salt only after fermentation is complete.

Why It Matters: Mastering the precise rice-dal ratio, soaking, grinding, and fermentation is key to perfect crispy dosa.