I’ve been making dosas at home for a while but my dosas have always looked rather fat compared to those you can get from people who know what the heck they are doing. By “fat”, I mean that my dosas were thicker than normal. I thought maybe the problem was my batter or my instruments or whatever… but no… it was me!
A few days ago, I came across a site that hosts video recordings of people showing how to perform various recipes. They did not have anything about dosas but I figured that somebody had probably taken a video and put it online somewhere. So I found a video, watched it and learned what it is I was not doing right. The key is that after putting the batter in pan, you must spread it with your ladle. I had tried it several months ago just out of a desire for experimentation but I found it hard to keep the dosa intact while spreading the batter because the batter tends to stick to the ladle. So I abandoned the idea of spreading the batter. But there’s no way around it: if I want a normal looking dosa, I must spread it. I just have to learn to spread it correctly.
Last night I put this discovery to the test. My spreading technique is not perfect yet but my dosas now look much more normal. My dosas were rather unequal last night but one of them was the best looking dosa I’ve ever made. With a bit of experimentation with cooking instruments and learning how dosa batter behaves I should be able to get better.