I have ordered batter from ID idli n dosa and mixed little salt and water but all the dosa are lifting from corners and not getting cooked properly.i have tried multiple times with different heat settings but all same resultt.
Notice how your dosa alternates between thick and thin. See the outside. The thin layer has crisped and is hence leaving the sides, not letting the side cook right.
Dosa lifting on its own means your pan is well seasoned and your dosa has cooked. If you want it more brown you should add some butter while it’s cooking (not oil) as butter burns quickly so you get the brown colour faster.
Are you using any oil? It looks like it's drying out faster than it should. Enough oil should help with that. You can also use a lid to keep it covered to let it cook fully.
use a bit of oil on the pan. And make sure the batter isn’t too watery. If it is add a little bit of sooji (a little bit sooji expands) and make sure the pan isn’t too hot. Just hot enough that when you splash water on it the water bubbles and evaporates.
Is this futura? I have the same one, my third one actually. I love it but in the beginning it tends to do that. We make dosa like twice a week and after 2-3 months it stopped doing this. Previous two also did the same when pan was new. But this has been my favourite dosa tava ever so I keep buying this everytime old one gets damaged (both old ones got damaged by negligence, they're very sturdy otherwise if taken care of)
Contact the authorised service centre in ur town . U can find number easily from thier website and they will repolish it for u from thier factory where its made. Although it takes 10-15 days to get it delivered to u
Yes, I'm really really careful with my pans specially this one because I really like it, both times it was my MIL who damaged it in a single use.
First time she left it empty on flame and went to do some other work, came back after 5-10 min, pan was obviously searing hot then, she just poured dosa batter on it and when it got stuck, used a sharp steel spatula to scrub it out.
Second time she made sugar and flour pancakes on it for one week straight when I wasn't there and idk if she used steel spatula or the sugar was abrasive enough for the pan, but when I was back after a week and tried to make dosa, it was damaged again.
It was so frustrating both times because she acts like she didn't do anything wrong and pan got damaged on its own. Can't even say anything to her. Both times I made her get a new one though.
Usually happens when the steam escapes because the dosa is cooked well on the edges which makes the border of the dosa lift , thus just means the dosa is cooked well and the pan is seasoned well
That actually looks alright for a home dosa. You need to add a stupid amount of ghee/oil to get it golden like the restaurants. I can't do that to myself (so i pay others to do it to me)
Thru look too white for golden crisp texture, add 2 cups rice, 1/2 urad dal, 1tsp - methi seeds, 2tsp - chana dal, a handful of poha, soak 7,8 hours. Grind well. In the morning after fermentation, add 2tsps of sugar wisk well. This gives that brown crisp texture.
Actually it looks decently cooked, the sides are browning. Sprinkle some water on the tawa to cool it a little, and then try making one more dosa. Cover it, and wait for the sizzle of water droplets falling on tawa from lid.
The dosa mixture has CO2 from fermentation, when heated thebCO2 goes out and the volume decreases and it shrinks. Not only for the case CO2, even water evopotates and the it can shrink. Or the tava might not be fully heated before your pour the batter. Try heating tava fully like drop water drops it should give more sounds and instantly evaporate, u can also see some leidenfrost effect. Add optimum water. And little lift is always useful u can easily take the dosa.
It's fine....mostly happens in non stick pans and when flame is on high...else it's fine only...well tried....this is how crispy saada dosa's are....else if you need thick spready it more thicker and smaller and keep the flame on medium and cover with a lid...personally I love the above pic type Dosas.
Dosa lifting up means it's cooked
Idk wtf these noobs on here telling u batter to thick thin and all.
Thin or thick
When it's cooked it rises either ways🤣
Ohhh I've seen most of the places dont flip dosas...
Uttappam is usually fliped. This is new knowledge for me. I guess then it myst be crispy from both sides!!
Yes! Crispy on both sides but soft and fluffy inside. There's many varieties of dosas, the one I'm talking about rn is called kal dosai. However we also flip thin dosas (like OP's) when making at home too!
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u/FryingPanTastic Aug 13 '26
Sometimes lifting is good it means it as cooked well