We have all been there. The batter clings to the pan, tears the moment you try to spread it, or comes out soft and floppy instead of thin and crackly like the dosa at your favourite restaurant. The good news is that there is rarely a secret recipe behind it. A few small habits in how you prepare the batter and handle the pan make most of the difference. Here are three simple tricks, explained in five easy steps, to help you get thin, golden and perfectly crisp dosas at home.
