Why Is My Dosa Soft and Not Crispy? Fix Your Batter and Technique

If your dosa comes out soft, sticky, or chewy instead of crisp and golden, you’re not alone. Thousands of home cooks face this same frustration every morning. The truth? A perfect dosa isn’t about luck-it’s about three things: batter fermentation, consistency, and heat control. Get any one of these wrong, and your dosa will turn out soggy no matter how hard you try.

Your batter isn’t fermented enough

Fermentation is the secret behind every crispy dosa. The batter needs time for the natural yeast and lactic acid bacteria to break down the starches and produce gas. This creates tiny air pockets that puff up when the batter hits the hot griddle, giving you that signature crispness.

If your batter was left out for only 4-6 hours, especially in a cool kitchen, it won’t be ready. In Auckland’s temperate climate, especially during winter, fermentation can take 12-16 hours. The batter should look slightly puffed, smell tangy like yogurt, and have a few bubbles on the surface. If it’s flat and smells like plain rice water, it’s under-fermented.

Try this: Mix your batter in the evening, cover it with a damp cloth, and leave it in a warm spot-like near the oven with the light on, or on top of the fridge. In the morning, give it a gentle stir. If it rises noticeably and smells sour but pleasant, you’re good to go. If not, wait another 4-6 hours. Don’t rush it.

The batter is too thick

A thick batter is the second most common reason for soft dosas. You might think thicker batter = more substance, but it’s the opposite. Thick batter doesn’t spread easily. It clumps on the pan, traps steam, and turns into a dense, chewy pancake instead of a thin, crispy crepe.

Good dosa batter should be the consistency of thin yogurt. When you lift a spoon, it should drip off slowly, not fall in globs. If your batter is too thick, add water-1-2 tablespoons at a time-until it flows smoothly. Don’t add too much water at once. You can always add more, but you can’t take it out.

Also, make sure you’re not adding extra water after fermentation. Fermentation causes the batter to expand and thin slightly. If you add water after it’s fermented, you’re over-diluting it. Adjust water before you leave it to ferment, not after.

Your pan isn’t hot enough

A cold or medium pan is the death of crispiness. Dosa needs a searing-hot surface to set instantly and release steam quickly. If the pan is too cool, the batter sits there and absorbs moisture instead of crisping up.

Test your pan: Sprinkle a few drops of water on it. If they sizzle and evaporate in under a second, you’re ready. If they just sit there and bubble slowly, wait longer. Preheat the pan for at least 5 minutes on medium-high heat.

Use a cast iron tawa or a heavy-bottomed non-stick pan. Thin aluminum pans don’t hold heat well. Once the pan is hot, wipe it lightly with a half-cut onion or a drop of oil using a paper towel. Don’t pour oil all over-it’ll make the dosa greasy, not crispy. Just a light coat is enough.

You’re spreading the batter too thick

A dosa should be paper-thin. If you’re spreading it like a pancake, you’re making a soft dosa by design. Use the back of the ladle to swirl the batter outward from the center in one smooth motion. Let it spread naturally-don’t push it with force.

Start with a small ladleful (about ¼ cup) and swirl it into a 7-8 inch circle. If you’re struggling to spread it thin, your batter is too thick or your pan isn’t hot enough. Don’t try to fix it with your spoon after pouring-it’ll tear and stick.

Pro tip: If you’re new to spreading dosa, practice on a small test dosa first. Don’t waste your whole batch on a failed attempt. Once you get the hang of it, you’ll be able to make a thin, even dosa in under 10 seconds.

You’re flipping it too early

Many people flip the dosa as soon as the edges start to lift. That’s a mistake. You need to wait until the entire surface looks dry and matte, with no wet, shiny spots. The bottom should be golden brown before you even think about flipping.

When the surface looks like it’s been dusted with flour-no glistening moisture-and the edges curl up slightly, that’s your cue. Gently slide a spatula under the edge. If it lifts cleanly without sticking, you’re good to flip.

Flip it once, and cook the other side for just 30-60 seconds. That second side doesn’t need to be crispy-it just needs to set. If you cook it too long on the second side, it’ll dry out and become brittle, not crisp.

Ingredients are off

The ratio of rice to urad dal matters. The classic dosa batter uses 3 parts parboiled rice (idli rice) to 1 part whole black urad dal. If you use too much dal, the batter becomes sticky and dense. Too much rice, and it won’t ferment well.

Also, check your rice. Regular long-grain rice won’t work. You need idli rice or parboiled rice-it’s been partially cooked and dried, which gives the batter the right texture. If you used regular white rice, that’s likely why your dosa is gummy.

And don’t add baking soda or yeast. It might seem like a shortcut, but it ruins the flavor and texture. Real dosa gets its lift from natural fermentation, not chemicals. Baking soda makes it taste soapy and prevents the crust from forming properly.

Your environment is too cold

Fermentation slows down in cool temperatures. If you live in Auckland and it’s winter, your kitchen might be 16-18°C. That’s not warm enough for efficient fermentation.

Here’s a trick: Place your batter container in a turned-off oven with the light on. The bulb gives off just enough heat to keep the batter around 28-30°C-the sweet spot for fermentation. Or wrap the bowl in a towel and place it near a radiator or heating vent.

If you’re still struggling, try fermenting it overnight in a warm spot and check it in the morning. If it hasn’t doubled, leave it another 4 hours. Patience beats pressure every time.

What to do if your dosa still isn’t crispy

If you’ve checked everything and your dosa is still soft, here’s a quick checklist:

1. Did you use idli rice? (Not regular rice)
2. Is the batter fermented for at least 12 hours?
3. Is the batter thin like yogurt?
4. Is the pan hot enough? (Water drops sizzle instantly)
5. Are you spreading it thin?
6. Are you waiting until the surface is completely dry before flipping?

If you answered yes to all, try this: After flipping, turn the heat to low and cover the pan with a lid for 1 minute. The trapped steam helps set the dosa without making it soggy. Remove the lid and cook another 30 seconds. This often gives that last bit of crispness.

Quick fix for leftover batter

If your batter is over-fermented and smells too sour, or you’ve added too much water, don’t throw it out. Add 2 tablespoons of rice flour and mix well. Let it rest for 20 minutes. The flour will absorb excess moisture and firm up the batter. It won’t be perfect, but it’ll make decent dosas.

Or, turn it into uttapam. Add chopped onions, tomatoes, and cilantro to the thick batter and cook it like a thick pancake. It’s still delicious-and you won’t waste anything.