Dosa is the favorite breakfast of all of us. The pleasure of eating Crispy Crispy Dosa and Sambar is something else. But preparation for this has to be done in advance. That means the batter has to be prepared in advance by grinding rice and pulses. But many times it happens that while grinding the lentil-rice batter, too much water is added and the batter becomes very thin, but in such a situation there is no need to panic. With some easy kitchen hacks you can bring it back to the right consistency. Let us know how.
Add some semolina or rice flour
If the batter has become too thin, then add 1–2 spoons of semolina or rice flour in it and leave it for 10–15 minutes. Due to this the batter will absorb water and become thick.
add some idli rava
If you have idli rava at home then you can add a little of that also. Apart from thickening the batter, it also makes the dosa crispy.
Grind some more wet rice and mix it.
Soak some rice for 20-30 minutes, grind it finely and mix it in the batter. This balances the consistency of the batter.
leave the batter open for some time
Sometimes even after leaving the batter open for 30-40 minutes, some water rises up. Remove excess water from the top gently.
Grind some poha (chivda) and mix it.
Grinding some soaked poha and adding it to the batter will thicken the batter and make the dosa softer.
