Curd Sourness: The more sour the curd used for this recipe, the better the mesh will form in the dosa and the better the taste. If the curd is less sour, the batter can be kept for 1-2 hours longer.
Time to Add Soda: Always add baking soda or Eno just before making the dosa. Do not let the batter sit for too long after adding soda, otherwise the dosa will not rise.
Griddle Temperature: The pan should not be too hot when spreading the dosa. If it is too hot, sprinkle some water on it and wipe it. Keep the flame low so that the dosa does not burn and is cooked thoroughly inside.
Cooking Covered: It is very important to steam the bun dosa so that it does not dry out on the top and becomes spongy. Therefore, be sure to cook the pan with a lid.
Maida or Wheat Flour: It is important to add maida or wheat flour to give the dosa good binding and a soft texture. Dosa may fall apart if made with semolina only.
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