Dosa Mistakes: Common Errors and How to Fix Them

When you make a dosa, a thin, fermented rice and lentil crepe from South India. Also known as dose, it’s meant to be crisp on the outside, soft inside, and slightly tangy from natural fermentation. But too often, it turns out sticky, soggy, or flat—no matter how hard you try. The problem isn’t your skill. It’s usually one of five simple mistakes most home cooks make without even realizing it.

One big error is skipping proper fermentation, the natural process where lactic acid bacteria break down starches and sugars in the batter. If your batter doesn’t rise or smell slightly sour after 8–12 hours, it won’t crisp up. Cold kitchens slow this down—don’t rush it with yeast. Yeast kills the healthy microbes that give dosa its digestibility and flavor. Another mistake? Using the wrong rice-to-dal ratio, the balance between parboiled rice and urad dal that determines texture. Too much dal makes it sticky. Too little makes it brittle. The sweet spot is usually 3:1 or 4:1. And don’t forget to grind the dal first, then the rice—this builds the right batter structure.

Heat is just as important. A cold or uneven griddle turns your dosa into a rubbery pancake. The pan needs to be hot enough that a drop of water sizzles and evaporates instantly. Use just enough oil—not too much, or it’ll soak in. Spread the batter fast and thin, starting from the center and moving outward. If it tears, your batter’s too thick. If it sticks, your pan’s not hot enough. And if it’s not crispy? You probably didn’t let the batter rest after grinding. Letting it sit for 30 minutes after grinding lets the starches hydrate fully, which helps crispness.

People also overthink the sourness. A little tang is good—it means fermentation worked. But if it smells like vinegar or alcohol, it’s overdone. That’s when you add a pinch of salt or a splash of water and let it rest for an hour. Cold batter won’t spread well, so always bring it to room temperature before cooking.

You’ll find all these fixes—and more—in the posts below. Real fixes from real cooks who’ve been there. No fluff. No guesses. Just what actually works when your dosa won’t cooperate.