I generally don’t add sugar but in some restaurants they do add.

Just wondering how come restaurants dosas always have a slightly sweeter taste to them as compared to the ones we make at home ? Do you add sugar to your batter?

Welcome.

Great and thanks for the super feedback on the recipe. Most welcome and happy cooking!

yes, you can use besan.

welcome rom and do let me know how the rice flour tip turns for you. thank you.

thank you rom. i guess this is happening due to more water in the batter. a thick pouring batter will give you the restaurant style dosa. so you can reduce the amount of water added while grinding. i have made dosas with thin batter and they do have limp texture with many holes in it. there would be less crispness or no crispness in them. it is good if someone wants soft thin dosas. but for a crisp dosa, it is better to make a thick batter but one with a pouring consistency, so that the batter can be spread easily in the pan.

you can also try adding some rice flour to the batter and make dosa. i usually do this when accidentally i have added more water while grinding or the quality of lentils or rice required less water than the usual. add rice flour and mix the batter very well. the batter will thicken. hope these suggestions help.