Why your dosa turns soggy instead of crispy: The common cooking mistake to avoid for perfectly golden dosas

You mix the batter, heat the tawa, pour a ladle and wait for a thin, golden, crackly dosa. Instead, you get something pale, floppy and slightly damp in the middle. Many home cooks blame the batter, but the most common culprit is simpler: pouring batter onto a pan that is not hot enough.