The Secret Behind Our Perfectly Crispy Dosa
After 12 years of perfecting our dosa recipe, we're sharing the secrets that make our crispy dosas a favourite in Scarborough.
The Art of the Perfect Dosa
Our dosa has been called many things over the years — "paper-thin perfection," "Scarborough's best," and our personal favourite, "just like amma used to make." After 12 years of early mornings, stone-ground batter and a very hot cast-iron tawa, we thought it was time to share some of what we've learned.
It Starts With the Rice
The foundation of any great dosa is the batter. We use a specific ratio of parboiled rice to urad dal — and we are not going to reveal the exact ratio, but we will say that most home cooks use too much dal, which produces a spongy dosa rather than a crisp one. The rice should be soaked for at least 6 hours. The dal for 4.
Fermentation Is Everything
Toronto winters present a challenge: cold temperatures slow fermentation dramatically. In our kitchen, we have a dedicated warm space where the batter ferments for 14–18 hours. The batter is ready when it has doubled in volume and has a slightly tangy, yeasty aroma. Do not rush this step. A poorly fermented batter produces flat, dense dosas.
The Tawa Matters
A well-seasoned cast iron tawa that has been used exclusively for dosas is irreplaceable. We never wash ours with soap — only hot water and a cloth. The surface builds up a natural non-stick patina over years of use. This is why restaurant dosas often taste different from home dosas even when the batter recipe is identical.
Come Taste for Yourself
No amount of reading about dosa compares to eating one fresh off the tawa. Visit us at Sathya's Kitchen — we serve dosa from 8am every day. Our masala dosa, set dosa and paper-thin plain dosa are all made to order.