Dosa Batter Recipe South Indian Dosa Batter Dosa Batter At Home

DOSA RECIPE | DOSA BATTER RECIPE

Steps:

• In a bowl take the idli rice or parboiled rice along with the regular white rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. The video has the recipe ingredients doubled in proportion.
• To the same bowl, add urad dal and fenugreek seeds.
• Rinse the rice, lentils and methi seeds together a couple of times and keep aside.
• In a separate bowl, take the flattened rice.
• Rinse it once or twice in water and then add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds.
• Pour 1.5 cups water. Mix. Cover with a lid and soak everything for 5 to 6 hours.
• Drain all the water and add the soaked ingredients in a wet grinder jar.
• Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of batter is also fine.
• If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.
• Now take the batter in a large bowl or pan.
• Add ½ tsp rock salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions.
• A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.
• Now lightly stir the batter, before you begin to make dosa.
• Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan. Do keep the heat on low to low-medium heat, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.
• Do not spread oil if you are using a non stick pan, as you won't be able to spread the batter.
• Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.
• Cover it with a lid and cook the dosa on a low to medium heat. Do regulate the flame as per the pan size and thickness.
• When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ teaspoon oil on the edges and center.
• With the spoon spread the oil on the dosa.
• Cook till the base is nicely golden and crisp. The base will leave the pan and the sides will also get separated when it gets cooked.
• Fold and serve sada dosa hot. Make all dosai this way.
• Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

DOSA BATTER RECIPE | SOUTH INDIAN DOSA BATTER | DOSA BATTER AT HOME |

Steps:

• For dosa batterTo make the perfect dosa batter, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well.Cover with a lid and keep aside to ferment in a warm place for 12 hours.Once fermented, mix it very well.Use the dosa batter immediately to make dosas or store the batter in an air-tight container and refrigerate. It will stay fresh for at least 1 week.
• You can use this Dosa batter to make South Indian recipes like: Plain dosa Mysore Masala Dosa Onion Tomato Uttapam
• To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put the urad dal into it. Add the fenugreek seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier. Add water. Wash the urad dal well with water to get rid of impurities if any. Drain it. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds using a stainer. They must have become soft enough to be ground to a paste. Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar. Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard. Blend to a smooth paste. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Put this mixture into a deep bowl and keep aside. Similarly, wash the par-boiled rice with water. Also, wash the raw rice well. Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter. Add enough water into the bowl to submerge all ingredients and mix well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Cover the bowl with a lid and keep it aside to soak for at least 4 hours. Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer. Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection. Now, put the mixture into the same bowl of the urad dal batter mix well. Add the salt to taste and mix well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours. Once fermented, mix the dosa batter very well. Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated. Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour.
• Q. How long can i store the batter? The Dosa batter will stay fresh for upto one week in the refridgerator. Q.What is Ukda Chawal? Ukda Chawal is a variety of rice that is parboiled and especially used for idli batter and Dosa batter. It is easily available in Indian grocery store. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Q.Can i grind rice and urad dal together? No, if rice and urad dal are ground together the volume of the Dosa Batter is reduced. Thus, we recommend to grind it seperately. Q. Why to add Poha to the Dosa Batter? Adding Poha to the Dosa Batter makes the dosas light. Q. What is beaten rice? Is it something you buy or do you have to make it? A. Beaten rice is also known as Poha, flattened rice or flaked rice. It is easily available in most of the Indian grocery stores. Q. How many dosas can i make from the dosa batter ? A. 15 to 18 medium dosas.