Perfect Dosa Recipes

DOSA RECIPE | HOW TO MAKE DOSA BATTER

Steps:

• Firstly add urad dal, chana dal & methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.
• Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
• Soak poha in ¼ cup water 30 mins before blending the batter.
• Drain the water from the dal & methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.
• Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.
• Drain the water completely from rice & add it to the jar. Then pour ½ cup water.
• Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.
• Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
• Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
• To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
• Check if properly fermented: Well fermented dosa batter will rise & increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
• Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.
• The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)
• If making masala dosa, you will have to make this potato masala or any chutney from here.
• Grease a dosa pan or tawa with few drops of oil. You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.
• Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.
• Stir the batter well in the bowl. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa.
• Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.
• Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.
• The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.
• Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp & golden.
• Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.
• Serve dosa with coconut chutney, potato masala & tiffin sambar.

PERFECT DOSA

Steps:

• Mix the urad dal flour and rice flour.
• Slowly add in buttermilk until it drops from the spoon smoothly. A blender will ease this process.
• Add salt and fenugreek seeds to taste.
• Refrigerate batter overnight in an air-tight container.
• Heat oil in pan. Pour the dosa into the pan quickly. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion. Too hard and you will tear the dosa.

1 DOSA BATTER 7 DIFFERENT RECIPES | HOW TO MAKE A PERFECT DOSA BATTER

Steps:

• In a bowl, add rice, urad dal, methi, water, and wash it nicely two to 3 times in water.
• Add fresh water and soak them for 3 hours. Drain it. Then add this to mixer jar along with approx 1/2 to 3/4 cup of water and blend it to a smooth paste. Do not add all the water at once. Start by adding 1/2 cup water, and then add more if you find the batter is too thick for your blender to work efficiently. The batter should be of pouring consistency. Check out this video.
• Transfer this to a bowl. Cover and let it ferment for 6 hours or overnight. (Read the post above for all fermenattion tips)
• Next morning, add salt and mix well. Your batter is ready.
• Heat dosa tawa or skillet on medium heat. Once hot, take a ladle full (about 1/4 cup) of batter and add it to the center of the tava, and using the back of the ladle, spread it in a circular motion from the center towards the edge to desired thickness. If you want crispy dosa, spread as thin as possible. Watch the video here.
• Drizzle oil. Once the edges crisp up and start turning golden in color, flip and cook on another side for 30 seconds to one minute.
• Repeat for the remaining batter as needed.
• On a plate, add carrot, onion, ginger, green chilies, cilantro, and mix.
• Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and top it with the onion-carrot mixture as needed. Drizzle oil and cover with the lid.
• After one minute, flip and cook on the other side on medium-high flame for one to two minutes, so that onion and carrots get charred slightly.
• Repeat the process for the remaining batter.
• In a bowl, add beetroot, green peas, coriander leaves, and mix.
• Heat dosa tawa on medium flame. Once hot, add a ladle full of batter at the center. Add the beetroot topping, drizzle oil, and cover it with the lid.
• Drizzle more oil if needed. Finally, increase the flame to medium-high and cook for 30 seconds to 1 minute so that the beetroot-peas topping gets charred slightly.
• Repeat for the remaining batter.
• Take 1/4 portion of batter in a bowl. To this, add ginger, curry leaves, green chilies, asafoetida, and mix.
• Heat the dosa tawa on medium flame. Once hot, add a ladle full of batter and gently spread (not too thick or too thin). Drizzle oil. Cover and cook it for a minute. Flip and cook on another side until golden brown.
• Repeat for the remaining batter.
• Heat appe pan or paniyaram pan on medium heat. If it is a nonstick pan, no oil is needed. Else, drizzle oil into each hole or mold.
• Once the pan is hot, pour the batter into each hole, cover with a lid and allow it to cook for two to three minutes. When cooked on one side, flip and cook on the other side until golden brown. Drizzle some more oil if needed.
• Repeat the process for the remaining batter.
• To the leftover batter, add all the ingredients mentioned above as desired and mix.
• Heat dosa tawa on medium flame. Once hot, add a ladle full of batter and spread gently. Drizzle oil. Cover with a lid and cook for two minutes.
• Flip and cook on another side for another one or two minutes until it becomes golden brown.
• Repeat for the remaining batter.