Dosa recipe

Preparation 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

How to make dosa batter 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) Fermenting dosa batter 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

How to make dosa 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