Dosa recipe | How to make dosa batter

Summary Not available

  • 5 cup dal )
  • 1 cup water )
  • 1.5 cups rice )
  • 5 cup blend rice (may need 2 tbsps more)))
  • 2 dal )
  • 5 teaspoon )
  • 2 poha )
  • 5 teaspoon salt )
  • 5 cup dal )
  • 1 cup water )
  • 1.5 cup )
  • 5 cup blend rice (may need 2 tbsps more)))
  • 5 teaspoon )
  • 2 ((flattened rice (or substitute ¼ teaspoon methi seeds)))
  • 5 teaspoon salt )
  1. Preparation Firstly add urad dal, chana dal & methi seeds to a large bowl

  2. Rinse them very well several times and discard the water

  3. Soak them together in enough fresh water for 4 to 5 hours

  4. Next add rice to another bowl and rinse a few times

  5. Pour fresh water and soak in ample water for 4 to 5 hours

  6. How to make dosa batter Soak poha in ¼ cup water 30 mins before blending the batter

  7. Drain the water from the dal & methi

  8. Add them to a blender jar along with salt, soaked poha and ¾ cup water

  9. You can also skip salt at this stage if you live in a hot region

  10. Add it to the batter just before you make dosas

  11. Grind to a smooth batter until smooth & bubbly or frothy

  12. If needed add more water about 2 to 4 tbsps

  13. It will be of thick pouring consistency and not very runny

  14. Transfer this to a large pot

  15. Drain the water completely from rice & add it to the jar

  16. Then pour ½ cup water

  17. Blend to a smooth or slightly coarse batter

  18. It will be of thick pouring consistency and not very runny

  19. Pour this to the urad dal batter and mix well both of them well with your clean hand

  20. Warmth in the hand will help in fermentation

  21. The consistency should not be too thick & too runny otherwise the batter will not ferment

  22. (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

  23. If you live in a warm region, then you can just keep it on the counter overnight

  24. It may take anywhere from 5 to 16 hours depending on the temperature

  25. To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins

  26. Turn off the oven and keep the dosa batter inside with the oven light ON

  27. You can also use your instant pot to ferment with the yogurt settings

  28. Use an external lid and not the IP lid

  29. I ferment for only 7 to 8 hours in the oven & IP

  30. Check if properly fermented: Well fermented dosa batter will rise & increase in volume

  31. It will be frothy and bubbly

  32. To check, drop half a spoon of this batter into a bowl filled with water

  33. Well fermented batter will float & not sink

  34. Stir the dosa batter once

  35. Transfer a portion of this to another small bowl to make dosas

  36. Refrigerate the rest for up to 1 to 2 weeks

  37. The fermented batter usually becomes thick, so add little water good enough to thin it down

  38. At this stage it has to be of a pouring consistency yet thick

  39. (check video) If making masala dosa, you will have to make this potato masala or any chutney from here

  40. How to make dosa Grease a dosa pan or tawa with few drops of oil

  41. You can also rub the oil with a slice of onion

  42. This prevents the dosas from sticking to the pan

  43. Heat it until hot enough

  44. To check you can sprinkle little water over then pan

  45. If it is ready it will sizzle

  46. Stir the batter well in the bowl

  47. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa

  48. Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe

  49. Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges

  50. The edges of the dosa will begin to leave/ come off the pan when done

  51. Continue to toast until the dosa turns golden and crisp

  52. Not all dosas need to be cooked on the other side

  53. Only thicker ones need

  54. If you wish to cook on the other side, flip it when the edges begin to rise from the pan

  55. Cook on the other side of the dosa

  56. Then flip back and toast until the base becomes crisp & golden

  57. Before making the next dosa, reduce the heat to low

  58. You can also rub with the cut onion and then pour the batter

  59. Serve dosa with coconut chutney, potato masala & tiffin sambar

No extra notes


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