Keep it up! I am not a confident cook and extremely new to South Indian recipes. I use salt when I grind the dal otherwise my batter doesn’t ferment well. Even a combination of the raw rice & parboiled rice gives good results. , I tried the batter and it’s out to ferment for 12 hours but nothing has happened. 11. Dosa also called as dosai (in Tamil language) is a famous South Indian breakfast or snack both in India as well as outside India. I personally prefer sona masuri or parmal rice. If you live in a warm region, then you can just keep it on the counter overnight. Whatever you read earlier is still there on the post. Store this in the fridge. 2. Same here as well, during cold weather they can be soaked up to 6 hours or even overnight. Hey Swasthi, So you relish the dosa with just the coconut chutney and sambar. If you like only crispy dosa, then check this proportion out. You are most welcome! Strain the urad dal and reserve the water. Just mixing the batter matters here as well. Remove the residue oil with a kitchen paper tissue. So I think the kind of rice can be the cause. This detailed dosa recipe post shows you how to make dosa batter in a mixer-grinder at home with a lot of tips and suggestions. – idli rice is a type of parboiled rice and is used for making idlis or dosa. When the mixer cools down, grind again. To make the batter in wet grinder, Soak the methi seeds separately. Experiment in smaller quantities with different brands until you find something that works well for you. Please take a look at my video. So, this post is an attempt to understand how to grind millet based batters for idli and dosa with fluffy idlis and crispy golden dosa … It will be of thick pouring consistency and not very runny. 6. Thank you so much. If the pan base is very thick, then keep the flame to medium. Hi Lipika, When it turns golden or brown on the base, flip it and cook if you like. I make both. If you refrigerate than the batter gets too yeasty. I haven’t made it in the last one year so forgot the procedure. Mix very well. Hi Sulochana I always use rock salt in the idli batter. Again spread oil all over. When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. Troubleshooting tip: If you are unable to spread the batter because it got stuck on the pan, this means either the pan is too hot or the batter is too thick. I have no idea how to store it for longer. Heat a cast iron pan. I am afraid if the batter will ferment on not. Sada dosa does not need any methi seeds. Cook till the base is nicely golden and crisp. We should use 1/3 of all of the above three in equal proportion to g. Continue Reading. To make Dosa. The fermented batter usually becomes thick, so add little water good enough to thin it down. The batter is then allowed to ferment overnight or for 8 to 9 hours. Like our videos? 11. Grind urad dal and methi seeds separately. You may try a small batch to test if your kid likes it. If using a cast iron tawa, it has to be well seasoned. Pictorial recipes are so so helpful.. love looking through your blog for recipes each time I want to try something new. Yes it can overferment. Hi Lynn The edges of the dosa will begin to leave/ come off the pan when done. So I will mention it. Now take the batter in a large bowl or pan. Once the batter is fermented, using it right away to make Idli, Dosa or Uttapam. Boiled rice - 3 cups Raw rice - 1 cup urad dal - 1 cup 1 table spoon of fenugreek seeds. A smooth consistency of batter is also fine. Idlis may not come out perfectly using this method. Ingredients: ( to make dosa batter ) 1 cup – urad dal ( urid dal / black gram-skinless ) … Continue reading → Pour ½ cup water. Pour 1.5 cups water. I used to make this many years ago as I was living in a colder place. At this stage it has to be of a pouring consistency yet thick. Welcome to Dassana's Veg Recipes. Hope this helps. half to 1 teaspoon of sugar can be added. I am unable to find that. If doubling or tripling this dosa recipe, then soak urad dal + methi seeds in a separate bowl. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. So we can sum up that there are many varieties of dosa that can be made with textures ranging from crisp to soft to fluffy to light. (Check video for consistency). 2. Your step by step and detailed instructions are really helpful for all the different varieties of batter. Add 1.5 cups of water and mix. Please guide me through. If needed add more water about 2 to 4 tbsps. It is best to serve this crispy dosa hot. Generally, the Dosa batter is thinner than than the Idli batter. However just after 2 weeks in the fridge it looks curdled. Will be making more recipes from here. 2. india for stone and blender. With the spoon spread the oil on the dosa. Regulate the heat to slightly high and let it cook for a minute then add oil or butter towards the edges. The dosa batter proportions, I have mentioned will finish up the whole batter in a day for a family of 3 to 4. Dosa batter, you do not require any grinder at all! This is a detailed post that will guide you to make dosas of all kinds – soft, crispy, restaurant style, home style and healthy dosas. Wash all the ingredients … Avoid iodized salt by all means if you are adding it before fermentation as it prevents the batter from fermenting. Dosa Recipe | Dosa Batter Recipe | Crispy Sada Dosa. Hi Srivani, Then the fermented batter is spread like a crepe on a hot griddle or tawa. Skip adding salt to the batter as salt retards the fermentation process. Idli and dosas are made regularly at my home for breakfast and sometimes even for dinner. Heat it until hot enough. … Cast iron pans are the best to make dosa. One other question, and this certainly applies to sourdough, can it “overferment”. Never tried making dosa before. Use an external lid and not the IP lid. Will follow your recipe. 30 mins before blending the batter, rinse and soak 2 tablespoons poha with ¼ cup water for 30 mins. The video has the recipe ingredients doubled in proportion. 1. They just turn out to be awesome. Glad to know! This recipe yields one of the best tasting brown & crispy dosa. The proportions for making dosa vary and by changing the proportions you can alter the texture by having a soft thick dosa to a thin dosa or a crispy dosa. Few weeks back, I shared the entire process of making Idli Dosa batter on my Instagram stories and it received an overwhelming response. Grease a dosa pan or tawa with few drops of oil. These varying textures are due to the proportion of the rice, urad dal and other ingredients used in the dosa batter recipe. You can check the video and step by step photos where I have shown both the fermented batter and consistency. I liked your point about iodinated salt! It makes a great food to start our day. I also love to take 2 cups of idli batter and mix in 1/4 cup of any millet flour like ragi, bajra, oats etc. It will still ferment well without salt. Thick batter won’t ferment well. Do not sprinkle water often on a hot non stick tawa that’s going to wear out even the best non stick coating. Heat for some seconds and then again remove the oil. dosa batter recipe | South Indian dosa batter | dosa batter at home | with step by step images and video. But how do I preserve this well. Now lightly stir the batter, before you begin to make dosa. In the IP too it takes so long. I can’t wait to try this! If you soak them longer, you will need lesser water. A runny batter yields soft dosas. I ferment for only 7 to 8 hours in the oven & IP. I did my best with it and the rice and dal mix did ferment. To fix, just sprinkle some water and stir the batter continuously with a spoon until it deflates a bit. Glad to know the recipe worked well. Hi, Heat a cast iron pan. Making with moderately thick batter, but of spreadable consistency yield crispy dosas. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. Dosa batter is best made with raw rice or a combination of raw rice & parboilied rice. To make dosa, you can use either the husked whole urad dal or the husked & split urad dal. . I use another 2 tbsps more. If the mixer gets heated up, then stop and wait for some minutes. Also good for those looking for high calcium foods and even for breastfeeding mothers. Before making dosa, heat the pan. Heat the pan on a medium high heat. Mix the rice flour very well in the batter. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). This is a picture of over fermented batter just for your reference. I share vegetarian recipes from India & around the World. These ratios yield good crispy as well as soft dosas. 3. the batter looked perfect. You can add it just before making the dosa also. Oh my family is in love with the dosa. In your recipe for masala dosa can I use basmati rice as that’s the only rice available to me. Step 1 – preparation for making dosa batter, Step 3 – making sada dosa from dosa batter. , Hi swasthi, I have been trying many of your recipes, they always turn out so so awesome. To make dosa, the batter is spread on the Tava and thus needs to have a slight flowing and spreadable consistency. Undisturbed batter stays good in refrigerator for longer without going sour. This you will have to experiment and check what works good for you. You can also try skipping salt during summer, add it the next morning when you are about to make dosas. Before making the next dosa, reduce the heat to low. To make dosa, pour 1 cup of idli/dosa batter into a bowl along with 1 tablespoon of besan/chickpea flour and 1 teaspoon of sugar. Healthy, high protein and high calcium dosa. Mix very well. Don’t forget to wipe the tawa with a clean wet cloth before spreading the 20. Continue to toast until the dosa turns golden and crisp. Then mix both the batters in a large bowl or pan. Thanks. (check video for consistency). In India most people add salt after fermentation unless living in cool places like Bangalore. This batter can be used to make masala dosa, crispy plain dosas, uttapam, masala paniyaram and sweet paniyaram. The actual amount of water needed to make the batter depends on the kind of urad dal and soaking time. The warmth in the hand is said to help in fermentation. If the pan base is very thick, then keep the flame to medium. With the spoon spread the oil on the dosa. The batter was half of the bowl before fermentation. Drain the water from the dal & methi. One tip given to me by my mother regarding Idly-Dosa batter is that when ground, the urad dal batter and the rice batter should be of equal quantities for the correct consistency of the Idly-Dosa batter. It turned out good. Drain the water completely from rice & add it to the jar. I made this yesterday for the first time. I ground in two batches and added overall ¾ cup water. So overall you need to experiment to see which rice works well for you. 1. Mix both of them well with your hand. I will try to use as is, will that be safe, Hi Savita, They are then ground separately to a fine consistency. Thanks much for following the blog! This dosa batter recipe needs just 3 ingredients, Ingredients½ cup whole urad dhal1 ½ cup riceNon-iodized or crystal salt as needed. For dosa, the proportions would be almost same. Only short grain like ponni or sona masuri have worked out well for me. You may check the recipe here – Uttapam recipe. The base will leave the pan when its gets cooked. 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