DOSA
Dosa is a kind of crepe with fermented batter made from rice and urad dal. Many of you might think what is the necessity to post a recipe for Dosa or the making of its batter and what is the difference between an Idli batter and Dosa Batter.Well to be precise in my family Idli and Dosa batters were ground seperately and made for breakfast or dinner from different batters..But due to lack of time and for my own convenience I have started making a batter which suits the making of both of these basic South Indian breakfast delicacies.The taste of the delicious dosas come from grinding the batter in correct consistency and pouring them on the tawa.If you are using a running batter it will yield you soft dosas and thick batter ensures crispy ones.
width:300px; padding:5px 0;">
Some add only raw rice and some add both par boiled rice and raw rice. I add a handful of beaten rice and fenugreek seeds for extra softness even hours after preparing them.Some add a teaspoon of channa dal and tur dal for that brown colour.In olden days when non stick tawas were unknown,cast iron griddles were used and the dosas were crispy and crunchy.But with the measurements I have given you can make perfect dosas crisp to the core. Some make this batter with grinder or with mixer.I have used mixer and the batter turned out to be super smooth and the dosas super crunchy.I have various Dosa Varieties in my blog made from Idli Batter.This is the first post in which I am using Dosa Batter to make Dosas.Using this batter you can make any type of dosa.So this recipe forms the base for many recipes such as Uthappam or Kuzhi Paniyaram as well.See down below the easy and fast method of making Dosa Batter using Mixer at home.
| Prep Time | 480 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 1 cup Raw Rice
- 1 cup Rice Par Boiled
- 1/4 cup Poha Rice /Beaten
- Urad Dal -1/2 cup
- 1 tsp Fenugreek Seeds
- to taste Salt
- Oil-as needed
Ingredients
|
|
- Soak par boiled rice and raw rice in a vessel with covered water for 4 hours.In another vessel soak urad dal in water.After 3 hours add beaten rice to the soaked rice rice mixture and let it soak for another hour.
- Transfer parboiled rice,raw rice and beaten rice to a blender.Add little water.
- Grind to a smooth consistency.
- Transfer the contents to a big vessel.
- Add urad dal to the blender.Add water.
- Grind to a smooth batter.
- Transfer the contents to a vessel.
- Add salt.
- Mix well.Allow it to ferment for at least 8 hours.
- The next day dosa batter would have raised and is ready for use.
- Heat a tawa. Drizle some oil.Slowly pour in the batter.
- Spread dosa in to a thin crepe.
- Add oil.
- Flip to the other side.
- Dosa is ready serve with chutney,sambhar or idli milagai podi.
Notes
Wash and rinse urad dal,beaten rice,par boiled rice andraw rice 2-3 times before soaking.
Wash and soak poha only an hour before grinding.
Add water little by little so that the batter doesn't turn very watery.
Ferment the batter well before usage.It takes 8 to 16 hours depending on the temperature of the place you live.
While using the batter next day for making dosa add water if needed checking the consistency.
Grease the tawa with oil.Don't pour in too much oil.
Heat the tawa well before pouring the batter and making dosa.
At the same time don't over heat the tawa. Check and pour in.
Adding fenugreek seeds gives golden colour and it aids fermentation process.So do not avoid it.
You can add ghee in place of oil for flavour.
For beginners they can close the tawa with a lid and then flip the dosa.
Always keep a seperate tawa for dosa and roti.
Leave a Reply