Dosa batter is very simple yet tricky. It took a lot of experimentation, but finally I have the best dosa batter recipe to share with you.Making dosa batter is a long process but is worth when we get the perfect dosa and it tastes best when eaten. Everyones recipe will be different because quality of rice and dal used, quantity of batter made, and temperature all affect the ratio.
It is a simple three-stage process, soaking, grinding and fermenting. The dosa batter is made by soaking the rice and lentil and then grinding it into a smooth batter. This batter once fermented is used in making Idli’s, Dosa’s and Uttapam.
Preparation Time: 7hrs+12hours ∏ Cooking Time: 10mins ∏ Servings: 2-3 persons
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1-1/2 cup plain or parboiled rice
- 1/2 cup urad dal
- 1 teaspoon chana dal
- 3-4 teaspoon poha
- 1 teaspoon Fenugreek (Methi) seeds
- Salt as per taste
How to make Dosa Batter:
Step1: In a Large bowl or pan add rice and poha together, wash it well and add enough water so that the rice is dipped well. In another bowl add urad dal along with methi and chana dal, wash it well and add enough water.
Soak all the ingredients for 6-7 hours or overnight.
Step2: After soaking, keep 1 cup water and drain the rest. Take a grinder, add 4-5 teaspoon of dal soaking liquid along with soaked urad daal.
Grind the urad dal into a fine smooth batter. While grinding add just enough water to make it into a very very smooth batter. The batter will look fluffy. Pour this batter into a large container.
Step3: Now grind the rice (no need to wash the grinder). Add 1/2 cup of the soaking liquid into the grinder along with rice.The rice should be ground to a smooth, but ever so slightly gritty batter. Scoop the rice batter into the bowl with the dal. Add salt, and stir gently using your hands. (Note: Grinding dal separately will make it fluffy, resulting in excellent fermentation. It will also volumize the batter when fermenting).
Step4: Cover the bowl loosely, the lid should not be air tight. If you live in a warm climate leave the batter over night in a warm place (about 10 hours) to ferment.
If you live in a cold climate, turn on the pilot light of your oven. (do not turn on your oven). Leave the bowl in the oven for about 10-12 hours for dosa batter to ferment.
The fermented batter should be frothy, and almost doubled in volume. If the fermented batter is too thick, add a little water. For dosas, the batter must be of pouring consistency, but not runny. Adjust salt into the batter as per taste, mix well and the batter is ready to be used to make dosa.
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