Tuesday, May 19, 2015

How to make Dosa/Dosa Batter | South Indian Dosa Recipe

I love dosas,even i can have three times a day without any complaints. Usually my mom prepared the idly batter on the previous evening and makes idly on the morning and with the remaining batter , she makes dosa on the night or next day morning.

But some times, she make this batter especially for making dosa.We can make very thin dosas with this batter,so in our home, we used to call this dosa as "Melisu Dosai"(Thin dosa). I like this dosa a lot, so i pestering my mom to make this dosa instead of dosa with idly batter.
Now,whenever i make batter for idly, i make this dosa batter in small quantity especially for dosa. Adding fenugreek seed give unique  aroma to this dosa and also it helps to get even coloring in the dosa.It's very simple to make this batter, even you dont have wet grinder, you can grind this in mixie and it doesnt make any huge difference in texture or taste.
I like my dosas with more than one accompaniments and also to recreate the way hotels serve the dosas, i made sambar and there chutneys(coconut, onion,coriander)  and serve it along with podi. Who can say no to this?,So make this kind of spread once in a while and enjoy with your family Ok. now let's see the procedure  for making dosas.

How to make Dosa Batter

Preparation Time : 8 hrs include fermenting | Cooking Time : 15 minsServes :
Recipe Category: Dosa Batter/How to | Recipe Cuisine: Indian

Idly Rice - 2 cup
Raw Rice - 1 cup
Urad Dal - 1/4 cup
Fenugreek seed - 1 1/2 tsp
Salt - to taste (1/2 tbsp approx)
Water for grinding

First put idly rice, raw rice,urad dal & fenugreek seed in a bowl ,wash it thrice. Then add enough water and soak it for 3-4 hrs.No need to soak rice & dal separately,just add all in one bowl and soak it .Once it's well soaked, grind it in wet grinder until the batter is smooth.For me ,it takes around 20 mins. Then collect the batter in a bowl and add salt & mix it with your hand.Cover it with lid and allow the batter to ferment for overnight or atleast 8 hrs.In the next morning, you can see the batter rise up a little(Like idly batter, it doesnt rise up more) ,that's sign of fermentation. Before using the batter, mix  the batter with laddle well.Now take the required amount of batter in an another bowl ,add enough water and mix the batter and make it to pouring consistency.Check the salt after adding water. If needed add it now.Heat the dosa pan,before making the dosa, splash a little water on the pan, it should sizzle well. That the correct stage for making dosa. Now keep the flame in low.
Take a laddle full of batter, pour it in the middle of the dosa pan and spread the batter in circular motion with laddle. Drizzle oil over the edges of the batter. Now increase the flame to medium and cook it until you see the brown color on the edges.
Fold the dosa with spatula and remove it on the plate.
Tasty & crispy dosa is ready. Serve it with sambar or any of your favorite chutney or podi.
  • This batter ferment quickly when compared to idly batter.
  • If you are in cold country, keep the batter in the oven with  lights on, it helps to ferment the batter quickly.
  • Mix the batter with hand after adding salt, the heat in the hand helps to ferment the batter.
  • If you're grinding it in mixie, give a break in between & make sure that the mixie jar doesnt get heated up.
  • Use cold water, if you are grinding it in mixie, it helps to prevent the jar getting heated quickly.
  • Always take the required amount of batter and mix it with water. Dont add water to the whole batter at once.

I'm sending this to Come, join us for Breakfast  event hosted by Srivalli.

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