How to make Dosa Batter?


how to make dosa batter


A key question you would have pertaining to making dosa at home is how to make dosa batter. Yes, it central to making dosas that are delicious. Further, the dosa batter recipe needs only three items: raw rice, urud whole and methi seeds. Why urad whole and not urud dal? The first type will yield more batter.

Another point pertaining on how to make dosa batter is you have to soak the above said three ingredients for 6-8 hours before you grind them.


Here is another key note on how to make dosa batter: Use this batter to make masala dosas and plain dosas.

TIP
Use red rice, for this dosa batter recipe, to retain the crispiness of the dosas for more time. The red rice has another benefit: It is said to be more nutritious than the regular rice.

After you grind the items, set aside the batter to ferment overnight. If the rice dosa batter surface has risen at least by a few inches, it means that the batter is fermented. To prevent overflowing of the batter, use a bigger utensil to store it.

Mix the batter with cooking soda and salt. Now, you are ready to prepare the dosas.

Here are some of the side dishes for dosas:

Coconut chutney

Masala dosa curry

Aloo Sabzi









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Quantity: Batter for 30-35 dosas

Ingredients:

1. Red raw rice 2-and-1/2 cups and Raw rice 1 cup - if you want the dosas to be crispy for a longer time.

OR

Raw rice 2-and-1/2 cups and parboiled or idli rice 1 cup
2. Urad whole / uddina kaalu

OR

Urad dal / black gram / uluthamparuppu / minapappu / uddina bele / 1 cup
3. Methi seeds / fenugreek 1 teaspoon
4. Cooking soda / sodium-bi-carbonate 2 pinches
5. Salt to taste

How to Prepare Dosa Batter?


1. Wash urad whole and methi seeds together.

Soak the two ingredients in water.

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Keep aside for 6-8 hours.

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2. Wash red rice and raw rice together.

Soak the two items in water.

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Keep aside for 6-8 hours.

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3. Use the water you have used to soak urad and methi for grinding. If there is more water than you need for grinding, drain it.
4. Grind urad and methi to a paste.

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5. Scrape the paste from the sides of the jar and push it back.

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Add some more water to the paste.

Grind till the paste becomes fluffy. The paste should not be too watery.

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Transfer to a utensil.

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6. Grind red and raw rice to a fine paste.

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Transfer this paste to the utensil with the urad-methi paste.

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Mix thoroughly.

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Cover this utensil with a plate.

Set aside for 8-10 hours for the paste to ferment.

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7. Mix soda and a few teaspoons of fermented paste in a laddle.

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8. Add the soda-paste mixture and salt to the fermented utensil. Mix.

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Dosa batter is ready.

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TIPS How to make Dosa Batter
1. In summer, the batter will most likely ferment at room temperature. In winter or on cold days, the dosa batter recipe requires that you place the utensil with the batter in another utensil, or in a pressure cooker, with one cup of warm water. Or, warm the microwave oven and place the utensil inside it.

Here is one more way to make the batter ferment on cold days: Wrap the utensil with a thick cloth.