Dosa Batter

Dosa Batter Recipe, how to make a perfect dosa batter!

Dosa, is a popular south Indian breakfast item is not only healthy but also easy to prepare. There are many varieties of Dosa's like Rava Dosa, Ragi Dosa, Lentil Dosa, Quinoa Dosa, Masala Dosa, Wheat Flour Dosa, etc. This simple recipe will explain you on how to make perfect dosa batter from scratch with step by step photos with some tips like do's & don't.

For making perfect dosa, well prepared Dosa Batter is key to its taste and texture. First soaked rice, methi seeds together and soaked urad dal, channa dal, toor dal together are ground individually into smooth paste and then the texture is allowed to ferment overnight. Dosa Batter prepared in this recipe can be used for making Normal Dosa, Onion Dosa, Masala Dosa, Uttapam, Punugulu, gunta punugulu, etc

Having Dosa Batter in fridge is so handy as I always have either Dosa Batter or idly batter in fridge, ready to make fresh dosa on demand or for the unexpected guests, it makes life so easy. It does take some planning to make your own Dosa Batter at home but is well worth the effort. With this batter you can make both thin, crispy or smooth dosa with just 3-4 drops of oil.

Fermentation process, people living in warmer place, then your fermentation should take place between 5 to 7hours or more.
If you are living in a place with cold climate you would have to take the following precaution:
- Place your batter container in a preheated oven (switch off the oven though). Leave the oven light on for 3to5 hours since it will give enough heat to keep the temperature steady and this should take about 10-12 hours to ferment.
- Place the batter container on a sunny window and this should take about 7-10hours.
- Place the batter container on a radiator with medium temperature and this should take about 10 hours or more
- Place the container next to the boiler overnight, it takes around 10 hours or more.

I leave my batter container on a sunny window to ferment.

Eating Suggestion, Dosa goes well with coconut chutney, Gun powder, Karam podi, Allam Chutney, Sambar, etc.

Prep time: 3mins
Waiting time: 10 hrs/more
Cooking time: 0mins
Cuisine: Indian

Ingredients:

Raw rice - 1&3/4cup
Urad dal - 1cup
Channa dal - 2tbsp
Toor dal - 2tbsp
Methi seeds - 1/2 tsp
Flattened rice - 1/3cup
Salt to taste

Method:

1.) Separately, wash and soak rice+methi seeds, in another pan wash and soak urad dal+channa dal+toor dal for 8 hours minimum/ preferably soak overnight.
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2.) Wash this flattened rice couple of times, drain water and keep it aside.
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3.) Take mixer grinder jar or wet grinder you are using, firstly add soaked rice+methi seeds+flattened rice.
4.) Grind rice+methi seeds+flattened rice/poha into smooth batter by adding just enough water to get it going. Take out and place it in a big container.
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5.) Now grind all dal into smooth batter by adding enough water.
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6.) Add this dal ground batter & salt to rice batter and combine well with your hands until the batter is mixed well.
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7.) Fermentation, Leave this Dosa Batter container in a warm place like in a sunny window or near radiator or near boiler or in a oven with light on as you wish. And let it rise in size and leaves tiny bubble on top when it is fermented or oder check/ smell changes.
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8.) Take out required amount of thick fermented batter to another bowl and add water and continue with the recipe you wish to make with the dosa batter and enjoy.
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9.) Once finished making your recipe and leave left over batter in fridge until it is consumed. Stays fresh for 3to4 days by leaving it in fridge.

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