Making the perfect dosa batter is all about the right ingredients, proper grinding and good fermentation. In this recipe, rice, urad dal, chana dal, poha and methi seeds are soaked and ground to a smooth batter. A few simple tips like using the right proportions, whisking the batter well and allowing enough time for fermentation help in achieving light, airy batter and crispy golden dosas every time. These easy tips ensure your dosa turns out...
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Keep a standard measuring cup to take the ingredients.
In a big vessel, add 2 cups of regular rice and 4 tbsp of chana dal. Wash them 3-4 times to remove impurities.
Soak the rice and chana dal in sufficient water for 4-5 hours, ensuring they are completely immersed.
In a separate vessel, take 1 cup of urad dal and 1 tsp of methi seeds. Wash them 3-4 times to remove impurities.
Soak the urad dal and methi seeds in sufficient water for 4-5 hours.
Grind the soaked urad dal and methi seeds first. Add cold water slowly while grinding to achieve a fluffy and smooth paste.
Grind the soaked rice and chana dal slightly coarse. Avoid making it fully smooth as a little texture gives crisp dosas.
Transfer to a huge bottom vessel keep enough space for allowing the batter rise beautifully, at least 2 inches.
Add 1 tbsp rock salt and mix the ground urad dal paste and rice mixture gently with your hand. Hand mixing helps in natural fermentation. This turns the batter soft and fluffy.
Cover the batter with a lid and a cloth to prevent air from passing internally.
Rest the batter in a warm place for 8-10 hours if the weather is pleasant. If the weather is hot, ferment for 6-8 hours, and if cold, ferment for 12 hours.
Mix well.
Once fermentation is done, use the batter to make various types of dosas and Uttapam.
Store the dosa batter in an airtight container for up to a week.
Use a consistent measuring cup or bowl to maintain the correct ratio of ingredients.
Hand mixing the batter helps in natural fermentation as lactobacillus in palms activates the batter easily and enhances the flavor.
Grind urad dal+ methi seeds smooth and rice+ chana dal slightly coarse to achieve crispy dosas.
Fermentation time may vary based on the weather, so adjust accordingly.
Don't over ferment the batter, it will turn sour and dosas won't come out well.
You can Store the batter in an airtight container to keep it fresh for up to a week.
Can I use whole urad dal instead of split urad dal?
Yes, you can use whole urad dal without skin as an alternative to split urad dal.
What should I do if the weather is too cold for fermentation?
If the weather is too cold, ferment the batter for 12 hours or place it in a warm spot, such as inside an oven with the light on.
Can I use this batter for idlis?
Yes, this batter is versatile and can be used to make idlis as well. Add idli rice and soak in the batter for 1-2 hours. Then make soft idlis.
How do I know if the batter is fermented properly?
Properly fermented batter will have a slightly sour aroma, and its volume will increase with a light and airy texture.
Can I freeze the batter for later use?
It is best to store the batter in the refrigerator for up to a week. Freezing may alter the texture and fermentation quality.
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